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    • By social assassin
      I’m planning to smoke my first pork shoulder and am looking for advice on good or high quality brands to buy.  Does Smithfield produce good or high quality product?  Does quality matter?  I would think it would.  What brands do you recommend?  What retailers sell quality products, e.g.  Would you buy from Costco?
       
      Thanks,
      SC
    • By shockingelectrician
      First smoke on my new Akorn.
      This is my second Akorn I had one for 5 years. I just bought 2 new ones at 69.00 each.
      Made me some pulled pork quesadillas with home made jalapeno BBQ sauce


    • By TheGHole
      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!



    • By pmillen
      Ingredients
      1 Pkg. Costco Country Style Ribs
      Marinade Ingredients
      1 cup white distilled vinegar
      ¼ cup ketchup
      ¼ cup apple juice
      3 tablespoons Light brown sugar
      1 tablespoon kosher salt
      1 teaspoon hot sauce (tapatio)
      1 teaspoon ground pepper
      1 teaspoon red pepper flakes
       
      Directions
      1.   Cut the pork into golf ball sized chunks and marinate it for 24 hours
      2.   Preheat your kamado to 300°F with your favorite smoke wood chunks added
      3.   Grill the pork until the internal temperature is about 205°F and the pork chunks probe tender (about an hour)
      4.   Consolidate the pork chunks into throw-away pans and cover them with BBQ sauce
      5.   Return the sauced chunks to the kamado to set the sauce
       
           Marinating
       
           On the kamado with heat deflectors below
       
           Light blue smoke at 297°F
       
           Out of the kamado and ready for sauce
       
           Consolidated, with 2 different sauces
       
      I have a photograph of the finished product but adding it exceeded the 14.65MB limit.
       
       
    • By JeffieBoy
      So my daughter is getting married tomorrow.  A smaller wedding (98 guests) taking place at his family farm.  The groom and his brother own a distillery business on the farm and the wedding will be held outside between the home and the business.  The meal will be catered and the boys wil have the wood fired oven going for late night pizzas.  Think they can do four or five at a shot.  At the last minute she has asked me to provide a 60-70ish pulled pork sliders.  So I snuck out of work early today, managed to find five nice pork shoulder “partial bone-in roasts” totalling about 10kg (22 lbs), raced home, rubbed them up, injected with apple juice and loaded up the Akorn.  Going to finish them tonight, pulled and pack the meat and get into bed.  Tomorrow I need to pick up the slider buns that I ordered, slice the tomatoes and onions, prepare some sauce and away we go!  Meat will be rehated in the pizza oven prior to serving.
       
      i had done three 8 pound butts before and they were actually a better fit than these five smaller roasts.  More photos to follow.  Wish me luck!



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