9.5# Pork Shoulder
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20160930_172138092_zpsl8vtwr20.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20160930_172138092_zpsl8vtwr20.jpg.html)
Rub
1 cup brown sugar
1 cup paprika
1/2 cup seasoned salt
1/4 cup cajun spice
2 tbs garlic powder, onion powder
1 tbs cumin, cayenne
Wash shoulder and pat dry.
Massage some rub into all the crevices and then slather in mustard.
Generously apply more rub and wrap tightly in plastic wrap.
Refrigerate for 2-12 hrs.
Bring to room temp before putting on a 200-250' smoker.
Close the lid and don't lift it up for at least 10 hrs.
10hrs later check internal temp and finish.
Cooking time approx 1-1.25 hours per pound depending on temp.
Quote from: ChileRelleno on October 01, 2016, 12:38:47 AM
9.5# Pork Shoulder
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20160930_172138092_zpsl8vtwr20.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20160930_172138092_zpsl8vtwr20.jpg.html)
Rub
1 cup brown sugar
1 cup paprika
1/2 cup seasoned salt
1/4 cup cajun spice
2 tbs garlic powder, onion powder
1 tbs cumin, cayenne
Wash shoulder and pat dry.
Massage some rub into all the crevices and then slather in mustard.
Generously apply more rub and wrap tightly in plastic wrap.
Refrigerate for 2-12 hrs.
Bring to room temp before putting on a 200-250' smoker.
Close the lid and don't lift it up for at least 10 hrs.
10hrs later check internal temp and finish.
Cooking time approx 1-1.25 hours per pound depending on temp.
Quit Teasin' Chlle & get to kookin' ;D
BT
Quote from: Big Tim on October 01, 2016, 12:43:13 AM
Quit Teasin' Chlle & get to kookin' ;D
BT
I'm pulling the meat out at 0400, firing the grill at 0445 and the meat meets the heat at 0500.
Should be ready about 1700.
Getting there, six hours into the cook.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161001_111349354_zpskouj7sjz.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161001_111349354_zpskouj7sjz.jpg.html)
What time's dinner???
...Lou
About 1800
Thick Cut Bacon
Brush with real Maple syrup.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161001_132806958_zpsgrodnk5i.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161001_132806958_zpsgrodnk5i.jpg.html)
Generously coat with brown sugar
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161001_132934351_zpsna0ph6ps.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161001_132934351_zpsna0ph6ps.jpg.html)
Bake at 375'-450', you want to caramelize the sugar, but not burn it.
Long enough to caramelize and firm the bacon, then remove flip and repeat coating. Cook until bacon is done, the fat turns white and the sugar well caramelized.
I trim the burnt ends off and munch on them.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161001_132403959_zps70xp9tlt.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161001_132403959_zps70xp9tlt.jpg.html)
Some plain, some with black pepper & cayenne and some with chocolate and pecans.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161001_132037732_zpstxrtrqnz.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161001_132037732_zpstxrtrqnz.jpg.html)
The Money Shot
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161001_144112523_zps36f1qyzx.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161001_144112523_zps36f1qyzx.jpg.html)
I'll bring wine, beer, and Platinos Maduro's OK?
.................Lou
Quote from: STRIPER LOU on October 01, 2016, 08:17:55 PM
I'll bring wine, beer, and Platinos Maduro's OK?
.................Lou
I'll take either some ice cold IBC Rootbeer or Virgil's Black Cherry Cream Soda, please and thank you.
Ok! No Maduro's? Looks good Chile. Pork butt and shoulder is my fav. Took the easy way today and got one going in the slow cooker. Some white rice and Plantinos Maduro's and I'm good to go.
Got a redbox movie for later. Its gonna be a slow nite!!!!
Regards, .. Lou
Quote from: STRIPER LOU on October 01, 2016, 08:31:44 PM
Ok! No Maduro's? Looks good Chile. Pork butt and shoulder is my fav. Took the easy way today and got one going in the slow cooker. Some white rice and Plantinos Maduro's and I'm good to go.
Got a redbox movie for later. Its gonna be a slow nite!!!!
Regards, .. Lou
Once upon a time I'd been all over a nice adult beverage with dinner, and an after dinner cigar with an espresso or fine liquor.
But alas, I haven't drank or smoked in over 20 years now.
The Pig Candy was a HUGE hit with everybody at dinner tonight.
Due to popular demand I'm going to have to make more tomorrow, oh darn.
First time making this, things I learned.
1) Go heavy on the brown sugar, double what you see in the one pic on each side.
2) Keep an eye on it, it can burn quick, labor intensive on that part.
3) A wire rack in the pan is must for all the drippings, as is a wire cooling rack to let the glaze set.
4) A little black pepper and cayenne goes a long way.
5) Everybody liked it best without the spicy heat, even I did and I'm a certified Chilehead.
Total cooking time 12.5 hours.
I heavily basted with Apple juice once in the sixth hour.
Last hour and a half I wrapped it in aluminum foil and turned the heat down to 200'.
Let it rest for 45 minutes before unwrapping.
The bone fell out, so tender the meat was falling apart in the muscle groups, shredded by just pressing down the flat of a fork and the bark was wonderfully sweet-n-spicy with a nice chewiness.
BARK!
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161001_173610149_zpsipft98sl.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161001_173610149_zpsipft98sl.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161001_173820027_zpspvkyovgv.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161001_173820027_zpspvkyovgv.jpg.html)
The Other Money Shot
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161001_174519359_zpsg3zt5wgr.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161001_174519359_zpsg3zt5wgr.jpg.html)
I don't think the gun is big enough to protect the plate!
Looks great too.
John, quit your job and open a restaurant, some of the dishes you've been showing us are amazing.
Win-win situation in your case, you also have the proper utensils, in case someone decides not to pay :)
Quote from: Alto Mare on October 02, 2016, 12:45:43 PM
John, quit your job and open a restaurant, some of the dishes you've been showing us are amazing.
Win-win situation in your case, you also have the proper utensils, in case someone decides not to pay :)
Like I keep saying... If I do that, it becomes work and not fun.
LunchBuns toasted in Amish butter with some Habanero Mesquite seasoning.
Topped with some tasty bark meat and sauce.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161002_122039126_zpsxy5xmu9f.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161002_122039126_zpsxy5xmu9f.jpg.html)
I hope I can keep my appetite under control till tomorrow afternoon. I will be going to Smokin' Al's in Massapequa L.I.
Your Killing Me
Mike
Quote from: bluefish69 on October 03, 2016, 03:16:20 AM
I hope I can keep my appetite under control till tomorrow afternoon. I will be going to Smokin' Al's in Massapequa L.I.
Your Killing Me
Mike
Well, did you get your BBQ fix at AL's?
You might wanna make a reservation for next week as I'm planning a 15hr Brisket done with Mesquite.
Yes I got my fix yesterday. The Co op says no BBQ in the apartments. They don't have a sense of humor. I'm waiting for FDNY to show up when I use my Grill Pan because of smoke coming out my windows.
Mike
Quote from: bluefish69 on October 04, 2016, 02:59:56 PM
Yes I got my fix yesterday.
The Co op says no BBQ in the apartments. They don't have a sense of humor.
I'm waiting for FDNY to show up when I use my Grill Pan because of smoke coming out my windows.
Mike
Good.
Heh, sounds like me when I'm Blackening something or pan searing venison steaks.
I have to remove the batteries from the smoke alarms too.
No BBQ?! :o Sounds downright unAmerican, do they ban flying ol'Glory too?
Man that looks Good John! :P
Mike can still fly old glory, just no Hurricane jokes. ;)
Quote from: Shark Hunter on October 05, 2016, 12:13:54 AM
Man that looks Good John! :P
Mike can still fly old glory, just no Hurricane jokes. ;)
Thanks.
No hurricane jokes... Just one maybe?
Sorry John. As Funny as that Joke is. It breaks the 12 year old rule.
Quote from: Shark Hunter on October 05, 2016, 12:13:54 AM
Man that looks Good John! :P
Mike can still fly old glory, just no Hurricane jokes. ;)
The Co Op has a approx. 14'x8' Flag in the Lobby but a person is not aloud to fly a 7'X 4' Flag from her windows horizontally on the 6th Fl.
Mike