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Found 3 results

  1. So a couple of days ago I was in the store and they had picnic shoulder (pork butt with bone-in, skin on) for $0.98/lb and I thought it would be a perfect fit for the Joetisserie: low and slow would make the skin too rubbery so the higher heat should crisp it up nicely (I'd done a porchetta before and it turned out fabulously) I followed one of John's videos for the rub idea, though he didn't give amounts. I used a mustard base and roughly about 1/2 c salt 1/3 c paprika 1/3 c chili powder 1/3 c granulated garlic 1/3 c onion powder And held the J
  2. Hi, My youngest son, who is home from college, requested BBQ. We're from NC so that meant a full shoulder. He's been an awesome son. I have to brag. Kept his grades up, got his Eagle Scout, and recently got accepted into Aerospace Engineering at The University of Maryland College Park after 2 years at Salisbury University as a math major. I have read the advice about not doing your first overnight cook until you've done it in the day. Broke that rule. My wife and I are raising our twin grandchildren (older son) who are now 2.5 years old, and we're taking them to the beach this morning
  3. I got two requests for my definitive, non-experimental Pernil recipe. Use fresh garlic and fresh oregano. Kosher salt. Fresh cracked black pepper. Use half handful dry Mexican oregano if you can't use fresh. Fresh is key to flavor. Do not underestimate the potency of this ~exact recipe, please! ~8lb shoulder butt roast, or picnic roast skin lifted on one side to make slits in meat Large handful fresh oregano, chopped 8 garlic cloves, smashed and minced 1 1/2 tsp chopped onion 8 tsp Kosher salt 2 tbs coarsely ground black pepper 6 tablespoons olive oil 3 tablespoons white wine vin
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