[tschmidlin]

Mmmmm, that pibil looks tasty, I'm going to have to try that.

Oh, and . . .

Ok, so I plan to turn the leftover meat in to carnitas - pulled pork, hatch chiles . . . what else?

[bluesman]

Awesome recipe ds...I'll have to put this on my list of recipes.

Thanks for posting recipe and pics!

[redbeerman]

Awesome recipe ds...I'll have to put this on my list of recipes.

Thanks for posting recipe and pics!

It is.  I've made this recipe before and it is quite good.

[brewmichigan]

That looks like a good hunk of Ahi done nice and rare.

What do you do with the avocados on the grill?

[deepsouth]

That looks like a good hunk of Ahi done nice and rare.

What do you do with the avocados on the grill?

thanks!


i just hit them with a little olive oil and the seasoning du jour (last night it was a rub a guy sent me that he makes and another commectial rub that is heavy on the garlic and salt side.  i like a bit of sweetness to them, so i always use a sweeter rub, but i bet some spice would be nice as well.

[euge]

It looks tasty Tom- and yours too DS!

[tschmidlin]

It looks tasty Tom- and yours too DS!

euge, do you have any carnitas advice?

[euge]

Yes. Braise the sliced marinated pork-butt in lard using a large deep pan like a wok on a gas burner. Once it is tender you put high heat to it along with adding milk, sliced oranges, peppers etc. Stirring frequently you will crisp everything up and the lard and milk will become the sauce.

Since it is somewhat labor intensive many folks here will do the braise stovetop then do the "crisping" in the oven in a roasting pan. There's a world of difference between real carnitas and what is commonly sold in restaurants- which is often just diced grilled pork sautéed with green peppers, tomatoes and onions.

[tschmidlin]

Yes. Braise the sliced marinated pork-butt in lard using a large deep pan like a wok on a gas burner. Once it is tender you put high heat to it along with adding milk, sliced oranges, peppers etc. Stirring frequently you will crisp everything up and the lard and milk will become the sauce.

Since it is somewhat labor intensive many folks here will do the braise stovetop then do the "crisping" in the oven in a roasting pan. There's a world of difference between real carnitas and what is commonly sold in restaurants- which is often just diced grilled pork sautéed with green peppers, tomatoes and onions.

Thanks euge - I'm starting from pulled smoked boar though   I just added a bunch of roasted hatch chiles, a little garlic, Mexican oregano, and cumin.  I don't know how authentic it is but it's damn good and will go well with the rest of the stuff we're having tomorrow night.

[bluesman]

Yes. Braise the sliced marinated pork-butt in lard using a large deep pan like a wok on a gas burner. Once it is tender you put high heat to it along with adding milk, sliced oranges, peppers etc. Stirring frequently you will crisp everything up and the lard and milk will become the sauce.

Since it is somewhat labor intensive many folks here will do the braise stovetop then do the "crisping" in the oven in a roasting pan. There's a world of difference between real carnitas and what is commonly sold in restaurants- which is often just diced grilled pork sautéed with green peppers, tomatoes and onions.

Thanks euge - I'm starting from pulled smoked boar though   I just added a bunch of roasted hatch chiles, a little garlic, Mexican oregano, and cumin.  I don't know how authentic it is but it's damn good and will go well with the rest of the stuff we're having tomorrow night.

Sounds good Tom. 

I love green chili...I wonder how smoked boar would work with this recipe.

http://denvergreenchili.com/award-winning-recipes/champion-green-chili/world-champion-green-chili-2011/

http://www.food.com/recipe/chile-verde-con-cerdo-green-chili-with-pork-20574

[redbeerman]

It would be smoky.

We grow poblanos and if we have a good year like last year, they have some nice heat.  I use them for my green chili base with chicken broth.  I start with a roux, add the onions and garlic.  Brown the pork separately.  Then add everything else and cook until thickened.  Great over burritos and enchiladas.  If you slow cook the pork first, it comes out nice and tender, but I don't always have time for that.

[deepsouth]

Yes. Braise the sliced marinated pork-butt in lard using a large deep pan like a wok on a gas burner. Once it is tender you put high heat to it along with adding milk, sliced oranges, peppers etc. Stirring frequently you will crisp everything up and the lard and milk will become the sauce.

Since it is somewhat labor intensive many folks here will do the braise stovetop then do the "crisping" in the oven in a roasting pan. There's a world of difference between real carnitas and what is commonly sold in restaurants- which is often just diced grilled pork sautéed with green peppers, tomatoes and onions.

mmmmmmmmmmmmmmmmm going to have to try this.  thanks!

[johnrk]

Just a few more weeks until Easter. Gave up grilling for Lent, the wife gave up Chocolate and the kids gave up television, so I had to give up something I loved. Have be using the broiler in the oven allot! I have 10 lbs of steak in the freeze and will be having grilled Easter Steak!

[hamiltont]

This past winter I designed & then had a local welding shop build a smoker for me. It's 36"x36"x48" OD. It's always been a dream of mine and now it's a reality. Probably a little more than I need but so be it... Like I told the wifey, I'm just borrowing it from the next owner. I'm not planning to get into the BBQ business but I have a number of gigs lined up already for friends & family. I just LOVE BBQ. Almost as much as Beer... 

Anyway, here are a few pics.  Thanks for looking!

The trailer arrived in pieces, literally. Fortunately all the pieces parts were there and unscathed.


Trailer assembled with the wheels set back:


Just getting started:


Ready for paint:


Painted & assembled:


The guts:


The charcoal basket. The basket ID is 28"x28":


First Cook. Three Pork Butts. It performed very well & averaged about a pound of charcoal per hour with the outside temp below freezing.

[bluesman]

That's a thing of beauty my freind!

You could go into business with that rig.

Congrats!