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    • By philpom
      they've been on for a bit, cruising at 215°f.  Going to finish each one differently but still debating the details.
       

       
       
    • By Tarnation
      Dumped in the last of my Cowboy lump for a Saturday night pork butt. If you've seen any of the negative comments on Cowboy I didn't have any problems with the bag I had.  It was definitely a lot smokier start than my old KJ Big Block, but produced good food. See you smoke Cowboy! Up next is a bag of RO XL cut should be fun.  For now I've got a pork butt to cook.


    • By Kamado_Rich
      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?
    • By DerHusker
      I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one.


      I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.)



      I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier)



      I cut it in half and deboned the other half.



      I proceeded to cut it all up into approximately 3/8” slices.



      I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade.



      Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar.

      8 lb bone-in pork shoulder (deboned)

      4 tablespoons achiote paste (I used 1 – 3.5 oz. brick)

      2 guajillo peppers (seeded and re-hydrated)

      2 ancho peppers (seeded and re-hydrated)

      3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can

      5 garlic cloves

      ¼ small white or yellow onion

      1 oz. Piloncillo (substitute brown sugar if you can find it)

      1 tbsp. dried oregano (preferably Mexican)

      1 tbsp. cumin                                                                            

      1 tbsp. salt

      1 tbsp. pepper

      1 tsp. cinnamon (preferably Mexican)

      1 tsp, cloves

      ½ cup pineapple juice

      ½ cup white vinegar

      ¼ cup OO

      ¼ cup of the water from re-hydrating the peppers

      ¼ cup orange juice

      ¼ cup lime juice

      1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo)

      (Note: I only had some small guajillo chiles so I used 6 of them)


       
      Everybody went into the pool for a spin.



      I poured some marinade into the bottom of a very large bowl and then some pork slices.



      I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating.



      Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don’t have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17



      and used it to create a vertical spit.



      I now peeled and sliced up the pineapple



      And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat.




       



       


      I place the stack in the center of my weber redhead with coals all around it.



      I then setup my craving station.



      Here it is after approximately 30 minutes.



      After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile)



      I then placed the trompo back in the redhead to char the outside again.



      So pretty!



      I then repeated the process another 3 times.




       


      After I had trimmed off the outside 3 times I set up my taco cart errrr bar



      and started to assemble my street taco plate.



      Oh Yum!



      Here it is served up with a Modelo Especial.




       


      This was a little on the spicy side but oh so delicious!         



      Thanks for looking.

    • By buckleybj
      I accidentally bought a two pack of bonless pork shoulder from Costco. I have always used bone-in, so this is new to me. As I was preparing the butts trimming sinew, silver skin, hard fat, veins etc, I started also cutting portions of the butts into sections. I now have two 4 lb boneless butts and several large scraps.
       
      This has provided me the opportunity to use the vertical spit I bought from Ceramicgrillstore.com a few months ago. I'm excited to say the least. 
       
      I'll post picture of the meal later this afternoon when I build it get it going. Here are pics of what I ended up with after trimming and then the portions I will smoke overnight for pulled pork tomorrow.
       
       


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