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11 hour smoke

post #1 of 17
Thread Starter 
going to give this a try. Bare with me.
Pernil and ABT's ready

Fattie off and ABT's in about 2 1/2 hours into the smoke

Fattie and Frittata for breakfast

ABT's off and chicken moved over about 5hrs into the smoke

11 hours later at 189*

Pernil done to 189*

Diner time started at 6am and eating at 6pm. Spanish rice with soffrito, sweet corn cakes and pernil. Thanks for looking.
post #2 of 17
Wow! Nice intensive smoke! Everything looked like it was great. I like the breakfast you had going, very nice. Where abouts are you located in Jersey? I'm assuming somewhere near the Pine Barrens?
Watch out for The Jersey Devil!!!
post #3 of 17
Thread Starter 
up north a little Clifton exit 156
post #4 of 17
Excellent meal! Perfect. PDT_Armataz_01_37.gif
post #5 of 17
It all looks delicious. Nice job! PDT_Armataz_01_34.gif
post #6 of 17
G-Whiz jerseyhunter. I just checked and turns out you are about 2 1/2 hours from me.

Not sure if you can make the trek but this Summer in Wildwood they are holding the Jersey State Championship Q competition, I'll make sure to post as it gets closer but hopefully everyone from around our area will be able to attend.
post #7 of 17
I had to look up what Pernil was, but that looks fantastic.

Nice work
post #8 of 17
Looks awesome nice job PDT_Armataz_01_34.gif
post #9 of 17
Thread Starter 
So did I, I got the idea from another site. The fresh ham was on sale for .99 and I had a coupon for .50 cents a lb off. so I paid .49 so I had to try it.

Wet Adobo:
12 cloves garlic, peeled
1 ½ tablespoons fine sea or kosher salt (The salt keeps the garlic from flying all over the place as you pound them together.)
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 ½ pound skin-on pork shoulder roast

]1. Make the adobo: Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar.
2. Up to 3 days before you serve the roast, set it in a bowl skin side up. With a paring or boning knife, make several slits about 1½ inches wide through the skin of the roast and into the meat. Make the slits as deep as you can. Wiggle a finger in the slits to open them up a bit, then fill each with wet adobo, using a teaspoon. Turn the roast over and do the same to all sides. If you have adobo left over, rub it all over the outside of the roast. Refrigerate, covered, at least 1 day or up to 3 days.
Then bake or smoke.

post #10 of 17
Wow great! And another Fattada fan. Yes!
post #11 of 17
So enlighten the rest of us what the heck is pernil? PDT_Armataz_01_05.gif
post #12 of 17
Thread Starter 
It's Spanish or Puorto Rican for Pork Shoulder

Turns out I made a Porto Rican style roast with Spanish rice and a Caribbean Soffrito with a Mexican Corn cake.icon_mrgreen.gif
Talk about Pu na Pu.
post #13 of 17
It's a Puerto Rican style roast or barbecued fresh pork shoulder. Lots of good spices and traditional rub. Check out this link from wikipedia
post #14 of 17

Looks good

Good job nice post! PDT_Armataz_01_05.gif Pernil all righty
post #15 of 17
Great lookin meal Jersy. Might have to put that on the to do list wink.gif
post #16 of 17
Looks great jersey...real nice job!
post #17 of 17

What kind of wood did you use to smoke the meat?

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