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Boston Butts Pibil

BeliBeli Posts: 10,751
edited 10:20PM in EggHead Forum
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

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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.

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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

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Ingredients for the pibil marinade: Achiote paste, garlic, chopped, orange & lemon juice, white wine vinegar,mezcal (without the worm :P ), bay leaves, cumin, thyme, fresh oregano from the garden, S & P. The addition of citrics gives the marinade a sweet & acidic taste.

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Added the marinade to the meat, wrapped in banana leaves & reserved

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Had a glorious sunset waiting for the guests

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Kept the egg just warm, added some more lump & put the meat back on at around 8:00 pm

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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

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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:

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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:

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A pretty satisfied group I thought.... ;)

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Comments

  • berrygoodberrygood Posts: 372
    Wow! Nice twist, Beli. I've never seen PP prepared this way. What is the taste like?
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  • GunnarGunnar Posts: 2,010
    Looks great and the "pibil" style makes sense now. Chocolate bacon is becoming quite the fad around here. I may have to join the trend...
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  • NC-CDNNC-CDN Posts: 703
    This could be Beli's quote. "I don't always drink beer, but when I do, I drink Dos Equis". AKA...the most interesting man in the world. :)

    Looks fantastic. You seem to live it up. Those leaves look great for presentation too. Very cool. That view is to die for.
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  • Clay QClay Q Posts: 4,418
    Your pibil dish got me droooolin. Nice work with your new XLarge! 17 hour cook sure made a nice bark on the butts, that looks mouth watering also.
    Terrific food all around. Thanks for sharing!
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  • That is a WOW. I wish I could taste it. I know it was a great evening.

    Your Miss Universe was on the Today show this morning.
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  • BeliBeli Posts: 10,751
    Jeremy, the ancient achiote is a key ingredient here & gives a very distinctive taste & colour (orange-red) to the pork,although it is commonly used in chicken as well, a typical dish from Yucatán, The addition of citrics gives the marinade a sweet & acidic taste.
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  • BeliBeli Posts: 10,751
    Barry, that chocolate covered bacon is literally a sin you must try it :laugh:
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  • The Pibil looks wonderful Beli, I bet it taste the same

    Ross
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  • BeliBeli Posts: 10,751
    Hey Andrew, the wonderful taste makes this cook a must
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Beli, I'm glad to see your finished product. Very interesting cook. BTW who got the worm? :ohmy: :woohoo:
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  • MickeyMickey Posts: 16,468
    You win, I don't want to play with you anymore :angry:
    Damn friend you are GOOOOOD.......
    WOW........... Just over and over and over you keep doing it well.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • BeliBeli Posts: 10,751
    TKS Clay, it was really good.
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  • BeliBeli Posts: 10,751
    Faith sorry Jimena couldn't make it to my party so I didn't get any pics of her...apparently she was realy busy in Las Vegas :P
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  • BeliBeli Posts: 10,751
    Ross, something to complement your already huge & interesting cooking repertoire
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  • BeliBeli Posts: 10,751
    Tim I think that was washed out in a previous boozing binge :laugh:
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  • BeliBeli Posts: 10,751
    Key Mickey Muchas Gracias mi amigo, can't wait for the Texas fest again
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  • Lawn RangerLawn Ranger Posts: 5,466
    Looks like great food and fun, once again. My best to "The Money". Have him send some North. :laugh:

    Mike
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  • Little StevenLittle Steven Posts: 27,352
    Beli,

    Looks incredible. I was able to get some frozen banana leaves at a West Indian market so I'll be trying that soon.

    Steve

    Steve 

    Caledon, ON

     

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  • BeliBeli Posts: 10,751
    Mike, remember this guy at the Texas Fest helping himself to food on a BIG tray instead of a normal plate?? He must have polished a few food stands clean... :P

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  • BeliBeli Posts: 10,751
    TKS buddy, also kept some leaves for sunday....when I'll do it again..Loren loved it, it was so good
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  • RipnemRipnem Posts: 5,511
    Beli,

    Never a doubt in my mind ;) Looks perfect!
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  • BeliBeli Posts: 10,751
    TKS Adam, looks like a long cook but really not labor intensive, just the egg work....& cooking big pieces usually leaves enough food for future occasions
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  • You are just to kind my friend

    Ross
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  • eenie meenieeenie meenie Posts: 4,392
    Beli, I see you're putting the XLG to good use. Your Pork Butt Pibil looks very yummy! :) I love the photos, as always.

    The Mexican pottery you cook with is gorgeous!
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  • BeliBeli Posts: 10,751
    Hey Rebecca..meant to tell you the photo you posted the other day with you sitting & the flowers behind was very nice ;) Now, about my pottery, the one I used this time is ancient, nice & smoothed with age, gosh wish it was the same with me... :woohoo: :laugh: , got four of those old brown ones that I can use now with the XL, they wouldn't fit in the large. The green ones I had made in Oaxaca a couple of years ago to fit the Large

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    I'll get some of the black Oaxacan next.

    Let me know if you have any preference colour & size so I can look for it & perhaps bring it next time.
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  • Misippi EggerMisippi Egger Posts: 5,095
    The Pibil looks wonderful!

    Those bowls ook fantastic, Beli. Are they ceramic? / Clay
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  • eenie meenieeenie meenie Posts: 4,392
    Beli, is that Atzompa pottery? You've posted the green pottery before and it always catches my eye. Stunning pieces of functioning art work! :)
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  • Lawn RangerLawn Ranger Posts: 5,466
    That's how I fondly remember him. :laugh:
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  • BeliBeli Posts: 10,751
    Exactly, we went to Santa María Atzompa when we were in Oaxaca, The colour is called Atzompa Green, and its a nice shade of jade. I understand they've been making pottery there for centuries, now most of the glaze they use is lead-free produced here only by Vitro the glass conglomerate & is regulated by the government.
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  • BeliBeli Posts: 10,751
    TKS Clark, it is clay mined from a nearby place.
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