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Found 10 results

  1. Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides 3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco) 4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes 5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more 6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D ) GLAZE 1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste. 2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat TOPPINGS 1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro) 2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt) 3. Grilled pineapple on the same grates I cooked the pork on 4. Cojita Cheese 5. Cilantro 6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water) Please enjoy the pictures, and as usual, ask any questions!
  2. Rubbed with pork n chicken secret weapon and ran it about 400 with one flip. Pineapple had some habanero death dust on it and nectarine had dominator. Mini split of cherry for smoke.... Came out very juicy and nice crisp on the skin. Haven't done a chicken direct like this in a looooong time. Tough for me to decide which I like better...hot n direct, smoked or direct but low (PBC). Guess it's a good thing we get to choose from day to day!
  3. Howdy Gurus! Last night I did something a little unusual and thought I'd share with you good cooks. I had a pineapple sitting on the counter that needed to be sliced and used. I also had a couple of pork loin chops that I needed to cook. So, knowing that pork and pineapple go together well, I did the following. I sliced off the sides of the pineapple and laid out my pork chops on them, covered both sides with a little butt rub, and tied everything together with butchers' string. All trussed up and ready to put on Beauty! my 19" KK. On Beauty! @ 400F with a nice FOGO fire in the KK. Temps were rock steady at 400F the entire time of the cook ... about 40 minutes. Here are the pineapple pork chops after about 40 minutes @ 400F. Just a slight char of the strings which never really threatened to burn. After about 40 minutes the pork loin IT was 135. Dadgummit, I let the temps get away from me. I was looking for about and IT of 120-125F. The lesson learned was that the pineapple didn't provide much insulation and the pineapple pork loins cooked much quicker than I anticipated. Next time I'll reduce the heat in Beauty! to about 300-325F and not be in a rush to head out to a meeting up at church. Here's a pic of the pork loin that has been pulled and untrussed. The pork loin here is essentially cooked through and through. So, even though the pork loin was cooked, I decided to finish the reverse sear and let them rest. The pork IT going back on Beauty! was 120F and Beauty was rocking along at 550F. Here are the pork chops on Beauty! right before I pulled them to let them rest and plate. Here are the pork loin chops on the cutting board with a final IT of 140F. And finally here are the pork loins slides open. and ready to plate. There are s few tips that I would pass on after this cook. First, the pork loin chops should have been marinated in a solution of pineapple juice, soy sauce, minced garlic, minced ginger, and a little crushed black pepper. Second, I mistakenly thought that the pineapple skin slices would provide more insulation than they did. Third, running Beauty! at 400F was an attempt to hurry the process along; future cooks of this type should be done between 300-350F. The pork loin chops were tasty and you could taste a slight flavor of pineapple. Marinating the pork in the above marinade would have helped the flavor. I also think that I'll score the pineapple flesh that comes in contact with the pork to insure a better pineapple flavor. All in all, this cook, while interesting and tasty, could have been much better if I had not tried to do so much in such a compressed time frame as I allowed. This was my first time doing this cook and I should have known to leave some slack in the rope. Thanks for looking.
  4. Howdy, Pards! Been wanting to grill a Cauliflower Steak for awhile now. So, why not tonight? Yyyyyeees, Sir, time to get my grill on. In poking around the world wide web, I found a Cauliflower Steak recipe that uses Pesto. Weeeell, I sure ain't wanting to use that jarred stuff that is made in New York City though. 'Ol Marshall Lucky can sure fix up some home made mean mean green Pesto. Let's begin with the ingredients for the Pesto. I used 3 cups organic Basil, 1 cup organic Baby Spinach, 1/4 cup fresh grated Parmesan cheese, a few garlic cloves, toasted pine nuts, and Extra Virgin Olive Oil (EVOO). Put all of the dry ingredients in a food processor and pulsed til the consistency of a fine chop. Scraped the sides of the bowl, turned the processor on, and then drizzled EVOO into the bowl until it blended into a wet paste of herbal goodness. Added fresh squeezed lemon juice to add a zingy zip, salt to taste, and a final whirl of the processor. Lemon is not a traditional ingredient for Pesto; but what the hay, I think lemon and basil really pair well. Give it a try if ya ain't done it. Cleaned my Cauliflower by taking off the lower leaves and trimmed down the stalk to remove the hard tough end of the stalk. However, it's important to leave enough of the stalk as this is what keeps the florets together so you can carve out them beautiful steaks. Cut the Cauliflower head in half and then sliced off 1.5 inches of each half to get a thick steak. Watch out! I'm a veggie butcher, now. I was able to get a smaller 1 inch steak off one of the halves to give me 3 steaks. I brushed both sides of each steak with the fresh home made mean mean green Pesto while the grill came up to my target temp of 400 degrees F. For this cook, I used indirect heat by placing my diffuser stone in the fire bowl. To round my supper off, I added some yellow squash brushed with EVOO and black pepper, and a couple of pineapple rings. Yyyyyees, Sir! 'Ol Marshall Lucky is a happy boy tonight.
  5. My friend Roel aka Pitmaster X on YouTube recently posted this video. I'm so impressed with this one that I'm going to re-make it, giving him full credit of course, for Kamado Joe this weekend. I made a trial run of it today for 'proof of concept' and you just would not believe how amazing this pineapple tasted... Pitmaster X on YouTube Recipe: 1 whole pineapple, cored and sliced 5 tablespoons of packed brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/3 to 1/2 cup dark rum Several scoops of your favorite ice cream Directions: Mix the marinade ingredients and pour it in a ziploc bag with the pineapple slices and let marinate for 30 minutes to 1 hour in the refrigerator. Preheat your grill for direct cooking to between 450-500°F. Grill the pineapple slices for 2 to 3 minutes per side, basting with the leftover marinade as you cook. Remove the pineapple from the grill and stack two slices on a dessert plate. Top with a scoop of your favorite ice cream. Garnish with a sprig of mint if you wish! ************** Note: I just can't get over how great this was, as written here. I'm considering changing it up just a bit when I cook it tomorrow to make my video. I'm considering cutting the cinnamon amount in half and then using half dark rum and half Gran Marnier (orange liqueur) to change up the flavor just a bit. I may also garnish with some grated dark chocolate. Give this a try!
  6. What comes first: Make/Get pulled pork. This pulled pork was made hot and fast at 275. Seven pounds took all of 5.5 hours. Make/Get Crepes. Stores now sell pre-made crepes in a sealed pack if you don't feel like fussing with it. Get a fresh, fully ripe pineapple. The riper the better (but the meat of the pineapple must still be yellow and not brown). Then: Thinly slice the pineapple about 1/16th to 1/8th inch thick. Rub the slices with brown sugar. Throw on grill until cooked, and they have a tacky (non juicy surface). If the pineapple is still too juicy it will make the crepe fall apart when eaten. Put a healthy dose of pulled pork on the seared Pineapple slices. Sauce it up with your favorite sauce. Consider adding a bit of chipotle or sriracha pepper powder to balance out the sweetness. Add a dollop of lemon/vinager/cream based cole slaw. Some freshly sliced cooked bacon give the double-pork whammy. Roll it up and serve!
  7. I marinated a 10 lb picnic shoulder for 24 hrs in a pineapple mojo. I roasted it in my Akorn using only lump and a drip pan full of water and marinade at 260 for about 4 hrs, then 300-325 for 3 hrs and 350 for 1 hr. The skin was perfectly crispy like pork rinds and the meat just fell apart! I recommend rubbing the meat with garlic, onion, salt and pepper mashed into a paste, then dropping the meat into a store bought mojo or juices with any herbs and such that you like. I used pineapple and cilantro. Here are the pics to prove it!
  8. After soaking up info on pulled pork I decided to dive in on the weekend and cook up a 9.5 lb Boston Butt. Started the Joe up a little after 7pm and had everything settled in by around 8. Temp was rock steady until about 11 pm then it started to climb - tweaked away to try and settle things and then went to sleep at midnight. Up a bit after 6 in time to catch it before it went out (was sitting just under 200). Temps came right back up to 220-230 and meat registered done around 11 (so a little over 15 hours total cook time). I mixed up a Lexington style BBQ finishing sauce (apple cider vinegar based) and added some during pulling with the rest in a bottle on the table for people to add extra to taste. First time I've tried a sauce like this and it complimented the pork perfectly. Boston Butt with Squealing Pig Rub applied: ~15 hrs later: Also did up some bacon wrapped pickles (dill) and bacon wrapped pineapple (bacon rubbed with brown sugar then rolled around pineapple chunks) as appetizers. Everything turned out amazingly well and people went back for 2nd, 3rd (and maybe some 4th) helpings. Thanks to all who have posted on pulled pork in the past. Odds are I read your postings and used the info to help make this cook a success.
  9. So I'm not very good at writing down my recipes or following others. I always tend to add stuff to try and change it up or make it my own. Not a bad thing necessarily, but makes it hard to remember what you did when you made something good. I was asked for this recipe so here goes nothing... Original cooked post: http://www.kamadoguru.com/topic/8387-chicken-n-ribs/ Marinade(I think): 3/4 cup Pineapple Juice 1/8 cup Soy Sauce 1/8 cup Oil (I used EVOO) 2 Tbsp Ketchup 1 Tbsp Asian Sweet Chili Sauce 1 Tbsp Minced Garlic 1 Tbsp Fresh Cracked Pepper 1 tsp Siriacha Sauce 1 tsp Ginger Powder 1 tsp Tony Chacheres 1 dash of Sesame Oil (this stuff is strong and can be over powering) Glaze: 1/2 cup Pineapple Juice 1/4 cup Ketchup 2 Tbsp Soy Sauce 1 tsp siriacha 1 tsp honey 1 tsp garlic powder (i dont used minced for glaze to reduce chunks) 1 tsp ginger powder ***Bring to boil reduce until thick like a glaze*** I mix all my marinades in a mason jar. They have measuring marks on the side and when you put the lid on you can really shake it up to incorporate all the ingredients. Once mixed, I pour this over several boneless/skinless chicken breast in a gallon bag. Let them sit overnight or around 8-12 hrs. About an hour before I'm ready to cook, I take the chicken out of the fridge and let it come to room temp, and drain the marinade off. I get the grill ready around 400*F direct heat. Put the chicken on and flip occasionally until internal temp reaches 150*F. Then I brush the glaze on one side and let it sit then flip, glaze the other side. Once the chicken has browned/charred a little from the glaze I move it to indirect heat and sprinkle shredded cheese on it to melt. While the grill is still hot I throw the pineapples on and get a few grill marks to help the appearance and break down some of the sugars. Lay the pineapple down on a plate, place the chicken on top. For "prettying" it up, you can squirt some siriacha around the dish and hit it with some fresh parsley and lemon zest. You could also serve this over a bed of rice with the pineapples on top of the chicken. I make a dipping sauce to go with this, but it definitely doesnt need one: Sauce: 1/3 cup Mayonaise 1/4 cup yellow mustard 2 Tbsp Honey 1 tsp Siriacha 1 dash soy sauce Enjoy- and dont be afraid to get creative! I completely just made this up one night and it turned out excellent. Tip: the marinade and glaze both have a good bit of sugars in them, careful to not let burn. If cooking very thick breasts, you may want to flatten down so the meat is relatively even to prevent burning.
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