Put 2 Boston butts on the XL 22.44 lbs.......rubbed with Richard's Indian River Rainbow Pepper ( A delicately balanced mixture of Peppers: Black, White, Brazilian Red, Green, Szechuan, Coriander & Crushed Red Pepper) and Death by Garlic....On the Egg 250* dome at 9:30 pm tuesday.Smoked with hickory wood chunks & the dripping pan filled with water
Pulled them out wednesday, when the internal temp. reached 195* , around 2:30 pm, a 17 hours cook during which the XL kept a perfectly steady temp.
Let them rest for a while & then pulled, they were so tender, reserved one for later & proceeded to add the pibil ingredients to this one
Ingredients for the pibil marinade: Achiote paste, garlic, chopped, orange & lemon juice, white wine vinegar,mezcal (without the worm
), bay leaves, cumin, thyme, fresh oregano from the garden, S & P. The addition of citrics gives the marinade a sweet & acidic taste.
Added the marinade to the meat, wrapped in banana leaves & reserved
Had a glorious sunset waiting for the guests
Kept the egg just warm, added some more lump & put the meat back on at around 8:00 pm
Just 1 hour, was enough to add to the already smoked flavour of the meat, the aroma of the banana leaves.It was something else...DE-LI-CIOUS
Made tortas with white bread, mustard, mayonnaise, refried beans, pickled red onions, olives, habaneros & potato salad.
Dessert, for my health conscious friends?? What else but dark chocolate covered bacon.... :woohoo: :laugh:
By that time it was raining quite strong so we took cover under the large palapa. Some of you might recognize Tony "The Money" tequila glass in hand, a regular at my parties, bringing in the precious fuel to keep us going, with Chuy's help.. :laugh:
A pretty satisfied group I thought....