Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: smokeasaurus on June 09, 2019, 11:12:15 AM
-
Living in so-Cal most of my life I took great Mexican food for granted. When we lived in Texas, I felt the Tex Mex was not all that great. Here in Wisconsin I have not found any places that are even close to So-Cal.
One prop to Texas however was that there was a little Mexican restaurant in our town that had Al Pastor. It was the best I ever had.
So I have been hankerin for Al Pastor and found this video on the PBC site. I am all over it.
I sliced a pork butt and marinated it for 2 days. Used Chef Morito marinade (out of Los Angeles)
Slice a pineapple up thinly leaving the top and bottom.
Used the PBC turkey hanger and layered/skewered the pork and pineapple using the top and bottom of the pineapple for the bases.
See you soon when the charcoal gets hot
(https://imagizer.imageshack.com/v2/640x480q90/922/ybErAd.jpg) (https://imageshack.com/i/pmybErAdj)
-
That is awesome! I've been looking for something new and fun to try on my PBC... Can't wait to see the results!
-
Onto the PBC
Added some hickory and apple chips (which I normally do not do)
Going to spritz with pineapple juice every hour as well
Looking for internal temp of 165 see you all in 4-6 hours
(https://imagizer.imageshack.com/v2/640x480q90/923/jwmCx2.jpg) (https://imageshack.com/i/pnjwmCx2j)
-
Looking good so far. Can't wait to see it finished.
-
4 hours and the pastor is at 168 internal.
Pulled it from the PBC and will let it rest.
Note to self (or anyone that is going to try this) I am going to cut the pineapple bottom way thicker next time. I was going to let it ride a bit longer on the PBC but noticed that the bottom was bowing down. A thicker cut of the pineapple bottom should do the trick.
(https://imagizer.imageshack.com/v2/640x480q90/924/WUDWxI.jpg) (https://imageshack.com/i/poWUDWxIj)
-
While the meat was resting I put the cooking grate in the pit barrel and toasted up some corn tortillas
(https://imagizer.imageshack.com/v2/640x480q90/924/PtomRO.jpg) (https://imageshack.com/i/poPtomROj)
I stood the Pastor up and sliced it. Yes, it sliced like warm butter
(https://imagizer.imageshack.com/v2/640x480q90/922/cke8Sz.jpg) (https://imageshack.com/i/pmcke8Szj)
This was just a warm up (I ate 7 tacos total )
(https://imagizer.imageshack.com/v2/640x480q90/921/2Frz8p.jpg) (https://imageshack.com/i/pl2Frz8pj)
The verdict? Really fricking good. I will tweak the marinade next time. It is a very thick paste and I think I will add a little orange and pineapple juice to the marinade. As mentioned earlier, I will cut the pineapple bottom thicker.
All in all, good eats :thumbup:
Thanks for looking at The Smokes cooking :)
-
Looks awesome Smoke!
-
Good grief, that looks and sounds incredible! Gotta try that! :thumbup:
-
Pastor breakfast tacos are a true thing of beauty. Nice work!
-
Fantastic. I really want to try this. Great job
Sent from my iPhone using Tapatalk
-
WOW, Smoke that looks really good!!
-
Seven of them and cold beer. Yeah, that's what we're talking about.
-
Man o' man, I wish I had some of that.
-
Man o' man, I wish I had some of that.
Me too! :thumbup:
-
That looks great..wonder how that would work in the SRG? same setup but smaller...gonna try it. .☆´¯`•.¸¸. ི♥ྀ.
-
That's super cool. Looks tasty as h#ll.
-
Lookin Good Smoke! :thumbup:
-
That looks great..wonder how that would work in the SRG? same setup but smaller...gonna try it. .☆´¯`•.¸¸. ི♥ྀ.
I think the SRG will work fine Pam. Go for it :thumbup: