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Posts Tagged ‘smoking’

Beachside smoker, baby!

Sauteed onion and jalapeno and shredded cheddar added to the cornbread batter

Vacation will not slow the smokin’ apparatus. We plug on. Winn Dixie sale on pork roast, maybe too lean, but we make up for it with much olive oil in the mojo. Fresh cornbread hopped up on cilantro and other savory garnishes and a refreshing salad of local romaine, homemade preserved meyer lemon, and sliced pear. Something else, entirely. Started the day before when we cleaned the preserved meyer lemon and soaked the pork in the brine from the lemons for about fourteen hours. Served tepid with soft butter, mojo, and meyer lemon vinaigrette. Good Stuff!

 

 

 

The full spread with cornbread, mojo, and pear and preserved meyer lemon salad

 

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Blood Orange Mojo Marinated Pork Shoulder

Finished with Balsamic Glaze

Some of you may recall we put a tightly wrapped pork shoulder in the oven the other day. Here is some photographs of the results. This was a shakedown run for the same project to be knocked out in the smoker tomorrow. While it is easy to maintain a temperature in the oven, it is an entire other story in the smoker. Just got to stay on top of it. Cook the pork to 190 degrees and then let it rest for at least one hour, still wrapped, before placing in a hot smoker, 400 plus, to set the balsamic glaze. Serve with dirty rice. Good Stuff!

 

Plated with Dirty Rice and Broccolini

Check the recipe blog for balsamic glaze recipe.

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30 degrees outside and 275 in!

Don’t let the snowfall dampen the smoker plans. We just brought it a little closer to the house for comfort and to get out of the thirty mile wind.

About four bucks worth of pork, I think charcoal costs will be higher than that. Sour orange mojo has been on this belly for two days. Check recipe blogsite. Good Stuff!

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Cast iron skillets, smoking hot.

One of the best companions to tender barbecue. Good cornbread. This one has no sugar and the corn is smoked alongside the pork for about two hours. Some sauteed onions and jalapenos for bite, and a couple handfuls shredded cheddar cheese. Good Stuff!

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Wascally Swine!

covered in tomato mojo marinade

Hittin the Weber

Smoked pork belly, what could go wrong? 4 bucks worth of pork. Marinade for some time in a high acid, high garlic, high flavor marinade. We used a tomato mojo. If you’ve too much, no worries, it will be your basting juice. Set up the offset smoker. Fire on one side with water pan over it, food on the other. We were advised to put heavy duty foil under the roast, next time we will just use another piepan. Monitor the temperature constantly. 275. Maintain by controlling the amount of air entering and leaving the grill. 5 or 6 hours until internal temperature is 170 for slicing, 195 for pulling. Good Stuff!

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