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shockingelectrician

Pulled pork quesadilla with jalapeno BBQ dauce

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    • By HokieOC
      This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat.  I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it.  But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats take less time?).  
       
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    • By pmillen
      I smoke-roasted this in a Karubecue C-60 stick burner but previous cooks were done in a Cookshack Fast Eddy PG500 pellet pit.  I think it would cook up well in a kamado.  It's the best thing I've ever cooked.
       
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      Ingredients
      One bone-in pork loin roast
      2 tablespoons Dijon mustard
      2 teaspoons dried thyme leaves
      2 teaspoons dried sage leaves
      1 teaspoon garlic powder
      Salt and pepper to taste
       
      Optional Pan Sauce 
      ¾ cup dry vermouth or white wine
      1 cup water
      Salt and pepper to taste
       
      Instructions

      1.  Trim off unneeded fat and silverskin to expose the meat to the rub.
       

      2.  Rub the roast all over with mustard.  Sprinkle it with the thyme, sage, garlic, salt and pepper, patting so the seasonings will adhere.
       
      3.  Put the loin back in the refrigerator for a couple of hours.
      4.  Preheat pit to 350° F.
      5.  Place the loin in the pit, bones down, until it reaches an internal temperature of 145° to 150° F.
       

      6.  Remove the roast from the oven, place it on a cutting board, tent it with foil, and let it rest for 20 minutes.
       
      Meanwhile, if desired, make a pan sauce
      7.  Place roasting pan over high heat. 
      8.  Add the vermouth and water. 
      9.  Bring to a boil, scraping up all the browned bits. 
      10.  Continue to boil until reduced by about half.
      11.  Slice the pork into chops and serve, drizzling each serving with the pan juices.
    • By JohnnyAppetizer
      first stop....






       
      we continued in southwardly  direction...
       


      as seen in another  thread

      sausage, tom thumbs

       
    • By pmillen
      China has more than half of the world’s hogs.  They’re the primary livestock there.  (Think about that—they have more hogs than the rest of the world combined.)  African swine fever recently killed half of China’s hogs, ¼th of the world’s supply.
       
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