Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: SMOKE FREAK on January 26, 2020, 10:47:07 AM
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Started with a boneless picnic roast about 3.5# rubbed with my TexMex rub.
Smoked with pecan. Lid temp around 350'
(https://i.postimg.cc/SRPxt7Fn/DSC04183.jpg) (https://postimg.cc/gLvpxh0p)
When the roast is around 150 (2 hours)
(https://i.postimg.cc/hPHGLr1w/DSC04188.jpg) (https://postimg.cc/3dF7726C)
I saute some red onion, Jalapenos, and garlic.
(https://i.postimg.cc/mD8D7WmN/DSC04189.jpg) (https://postimg.cc/mz1BGJft)
Add some chicken stock and the roast. Lid on the pot and lid on the kettle. Dial back the heat to 250.
(https://i.postimg.cc/NFZQxsmT/DSC04191.jpg) (https://postimg.cc/GTJ0L1Mh)
When the roast is 207 it comes it to be shredded. I continued simmering the broth with the lid off the pot to thicken it a bit.
(https://i.postimg.cc/d3hqdkkw/DSC04193.jpg) (https://postimg.cc/BPG9fvBV)
Then I mixed in the shredded pork with the thickened veg slurry.
(https://i.postimg.cc/LX6490mq/DSC04197.jpg) (https://postimg.cc/SX3bVd2q)
Heated up some refries with cheese.
(https://i.postimg.cc/W3HV2N9K/DSC04200.jpg) (https://postimg.cc/wyLZ2pYc)
Cooked up some raw tortillas (store bought)
And it's finally time to eat.
(https://i.postimg.cc/6QzwmLCB/DSC04204.jpg) (https://postimg.cc/KKKdKT9W)
Pretty good day with the grill. Fun and tasty.
Thanks for checking it out.
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Looks delicious!
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My mind is blown. That sounds and looks amazing. Can’t wait to try this. I’ve been wanting to try other flavors on a pork butt/roast cook. And I always appreciate the use of cast iron with a cook. Match made in heaven.
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Now take the leftover pork and fry it in a skillet the next day for a taco or sandwich or just plain. Nothing better than shredded pork crisped up in its own fat.
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Looks really good and creative!
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Now take the leftover pork and fry it in a skillet the next day for a taco or sandwich or just plain. Nothing better than shredded pork crisped up in its own fat.
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OK...This I gotta try. No way that could go wrong.
I was eating it cold from the fridge today and loved it.
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I am impressed and now I am hungry too
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Now take the leftover pork and fry it in a skillet the next day for a taco or sandwich or just plain. Nothing better than shredded pork crisped up in its own fat.
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Been there, done that. Amen!
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WHOA!! That is truly a masterpiece. You nailed it me brutha!
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That looks amazing and tasty! What's in your TexMex rub?
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That looks amazing and tasty! What's in your TexMex rub?
It's kind of a work in progress...It has the regular SPOG with a buncha chipotle and Ancho...Oregano...Might be more, I dunno without pulling out my notes...Then grind it fine and smoke or grill since it has no sugar...Good stuff...
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That looks amazing and tasty! What's in your TexMex rub?
It's kind of a work in progress...It has the regular SPOG with a buncha chipotle and Ancho...Oregano...Might be more, I dunno without pulling out my notes...Then grind it fine and smoke or grill since it has no sugar...Good stuff...
On edit..........It also has some cumin for a kick, some corriander to sweeten it a bit, and some lime powder for that subtle taste that no one will identify...