Shuley Posted September 7, 2016 Report Share Posted September 7, 2016 That looks super good. I gotta try it sometime. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 7, 2016 Report Share Posted September 7, 2016 Asian market did have the banana leaves - a whopping $1.50 each! I have a pork loin roast in the freezer that just might get turned into Kalua pork this weekend. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 12, 2016 Report Share Posted September 12, 2016 So, all geared up and ready to try the Kalua pork. Won't bore you with the drama of getting the BBQ rub, but it finally arrived in time. Banana leaves are good to go. Rubbed over night, injected the morning of cooking with mix of chicken stock (from the bouillon) and BBQ rub, onto the KK @ 275F, indirect, with smoking pot of maple, apple, and peach wood. Up close and personal. Pulled @ 160F IT to wrap in the banana leaves, with the pineapple sauce. Done @ 185F IT and rested for 20 minutes (while the corn finished). Sliced up and ready for plating. Plated, with local corn on the cob, and a nice pasta salad. This one's a "keeper." Very tasty pork and not what I was expecting at all - not seriously sweet from the pineapple & brown sugar sauce in the banana leaves. I'm liking the Soo's rub, also. Worth the hassles to get it after all! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 12, 2016 Report Share Posted September 12, 2016 Nicley done tony Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 12, 2016 Author Report Share Posted September 12, 2016 @tony b, That looks great. I have to agree that the taste was not what I was expecting. Not pineapple-y at all or sweet. Also agree on Soo's rubs. I went through my first container pretty quick. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 12, 2016 Report Share Posted September 12, 2016 Tony, that is a beautiful dinner, everything looks soooooooooo tasty. Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 12, 2016 Report Share Posted September 12, 2016 A little hi jacking going on lol Very nice cook tony looks delicious i would of thought it would of been super sweet but your saying its not interesting Quote Link to comment Share on other sites More sharing options...
tony b Posted September 12, 2016 Report Share Posted September 12, 2016 Thanks folks! I'm off to make a nice Cuban sandwich for lunch with the leftovers. Yeah, I was shocked that it wasn't sweet at all, very savory. First, the pineapple wasn't packed in syrup, but it's own juice, so that helped a lot. And I think that the banana leaves, which smelled like tea when I opened the package, helped balance things out. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 12, 2016 Report Share Posted September 12, 2016 Nice cook. I wonder about wrapping a brisket in banana leaves instead of paper? Quote Link to comment Share on other sites More sharing options...
tony b Posted September 12, 2016 Report Share Posted September 12, 2016 Unless you tied it up with butcher's twine, it wouldn't stay wrapped well, as the banana leaf is fairly stiff until heated. For this cook, you foil the whole thing (I used 2 layers) after you wrap in the banana leaves. I have plenty of left over banana leaves, so I might give it a try (assuming I remember next brisket cook) - maybe a combo of banana leaves and pink butcher paper? Quote Link to comment Share on other sites More sharing options...
