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  • Carnitas finished on the steel

    been wanting carnitas lately so i read up on the subject. i eventually got here:

    so i decided on adding lard to my boston butt pieces and covering it tightly, as i had leftover lard from hot smoking bacon this week. 
    pork pieces with seasonings:

    smeared with bacon lard and the boston butt fat cap placed on top for extra drippings:

    In the egg for 4 hours at 250f. completely sealed with new maverick temp probes so i can watch the temp as i sit inside now! It took 2 hours to reach 200f and then i kept it there another 2 hours, in that time it raised to 214, which next time i will try to avoid and keep it closer to 200-208. 

    here it is after resting for 20mins... fat cap still not gone, maybe longer next time? i drained the fat and juices and got rid of the fat cap. 

    pulled..this wasn't the whole thing, i removed some in a bowl to fry outside. this is leftovers that got vacuum sealed.

    on the baking steel! steel temp was 330f, the dome was about 350.

    more griddle action 

    all done and ready to be in taco heaven 

    on homemade tortillas before adding cheese and sour cream..

    today for lunch im cooking up leftovers and i think i will fry the carnitas a little longer, i was just afraid of drying it out but other than that it ruled! 
  • Re: Vegetarian recipes?

    I was vegan/vegetarian for 5 years at one time, a favorite of mine was grilled tofu believe it or not.
    get the firmest tofu you can. freeze the tofu first, then thaw it out and press out all the liquid.
    you can coat with whatever spices, rubs, sauces, oils and grill it in chunks. 
    I also liked to top it with provolone and have it on a sandwich with avacado, lettuce, tomato. 
    grill some veggies with it and have rice or beans on the side and its a great meal. 
  • Re: "The Baking Steel" Group Buy

    i can't wait till our 16" comes. my in-laws have always loved my pizza and request it often, so this next step in pizza land im sure will blow their minds. 
  • Bacon Cheeseburger Meatloaf

    little friday night gem... 

    i grinded up 50/50 pork shoulder / chuck steak
    mixed it up with a few eggs, bread crumbs, red onion, worchestire sauce, dijon mustard. 
    stuffed it with two cheeses,  one local cow milk cheese soft and nutty, the other american slices. 
    wrapped a bacon weave back brace on the bottom side. 
    popped it on the grill with hickory & apple chunks at 300f, it went down to 250f but it kept between that temp for the 1 hour and 10min cook time.
    put it on a rosemary focaccia "bun" and topped with homemade aioli, ketchup and arugula with a side of sweet potato fries. 
    living large...





  • Re: OT: "The Baking Steel" Group Buy details (This is live now)

    there is about to be a whole lot more pies on the forum, thanks again fletcher!
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