Tonights Dinner- having another couple over- going healthy as I need to lose weight and he is on the heart transplant list. So, low sodium, substituted much of the butter with avacado oil, etc. Anyway, chicken breast, salmon, salad and my 'what is it' dish of sweet potatoes, carrots, mango, korean cinnamon and brown and turbanado sugar- all cooked on the Big Joe. Sorry, we were half-way through dinner when I remembered to take the final pics.
Next time I make promises of pulled pork I will be checking the weather forecast. Flashback to last Tuesday...
Wife: "Can we have pulled pork sandwiches this weekend"
BigSmoke: "Does a one legged duck swim in circles?"
It was a long miserable rainy night. Thankfully I had a pop up tent to keep my setup relatively dry, however, it was the wind that really made it tough to moderate temperatures.
I picked up a 10.4 lb butt on Friday and had it trimmed, injected, rubbed with Dizzy Dust (Mustard to help bind), cling wrapped and in the fridge to marinate over night.
Saturday evening I fired up the KJ at 8pm, after reaching a stable 250 degree dome temp I loaded the butt (10pm). The plan was to have it resting by 1pm for kick off and ready to eat by halftime but I hit a stall that lasted over 3 hrs (Would not budge from 151 degrees), I'm guessing the wind and swings in temp had a part to play. I ended up having to raise the temp to 350 degrees for the final hour and I pulled the butt just after 2pm. The IT was reading 198 degrees and it was probing tender. I let it rest for 20 mins before FTC for about 1.5 hrs. The cooler was pre-heated with hot water.
Despite the hiccups I am quite proud of the final product. It was a huge hit and by far the best pulled pork sandwich I've ever made! I served it with homemade coleslaw, bbq sauce and sweet potatoes. The grilled sweet potatoes were coated with an orange marmalade butter. Recipe courtesy of Bobby Flay.
Mother's day is here, and I am sure everyone is scrambling for their cooks. On the Big Joe today is Cornish game hens stuffed with seasoned rice, portabella mushrooms, red/yellow/green bell peppers and sweet onions. Roasted red potatoes which are prepared with butter, olive oil and KJ vegetable seasoning were sliced up and put on the top rack. Four ears of corn on the cob were coated with honey, seasoning and butter are resting on the top rack as well.
Everything is cooking along nicely at 350 with some light apple wood smoke.
A veggie dish done on the Big Joe today. Jerusalem Artichokes with russet potatoes, shallots, sweet onion, garlic, carrots, sweet mini peppers. Fresh Basil, Bay Leaves, Rosemary and Kosher salt provided the main seasoning. The dish was drizzled with good Spanish extra virgin olive oil and sprinkled with parmesan cheese. Thin sliced ham strips are laid on top to add an additional savory element. It will be baked at 350 for about 45 minutes until the outer layer of the Artichokes are crispy.
This slow roasted pork dish comes from the yucatán peninsula. the ingredients for the rub/sauce include annatto, garlic, sour orange, salt, fresh cracked pepper, allspice, cumin, clove, apple cider vinegar. All of the spices are freshly ground up then mix together with the apple cider vinegar and the juice of 3 limes.
The pork butt is placed in marinade the night before. This made about four to five lbs of pork butt. After marinating lined a pan with banana leaves as the banana leaves help to retain moisture and impart a wonderful flavor. Slow roasted on the Kamado Joe Big Joe for approximately 4 hours at three hundred and twenty degrees. I foiled about an hour into the cook to allow the food to retain maximum moisture. What change out was spectacular. This can be used as taco meat or eaten on its own as shown with a little white rice. The flavors are tropical and outstanding!