Butts For The Smokeout

BGKYSmoker · Jun 22, 2011

Got 2 Bostons and 2 picnics going in my MAK this morning. Using the new Deadwood prairie blend pellets.

sunman76 · Jun 22, 2011

what time is dinner? Looks like your only about 1500 miles northeast of here

Bearcarver · Jun 22, 2011

Oh Boy!!!!

The Big Show Starts!!!

This is gonna be a real PA Smokeout. Could go down in Pennsy History!!!!

There will be coal-crackers and ridge-runners passed out all over NorthEast PA, due to overeating, by the time this thing is over!!!

It will be a thing of beauty for us "Flat-landers" to see!!!

I'm hoping the wind changes to SSE.

Bear

BGKYSmoker · Jun 22, 2011

sunman76 said:
what time is dinner? Looks like your only about 1500 miles northeast of here

If you leave tomorrow you will be here by eatin time on sat.

BGKYSmoker · Jun 22, 2011

Made some homemade salsa to.

This is cilantro salsa. Mild for the wimps.

Going to hit it with the motor to take the chunks down.

After the motor.

Smoked chipotle and red onion for them coal crackers, ridge runners and Canucks that think they can take on this S, Calif desert rat

After the motor. I added some jap powder to it.

tjohnson · Jun 22, 2011

Just where does all this food go?

Do you support a Soup Line or what?

Looks Great!

Todd

scarbelly · Jun 22, 2011

That is some good looking salsa. We could have fun playing with some salsa. Us San Diego county folks are pretty good too.

Those roasts look mighty tasty

sunman76 · Jun 22, 2011

Thats some good lookn salsa you made there...

I have been know to put a drop or two of daves in mine....

I type this as I sit here with a rumbling gut from dipping some fried shrimp

in the daves last night for dinner.... I was sweating and had to turn up the ac...

chef willie · Jun 22, 2011

I'm with Todd....that's enough chow for a squad. But, if you're gonna smoke one why not 3 more? Good looking salsa...love the chipotles in anything, especially in deviled egg goo if you're making some for that expected ridge runner crowd

BGKYSmoker · Jun 22, 2011

TJohnson said:
Just where does all this food go?

Do you support a Soup Line or what?

Looks Great!

Todd

Wont be much food left. This is my 3rd year in a row for a bbq like this. Looking around 40-60 between me and neighbors.

No soup line up here in the hills.

BGKYSmoker · Jun 22, 2011

Made some PR Coiqito for the ones who like a sip. My son in law is PR and his family has made this for ages in PR.

Ah hell just use all the rum even.

Ready for the fridge.

chef willie · Jun 22, 2011

little early here for one but that looks like my kinda protein shake.....post the recipe??

SmokinAl · Jun 22, 2011

Looks good so far!

meateater · Jun 22, 2011

Geez, what's that about 30-35#'s of meat on there? That salsa looks great also, gonna be a happy crowd.

big twig · Jun 22, 2011

Meat looks great, salsa looks great (hot please!), and I love the Puerto Rican eggnog (used to have it at my friends Christmas party with his family who is from PR).

BGKYSmoker · Jun 22, 2011

Coquito recipe for 1/2 gallon. Double for 1 gal.

1 can coconut milk

1 can coconut cream

1 can evap milk

1 can sweet condensed milk

1 tsp nutmeg

1 tsp cinnamon

vanilla to taste

4 egg yolks (no whites)

2 cups clear rum of your choice

blender

empty clean milk carton or large glass/plastic container.

Mix together in a large measuring cup (easier to pour into blender) Blend on low for 2-3 mins. I can only do half gallon at a time in my blender.

Fridge for 4 hours

Enjoy

Bearcarver · Jun 22, 2011

That salsa looks Awesome!!!!-----Even for you Nepas!!!!!

Bear

tyotrain · Jun 22, 2011

BGKYSmoker · Jun 22, 2011

Bearcarver said:
That salsa looks Awesome!!!!-----Even for you Nepas!!!!!

Bear

Thanks Bear

Got some carnitas going to.

De boned and washed.

Garlic rub in

Mexican rub

Onions and salsa verde. Now loose foil cover at 300* for 4.5 hours

BGKYSmoker · Jun 22, 2011

Got the carnitas done and pulled.

This is about how much liquid should be left.

Pulled and ready to back in the roaster. 45 mins in the liquid until it reduces down some. Out and fork it around and back in for 30 mins or until pork gets crunchy.

Done with the oven thing. Now into a plastic covered bowl.

Butts For The Smokeout

Nepas OTBS #242

Master of the Pit

Gone but not forgotten RIP

Nepas OTBS #242

Nepas OTBS #242

Smoking Guru

Gone but not forgotten. RIP

Master of the Pit

Master of the Pit

Nepas OTBS #242

Nepas OTBS #242

Master of the Pit

SMF Hall of Fame Pitmaster

Legendary Pitmaster

Smoking Fanatic

Nepas OTBS #242

Gone but not forgotten RIP

Master of the Pit

Nepas OTBS #242

Nepas OTBS #242

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