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Boston Butts Pibil
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Beli
Posts: 10,751
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 :P ), 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....
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 :P ), 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....
Comments
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Wow! Nice twist, Beli. I've never seen PP prepared this way. What is the taste like?
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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...LBGE Katy (Houston) TX
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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. -
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! -
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.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
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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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 -
Hey Andrew, the wonderful taste makes this cook a must
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Thanks Beli, I'm glad to see your finished product. Very interesting cook. BTW who got the worm? :ohmy: :woohoo:
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You win, I don't want to play with you anymore
Damn friend you are GOOOOOD.......
WOW........... Just over and over and over you keep doing it well.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
TKS Clay, it was really good.
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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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Ross, something to complement your already huge & interesting cooking repertoire
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Tim I think that was washed out in a previous boozing binge :laugh:
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Key Mickey Muchas Gracias mi amigo, can't wait for the Texas fest again
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Looks like great food and fun, once again. My best to "The Money". Have him send some North. :laugh:
Mike -
Beli,
Looks incredible. I was able to get some frozen banana leaves at a West Indian market so I'll be trying that soon.
SteveSteve
Caledon, ON
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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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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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Beli,
Never a doubt in my mind Looks perfect! -
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 -
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! -
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
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. -
The Pibil looks wonderful!
Those bowls ook fantastic, Beli. Are they ceramic? / Clay -
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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That's how I fondly remember him. :laugh:
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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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TKS Clark, it is clay mined from a nearby place.
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