Upcoming holiday weekend cooking

[miseenplace]

Okay Memorial Day is the traditional kick off to the grill season. What's happening around your locale?

I'm thinking about making Alton Brown's coffee molasses marinaded pork chops... made them a few weeks ago but they are supposed to be grilled. It was too cold that day. But this weekend is going to be nice :D

Also, thinking about smoking a pork butt for Q

:cool:

[Dough Boy]

Also, thinking about smoking a pork butt for Q

:cool:
Ever try smoking a fresh picnic ham? This one took 12-1/2 hrs to get to 195F so It could be pulled. It was worth the wait. Plus, they are cheaper than butts.

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/Picnic10lb050309.jpg

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/Shredded-2.jpg

Have a great weekend.

Joe

[miseenplace]

That looks awesome!

I might try that next time. I just bought a big ol' pork butt this evening on sale at Kroger :D

[Big Daddy's House]

Ever try smoking a fresh picnic ham? This one took 12-1/2 hrs to get to 195F so It could be pulled. It was worth the wait. Plus, they are cheaper than butts.

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/Picnic10lb050309.jpg

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/Shredded-2.jpg

Have a great weekend.

Joe



That looks delish!!!

I also, like to do a fresh picnic shoulder from time to time!

And yes you're right, they DO take a long time to cook because they have to be babied, slow cooked and can't be rushed.

Like you said, the wait is very rewarding!

I like to do it Puerto Rican / Spanish-style by poking holes in it and placing 1/2 garlic cloves in the holes, cut up some onions, green pepper and celery, add them to a homemade Spanish maranade made with Sazon, cumin and celantro and let it marinate overnight.

Then, first thing the next morning, in the oven it goes to slowly cook all day!

[Zippy]

I can usually get real good prices from one of my local markets on butts, so I usually get about four at a time and load up the smoker with them. Then I put all that smoked pulled pork in 1 lb. bags in the freezer.

[DidSomeoneSayChocolate]

I bought a Virginia smoked ham for $55.
I must use it or it will be dead soon.
Problem is it's huge and probably delicious.
But Mothers Day came and went and it's too big for the two of us.
Your photo looks wonderful.

I've smoked a huge tri tip beef before, it was really nice and easy to pull and the flavor was wonderful too.

[DidSomeoneSayChocolate]

That looks delish!!!
I also, like to do a fresh picnic shoulder from time to time!And yes you're right, they DO take a long time to cook because they have to be babied, slow cooked and can't be rushed.Like you said, the wait is very rewarding!
I like to do it Puerto Rican / Spanish-style by poking holes in it and placing 1/2 garlic cloves in the holes, cut up some onions, green pepper and celery, add them to a homemade Spanish maranade made with Sazon, cumin and celantro and let it marinate overnight. Then, first thing the next morning, in the oven it goes to slowly cook all day!
I love this idea, but what is Sazon? and where to buy it? It sounds like a Goya product name to me.
Oh and to your marinade, don't forget to use a rasp and grate a little Mexican chocolate into it too. You won't know what it is but it deepens the experience of the marinade.

[Hang0ver]

Dough Boy's pictures make me hungry .:p