Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: smokeasaurus on October 06, 2013, 07:39:43 PM
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Another older recipe from Weber. I used to make this all the time when I had my drum smoker.
Got the Weber Kettle set up with one charcoal basket. 17 unlit, 8 lit. Mixed peach and hickory chunks
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zpsfbed467d.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zpsfbed467d.jpg.html)
Pork butt rubbed with oregano,cumin,chili powder,salt and garlic
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zpsd4bdd295.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zpsd4bdd295.jpg.html)
Lets go for a kettle ride
(http://i1213.photobucket.com/albums/cc469/s1cott11/005_zpsd18a6dd5.jpg) (http://s1213.photobucket.com/user/s1cott11/media/005_zpsd18a6dd5.jpg.html)
added 8 unlit briquettes every hour. Bottom vents barely open and the top wide open. Ran at 250 the entire cook..notice my well-defined forearms (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/icon_biggrin.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/icon_biggrin.gif.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/004_zps9708636f.jpg) (http://s1213.photobucket.com/user/s1cott11/media/004_zps9708636f.jpg.html)
Internal temp at 145, time to go into a home made tomatillo,serrano sauce
(http://i1213.photobucket.com/albums/cc469/s1cott11/006_zps05431edd.jpg) (http://s1213.photobucket.com/user/s1cott11/media/006_zps05431edd.jpg.html)
foiled and into the oven
butt is 195 internal
(http://i1213.photobucket.com/albums/cc469/s1cott11/007_zps9fa0c5db.jpg) (http://s1213.photobucket.com/user/s1cott11/media/007_zps9fa0c5db.jpg.html)
got the pork pulled
(http://i1213.photobucket.com/albums/cc469/s1cott11/008_zpsaeb73304.jpg) (http://s1213.photobucket.com/user/s1cott11/media/008_zpsaeb73304.jpg.html)
scooped in the sauce and added chopped white onion and cilantro
(http://i1213.photobucket.com/albums/cc469/s1cott11/009_zps301ffed7.jpg) (http://s1213.photobucket.com/user/s1cott11/media/009_zps301ffed7.jpg.html)
Gonna make some burritos....if you need me I will be (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/eat.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/eat.gif.html)
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make me a couple too plz. FT and milk on the side. 8)
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Outstanding!
Nice Southwestern style pulled pork.
So, one charcoal basket with 17 briquets unlit and 8 lit and 8 briquets every hour? Add wood. Vents barely open on the bottom, wide open on top. Ok, its a plan.
Ed
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Smoke is the man! Could be some tasty enchiladas too.
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That looks absolutely delicious! Gives another idea for pork butt, thanks Smoke!
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Very nice Smoke, looks great!
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OUTSTANDING!!!!
And - Scott - I want to thank you for including how many coals were lit and un-lit...That piece of advice will be valuable to anyone cooking this recipe on a Weber kettle!
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Before I came to this forum, I never new so much could be done with a Weber Kettle. My previous conception was that the kettle was for direct grilling of steaks, chops, and burgers. Nothing else. I had no idea you could cook ribs, pork butt, brisket, and other wonderful items on this very flexible device let alone use it as a cook stove with cast iron cook ware. I never even knew that you could adjust the temperature of the cook on this device and how. And, I did not know anyone who even knew the potential of this device who owned one.
This device, and the library of information that is available from this forum from the folks who use the Kettle to its full potential, is just amazing. I really appreciate that. One who comes here can ask and find many answers and in most cases all of the information about what is going on and how it is done is voluntarily presented anyway. No question, that this site offers the neophyte as myself great opportunity to both learn and deploy what has been learned and to ask for advise along the way. In addition, by following the directions presented, one becomes a culinary hero among family and friends who wonder how a cook can be so miraculously completed.
From the man sitting in the recliner chair, thank you very much.
Ed
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Very nice pork - would use that on a pizza - I especially like your idea of tomatillo and serrano sauce
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notice my well-defined forearms (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/icon_biggrin.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/icon_biggrin.gif.html)
for living down south your not that tan? are we not suppose to saying anything about the round belly? ::)
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That sounds real tasty.
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That looks really good smoke. I would imagine any leftovers would freeze well too. Thanks for sharing.
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I was down in the San Fernando valley last night and did not see the "Smoke" signal spotlight in the sky indicating dinner was ready... What gives? :'(
Well it appears I missed out on one excellent meal!
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notice my well-defined forearms (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/icon_biggrin.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/icon_biggrin.gif.html)
for living down south your not that tan? are we not suppose to saying anything about the round belly? ::)
That was from the curveature of the kettle................hey, I am still a 34 waist 8) 8)
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I really like the look of that!
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The old cookbook looks like it has some great recipes Smoke. I bet the chili was great!!! Don
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Looks excellent, I could go for a 1 pound super buritto of that meat, rice, guacamole, olives and the works!!
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notice my well-defined forearms (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/icon_biggrin.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/icon_biggrin.gif.html)
for living down south your not that tan? are we not suppose to saying anything about the round belly? ::)
That was from the curveature of the kettle................hey, I am still a 34 waist 8) 8)
34 waist. I haven't been 34 waist since the service. i'm impressed buddy. 8)
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notice my well-defined forearms (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/icon_biggrin.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/icon_biggrin.gif.html)
for living down south your not that tan? are we not suppose to saying anything about the round belly? ::)
That was from the curveature of the kettle................hey, I am still a 34 waist 8) 8)
34 waist. I haven't been 34 waist since the service. i'm impressed buddy. 8)
starve during the week and eat like an idiot on the weekends is the secret to my success :D
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looks great.
I don't know if I was ever a 34. But been in my 36 for last 20 years.
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Gonna make some burritos....
Yeah boy, I like that idea. Or maybe even some chimichangas with a little guacamole on top. Dang, now I'm hungry! I am doing one of these very SOON!
Before I came to this forum, I never new so much could be done with a Weber Kettle. My previous conception was that the kettle was for direct grilling of steaks, chops, and burgers. Nothing else.
Our old Weber Kettle has actually seen very little direct grilling. In fact, I'd venture to say less than 5% of the we've cooks done on it could be considered grilling.
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Gonna trade the 18.5 for a 22.5...that is a sweet deal right there. I chose the kettle over the WSM cause I wanted to tinker with the fire a bit. I think with the larger WSM, I might set it up with less coal and force feed it throughout the cook so I can feel more involved.