The nice weather in Chi-town over the last few days created a great excuse for a nice long cook. A 10 lb. Pork Butt was the meat of choice ($1.24 /lb at RD) Since the PBC is such an easy cooker and I knew I was going to have about 9 hours to play with, I figured I'd use the time to make a few more things to go with the tacos. I made batches of Franklin Street BBQ Sauce, Georgia Mustard Sauce, TangCream Coleslaw and a couple dozen Corn Tortillas. My wife made her famous Mango Fiesta Salsa and the feast was on!
End result was fabulous but what else do we expect from a PBC?
Use of the word 'taco' is really only because of the home-made corn tortillas. I was not trying to make them with a southwest flair so I didn't season the butt any differently than I do anytime I smoke butt or ribs.
7over, Eunice an I did the Samething Last Week X 2! I just used Commercial Ingredients they were Great but Your Wife's and Yours Look Better! JPGators17, Eunice and I just used our Shredded (Pulled) Pork Butt, the Pace Salsa, Canned Peppers, Canned Refried Beans, Cheese and Lettuce on Soft Shells seemed to our Likings! I am Willing to Wager 7over's were Better!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
So which one of you is the food stylist and or the Photographer? Wonderful Picture even better looking Food!! Great cook Almost looks to good to eat!! (I Did say Almost)
Smoker: PBC
Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
Misc: I just seem to keep buying things.
That is a food magazine quality picture right there. Love the short field of focus. Oh, and the good looks amazing too ;-) I was thinking about carnitas this morning.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
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