Slowing’ Into My First Cook (in a while)

[Gringo]

Excited to get back into putting something on the grill after a much too long hiatus!

Using the Meater 2 Plus (thanks WKC 2023 Secret Santa)  like a lollipop to see wheee the Glen Blue is holding temps...carnitas on in few.


Sent from my iPhone using Weber Kettle Club

[bamakettles]

Looking good Bobby, welcome back!  Nothing like a cool early morning cook.... Get you some coffee and enjoy!


Sent from my iPhone using Weber Kettle Club

[Gringo]

Thanks Greg!  Construction zone in our back patio so fun times with a needed cook!!


Sent from my iPhone using Weber Kettle Club

[bamakettles]

I'm sure everyone will appreciate the carnitas!  I'd be interested in hearing about your method and sauce recipe....


Sent from my iPhone using Weber Kettle Club

[Gringo]

Thanks Greg, Midway point pics..I'll write up process and ingredients I used after we eat tonight. 


Sent from my iPhone using Weber Kettle Club

[JEBIV]

Welcome back to cooking. It all looks grate

Sent from my SM-S918U using Tapatalk

[Gringo]

Latest pics.


Sent from my iPhone using Weber Kettle Club

[bamakettles]

Nice looking buffet!  Yummm


Sent from my iPhone using Weber Kettle Club

[Gringo]

@bamakettles, thanks. I will send details. Got thrown off with the app updates etc and haven't gotte. Will send soon.

[Big Dawg]

Dayum ! ! !  Where to go to become a Member ?





BD

[Gringo]

I'm sure everyone will appreciate the carnitas!  I'd be interested in hearing about your method and sauce recipe....


Sent from my iPhone using Weber Kettle Club

Apologies for the long delay in repsonding, @bamakettles, to your note about process/recipe for this cook.  Many excuses (some good and some just lazy) but here is some info on my smoked carnitas cook(s). As you know, traditionally carnitas are pork butt chunks fried in lard. Until 3-4 years ago, I did not know Carnitas were just pork butt and cooked a bit differently; came to find this out when I offered to help a friend at his football party and he said, just bring some carnitas. Story begins there but won't bore you any more.

I usually chunk 8-10lb. butt and then use:

Rub (NOT traditional bbq)
1 1/2 tbsp Cumin
1 tbsp Garlic
1 tbsp Oregano
1/4 cup salt
1/4 cup black pepper
1/2 cup smoked paprika

Easy Marinade
2 Oranges (juiced)
1 Lime (juiced)
8 cloves of garlic (peeled)
1 cup of sweeten condensed milk
1 bottle (12-16oz) Mexican coke - should have Cane Sugar - conspiracies on the coke recipe last few years 

Onion Bed
2-4 large onions (sliced for rings)
6 Dried Bay Leaves
1 sliced lime
1 sliced orange
1 cup stock (chicken or veggie) can also use some of the marinade, if you don't put 1/2 bottle of the coke in.
1-2 half aluminum pans

Basic method
Rub the butt chunks with your cumin based recipe and allow to sit an hour
Pour marinade in bag or pot/pan and let sit overnight
Remove carnitas from marinate and let air dry couple hours before ready to cook
Get grill going to about 180-225
Setup bed of onion pan (for later)
Smoke with a fruit or nut wood chunks (Apple has been my go to as of late but works great with pecan or cherry)
Smoke for about 2-3 hours (decent browning all around)
Pull carnitas off grill into bed of onion foil pan and cover to return to grill
Crank heat up on grill to 325
Cook an other 2 hours at 325-350 until tender | Rest 30 mins and then use hand safe gloves to finger "pull"/squish the meat.

Serve with condiments (tortillas, pico de gallo, street corn, cojita cheese, cilantro, 1/4 limes, etc)

I'm not organized so thanks for putting up with scatter-brained thoughts on how I smoke/cook them.

I've also done the recipe and just vacuum sealed and put in Sous Vide for 18-30 hours and then on broil to crisp up skin. Amazing results. Hope that helps!

[bamakettles]

Wow, thanks Bobby!  I may just print this one out... awesome details and looks delicious.

[Gringo]

I get wordy....especially on a full keyboard and pc!