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American BBQ meets SW cooking thank you Househomey
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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fzxdoc never bugging me I'm glad to help. I started with the lid off for the smoke flavor then put it on for the next few hours before removing it. All of the recipes I looked at said the water would be gone in a couple of hours, well it was not again could have been due to the amount I was doing or the low temps. The smoke was very light, I think what I may do next time is lay everything out meat, onions garlic and give that the smoke then add everything to the DO and cook from there at around 350. My pan was so full I added the lard after 2 hours and it worked fine. I don't believe that there is much you can do wrong making this except for the flavor of it which I believe is much better than pulled pork with a rub. Save some liquid as when it is frying it will dry some but not bad mine was still moist. Always here to help if you have any other ?
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So you seared and smoked first?
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No everything went into the pot then smoked them cooked till 190 it then let it fry to crisp up. HouseHomey
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Got it. I've always seared first. Seriosly though, my stomach just growled.
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Being it was my first time and now seeing how it is done I understand more on what to do the next time. They loved everything but they said the sauce could have been hotter. Thank you again for all your help and patience HouseHomey
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smokinsteve the recipe I followed called for a 4 lb butt I used a 9lb was my first mistake but with HouseHomey help and tips it came out great for a first time cook. I cut up the roast into 2 inch pieces added a whole orange squeeze out the juice, 2 onions finely sliced 5 or 6 large cloves of garlic, 4 bayleafs, about 2 tablespoons of crushed whole oregano salt pepper some cumin,2 cups of water and 2 cups of lard. Heated the grill to 225 for some light smoke. Here is where I went wrong I covered the Dutch oven for the next few hours next time I will leave the lid off, raise your temp to around 350 and let it cook. The recipe says the water will evaporate after a couple of hours mine did not so when the meat reached 190 I drained the water and put the meat back in to brown . Stored about 30 minutes in between for probably a little over a hour. Then tossed it into a foil pan and shredded the rest that was not already falling apart. . When I drained the water I discarded the oranges and bayleafs left most of the onion and garlic in it. If I would have done 4 lbs it would have crisped up nice but being the pot was so full it did not get as done as I would have liked. HouseHomey stated he will sear his first, good tip. This has much more flavor to it than regular pulled pork and is very juicy and tender
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The smoke flavor was very light next time I will lay out the meat,onions and garlic and smoke them before adding to the pot for better flavor. If you would like the sauce recipe just let me knowLast edited by customtrim; April 10, 2018, 07:56 AM.
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That looks great! I'm not sure if I missed a link but could you post the recipe for the Guajillo sauce?
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N227GB this is pretty close to what I used
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