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Rick1
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| Location: | Palm Bay, Florida USA |
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Posted: Mon Mar 9th, 2009 02:40 am |
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I woulnt call this a recipe but more of a - My first time usin a smoker.
Ive been wanting to get or build a smoker for a long time now, since my birthday was right around the corner it gave me a reason to get one.
I saw it at home depot and did some research on the internet on it and found a bunch of modifications you could do to it to help regulate the temp inside the smoke chamber - I went and picked it up, modified it and did my test run curing it and practicing regulating the temp.
Put a hole chicken in a brine,made some rub and rubbed it on two boston butts.
Saturday morning at about 7:00am I started it up got my temp at about 250 degrees and started smoking.
WOW Ive never had so much fun coking anything and I like to cook - Heres some pics
Everything turned out great!!! I found a new hobbie
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Chick
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Posted: Mon Mar 9th, 2009 03:26 am |
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No pictures came through.
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Rick1
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Posted: Mon Mar 9th, 2009 03:35 pm |
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Sorry guys my computer took a crap just as I was putting pics up - Im gonna put em up at work during lunch
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Nutoy
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| Location: | Deep East Texas, USA |
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Posted: Tue Mar 10th, 2009 02:29 pm |
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Sounds like you have it going Rick.
Warning!!!!!! Smoking meats can be addicting, especially if you start useing wood. Different woods and combinations of woods give different flavors to meats. Don't be afraid to experiment and enjoy you're new found obcession.
Let us know how things turn out as you do them.
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Rick1
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Posted: Tue Mar 10th, 2009 04:59 pm |
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It is addicting - gonna do a brisket this weekend.
I used wood from a greatfruit tree for smoke and lump charcoal for heat. My wife told me it was the best pulled pork she ever had, I had to agree.
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Nutoy
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Posted: Wed Mar 11th, 2009 01:28 am |
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Duuudddeeee,,, I leaned forward and sniffed the monitor too see if that smelled as good as it looks. 
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wyohunter
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Posted: Wed Mar 11th, 2009 02:04 am |
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| That looks great. And I have to fast for 12 hours for the blood work in the am. This isn't fair. What's those green things wrapped in bacon?
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Chick
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Posted: Wed Mar 11th, 2009 02:41 am |
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This is the first time I ever heard smoked pork called "pulled pork". Where does that term come from? MAN! It looks delicious!!!!!
After writing this post, I found this, but it is not smoked. Someone enlighten me!!
Dinner: Mexican Pulled Pork Serves: 4
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
1/2 pound (about 2 small) russet potatoes, peeled and diced
1 to 1 1/2 pounds pork loin
1 medium yellow onion, halved
2 garlic cloves, smashed
2 bay leaves
8 ounces raw chorizo, casing removed
2 small tomatoes, peeled, cored and chopped
1 canned chipotle chili in adobo, finely chopped
1 tablespoon cider vinegar
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
Salt, to taste
For serving:
8 corn or flour tortillas
2 medium Haas avocados, halved, pitted, peeled and sliced
1/2 cup fresh cilantro leaves
Lime wedges
Bring a small pot of lightly salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and set aside.
Meanwhile, place the pork in a large pot. Add enough water to cover. Add half of the onion, the garlic and bay leaves. Bring to a boil over high heat, then reduce to low and simmer gently until the pork is cooked, about 45 minutes.
Remove the pork from the water and set aside until it is cool enough to handle. Reserve 1 1/2 cups of the cooking liquid. When meat has cooled, use your fingers or 2 forks to shred the meat into small pieces and set aside.
In a large skillet over medium-high, crumble the chorizo into small pieces. Saute until cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate.
Chop the remaining half onion, then add it to the skillet. Saute over medium until soft, 3 to 5 minutes. Add the pork, potatoes, tomatoes and the chipotle chili. Cook until the tomatoes break down, about 15 minutes. As needed, add the reserved cooking liquid to keep the mixture just moist, but not soupy. You may not need all of the water.
Return the chorizo to the skillet and stir in the vinegar, thyme, marjoram and salt. Continue to cook over medium until heated through, about 5 minutes.
Meanwhile, heat a medium dry skillet over medium-high. One at a time, toast the tortillas 10 to 20 seconds per side. As each one is done, transfer to a plate and cover with a towel to keep warm and pliable.
Transfer the pork mixture to a serving bowl. Arrange the tortillas, avocados and cilantro on a platter so each person can assemble tortillas with the pork and toppings. Serve with lime wedges for squeezing over the pork.
Last edited on Wed Mar 11th, 2009 05:22 am by Chick
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Rick1
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Posted: Wed Mar 11th, 2009 01:40 pm |
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wyohunter wrote: That looks great. And I have to fast for 12 hours for the blood work in the am. This isn't fair. What's those green things wrapped in bacon?
abt's - jalapenos stuffed with cream cheese wraped with bacon than some rub sprinkled over them with a little beer in the pan
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Rick1
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Posted: Wed Mar 11th, 2009 05:00 pm |
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Chick wrote: This is the first time I ever heard smoked pork called "pulled pork". Where does that term come from? MAN! It looks delicious!!!!!
After writing this post, I found this, but it is not smoked. Someone enlighten me!!
Dinner: Mexican Pulled Pork Serves: 4
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
1/2 pound (about 2 small) russet potatoes, peeled and diced
1 to 1 1/2 pounds pork loin
1 medium yellow onion, halved
2 garlic cloves, smashed
2 bay leaves
8 ounces raw chorizo, casing removed
2 small tomatoes, peeled, cored and chopped
1 canned chipotle chili in adobo, finely chopped
1 tablespoon cider vinegar
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
Salt, to taste
For serving:
8 corn or flour tortillas
2 medium Haas avocados, halved, pitted, peeled and sliced
1/2 cup fresh cilantro leaves
Lime wedges
Bring a small pot of lightly salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and set aside.
Meanwhile, place the pork in a large pot. Add enough water to cover. Add half of the onion, the garlic and bay leaves. Bring to a boil over high heat, then reduce to low and simmer gently until the pork is cooked, about 45 minutes.
Remove the pork from the water and set aside until it is cool enough to handle. Reserve 1 1/2 cups of the cooking liquid. When meat has cooled, use your fingers or 2 forks to shred the meat into small pieces and set aside.
In a large skillet over medium-high, crumble the chorizo into small pieces. Saute until cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate.
Chop the remaining half onion, then add it to the skillet. Saute over medium until soft, 3 to 5 minutes. Add the pork, potatoes, tomatoes and the chipotle chili. Cook until the tomatoes break down, about 15 minutes. As needed, add the reserved cooking liquid to keep the mixture just moist, but not soupy. You may not need all of the water.
Return the chorizo to the skillet and stir in the vinegar, thyme, marjoram and salt. Continue to cook over medium until heated through, about 5 minutes.
Meanwhile, heat a medium dry skillet over medium-high. One at a time, toast the tortillas 10 to 20 seconds per side. As each one is done, transfer to a plate and cover with a towel to keep warm and pliable.
Transfer the pork mixture to a serving bowl. Arrange the tortillas, avocados and cilantro on a platter so each person can assemble tortillas with the pork and toppings. Serve with lime wedges for squeezing over the pork.
After the Pork is done you pull it apart and there you got pulled pork.
Down here we put it on a bun with bbq sauce and a big clump of slaw on top - its a beautiful thing.
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wyohunter
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Posted: Thu Mar 12th, 2009 02:00 am |
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OH, HELL NO
Rick1 wrote:
wyohunter wrote: That looks great. And I have to fast for 12 hours for the blood work in the am. This isn't fair. What's those green things wrapped in bacon?
abt's - jalapenos stuffed with cream cheese wraped with bacon than some rub sprinkled over them with a little beer in the pan
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Rick1
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Posted: Thu Mar 12th, 2009 02:56 am |
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| LOL - what you dont like the spicy stuff?
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wyohunter
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Posted: Thu Mar 12th, 2009 04:25 am |
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OH, HELL NO, YOU CAN CALL ME A WUSSY OR ANYTHING THAT RHYMES WITH THAT. I CAN'T TAKE THE HOT STUFF
LOL - what you dont like the spicy stuff?
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Rick1
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Posted: Thu Mar 12th, 2009 08:20 pm |
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it really not that spicy - but there was some heat. I think that was more from the rub than anything else.
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Chick
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Posted: Fri Mar 13th, 2009 01:50 am |
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Actually, when you take the seeds out of the jalapenos, they are not hot, especially when you stuff it with cream cheese and cook them. Seriously, you ought to try one, you would be surprised. They also batter and fry them, without bacon, like that, and call them Armadillo Eggs.
Last edited on Fri Mar 13th, 2009 01:51 am by Chick
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