Butts For The Smokeout

Discussion in 'Pork' started by nepas, Jun 22, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got 2 Bostons and 2 picnics going in my MAK this morning. Using the new Deadwood prairie blend pellets.

    [​IMG]
     
  2. sunman76

    sunman76 Master of the Pit

    what time is dinner?  Looks like your only about 1500 miles northeast of here[​IMG]           

      [​IMG]
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Boy!!!!

    The Big Show Starts!!!   [​IMG]

    This is gonna be a real PA Smokeout. Could go down in Pennsy History!!!!  [​IMG]

    There will be coal-crackers and ridge-runners passed out all over NorthEast PA, due to overeating, by the time this thing is over!!!   [​IMG]

    It will be a thing of beauty for us "Flat-landers" to see!!!  [​IMG]

    I'm hoping the wind changes to SSE.

    Bear
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    If you leave tomorrow you will be here by eatin time on sat.
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Made some homemade salsa to.

    This is cilantro salsa. Mild for the wimps.

    [​IMG]

    Going to hit it with the motor to take the chunks down.

    [​IMG]

    After the motor.

    [​IMG]

    Smoked chipotle and red onion for them coal crackers, ridge runners and Canucks that think they can take on this S, Calif desert rat  [​IMG]

    [​IMG]

    After the motor. I added some jap powder to it.

    [​IMG]
     
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Just where does all this food go?

    Do you support a Soup Line or what?

    Looks Great!

    Todd
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some good looking salsa. We could have fun playing with some salsa. Us San Diego county folks are pretty good too.

    Those roasts look mighty tasty
     
  8. sunman76

    sunman76 Master of the Pit

    Thats some good lookn salsa you made there...

    I have been know to put a drop or two of daves in mine....[​IMG]

    I type this as I sit here with a rumbling gut from dipping some fried shrimp

    in the daves last night for dinner.... I was sweating and had to turn up the ac...
     
  9. chef willie

    chef willie Master of the Pit OTBS Member

    I'm with Todd....that's enough chow for a squad. But, if you're gonna smoke one why not 3 more? Good looking salsa...love the chipotles in anything, especially in deviled egg goo if you're making some for that expected ridge runner crowd
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Wont be much food left. This is my 3rd year in a row for a bbq like this. Looking around 40-60 between me and neighbors.

    No soup line up here in the hills.
     
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Made some PR Coiqito for the ones who like a sip. My son in law is PR and his family has made this for ages in PR.

    [​IMG]

    [​IMG]

    Ah hell just use all the rum even.

    [​IMG]

    Ready for the fridge.

    [​IMG]
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    little early here for one but that looks like my kinda protein shake.....post the recipe??
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!
     
  14. meateater

    meateater Smoking Guru SMF Premier Member

    Geez, what's that about 30-35#'s of meat on there? That salsa looks great also, gonna be a happy crowd. [​IMG]
     
  15. big twig

    big twig Smoking Fanatic

    Meat looks great, salsa looks great (hot please!), and I love the Puerto Rican eggnog (used to have it at my friends Christmas party with his family who is from PR). 
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Coquito recipe for 1/2 gallon. Double for 1 gal.

    1 can coconut milk

    1 can coconut cream

    1 can evap milk

    1 can sweet condensed milk

    1 tsp nutmeg

    1 tsp cinnamon

    vanilla to taste

    4 egg yolks (no whites)

    2 cups clear rum of your choice

    blender

    empty clean milk carton or large glass/plastic container.

    Mix together in a large measuring cup (easier to pour into blender) Blend on low for 2-3 mins. I can only do half gallon at a time in my blender.

    Fridge for 4 hours

    Enjoy
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    That salsa looks Awesome!!!!-----Even for you Nepas!!!!!

    Bear
     
  18. tyotrain

    tyotrain Master of the Pit

    [​IMG]
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Thanks Bear

    [​IMG]

    Got some carnitas going to.

    De boned and washed.

    [​IMG]

    Garlic rub in

    [​IMG]

    Mexican rub

    [​IMG]

    Onions and salsa verde. Now loose foil cover at 300* for 4.5 hours

    [​IMG]
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the carnitas done and pulled.

    [​IMG]

    This is about how much liquid should be left.

    [​IMG]

    Pulled and ready to back in the roaster. 45 mins in the liquid until it reduces down some. Out and fork it around and back in for 30 mins or until pork gets crunchy.

    [​IMG]

    Done with the oven thing. Now into a plastic covered bowl.

    [​IMG]
     

Share This Page