After a late night at the most perfect and fun wedding we have ever been to, I got a late start on Sunday morning. The plan was to smoke a Boston Butt for pulled pork this week and cook Peruvian Chicken with Aji sauce for dinner. I had looked at the ingredients for the chicken and sauce and purchased some authentic ingredients but I had not looked at the preparation and cooking directions. This chicken recipe is a 2-day process so we will be having it Monday night. Stay tuned for that, now on to the butt! |
I like Boston Butts and I cannot lie. This one was coated with Meathead's Memphis Rub followed by a layer of Aleppo pepper and that was followed with a layer of my redemption ribeye rub. I injected the butt with Game Changer injection using coca-cola and water. The butt went on the Weber at 225F. When the butt hit 156F internal temperature I wrapped it with foil and butcher paper but not before pouring the drippings over the butt and into the foil. |
As the butt neared its target internal temperature I prepped a chimney of Kingsford. I put the Kingsford in the SNS before pulling the butt off. Then I started a chimney of cowboy lump charcoal. When the butt was done it went into the house to hold for a bit while the grill was set up and heating up for the pizza. I poured the lump onto the charcoal grate and placed a cast iron griddle on the food grate. Then I put the pizza stone on top of the cast iron griddle. |
I went into the house and started to throw the pizza dough we purchased from Valenti's. The pizza got a layer of BBQ sauce, some fresh basil, and some onion.
Then we added some pulled pork and cheddar cheese. Voila, onto the grill it went! 8 minutes later, we had good marbling on the crust and bubbling toppings.
We then made another pizza leaving off the basil and onions. When it went on I managed to get in a slice of the first pizza.
The second pizza cooked much faster as the stone and grill had gotten hotter, it took about 5 minutes. The crust was much better and had nice air bubbles.
Respect to Chef Steps. Their recent tutorial on pizza dough was very helpful and our crust passed their test.
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