JesterB's R.O.T.W.

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jesterb

jesterb

Joined
Jun 11, 2004
Threads
139
Messages
3,056
Location
Copperhead Rd.
Thats Recipe Of The Week.;)

I've been cooking pulled pork for over 10 years now. The best cut for this is "Boston Butt" which is actually a cut of the shoulder. While I love the taste of hickory smoked pork, sometimes I don't have the time to dedicate to it. I ran across a recipe for Fried Pork Bites not to long ago and decided to give it a try.

This recipe will serve about 4, but I used an entire butt for a large tailgate and just increased the sauce to compensate for the extra meat.

2.5 pounds of boston butt cut into 1" cubes
1/3 to 1/2 cut of lime juice
a few garlic cloves, minced
1/2 teaspoon of chili powder
1 teaspoon blk pepper
salt to taste

Place the pork in the bottom of a dutch oven or large cast iron skillet and add enough water to barely cover the meat. Boil the meat for about an hour to hour and a half. Remove the lid and any water that has not cooked off. The meat will be very tender and pale. Now cook the meat in it's own juices for about ten minutes until it is golden brown on the outside. Add the final 4 ingredients and serve hot.
 
Last edited:
How many 1 ft. cubes can you get out of 2.5 lbs of pork?:flipoff2:
 
Damn, you fixed it! Hope the B-day was a good time!
 
ci...
 
They make great trail food. Pre-cooked so spoilage isn't an issue. Easy to heat up in a variety of ways (worst case, put them in foil and apply heat in whatever way you can). Roll them up in a tortilla, nice and portable. Plus -- they're meat. :D

TJK
 
tcb said:
:confused:

I thought that was when you farted and pulled the covers up over your ol' lady's head...
Click to expand...

thats how I roll
 
GT's Turkey recipe.

Adapted from this recipe.

Add a few cups of white wine to the brine recipe. Mix all the ingrediants together on the stove top and cook the brine down for an hour or so at a simmer.

Put the brine, the turkey (thawed) and about half a bag of ice in a garbage bag. Pack ice around it in a cooler and sit it on the back porch for about 24 hrs. Shake the bag around a few times during the brining.

Pull the turkey out and pat it dry, sit it in the fridge uncovered for about 8 hrs.

Rub the turkey down in oil before you start smoking it.

Soak apple chips in cheap white wine for at least an hour before you start smoking the turkey. Use the wet chips for the smoke.

I use an electric smoker. I put 10 or so white ashy charcoal bricks in the bottom to get the temp up.

In my water pan I used a non salty version of the brine, a little altered.
1/2 and 1/2 wine and apple juice
a few cups of apple cider vinegar
cloves
bay leaves
ginger
cook that down and add to the water pan just before you start smoking the turkey

Meat thermometer in the thickest part of the breast, not touching bone.

Add wet apple chips to the fire anytime you quit seeing smoke come out of the smoker.
Don't peak till the thermometer says 155*

As soon as it gets to 155* pull the turkey off and cover it with foil. Temp should continue to rise. When it hits 160* uncover it and let it rest for an hour before you carve it.

I cooked it a day ahead of time. Stored it in the fridge. Pull it out about 2-4 hrs before eating.
 
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