This past summer I asked for some help on smoking a Kahlua pork butt, and Scarbelly gave me the link on how to do it. Needing the recipe last Friday, I pulled up SMF and noticed that he had passed away. So for SB, here is the pork, thanks for the help!
I smoked a 9 pound butt I purchased from Wal-Mart a couple of months ago. Was surprised at the quality of the meat. It was for a tailgate party with about 20 people there. I used soaked cherry chips in my ECB with the electric attachment.
I laid the foundation by placing a banana leaf in the bottom of the pan.
I placed the butt fat side down after coating it with minced garlic, ground ginger, and red Hawaiian sea salt.
After 10 hours in my ECB, I pulled it off and poured some ginger beer on it.
I placed a banana leaf on top and put it back into the smoker for another 13 hours.
Here is the finished product. It was so moist and tender, and had a nice salty bite to it. Served it on Hawaiian rolls and sticky rice.
I also did a couple of pounds of boneless thighs. I marinated them in Teriyaki sauce overnight, then threw them on the smoker for 2 hours. I continued with the cherry wood, and after two hours, tossed them on my grill for a few minutes on each side, with an added sauce. They were awesome.
I smoked a 9 pound butt I purchased from Wal-Mart a couple of months ago. Was surprised at the quality of the meat. It was for a tailgate party with about 20 people there. I used soaked cherry chips in my ECB with the electric attachment.
I laid the foundation by placing a banana leaf in the bottom of the pan.
I placed the butt fat side down after coating it with minced garlic, ground ginger, and red Hawaiian sea salt.
After 10 hours in my ECB, I pulled it off and poured some ginger beer on it.
I placed a banana leaf on top and put it back into the smoker for another 13 hours.
Here is the finished product. It was so moist and tender, and had a nice salty bite to it. Served it on Hawaiian rolls and sticky rice.
I also did a couple of pounds of boneless thighs. I marinated them in Teriyaki sauce overnight, then threw them on the smoker for 2 hours. I continued with the cherry wood, and after two hours, tossed them on my grill for a few minutes on each side, with an added sauce. They were awesome.
