Ok so I started my first pork butt cook with a pit temp of 275. It is a 8 pound bone in pork but. After 2 hours the internal meat temp is already 124!?! Is this normal? I was thinking at 275 I was looking at about an hour a pound? I backed the pit down to 250. Should I be worried or am I over thinking this?
Here's my entry for October's PP challenge. This is actually a double leftover. I made sloppy joes using leftover pork smoked in my Akorn. Since that's basically a pp sandwich that will not be my submission. I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw. It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.
With the “Just Stuff It!” Challenge going on I searched for what might be on sale at one of the local stores. Sprouts had U15 shrimp on sale for $7.98 per lb. so I purchased a pound. I decided to prepare them my two favorite ways of cooking shrimp. The first is what I call Atomic Shrimp. (Which is bacon wrapped shrimp stuffed with cheddar cheese and a slice of jalapeño. As the jalapeño doesn’t make it very “Atomic”, I switched it out for slices of serrano chilies. Here are most of the ingredients.
I peeled and deveined the shrimp and then butterflied them. I also sliced the cheese and serrano chilies.
I carefully placed the cheese and serrano in the shrimp and wrapped them with a slice of bacon. Once I had 10 of them done I placed them on the preheated kamado.
I grilled them for approximately 5 to 6 minutes per side and once the bacon looked crispy I plated the 5 biggest ones up with a cilantro garnish and a Negra Modelo. Here are those pics.
I had 9 shrimp leftover so I skewered them,
sprayed they with some EVOO and sprinkled them with some Tajin seasoning.
Grilled them for approximately 3 minutes per side.
Here are the plated pics with the Negra Modelo.
These were also delicious but not quite as good as the bacon wrapped ones.
After see posts on this site, watching countless YouTube videos and hours upon hours of nervous research I decided to buy a pork belly and give bacon a try on my Big Joe. Like others have commented I found the pink salt was not as easy to find as I assumed, so I bought some off Amazon. I bought a 10-lb pork belly from Costco, found an easy recipe on line and started my adventure! I followed the recipe below as a template:
I used dark brown sugar because that's what I had and I used pure Vermont Maple Syrup instead of honey. I used cayenne pepper on half of the belly and none on the other just because I forgot to put it in my first batch of the curing paste.
I had to cut the pork belly in half because I was using 1-gallon ziploc bags and this resulted in two different flavors to my bacon. The first one without the cayenne pepper finished curing in 9 days. Based on the hours of research I guessed at it being done because it was pretty stiff compared to when it first started. The second bag with the cayenne pepper leaked much of the liquid and didn't seem ready. So when I removed the first belly I drained the second bag, made another batch of the curing paste and started the process again.
The first batch of bacon I rinsed thoroughly, dried with paper towels and placed on a drying rack in the fridge for a day unwrapped and uncovered. The next day I smoked it for about 3 hours keeping the temperature between 200-240 and cooking until the internal temp was 150. I used 2 small chunks of apple wood for the smoke.
Since I don't have a meat slicer I was "forced" to buy a Dalstrong Gladiator Series Ham Knife which was heavily recommended throughout this site. I did my best to keep the strips as thin as possible and even.
The family loved the bacon and I was happy with the result as well. Now the second half of the pork belly finished up about 4 days later and I followed the same smoking process except I add 2 chunks of cherry wood and 2 chunks of apple wood. I didn't think the first round of bacon was smoky enough so I doubled the amount of wood.
This was noticeably better than the first round! I tasted smoke this time and it wasn't overpowering. The flavors of this bacon were much more pronounced that the first round and while I know the added wood made a difference, I wonder if re-doing the curing process half the way through made any difference.
Regardless, I enjoyed the whole preparation and cooking of the bacon and will do this from now on! It wasn't nearly as difficult as I had thought and though the second batch was better both were fantastic! As good or better than anything I've ever bought from the store. My family all claim it's better than anything we've ever bought, but I guess I'm a little more critical of my cooking than they are.