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Discussion in 'Pork' started by fire it up, Aug 18, 2009.
That looks excellent! Now that you have that down pat, why not just come to Colorado and we'll have a group gathering. You can give us all a lesson on how to make it.
Was actually debating another cross country drive (My Brother needs to go to California but driving there and back he will most likely take a plane, not me though. I hate to fly). Though I-80 doesn't go into CO it passes right over the top.
Last time I drove it I took a left and drove into Colorado then back out again just cause it was literally right there.
Fantastic follow through on the pics, really tasty looking Q. This is another winner Fire it up, and points to you my friend.
Man that looks great.Well. It wouldn't allow me to, but you deserve them.
Wow, that looks fantastic. I've done Puerco Pibil off of that recipe in the slow cooker before but haven't tried smoking - note to self. Since my first try with the recipe I've throttled back on the cloves, not a big clove fan.
Here is a link to that video... A Dish to Kill For
Oops, it won't let me give points either.
Wow, looks amazing!
FIU that is awesome...
THAT is a beautiful dish of pibil, bud! You always make your food comee out looking so good. Points well earned!
Awesome FIU,never seen this.Now i think-with your tutorial i will try it.......
You could stop down here on your way across country and bring this with some pastrami
yet another fantastic sounding & looking meal from you fire. I have to thank rivet too for inspering him with this great meal for yet another time. So keep it up with these great meals. This one is a must try for sure.
awesome post, thanks for sharing
Wow - I just cut and pasted that recipie into my recipie files. That is gonna get a try here real soon. Thanks for the great post
Wow, just wow. That is outstanding. I am in the same boat as these other guys-it won't let me give you more points right now but they are much deserved. Outstanding post, great pics. Excellent meal. Wow.
Glad you liked the cheesy cauliflower by the way.
That looks out of this world. Superb job on everything soup to nuts, and nuts here being the post and qview!!!
I will definitely have to try this!
Jimminie Crickets!! That looks fabulous. All that work really seems to have paid off. I am completely impressed.
But I-80 does run right through Des Moines.
That looks awesome.
I have a real newbie question. If it can take up to 12 to 16 hours to smoke a 8 pound butt, if you cube the butt into 2 to 3 inch cubes, does that cut down the smoke time? Especially if you are going to do this recipe and put in the oven afterwards. I really want to try this. Thanks for over looking my ignorance.
Thanks for all the good words everyone, I still have some left if anyone wants to drop by
Just a reminder, if you do try this it doesn't need to be cut into chunks, was just a different way I wanted to try out but removing the meat was a real P.I.T.A. The heat from the habaneros isn't nearly as hot as you would imagine so don't be afraid to add them, they give a really wonderful flavor that can easily get lost under their heat but this really helps to bring out that citrusy/peppery goodness the habs have. Many copies of this recipe, including the one by Rodriguez, call for lemons instead of limes, don't do it. Limes are what you want in this dish.
If I do end up making the trip I would love to stop by and watch some Lebowski, drink a few white Russians, lots of beer and of course some pastrami . Turns out it would be in January and I already drove cross country in the middle of winter, luckily it was on the Southern route so not much in the way of snow.
The chunks seemed to come up to the 160 temp a bit quicker but not too much quicker than if I had left it whole, but no plateau on them so that was good. The meat still needed its time to break down but I also finished it in the oven and the entire time did end up taking about 12 hours or so.
I didn't time it exactly because I finished it in the oven and it was good to go in the morning so there is a chance it was done cooking a few hours sooner. Guess that wasn't extremely helpful to your question but hopefully a little.
*Forgot to add, be sure to pay attention to ingredient amounts, the first time I tried this a few years back I accidentally added 2Tbsp instead of 2tsp cumin seed and as you can imagine it was extremely spicy and overwhelming.
Simply mouthwatering my friend. That is one of the tastiest dishes I have seen. Great job and points to you.