Shredded Rib Sammich And Some Hurry-Up Jerk Pork
Had the day off and no real plan for bbq till about 10.30am when I headed over to the grocery store with vague plans of chicken. Did ribs yesterday so chicken seemed like a good idea....till nothing really struck me in the poultry section. The pork section however had butts on sale and a boneless one had a nice money muscle that was calling to me. So without my customary 2-3 day dry rub option for jerk I went with a wet store bought version put out by the folks at Walkerswood:
http://i58.tinypic.com/r0ayj6.jpg It is okay but my dry rub is beauty. I put it in a marinade container that came with my vacuum sealer and covered it with about 6 tbsp of the paste and some coarse salt then sucked the air out. It was in the fridge for about 40 minutes and on the counter for about 1.5 hrs before hitting the WSM at 275f or so. No water in the pan just foiled fire bricks. Crust formed at about 3 hours very nice and water went in the pan and spritzing with water/apple juice began every now and again. The WSM is new to me a month ago and I am still tinkering with it. Temps ran from 260f to 280f at the end with the majority of the cook happening around 270f. Had a bunch of chine bone shred from yesterdays cook so my lunch today was some Teague's Hot mixed with cider vinegar and Tiger Sauce and the shred: http://i60.tinypic.com/2j1jtcy.jpg On a soft burger bun toasted: http://i57.tinypic.com/21432wy.jpg The butt cooked for about 8 hours the maverick read 192f when I pulled it...it is 2f over when tested in boiling water. Right now the butt is foiled and toweled. I left it uncovered for about 10 minutes so as not to steam it too much when foiled. Can't wait to cut into this sucker...haven't excersised my cooks rights with this one at all yet: http://i61.tinypic.com/2r76g03.jpg After I eat I'll add a money shot. |
That sammie looks great. Can't wait to see the butt shredded .
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Nice looking cook for a man without a plan ! :grin:
That's an beautiful butt there. |
That looks fantastic... i know what you mean, i use a dry all the time. Islandspice has some incredible jerk rubs and sauces.
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Quote:
http://i62.tinypic.com/ehzyc7.jpg In my limited experience doing jerk pork the last year or so somewhere around 188-192f is where you want to be....juicy: http://i62.tinypic.com/359cojb.jpg Not as good as the pit joints down in Jamaica and not as good as I have done on the cheap offset but for my first go on the WSM with a jerk product that marinated for 2 hours.....very good I say. Served with some real fine orange Scotch Bonnet sauce: http://i59.tinypic.com/ancugo.jpg Gonna have to do my dry rub jerk real soon as the taste of this is mighty fine. Alot less work this WSM is than my New Braunfels cheapo. |
Wow. Looks awesome. I REALLY need to try jerk.
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Oh yeah!
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Good looking pork.
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Great looking food.
It's nice to see I'm not the only crazy Canadian 'Queing throughout the winter. |
That looks really good. Have always wanted to try jerk pork. Care to share any details on your dry jerk rub?
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I would hit that
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Looks pretty tasty to me!
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Looks fantastic!!
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Quote:
whole allspice berries ground fresh in a mortar and pestle cinnamon cloves ground in mortar and pestle nutmeg peppercorns ground in mortar and pestle garlic granulated onion dehydrated and ground in mortar and pestle salt chipolte powder scotch bonnet or habanero powder...not too much here smallish amount of paprika thyme Rub into chicken or pork and let sit in the fridge for 2 days on the chicken and 3 on the pork. When I get around to doing a proper jerk cook I'll detail the cook and do some measurements. |
Looks very tasty!!!
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