We actually found whole pork shoulder's on sale .99 per lb so I had to bite, got one for the freezer and one for smoking, about 8lbs each, so that guy is in the shots too, but my first fatty was not without a few hiccups. We brined thin sliced chicken breast for four hours, rinsed, and dried, then pounded them out, arranged in a layer, and pounded them together a little more. I really wanted sauce on the inside of this thing, and the only way I could come up with was to include burrito shells, and while I'm at it, I might as well add fried mozzarella. I put my fried slabs in the burrito with the inside and out brushed with garlic butter, added some tomato sauce, and rolled into a sloppy mess. Added fresh mozzarella and a touch of aged provolone on top, with a bit more Sargento's shred motz (good way to get just a touch of cheese grease in there) and sprinkled with parmesan. Missus insisted a bit of broccoli, so in that went too. There's an extra slab of fried motz to the right, since I didn't get any pics before the burrito was assembled.
Rolled an on the grill...
I put the seam side of the chicken upwards in the bacon weave, hoping to stop anything from leaking out. It almost worked.
IT was 164 to 170 so I pulled it, didn't want to loose anymore cheese than necessary. I think it was just over two and a half hours total. The bacon was a touch underdone on the meat side, but once it's cut, it's kind of a moot point. We decided to heat the slices in a touch of hot oil to fry the bacon a bit more to reheat. The cheese that leaked out took on a good smoke flavor, and was well coated in bacon fat, quite tasty! You could taste the sauce in there, but not so much see it, the fried cheese breading and burrito shell absorbed it all. Couldn't taste the tortilla at all though. We topped with a bit more sauce and parmesan to sever. Here's the finish:
Also started a breakfast sausage fatty, that's on the smoker right now, keeping my shoulder company. Multigrain rye bread rolled flat, with butter and grape jelly topped with fried potato, scrambled egg and a bit of grated cheddar.
I'll try to get a finished picture when it's done, hopefully the shoulder won't wear me out too much, it went on at 7 am. Thanks for having a gander!
Rolled an on the grill...
I put the seam side of the chicken upwards in the bacon weave, hoping to stop anything from leaking out. It almost worked.
IT was 164 to 170 so I pulled it, didn't want to loose anymore cheese than necessary. I think it was just over two and a half hours total. The bacon was a touch underdone on the meat side, but once it's cut, it's kind of a moot point. We decided to heat the slices in a touch of hot oil to fry the bacon a bit more to reheat. The cheese that leaked out took on a good smoke flavor, and was well coated in bacon fat, quite tasty! You could taste the sauce in there, but not so much see it, the fried cheese breading and burrito shell absorbed it all. Couldn't taste the tortilla at all though. We topped with a bit more sauce and parmesan to sever. Here's the finish:
Also started a breakfast sausage fatty, that's on the smoker right now, keeping my shoulder company. Multigrain rye bread rolled flat, with butter and grape jelly topped with fried potato, scrambled egg and a bit of grated cheddar.
I'll try to get a finished picture when it's done, hopefully the shoulder won't wear me out too much, it went on at 7 am. Thanks for having a gander!
