Watched "Street Food" on Netflix and they had an episode on Hawaii. Got me motivated to make some Kalua Pork. I did not put it into the ground, nor did I have any banana leaves. But still have a recipe that uses green tea and it always comes out fantastic. This time was no exception.
Tender, flavorful pork served with potato salad, steamed cabbage, white rice and my addition of cut up cucumbers and tomatoes. Served with some siracha mayo and a couple of other sauces. The pics don't do the dish justice. I always take lousy pictures .
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I had last week off from teaching for fall break. I enjoyed camping one night with my camping buddies.
But part of my job on fall break was to prepare sausages for the teachers at my school for this coming Friday's pitch-in meals. I provide the sausages to four areas of our school for warming up in a SV water bath and the teachers in each area provide buns, condiments, and sides. The brats are Johnsonville Brats from Sam's Club. I made the other sausages in my 7th batch of my version of the classic IGA big red hot dogs. I like to call these HOT dogs because the spice makes some people break out in a sweat.
The sausages were cooked thoroughly, grilled with the Vorex, cooled in an ice bath, and then vacuum sealed into allotments for each of the four areas of the school.
So… I wasn’t certain that I wanted to post this but I was really proud of the presentation. I was raised in the Chimichanga capital of the world. For those of you that don’t know that would be Tucson Arizona.
Now you have to admit, it looks pretty good. Chicken chimichanga. Annnd , I have to admit, looks can be deceiving. Absolutely blew it on the filling. BLAAAAAHHHH.
Oh well, win some, lose quite a few.
Thank You RFX. We rinse down the sausage after removal from the smoker to stop the cooking process so they don't wrinkle up as much. Probe indicates when I've done enough. No wires no problem.
Pork with red pepper, salt, and curing salt. 45 pounds. 10 pounds remains fresh. I have just under 25 pounds for myself to smoke tomorrow with a bagged blend I picked up from Brookshire Brothers. Today was in the vertical I built. Tomorrow I'm using the pellet cabinet.
Late post from Sunday...Cooked some pulled pork and pulled chicken. First time breaking out the Meadow Creek PR42 in a while. The PBX did an great job on the chickens.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Trying out some new veggie sides. Lightly glazed carrots and asparagus tips and coins. Decided to mixed them together. Tasty. With salmon, rice and Romesco.
Mediterranean chicken recipe from Chef Jean-Pierre. Chicken thigh & leg, andouille sausage, multi color bell peppers. Served with pearled barley, which I had never cooked before. Wife said she would eat it again in the future so must have been okay.
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