Jump to content
  • Similar Content

    • By Wardy
      So started my first overnight cook (two 5 1/2 pound pork shoulders) on my Weber summit kamado very early this morning. Planned for 10-12 hours at 225-250 so it could get rested and pulled for an early dinner at 4pm. We're hosting a baby shower for my sister in law so want plenty of food without me standing over the BBQ too much whilst people are here. I've been finding sourcing large pork cuts tricky here in the UK but spotted 2.5 kg pork shoulders in costco so picked a couple up.
       
      Did a basic rub of salt, sugar, paprika, garlic powder, chilli and sage. Left the cuts to sweat for a couple of hours and got the grill set up. 
       
      I had some problems getting the temperature stable in the first place, I was aiming to start the grill about 11 and get the meat on for midnight. I overshot the temp, I think because I added too much lit coal, so spent untill 1am getting the temp back down and stable. I put the meat on at about 12.30am. Not planning to look at the grill again until the morning.
       
      Got woken up by the kids so checked the temperatures at about 3 am and all was good. This morning I woke up at 8 to find the fire had gone out. Looks like either the ash from my briquettes had blocked the lower air intake or I'd set the vents too low in the first place. Think I'll try lumpwood next time and see if that's better.
       
      I've got the grill back up to temperature now (about 9.30am) and fingers crossed 4/5 more hours will do it. Internal temp has just hit 152 so I'm pretty sure it should still be fine. The dome is currently at 260 which is slightly higher than I want but probably not a bad thing all things considered.
       
      I wasn't planning to wrap the meat when it hit the stall but now am thinking it might be a good idea. I think I'll see where it's at at 11am. 
       
      Atmospheric picture of the grill being lit and the pork shoulders going on from last night:


       
      Will update with how they turn out later 
    • By pittmab
      1kg back ribs from my local butcher, cooked using a modified 3-2-1 method over charcoal and cherry wood. And finished with a Bulleit bourbon glaze.
       
      Really pleased with how these came out, not fall of the bone but tender and juicy just how I like them!
       
       





    • By daninpd
      I was doing some research for this months challenge... okay, okay, I was just watching TV- but it was a cooking show, and the chef on the show was making Pozole Rojo, a red pork stew.  As I watched the show I realized the stew gets a lot of garnishes and condiments, but basically only has 5 ingredients: Pork, Dried Chiles, Hominy, Onion and Garlic.  Talk about a "Well, Duh!" moment.  So I made it.  I used garlic powder from the spice rack to be able to add one garnish  (red cabbage) and let the white onion do double duty, both in the stew and chopped fine for a garnish.  I used a package of pork necks and roasted them at 400 for an hour in the Joe to get a little color, then put them in a Dutch oven with water to cover and let that go overnight at 250 covered in the Joe to make a rich pork stock.  The next day I strained and refrigerated the stock so I could skim off the hardened fat. The rest of the recipe:
      1-1/2 to 2 lbs pork shoulder cut into chunks for stew
      4 oz dried Pasilla Peppers
      1 tsp cumin
      1 tsp garlic powder
      1 tsp Oregano
      1 30 oz can White Hominy drained and rinsed
      1 large white onion diced medium
       
      Destem and deseed the chiles (I included a picture of the seeds from one Pasilla- you don't want the seeds in your sauce) and put them in a bowl and pour in 4 cups of boiling water and let that sit for 30 minutes or so.  Put the chiles and some of the water in a blender and blend, adding water as needed to get a pourable sauce.  Combine all ingredients in the Dutch oven with the defatted pork stock.  Bring to a simmer then cover and cook 4 hours at 250. I left it uncovered a lot of the time to get it to thicken more.  After 4 hours this is a tasty stew.  Typical garnishes are cabbage, avocado, thinly sliced radishes, crema, minced onions, cilantro and fried corn tortillas.






    • By LJS
      Hi Kamado People,
      I have been smoking for about 2 years now and I have never tried a pork roast style cook and beside whenever I have done pork roasts I have not got the crackling right and this is critical.
      So I decided to research a little and found heaps of methods out there, anyway I was stuck on three types 1. Continuous apply of vinegar, 2. Apply lots of salt to fat/skin, boiling water. All of these have the requirement of putting the pork into the kamado at a very hot temperature for around 30-40 mintues before dropping temperature to normal roasting temp of around 180/200°C.
      All of the above are required to have a dry roast, not fresh out of the plastic pack , best left overnight. At the last minute I decided to go with boiling water pouring over the fat and then right away into the hot kamado mine was at about 250/270°C range with one chunk of cheery, had no apple in the shed.
      Any how after 30min I closed the vents and the temp started to drop. Once at 180°C I left her there until internal reached 75°C and wow wow what a beauty. Moist and perfect crackling. Salt was needed to be added though.  


    • 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?).  
       
      Has anyone ever done this?  My only concern is the butt dripping fat all over the brisket, not sure if that will change the flavor or get it all greasy and it's a big no-no?  Or will it not mess with the flat at all and if anything make it better from dripping fat all over it and keeping it from drying out?
       
      Thanks!
×
×
  • Create New...