Saucier

MMmmmgoood It was good indeed. Room for improvement would have been to inject it more, although the crispy bark with the citrus tang was really good! The beans & rice were awesome too, although next time I would cut back on the olive oil & butter in the beans, and also the cilantro as it ended up with an excess amount of oil in it. Would have never thought of adding cilantro pesto to black beans. Shear genius! Also wouldn't have guessed Reggiano in it either... The dipping sauce was super too.. A nice foil.

Done! 190 inside.. Tasting good!!

Last baste Here how she looked at last baste, pic was a little blown out.. Sorry!

OH, OK` Well alrighty then You are not too far away.. I am about 20mi S/ of Riverside off the 215.. Welcome aboard!

Pics Pics to email don't count. You have to post them on the forum!!!

LOL I don't know that this is even physically possible Sorry, couldn't resist!

Into the Hazy Kamado it goes....

Well I couldn't take it. I ran off to the store and got the stuff to whip this up. My take on it is to make the marinade, using all the oregano & oil mixed with the citrus reduction etc, put it in a 2 gal ziplok and let it sit overnight. Will ignore the temps, and do pulled pork as per normal and see what happens. I might further reduce the leftover marinade and baste at the end, which goes against my normal "shut the friggin lid an d leave it alone" rule. I also did the black bean recipe. Wouldn't have thought of putting pesto and Reggiano in beans!. Here is the pork at rest.

Flay's recipe In Flay's recipe, he never actually says to add the marinade to the meat before cooking. If you read it for what it says, it says basically to use the citrus marinade as a glaze in the last 30 minutes. Do you think that is really the intent? I would think it should be swimming in the citrus overnight ??

Kerville Hi Doc, we went to Kerville last year for an RV rally, stayed at Buckhorn Resort for a week. Wouldn't have known where it was until then. The hill country is interesting indeed. Nice fish BTW. Had some BBQ there in town out past the WallyWorld, neat old fashioned bbq joint. Not Komodo worthy tho!

Re: Qbabe's Coffee Crusted Pork Tenderloin with Redeye BBQ S Whiz, for what its worth, both of these links are broken..

Good Nice cook sysg!

Funny Funny, thats funny right there, I don't care who you are!!! WWRJD? HAHA! You're old enough to remember the Steve Miller Band. Sing along with me here... This heres a story about Richard J and Laura too Two swindlers with nothin better to do Than steal sailboats, sink 'em, then get sued And here is what happened when they decided to cut loose They headed down to, ooh, old Ensenada Thats where they ran into a great big hassle Laura took the orders but no product left the castle Tricky Richard took the money and run Go on take the money and run Go on take the money and run

Its funny just because it is. Seems a shame that whomever is responsible for unleashing political correctness upon us has got us to the point where we would feel ashamed of laughing. I guess my point would be its funny as it is, it would be funny as a mammy, it would be funny as a redneck with a baseball cap! Being ashamed not required! Laughing, good bbq, and a fine cocktail are precious! I officially absolve you Sanny! , roast three chickens and drink one of the Beers you are hoarding in your ice box, and invoke Dennis' name loudly into the cloud of Oak Smoke! It will be done

Hmm At the risk of sounding un-edumacated, where do you get the lil keg, and how do you go about carbonating it ?

Aged Prime I have dry aged prime in the refer before too, per Cooks Illustrated instructions, 7 days unwrapped in the refer. I have done this maybe 10 times. My description would be a deep, rich, beefy flavor.. A slight tang. And a buttery tender texture. You will get spoiled!

Re: Ribs direct? Yesterday I did four racks 200 degrees for 6 hours, then a one hour rest in foil and a paper sack. They were pretty darn good. They don't get any "bark" though so I am experimenting and hoped that maybe the direct approach might brown them a bit more. I use a variation of Old Mill Rub from the rub book on mine. It contains among other things, celery salt, pepper, and vinegar powder. Good stuff! I have two racks left over so might try direct today.

Yo Prime, What temp are you running for indirect / 4hrs?

Anyone cook their ribs direct? Thus far my beat ones have been St Louis cut, at 200-225 for 6 hours or so but I have always used the diffuser and pan. Was thinking of trying them direct to see what would happen with it? Any thoughts??

Damn tasty looking! Wow, those look good, when do I get my invitation?

Gazoontite!

LOL Never came across this thread before,,, Thanks!!! Sanny, you crack me up!

Carnitas Dj, no this is not carnitas at all. Official title is Puerco Deshabrada I think, pardon the spelling If I am off a bit. Simple Carnitas would be boiling butts in water/stock/aromatics until it is falling apart. You could use the basic recipe sans the chile puree actually. When done, you shred the pork into chunks, put them on a large foil lined sheet, sprinkle them heavy with garlic salt & onion powder and put them under the broiler until they get a bark on them. If you have a really hot IR broiler it will do them fast, before the center has a chance to dry out. Result is nice bark on the outside, still fork tender on the inside. There is clearly more than one way to make them, but thats how I roll with it. I have heard of a recipe that involves adding a liter of Coke, and glazing them until sticky, but havent yet pried the whole process out of the guy... cattle prod and bright naked electric bulb & rubber hoses await!

Hot Sanny, its not really hot at all, just has a good deep red chile flavor. I usually add some Dave's Insanity sauce to taste. The original recipe actually called for some fresh green serranos I think, but for me its easier to just infuse some Dave's in some chicken broth and let it rip. When you are tasting, you have to remember that it won't largely be eaten all by itself, it will be living inside some type of a tortilla, with some cheese etc, so the heat will be cut down. Also all dried chile is not the same, this calls for New Mexico Red, which isn't all that spicy. I bought about a three foot tall sack when rolling through NM one time, still have some left, but will resupply on the way through again.

Red Pork Part 2 Here is the finished chile puree in one bowl, and the seeds/skins in the other. By now you will have a stack of different bowls and your processor and utensils, and they will all have a semi-permanent beautiful red chile color. Wear this like a badge of honor. Our scullery maid hates the mess this makes, and although I am barely passable as a chef, I completely fail at cleanup. If you need her services, her name is Kelly Jo! You should be proud, you just made a really great chile puree! The rest of the ingredients are as follows. You need 7-10 lbs of either pork shoulder (picnic) or butts, whatever is on sale is good. One piece, two pieces, doesn't matter at all, it will all look the same at the end. Its really a matter of what will fit in your big iron dutch oven, or in these shots I am using a large soapstone pot (completely non-reactive). Little olive oil 1 Tbl dried crushed oregano 1 Tbl ground cumin Salt & pepper to taste (adjust at the end is best) 2 onions diced 1 head of garlic diced fine A supply of chicken stock, home made is always best, but canned can work. Get your pot or a black iron skillet smoking hot with a little olive oil in it, and sear your butts (the pork I mean) on all sides and get them in the pot, Add the chile puree, onion, garlic, spices and enough chicken stock to about cover the roasts. Get this all to a boil on the stovetop, while preheating your oven to 375. When she is up to temp, cover and put in the oven. This should take about 5 hours. Best to open up at 2.5 hours and flip the roasts over and make sure all is according to Hoyle. Your house will be smelling like heaven throughout this process. Neighbors might salivate on the porch, stray dogs will howl. Batten down the hatches and repel all borders! When five or so hours have passed, take them from the oven, and let them cool a bit. Discard bones, fat etc. Shred the meat with your hands (with rubber gloves unless you want red hands for a week) or the tines of two forks. I usually put this in a large bowl and refrigerate overnight. At that point the remaining fat will have risen to the top and will be solid, making it easy pickins to get a fork or spoon under, pry it up, and throw it out! (who wants to eat grease, yuck). At this point you can reheat it, and cook it down until most of the liquid is gone and it gets a little sticky. When you go to serve, you can "loosen" it up with chicken stock or water if you cook it too far. This stuff is great filling for burros, tacos etc. If you want to be really bad and get the real Mexico flavor, put this in a fresh corn tortilla, and fry it up with the meat in it, add some cheese when you pull it out, wash down with a Modelo Negro. It will have you singing a tune. Mostly I don't do that, I just add it to the taco after the shells are done, but every now and then you have to live a little!