Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: pz on August 31, 2013, 11:18:59 PM
-
Today I need to co the yard (mow and weed-whack) and completely clean out the garage, but before doing so I started black beans, chiles, and pork butt in the pressure cooker in preparation for entertaining tomorrow.
These are the chiles I'm planning
(https://lh4.googleusercontent.com/-hBpgqBri9j4/UiKriQSdAmI/AAAAAAAADHs/c3eI0OuZp80/w1306-h871-no/IMG_1798.JPG)
Two of each...
(https://lh4.googleusercontent.com/-YeSz5c6TPYI/UiKrjLDgiwI/AAAAAAAADHw/hoNxQgT2OUY/w1306-h871-no/IMG_1799.JPG)
I'm going to use about 1/4 of these two butts
(https://lh5.googleusercontent.com/-73fl9snEz2U/UiKrjq3fvWI/AAAAAAAADH4/bU6H8byCqcc/w1306-h871-no/IMG_1800.JPG)
The pork is nestled among the dried black beans
(https://lh3.googleusercontent.com/-SXEkwSU6cQA/UiKrkDj3dfI/AAAAAAAADIA/g6PqN8_0EbU/w1306-h871-no/IMG_1802.JPG)
Pressure cooker is loaded and ready to go
(https://lh5.googleusercontent.com/-pCh6lqHPObQ/UiKrkuutrZI/AAAAAAAADII/6wHHXH2gx80/w581-h871-no/IMG_1803.JPG)
Set the machine on high for 75 minutes. On an aside, this is a Costco unit that we purchased for $69 and has served us well for several years. You can put your food in before work in the morning and after the pressure cooking is done, it keeps the food hot until you return.
(https://lh3.googleusercontent.com/-unIPBEPXWqM/UiKrlETd68I/AAAAAAAADIQ/k3rBOGRI0M8/w581-h871-no/IMG_1804.JPG)
Here's the finished pot - the peppers are fall-apart as is the pork. The black beans are melt in your mouth tender. I'll let this pot rest until the morning.
(https://lh3.googleusercontent.com/-zr6qkbvaLwg/UiKrl9vC9FI/AAAAAAAADIY/uS__ENbvoJw/w1306-h871-no/IMG_1805.JPG)
Later in the day after the chores were done, it was time to assemble the SRG - my sweetie is relaxing with her iPad
(https://lh5.googleusercontent.com/-u5D-JQF0BqU/UiKrmSXOjnI/AAAAAAAADIg/1344SQLjg58/w1306-h871-no/IMG_1807.JPG)
Gotta eat though... grilled pizza is just the ticket!
(https://lh4.googleusercontent.com/-XzWwGvD_dps/UiKrnAlUnCI/AAAAAAAADIo/Cq3P4K7EqGQ/w1306-h871-no/IMG_1809.JPG)
My new baby in her new home - season the unit in the morning, and then the rest of the pork butt goes in for the inaugural fire
(https://lh3.googleusercontent.com/-q52SdxCAZ-g/UiKrnkuTQjI/AAAAAAAADIw/qEAd69NEvBk/w1306-h871-no/IMG_1810.JPG)
-
congrats on the new cooker partner. butt in a srg should season it up right nice. 8)
-
pz thought about ordering a pressure cooker from Amazon but the government now gives you the hairy eyeball when you do ???
That pork should be real good and enjoy your new SRG!
-
OMG that's going to be great
-
Dang, pz! I can't decide between the pork & peppers, the pizza or just hanging out and watching you cook. What a great day - good for you!
-
Looks like the starts of a great spread.
-
Years ago we bought a bottle of sauce made for slow cooker pulled pork. It was the best pulled pork we ever had. Been looking for that sauce ever since. Can't remember what it was called or who made it.
I have an SRG. I'm sure you'll love it.
Mike
-
Years ago we bought a bottle of sauce made for slow cooker pulled pork. It was the best pulled pork we ever had. Been looking for that sauce ever since. Can't remember what it was called or who made it.
I have an SRG. I'm sure you'll love it.
Mike
Please don't tell me it was called TendaRub ???
-
Sous vide was so yesterday......Pressure Cooker is really happening ???
Never used one before. Aren't we all required to register our pressure cookers with the man?
Crap.....bet I get audited this year ;D
-
Sous vide was so yesterday......Pressure Cooker is really happening ???
Never used one before. Aren't we all required to register our pressure cookers with the man?
Crap.....bet I get audited this year ;D
Don't tell anyone - I have one from many years ago. I'll let you borrow it if you don't let the gov't know....
-
Years ago we bought a bottle of sauce made for slow cooker pulled pork. It was the best pulled pork we ever had. Been looking for that sauce ever since. Can't remember what it was called or who made it.
I have an SRG. I'm sure you'll love it.
Mike
Please don't tell me it was called TendaRub ???
Why oh why do I now hear the "Jaws theme music" in my ears at the mere mention of Tenda-Rub? AAAAAhhhhhhh ??? ??? ???
-
lol, I just love the interaction on this forum ;D
Sunday morning is the big day for us; planning to smoke pork butt in the new SRG, fill the Bradley with cheeses, start the pizza oven, and use both fresh ingredients plus the pressure cooked pork/black beans/chiles from the day before - and oh yes, have two couples over for the festivities
Well, we started out Sunday morning at about 9am seasoning the new SRG, and then loading it with a pork butt - it was rubbed with smoked paprika, cumin, thyme, salt, and pepper - my intent is to let it go until IT of 190-195F
(https://lh5.googleusercontent.com/-UDcA5CvQA5I/UiVS5ZaBIeI/AAAAAAAADJI/wvRkyXrRxtQ/w1306-h871-no/IMG_1813.JPG)
While the pork butt was going, I needed to cut the firewood of the day - tamarack this time, seasoned for several years.
(https://lh3.googleusercontent.com/-uVegyP5e8kY/UiVS6FI6TuI/AAAAAAAADJQ/hH5xMnlHppU/w1306-h871-no/IMG_1814.JPG)
I use one of the plastic outdoor storage containers for all of my wood and smoking needs (pellets, splitting maul, blowtorch, charcoal, etc.) - really handy and keeps the patio clean for the missus
(https://lh4.googleusercontent.com/-cGSzMXP7Bik/UiVTARiGG1I/AAAAAAAADKg/wZ47Qny2U08/w581-h871-no/IMG_1829.JPG)
SRG is smoking merrily away, and the Bradley is on one of the side counters of the grill unit - cheeses are smoking with pecan pucks - did 2 hours this time
(https://lh4.googleusercontent.com/-ERzFc6Hs94Y/UiVS67Bk7yI/AAAAAAAADJY/iiDs-jkv6FE/w1306-h871-no/IMG_1815.JPG)
Now back into the kitchen to prepare the pressure cooked pork, black beans, and chiles - here's the pork butt pulled with most of the solid fat removed - butter tender and moist - I had problems keeping the missus from high-grading the meat (which she did despite my best efforts) ;D
(https://lh6.googleusercontent.com/-3zXhKVJPEMQ/UiVS7bo-cHI/AAAAAAAADJg/w8uo_aRyESE/w1306-h871-no/IMG_1816.JPG)
Used a colander to separate the black beans from the juice - pulled out the chiles and had them in the pot to the right. The liquid from the pressure cooker was returned to the chiles. Black beans were placed in a container, and the pork was chopped for pizzas later in the day
(https://lh4.googleusercontent.com/-MysZKQQo_ZU/UiVS7_MslzI/AAAAAAAADJo/mNW6fOKsDi4/w1306-h871-no/IMG_1819.JPG)
A stick blender made quick work of the chile sauce
(https://lh5.googleusercontent.com/-4PbxPjKNi3Q/UiVS8q8QDLI/AAAAAAAADJw/aLxHinqfrmA/w1306-h871-no/IMG_1820.JPG)
This is the consistency of the pork when chopped - relatively fine, but I plan to use it on the pizzas
(https://lh4.googleusercontent.com/-SehB1zqqWaY/UiVS9E6_T8I/AAAAAAAADJ4/LrdFtnZbDN4/w1306-h871-no/IMG_1822.JPG)
Now segue to the cheeses that are loaded into the Bradley
(https://lh5.googleusercontent.com/-meRE3Qo65kc/UiVS-UqNSRI/AAAAAAAADKQ/dEdKvj9e_gQ/w1306-h871-no/IMG_1826.JPG)
Now back to the chile preparation - after adding Kosher salt and black pepper to taste, it was placed in this cool container - we'll use this "sauce" to paint pizza crusts, and guests will use the sauce as a condiment to taste on their pizza.
My wife absolutely loved this sauce - her first comment (OMG, it smells just like chili!) Any time you can get the wife to really like something is worth another smoking gadget ;D More on the sauce for the next day
(https://lh6.googleusercontent.com/-qBdF0gI8CUo/UiVS_kxTUoI/AAAAAAAADKU/PdHH7l7huSY/w581-h871-no/IMG_1828.JPG)
Time to start the pizza oven - blow torch is the easiest method, and the fire was started in less than 2 minutes
(https://lh4.googleusercontent.com/-GxL_Fp1mGmc/UiVTBMJpqrI/AAAAAAAADKo/HuyuYf3fhOI/w1306-h871-no/IMG_1830.JPG)
Everything is now ready - the pizza oven is fired, and will gradually heat it for the next few hours until it is fully ready, the SRG is looking pork butt, and the Bradley (all four racks) is loaded with cheese. My sweetheart is ready for a snack.
(https://lh5.googleusercontent.com/-hM69FoZ79is/UiVTCWwNDuI/AAAAAAAADK0/5WbiLqF6jRc/w1306-h871-no/IMG_1833.JPG)
We're finally ready for guests - football is in the TV, wine is in the chiller, and beer in the fridge
(https://lh3.googleusercontent.com/-lE9tyD4hUSM/UiVTDOn-uvI/AAAAAAAADLA/f9ne1RbeF_Y/w1306-h871-no/IMG_1834.JPG)(https://lh6.googleusercontent.com/-bT4tK1ME0HU/UiVTEJbzqII/AAAAAAAADLI/2gx4-DWMVZ0/w1306-h871-no/IMG_1836.JPG)
Pork butt is done! Took it to 190F, but I goofed it up though, parts were way too dry, and I should have foil wrapped. However, it is butter tender in the parts that were not overcooked
(https://lh3.googleusercontent.com/-IINACV8lrQ8/UiVTE6Y_kmI/AAAAAAAADLQ/GqLAymuYJgo/w1306-h871-no/IMG_1838.JPG)
The cheese just above the smoke generator heated a bit too much, but it was hot outside - greater than 90F. However, most of the pieces turned our great, and I can't wait to taste. Guests were intrigued with the process - and although this batch is not ready for tasting, they did sample cheeses we'd smoked about a month ago - they loved it, especially the Gouda
(https://lh3.googleusercontent.com/-r1lTTGWJw4c/UiVTFa5JBqI/AAAAAAAADLY/mFG6ZQPOVT8/w581-h871-no/IMG_1840.JPG)
The fire in the oven was just mesmerizing - as always
(https://lh3.googleusercontent.com/-WLvY4_XKIv4/UiVTGFt2X_I/AAAAAAAADLg/UmJCjlHeuFo/w1306-h871-no/IMG_1841.JPG)
My sweetheart loves to pop the cork on Champagne - we did pomegranate mimosas with frozen blueberries to keep everything cold
(https://lh3.googleusercontent.com/-2XQDEBIA9QI/UiVTG1R1WKI/AAAAAAAADLo/IzEgp4pfWrQ/w1306-h871-no/IMG_1844.JPG)
Here's one of the pizzas - this one started with a crust painted with the chile sauce, then topped with smoked pepper jack, black beans, and finally the chopped pork
(https://lh4.googleusercontent.com/-czHKN1KD94E/UiVTHXHKR4I/AAAAAAAADLw/HS73fa9o28Q/w1306-h871-no/IMG_1846.JPG)
Here I'm chopping the pizza into bite sized morsels that everyone can sample
(https://lh5.googleusercontent.com/-Osq7AYxMuZQ/UiVTH8S78uI/AAAAAAAADL4/CTO1BKKAIns/w1306-h871-no/IMG_1851.JPG)
Another pizza consisted of cheese, heirloom tomatoes, mushrooms, black olives, and capers - this was many people's favorite
(https://lh4.googleusercontent.com/-E10zHb18uh0/UiVTIkz3KZI/AAAAAAAADMA/LRGaDmAdW9M/w1306-h871-no/IMG_1852.JPG)
Here's the gang - it doesn't get better when it comes to entertaining friends
(https://lh3.googleusercontent.com/-VkQdE5XK4SY/UiVTJdStxJI/AAAAAAAADMI/9CPDBZPGi30/w1306-h871-no/IMG_1854.JPG)
I'm showing this one because it shows the pizza well - it is half heirloom tomato, and half pork/black bean/chile sauce
(https://lh3.googleusercontent.com/-fZNGsxKTxL8/UiVTKJZ8f4I/AAAAAAAADMQ/CKaT7ItN1lU/w1306-h871-no/IMG_1855.JPG)
One of our friends is a Hope's cookies representative, and she brought these cookies that we baked in tiny cast iron pans in the pizza oven - they were unbelievably good.
Finally, here's my mound of cheese that is going into the fridge for as long as I can stand it
(https://lh4.googleusercontent.com/-rpqlSiDbgZg/UiVTLOPrkRI/AAAAAAAADMg/rxjlMhYu-ao/w1306-h871-no/IMG_1859.JPG)
-
What a great week end you all had. All the food looked exceptionally good!!! I sure like all your cook equipment and cooking area and also the dining area and the view. It's almost like my outdoor dream kitchen! I noted your pizza oven is getting some seasoning and looking good! Don
-
Thanks Don! We had an exceptional day where all the stars seems to be aligned properly - even the weather cooperated! :)