I just bought an electric smoker. Got a shoulder and rack of ribs going now.

You KC bbq masters impart your pork smoking geniuses upon me.

I'm a noob to smoking. So I'll take whatever advice you guys got.

Best run? Marinade, tips for use with electric smoker, etc. any comments appreciated. Will post pics after its done

Roasted chicken on an open firehttp://img.tapatalk.com/d/14/10/20/huze6ezy.jpg

I do a mix of apple and cherry wood for pork and love it.

I'm making Carnitas for the first time ever. Using the Slow Cooker for ease but I know the Mexicans here cook them in lard and what not. I'm just a lazy white guy but I added some good stuff and hope they turn out well for dinner. I'll report back.

they will never be right if they aren't cooked in lard. And you have to add milk towards the end too

Did you miss the lazy part and slow cooker part of this?

Absolutely not, unlike some here I usually understand the words on the screen I'm looking at.

Just making sure you realize you are really making a pork roast type meal.




LMAO, really just ****ing with you if you wanna get to the root of it.

Ok well time to get serious as well because I am really not sure how they normally cook them? In a big pot? When do you add the lard? When do you add the milk? Next time I might be ambitious. Someone told me once it's cooked I need to shred the meat on a pan, poor juices over it and cook in the oven to crisp up the edges like carnitas normally turns out. That is supposed to help not make it like a soggy pork roast type of meat.

Speaking of lazy, how WT is it if I admit to making gyros on wheat toast instead of pita? I had the spiced/sliced lamb, the feta and made my own tzatziki. Too lazy to dig pita out of the freezer [side Q, how WT is freezing pita?] So I just made a plain ol' sammy.

Actually pretty darned good.

Lard in big pot, spices, pork. My good friends mom adds milk and some syrupy sweet concoction towar the end.

Then shred put on pan with juices on top to crisp is correct.


And she is the first of her family here from old mexico and is in her nineties. She knows her shit

Lew, I do carnitas in a dutch oven. I get a pork shoulder, cut the fat cap off and cube the pork. I add the cubed up pork to the dutch oven and add the cut up fat cap allowing them to cook in their own fat. Over time, the fat will reduce down and you can almost see it crystallize on the pork.

If you don't have enough fat, you can go to the butcher in your grocery store and ask them for some pork fat and they'll likely just give it to you.

Carnitas are my favorite food.

EDIT: A lot of carnitas I've had in Mexico will add a can of Coke to the pot, but its not necessary.

If you go to the grocer and a can says manteca you got the right thing

I did pan seared chuck eyes with fresh rosemary and white corn with fresh thyme.

What the reasoning behind cubing the meat?

Time.

Given my lazy weekend nature I am all about that.

Oh and props on the gyro sammich. I'm down with that. Only thing that would make that more lazy was if your bitch made that sammich for you.

Space, time, and cubes likely pick up more of the seasonings. Also, that's the way I was shown by this dude named Benja in Mexico that served me the best carnitas I've ever had; except he uses a cauldron over lit coals.

I work with some Mexicans and I'll ask them as well. :thumb:

Camarones al carbon. Chips with table guac. Football on the patio. Sunday's are good.

Be sure to report back, I love me some carnitas.

I don't know that I've ever eaten Carnitas.

Put it toward the top of your "should try" list...

Yeah, I've seen enough comments here I think I'll get some this week some time. :thumb:

If you have in a tortilla do corn not flour...

I'm doing pulled pork in the crock pot.

I still haven't recovered from breathing wood smoke 24/7 at our last BBQ competition. That stuff gets in your blood and becomes repulsive. It's like the stench that comes out of McDonalds. I have no idea how people work in a place like that.

Anyway, it's pulled pork with onions and spices. Smells good already.

this one gets high marks I may give it a whirl in a dutch oven this week sometime.

Every time I hear "Dutch oven"...

Simple but delicious.

Fried chicken breast strips

French fries

Salad with tomato and green onion

Louisiana hot sauce/ranch dipping sauce.

Attachment 108337

Meat just falls off. Omg so good.

But it's from a store bought packet.

Shoulder going back in for two more hours.

Gonna pan-fry some salmon and grill some wings... Great combo huh? :)

Here it is...

Inside.. OMG, yum....

That looks really good. How did you prep the salmon?

There is a place in Sedalia that has some of the best, tacos de carnitas, el tapatio is the name, ****ing awesome

Saltwater brine with a bay leaf and fresh Rosemary.

Then egg wash and a mix of standard store-shelf fish breading and store-shelf fish rub.

I used the grill's side burner, season the canola oil with more rosemary.

The larger piece cried about 3.5 minutes per side, and the smaller about 2 minutes per side,

Then into the 400-degree main grill on the upper rack for about 12 minutes.

The wings had been on the grill for about 20 minutes already, but it was only about 300-350 degrees for those 20.

Oh, and I nuked Knorr rice! Yeah, a total afterthought!

The main mess-up was NO FRESH LEMON!!! Had to use bottled lemon.

The rice and lemon were fails, I know!!!

Looks tasty. The veins on the fish is solid - helps keep the fish from exuding albumin. I missed that it was fried. I love straight up grilled or pan seared salmon. Don't think I've ever fried it.

My buddy's mom and him cook it in a cast iron cauldron on a wood fire outside. They also use what they call a discada extensively.

There wasn't a lot of oil in the pan, so it's not like it was submerged in oil.

And it was actualy very good. Just too much of it... But it'll make a great lunch if I can figure out how to reheat the fish.

Not sure. I'd try in a bowl with like a teaspoon of water, TIGHT Saran Wrap over the bowl, and microwaved at 50 percent power. That water and Saran Wrap will steam it, and the lower power should keep it fairly gentle.

Your mileage may vary.

Deal....

Well the slow cooker Carnitas turned out ok. Maybe went overboard on the Chipotle peppers when I added them but I thought the spice was good. Also added a cup of beer, diced tomatoes and a halved orange to find that sweet balance.

http://i250.photobucket.com/albums/g...arnitameat.jpg

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Like!

Nice job on the salmon.

I'm jealous guys. Carnitas, salmon and wings. And gochoefs_va Q all looks damn good.

I made these but didn't bother with pics.


http://iowagirleats.com/2013/10/23/c...ef-sandwiches/

Carnitas fans should give cochinita pibil a try. Very similar with a slightly different cooking process (slow cooked, wrapped in banana leaves).

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Fan ****ing tastic

Slop in a skillet.... It makes me realize that suicide CAN solve some problems!

What is it? Looks like vomit.

Looks like smothered fries, I'm guessing cilantro, chorizo, queso fresco, bacon and jalapenos.

There's a place by the same name in Lebanon which I go through every once in a while. hole in the wall. Any chance it's the same place?

I'm making boneless country style pork ribs tonight for supper. Mashed taters, Zarda baked beans as sides. That had me so excited I decided to with an all muslim diet today and make some bacon wrapped chili and cheese Jalapeno cheddar all pork smoked sausages for lunch. Allah damn, these things are good. First time having them. I'm whooped.

Constructed this monstrosity last night at our neighborhood Royals watch party.

It's a Nathan's hotdog, piled high with pulled pork, Night of the Living bbq sauce drizzle, and topped with a couple Utz cheeseballs to add texture. It was paired wonderfully with a Boulevard Oatmeal Stout. KCMO style.

http://i1290.photobucket.com/albums/...ps132bfd0f.jpg

Wow. I didn't think anyone was gonna make me jealous with the ones I just ate, but I'll bet the pulled pork was GREAT on there. I also do shit like throw cheese balls or chips on to add some crunchy texture. Glad to know I'm not the only weirdo.

Yours look hella good, although I can't do raw onion. I like them on my dogs, but man they stick with me until I fall asleep. As a result, I have to get creative with the texture change.

Thanks. I'm SUCH a weirdo that I can eat a raw onion like an apple. I'm seriously doing some pulled pork on a dog one of these days. I love it on burgers.

Love you guys but heart attack is imminent...

Heart, liver...

Sorry, but IMHO, you ruined a great dog with bbq sauce. I love that sauce too, but dogs need mustard, chili, onion, etc. Not bbq sauce.

Yeah, the bbq sauce was more for the pulled pork that's on top of the dog, plus there was no mustard available on the table (wasn't my event). It wasn't a serious dog I was making, but more of a who can make the craziest dog with all the kids that were there running around.

If I were making it, I'd of gone dog, layer of mustard, pulled pork, bbq sauce, and dill relish or alternate pickle spear, slices, etc and maybe a hot pepper or something.

Pretty much. It's a toss up! I have a half gallon of Crown on the way, but I can't drink on game days because the Royals lost the last time I did, and won last night while I was sober. LOL I'm a ****ing idiot when it comes to baseball superstition. Go check the game thread. I posted Jobu right at the bottom of the 6th. God likes ****ing with me in regards to my superstitions. LMAO

It's interesting too me because I don't really do mustard. Hot dogs are the sole exception. The chili dogs I had today, I didn't use any. No other condiment either. It's either mustard or nothing.

Usually it's mustard, diced onion, jalapeno. Doesn't deviate from that unless I do chili. That said, I'm totally trying the pulled pork. Still think I should roll with mustard on the pulled pork? I wouldn't think that would work, but I'll defer to the pros here.

**** that. Drink up!

Mustard would totally work on top of the pulled pork. This guy had pulled pork, hot dogs, an assortment of chips, and 5 different kinds of bbq sauce. I'm hauling a couple different mustards when we fire it back up for Friday's game.

I'd be all over mustard right over the pulled pork. There is just something about the dog, the snap of the casing, and the mustard. I got addicted to good all beef dogs when I lived in Chicago for a couple of years. Most of the good dog joints up there don't even have ketchup on hand (unless you beg, like for a kid or something).
Best dog I ever had was at Hot Diggity Dog in Chicago. It was a Vienna Beef dog on a steamed bun with chopped bacon chunks, tomato slices, bright green relish, and good old plain yellow mustard. Can't remember what they called it though.

i usually like slicing open the 'dog after boiling it and putting some seasoning *normally consisting of garlic etc* and put it on skillet for a min or two and then add the beautiful onions, mayo, etc

That chicago bacon dog was something like this (not this exact one though) but with mustard.

I like the ones in the middle the best-they look nice and crispy! :thumb:

Nathans Hot Dog-GOOD

Pulled Pork-GOOD

Cheese Puff Balls-BAD

Like Meatloaf sang, "Well 2 out of 3 Ain't Bad" :LOL:

It was the same food, just at different points in the construction phase. Phase 1 was cheese and bacon. Phase 2 was smoked sausage, and phase 3 was chili and more cheese.

Definitely gonna try mustard with the pulled pork dog when I do it. I LOVE mustard with dogs, if it works with the pulled pork there is no question!

do yall toast your buns as well when preparing hot dogs?

Ate there tonight and asked. It's not :(

What's for dinner? Here's mine... (Part 2)
 

Picked up some good lookin' ribeyes from Costco. Got 'em salted and getting ready for the grill.

http://tapatalk.imageshack.com/v2/14...3028d775d5.jpg

I've given up on beef for the most part. Just stupid prices. I bought chicken thighs for 88c per pound. So, it's chicken on the grill with a side of basmati rice and a veggie. A salad and garlic bread round it out.

What's for dinner? Here's mine... (Part 2)
 

With garlic and Parmesan sugar snap peas.

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Had hotdog and TWO bowls of chili at the neighborhood Halloween party. But were awesome!

What's for dinner? Here's mine... (Part 2)
 

Making slow cooker chicken tikka masala today. I love chicken tikka masala.

Rep!!! Those are perfect!

Thanks. Those were some of the better steaks I've grilled recently. I bought an enameled cast iron grate, and it totally screwed up my normal timing for a bunch of my steaks as I re-learned my grill. Those grates hold a lot more heat and were helping to cook the meat faster. These were decently thick, so I got a good sear and then took them off direct heat - before the cast iron grate, I could cook over direct for the entire time without overcooking. And, I was basically camped out there with my Thermapen so I didn't **** up $40 worth of meat.

I just bought a slow cooker. I would like recipe. Thanks in advance.

I've been on the run eating out too much lately. But last night had butternut squash soup and yanked some meat of a supermarket rotisserie chicken last night.