Going through the freezer on Fri I found a package marked “pork for carnitas” and a bag of last years crop of bell peppers I froze and must have hidden under something else. I also found a bottom round roast I had bought because it was marked down and thought well, carnitas and PSB cooked today will mean a few nights next week if not making dinner when I get home from work.
I’m using the Pork Carnitas with Citrus and beer recipe from Weber. I usually use a different recipe but this one sounded good.
First the rub
Then rub the roast so it doesn’t get jealous
Onto the grill
Then since I haven’t used my DOs in a while, I thought it was time for them to see some sun and coals.
The braise
And into the bath
Then popped the roast on
Time to pull
Spa time!
And the stack.
Hopefully I’ll remember a finish pic! The PSB will go longer since it started later but no matter because it’s not for tonight anyway.
I promise you, that stack is hotter than hell. I don’t have some fancy ass DO table but I went to a DO cook last year and one of the folks there let me use their extra setup. I like it so much I went right out and bought one when I got home - an upside down galvanized garbage can and a round feed pan. It’s PERFECT. And you can use it to carry some of your stuff in!. I started cooking on 2 cinder blocks turned sideways to make a flat surface. I had a friend see it and say “what are you going to do when the heat from the coals eventually causes your blocks to break apart” and I laughed and said “I’ll dig through the couch cushions for the couple bucks it will take to replace them”. Lol.
I really like the DO cooking and think it’s really a natural progression of the bbq. Bonus, you’re not heating the house up!
Sent from my iPhone using
Weber Kettle Club mobile app