When I first joined this awesome forum, Masterbuilt had a recipe competition to enter and win a MES 40. I entered this recipe and won....which was an incredible surprise. I use this smoker 99% of the time when I smoke anything along with my AMNS. I never got a chance to post pics of my recipe and when I saw that Brooklyn Brewery was sponsoring an amateur chef competition....i figured, why not enter my pork...since that was the theme ingredient. I didn't place in this competition but nonetheless, it was a really fun time and it was amazing to see how people reacted to the food I made. Enjoy guys....
10.21 # center cut pork loin
Cut in 4 pieces so I could fit it in my smoker. Scored the fat caps.
Blended the ingredients for the Jerk Marinade.Put them each in a zip-lock and let them soak for 24 hrs.
Sunday morning, pulled them out and injected each piece with the marinade thinned out a bit with some Brooklyn Lager
All injected, ready to go.
Smoked about 4 hours over some fresh Pecan wood in the charcoal smoker.
Had to make about 300 samples, so I needed about 28 mangoes :)
Garlic smoked for about 2 hrs.
Temp hit 155*, time to pull and double wrap in foil and throw in the cooler with some bath towels to keep it warm for the competition. 2 hrs and counting!
This is what it looked like all put together and ready to go. Ended up serving 350 of these... Man what an experience!!
I didn't get a chance to get a sliced pork pic or pics of the salsa and sour cream along the way sure to time constraints but hope you enjoyed looking that this smoke. I had a blast making it and finally getting to post this up here. I got the competition bug now....KCBS.....here I come!!