Pork picnic.

Discussion in 'Grilling Pork' started by graco, May 23, 2015.

  1. graco

    graco Smoke Blower

    3.5h at 350 degrees, seasoned Puertorrican style by my wife, the best at it. Dry bribed for 3 days.

     
  2. welshrarebit

    welshrarebit Master of the Pit

    What's Puerto Rican style seasonings?
     
  3. graco

    graco Smoke Blower

    We use a paste made with olive oil, a ton of garlic, red/green peppers and cilantro.
     
  4. robcava

    robcava Meat Mopper

    CT
    Looks awesome! You dry brined and then put the paste on just before throwing it on or did you marinate in the paste?
     
  5. graco

    graco Smoke Blower

    No brine, just apply the paste and leave in the refigerator for 2-5 days, covered in plastic.
     
    robcava likes this.
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

     The Ham looks great , sounds easy , but I'd use  Chiles (N.M.) . sounds tasty. 
     

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