I'm cooking something: Jamacian pulled pork

JLOCKHART29

OK Ya'll saw my post from last night about pulling pork alittle differant this time. I like differant. Sometimes it's boom and sometimes bust but at least it an't boaring! Ok after 'tuckey toasted his butt a few days ago and still coming out it got me to wanting to pull some pork in 1/2 a day and alittle differant flavor. Local market had bone in butt on for .99 a lb so picked up two 3 1/2 lbs butts to cook at a little higher temp and cook faster being smaller. Also have never got what I consider a good strong flavor on butt by rubs of injecting priar to cooking. Set up the guru for 275 indirect with dry drip pan and rubed the butts down with my home rub: 3/5 brown sugar, 1/2 the remaining volume paprika, and 1/2 the remaining split 50/50 ground red pepper and chillie powder. Toss in a chunk hickory, 2 chunks presimmon and a chunk oak. In a spell I'll make a home made jerk sause that can be injected and shoot up our "victim" as soon as it comes out of the platue ( "victim" is a legal forum word I can use isn't it?! :pinch: ) That way the heat will not break down the jerk like a full cook. Don't know but well see. I'll post the jerk in the making in a bit so keep checking back to this post as complete cook will be hear. One of my gripes about this format that post aren't bumped back up but glad we have a forum. Hear are a few pics so far and couldn't help tossing in one off my back porch. Spring is hear and it's beautiful.

Rascal

Now how could pork ever be boaring?~ 8 - )

Rascal

lowercasebill

nice view from the porch!!!
i think 'victim' is accepable. the victim was asalted with salt pepper and various other powders .....
couple weeks ago they found a women dead in a bath tub full of milk and rice krispies.
newspaper said they think she was the victim of a cereal killer :laugh:
sorry,,i have no excuse other that it is friday.
bill

Rascal

Sure hope you don't have to endure too many fridays!~
8 - )

JLOCKHART29

You been into the wine all ready haven't you bill! :laugh:

lowercasebill

not yet..... still doing cappuccino's ...wine soon ..just a long week and a dumb joke
will be egging the tri tips tonight.

JLOCKHART29

Went ahead and made the jerk sause. 1/2 onion, 1 1/2 oz Turkey 101, 3 tsp EVOO, 3 tsp worcestershire, 1 tsp black pepper, 1/2 tsp allspice, 1/2 tsp thyme, 1 tsp salt, 3 heaping tsp brown sugar, 1/2 tsp nutmeg, 1/2 tsp ginger, two pinches taragon and tobassaco or some forum of hot pepper to your taste. Toss it all in blinder and liquified. Made about 1 cup of liquid. Butts are 2 1/2 hrs in and at 155 internal.

JLOCKHART29

Only one Porter so far but its early. Fixing to fire up the Gaggia now. Look what the mail lady brought a few min. ago! Roasted day before yesterday! :woohoo:

BamaBackdraft

Looks like some good pork around the JL spread. Spring has sprung and pollen fills the air around here. Doing my first butt cook and wish I had the Guru. Figured better to learn old school before going high tech. Will definetly be getting one down the road.

TomM24

JL it looks like you've got some ganja in that bag to go with the jerked pork..


Just kiddin.

BENTE

looking good

is there fish in that pond??? and if so when you gonna show us how fresh of a fish you can throw on that egg of yours :silly:

Eggtucky

Looks great JL...just dont fall asleep!! ..and ok..I'll bite...what's the Jamaican part??

lowercasebill

jamakin me hungry lookin at the pics????

JLOCKHART29

Look at the 3ed set of pics and the comantary in this thread. That is a Jamacian jerk sause I'm going to shoot it with when claser to done.

JLOCKHART29

Yep got catfish, bream and bass. Going to do some soon!

JLOCKHART29

Thats the tarragon I grow out back . Can't give all my "secreats" away! :P

lowercasebill

looks like good stuff, after you get your next egg you will have to get one of these and start roasting your own. actually i roasted over an open flame for a year before i bought this.

JLOCKHART29

SO MANY TOYS I WANT, SO LITTLE MONEY!!! :laugh:

Eggtucky

aha!...well that wasnt included in your original post..so I was like..ok..what's Jamaican bout that? ...I like bill's 'jamakin me hungry' explanation :laugh:

Okeejohn

Next time add some Jamaican Rum as a maranade (1-2 capfulls) and if you can, get some pimento leaves to add to the fire to give it an authenic smoke.You can purchase Pimento wood or leaves on the internet.

John

JLOCKHART29

All right, hear is the butt 6 hrs. in at 175 internal. Set them up on my sink and shot them up with the jerk then returned to the Egg with another chunk of pressimon and hickory wood to finnish the cook.

Little Steven

The 150 Rum and gange smoke mon

Steve

JLOCKHART29

Where you been Steven? Been missing you?!

Little Steven

JL,

Been working man. Plus my 20 year old son borrowed my laptop and spilled beer all over it.
I can still read on mine but can't reply. We'll get it fixed. How's Jake?

Steve

Little Steven

JL,

Been working man. Plus my 20 year old son borrowed my laptop and spilled beer all over it.
I can still read on mine but can't reply. We'll get it fixed. How's Jake?

Steve

Jeffersonian

Beauty, JL. Let us know if this is boom or bust.

JLOCKHART29

Pig is pulled, digesting and remains zipped up for future feeds. Made sandwitches and baked potatoes w/pork. Hit 193 internal at 7:00 pm and pulled her off. You can see how much of the total butt was waist in the pic with Jake. Verdict: Best I have done BUT for an unespected reason. The late cook jerk inject added SOME flavor but I was dissapointed in how little. As you can tell from the recipe the jerk itself is very strong but got lost in the cook even though it was only "cooked" about 2 hrs. Some folks would thank it was plenty strong but it didn't have that WOW THIS IS SURE DIFFERANT effect I wanted. However the two small 3 1/2 lbs butts produced more bark and smokie flavor than the bigger butts I have done in the past and gave a better over all product than I have done b4. So to sum up I am still in search of the robust butt flavor I crave. The hunt continues! Also a little strawberrys and cake for dessert.

Eggtucky

dang..looks pretty darn good to me JL...I have yet to do an injection that really made a huge difference in flavor..between the rub which is cooked in and the natural strong flavor of pork butt..its hard to inject anything that makes a huge difference in flavor..it will help the moistness, but rarely affects the flavor....

AlwaysGolf

JL, those look good to me. The stuffed chicken breast you did the other night looked really good will have to try the stuffed chicken breast one weekend when the wife is working.

BENTE

Well i was wondering how much it would change the flavor.... thanks for answering one of my questions..... now the reason i think there was more bark is there was a higher surface to mass ratio... i love bark one of my favorite things about making pulled pork is pulling it and "Sampling" the bark.......


although i love to do pulled pork because it is really easy to impress others even by bringing "frozen in the food saver bag" pulled pork is verry appealing to most people....


i tried a boston but a while back and instead of making a brine i just placed two boston butts in one of those large ziplock bags with 2- two liters of coke classic for 48 hours... even though i pulled them from the bags and sat them on the egg (later i came back to a big puddle under my egg because i did not let it drain) i think i could have done things a little diffrent.... you know with a little mustard and rub and made the better butt...



i know my "brine" is a little elementary..... but it may be able to help you with trying to add more flavor......


HTH


tell jake me and phoebe said hi

JLOCKHART29

Brine my butt.... I like the idea. Would carry the spice into the meat more uniformed. There is no doubt the smaller butts, not the jerk, gave the better taste due, like you said, to increased surface are. Will do the smller ones from now on. Phoebe looks like she's not real happy that Egg looks cool! :laugh: Cook her something!