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Today's Cook
dldawes1
Posts: 2,208
When you feel like somethin a little different for supper....RNNL8 BBQ has the cure !
Lechon Asado ( Puerto Rican Pork ), Homemade Chimichurri Sauce, smothered with a fried egg, on Ciabatta !!! !!!
Oooohh Yeeaaaahhh !
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !!Comments
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Good grief is that decadent. Take a bow. You hit a grand slam!
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The eggs, not bge, take it to another level.
I would crush that.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Best post ever."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Giddy up!
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Nice work there!Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife...
Las Vegas, Nevada! -
Wow!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
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Fantastic ...Greensboro North Carolina
When in doubt Accelerate.... -
You win!
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Oh yeah!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Mighty fine looking sammich right there!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
I just woke up with heartburn from looking at your pic's...and in my world, that is indeed a compliment! Wow!!!Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
At what temp did you pull the pork off? I see it's sliced. Any particulars on the sauce?
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pgprescott ....
Pulled at 208-212 (when it probes like butta...that's what everyone here taught me!!!). That is where I like pork butts for pulling, after a half (+) hour FTC rest.
For this slicing, it had cooled and put in fridge to firm back up. Then I marinated it, with more Chimmichurri, sliced it and threw it in the oven to warm back up. It holds together on the sammich, but falls apart and melts in your mouth!!
Here is the chimmichurri sauce:
Makes about 1 cup
3 cloves minced garlic
1 tsp course sea salt
1/2 tsp fresh course ground pepper
1 Tbsp course oregeno
2 tsp red pepper flakes
2 Tbsp Red wine vinegar
2 Tbsp lemon juice
2 Tbsp lime juice
1/4c EVOO
1/4c finely chopped parsley
**Planet BBQ - bbqbible.com **
I also mixed a little with some Dukes Mayo for the sammich sauce !!! Ohhhh Yeeaaahhh !Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Thanks @dldawes1
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wow, very nice
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Saw this yesterday on the iPhone.....had to get to the computer to give you a just response.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
What a cook. Definitely hit the home-run right there. Again, most eggcellent.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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