Archive for September, 2010


Brined shoulder

Hour or two into smoking operations

This smoked picnic shoulder took days of prep and a full day in the yard, and it was worth every minute. Marinated it first, overnight in a sort of Tomato Sishimi Mojo Marinade. Spicy, sweet, tart, salty, all good. Next day, rinsed well and brined overnight. Seasoned the brine with a couple cups of marinade. Next day, start your fire, soak your wood, and marinate regularly while smoking. This shoulder took 12 or so hours at 275 degrees. Flipped it occasionally, twice I believe, so the skin would be on top.

Later that afternoon, smoking corn for the cornbread.

Seven or so pm, two hours to go, still basting with mojo.

Remove the pork at 175 degrees for sliced meat. For tender pulled meat, cook to 190 degrees. Let the meat rest, covered, for at least an hour before serving. In the meantime, you may remove the skin and crisp it on a slow grill. Pull the meat with forks or tongs, a knife should  not be necessary. Dress with some mojo marinade and serve. Good Stuff!


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Back in the Saddle

assembled ingredients

simmer all for an hour

Mangoes keep forever… in a jar! My wife made us this out of sight chutney. Her determined, precise knife cuts make it particularly delightful. Just remember to stir often as the chutney simmers for an hour. Good Stuff!

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