Looking Good Smokey! You just had to sneak some fruits and vegetables in there too didn't ya? How dare you!!!!Gave it a try, victim!
Very tasty! You're right, the Cilantro mellows out after cooking.
Point! For the idea!
Dan
Foiling them is a great Idea. Kind of like burnt ends? Yeah... They shouldn't be chewey at all!
Really good! But nothing is better than bacon! I did the recipe exactly.
They went for about 40 min @350ish. I moved them around a lot. After sampling a couple off the skewers I wanted them a little less chewy so I panned them and covered them and put back on the grill for another 15-20 min then wrapped in towel and rested for 30 min. That help to make them perfect texture!
It was a nice change. Tasted great and everyone said the same. Nice change from the same ol bbq I do! I will make these again for sure!
Thanks for the recipe BEV
Used my webber kettle and Kingsford charcoal for the cook.
9lb pork shoulder marinated over night using the recipe exactly.
Keeper
Glad it worked out for you. So simple too.Made this this weekend and my wife loved it she carnt wait to have it again thanks for the recipe it was great
Ah, you're inspiring me for my next batch of sausage!Sausage making time!
Same ingredients with a shoulder run through the grinder with cure #1 added
Okay, it's ordered!
Ah, you're inspiring me for my next batch of sausage!
Better order some powdered coconut milk...
I don't use NFDM in my sausages, but I can see using the powdered coconut milk to get the flavor you're targeting without adding way too much liquid. (I tried to make a Korean-style BBQ sausage. I liked the flavor a lot, but the texture was weird from too much liquid.)
Very cool! I don't know yet if powdered coconut milk has the same properties and uses to aid in moisture retention as NFDM, but that is my thought and hope. I can totally see using it in other sausages that I would normally use NFDM.
I have been watching (drooling at) your thread. The dry milk powder definitely helps with that weird texture thing. They stay more plump and juicy and less grainy. I hope the powdered coconut milk does the same. Yeah... flavor for sure! I think I might try also poaching some of these brats in some coconut milk before grilling. Similar to how you would beer brats in beer and onions. ...See which I like better...
I don't use NFDM in my sausages, but I can see using the powdered coconut milk to get the flavor you're targeting without adding way too much liquid. (I tried to make a Korean-style BBQ sausage. I liked the flavor a lot, but the texture was weird from too much liquid.)
Thanks Deuc. Now you see how I've been hooked on that stuff as well. Enjoy.
Just tried this recipe out today and OMG, it literally touches on all senses! Got the sweet from the coconut milk, salty from the soy and savory from the pork. BEV, thanks a million for this recipe i promise i will not alter it and give credit where credit is due when someone asks. This has to be one of the best pork dishes ive ever tried and i pride myself on trying new things. Fantastic job BEV!
Right on SOS! Another sausage pioneer with me! Even with using the powdered coconut milk the mix was quite moist for me... I couldn't imagine adding another cup of liquid. Did you back off on any of the other liquids?
I am copying this to make sausage as well. I ground the meat and added the spices last night. They are mingling in the fridge as we speak. I didn't have powdered coconut milk so I used the real deal. Cant wait to stuff and good them tonight!
Looking forward to your post!
I didnt do less liquid, but I had about 8lbs of meat. I will post my results tonight. I plan on stuffing then making cooking a few!
I'm certain you will like it if you try it. Prepare yourself to be amazed! Thank you for the point.
WOW! those look seriously AMAZING! Great way to mix things up from the typical BBQ Pork Butt. I will be trying this recipe ASAP for sure, looks very tasty. When we were living in Kodiak Alaska, there was a very high Philippine population, and they always made what everyone just simply called "Pork on stick", and the recipe is very similar to this except that there is pineapple soda (or some just use juice) in the marinade and baste rather than coconut milk. I will for sure have to try the coconut milk, as I love the rich and tropical flavor of it!