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-   -   36th Q: Italian Sausages "Salsiccia Peperoncino" & Marrakesch Seasoned Pork Shoulder Roast [w/ megapr0n] (http://www.bbq-brethren.com/forum/showthread.php?t=155887)

This is not your pork! 03-11-2013 05:02 AM

36th Q: Italian Sausages "Salsiccia Peperoncino" & Marrakesch Seasoned Pork Shoulder Roast [w/ megapr0n]
 
So we went shopping to our usual local wholesale-supermarket, there was some very tempting beef on offer ("Wadschinken" = shank), but the wife decided on pork shoulder roast (again!). What can I say, PORKJES is cheap, PORKJES is good, so let's make some more PORKJES. :mrgreen:

In addition to the shoulder roast we still had those raw talian pork sausages (or "WORSTJES" as Phu would say) with pepperoni from last week.

There is no doubt that our self-made lemon pepper rub is the very best, but I wanted to try something different this time, and since we had two ridiculously tiny bottles of exotic "grill" rubs which we got as a present, my wife opted for the "Marrakesch" seasoning.

Butcher-twined pork shoulder roast with the whole content of that tiny bottle of seasoning applied

http://i1063.photobucket.com/albums/...ps8d3a03d8.jpg

http://i1063.photobucket.com/albums/...ps9df00350.jpg

Das Italian Worstjes

http://i1063.photobucket.com/albums/...ps0c1a57dd.jpg

Chimney firing for 20 minutes

http://i1063.photobucket.com/albums/...ps5e5f23f7.jpg

Chimney with a view

http://i1063.photobucket.com/albums/...ps4d89ffda.jpg

Lemon Lump Minion Style with some small pieces of buried apple wood

http://i1063.photobucket.com/albums/...ps7ec9555f.jpg

Pork on upper grate ready to go

http://i1063.photobucket.com/albums/...psd859e5c6.jpg

Overview

http://i1063.photobucket.com/albums/...psde94ad22.jpg

Sausages unpacked and cleaned

http://i1063.photobucket.com/albums/...psb97ce642.jpg

They were meant for lunch, so there was some time left to get to room temperature

http://i1063.photobucket.com/albums/...ps18892c3f.jpg

The "Marrakesch" seasoning contains sea salt, garlic, chili, cumin, paprika and cilantro

http://i1063.photobucket.com/albums/...ps0042a689.jpg

Pork after hitting IT 165F and the sausages already on for about 20 minutes

http://i1063.photobucket.com/albums/...ps8ca13912.jpg

Pork foiled in apple juice

http://i1063.photobucket.com/albums/...ps0fe6efaa.jpg

Sausages ready after about an hour

http://i1063.photobucket.com/albums/...psf7188e57.jpg

Sausage goodness closeup

http://i1063.photobucket.com/albums/...ps21919748.jpg

http://i1063.photobucket.com/albums/...ps71ba2567.jpg

http://i1063.photobucket.com/albums/...psf162c630.jpg

http://i1063.photobucket.com/albums/...psc3a26783.jpg

http://i1063.photobucket.com/albums/...psf7af61ef.jpg

http://i1063.photobucket.com/albums/...ps483fad6d.jpg

http://i1063.photobucket.com/albums/...ps88bf338f.jpg

Now the sausages by themselves were already spectacular. Quite fatty, but I pierced them after putting on, so the excess of fat left the sausages during the 1H cook. A little too hot for the kids, but quite crispy. But the ultimate meal was "Chili con Salchicha & Ghost Pepper", which exceeded my expectations by far:

http://i1063.photobucket.com/albums/...psda31203a.jpg

http://i1063.photobucket.com/albums/...ps8461442d.jpg

This was insanely good! The crunchy sausage pieces on corn, beans and onion with Ghost Pepper had an incredible flavor profile with an unbelievable taste buds stimulation. Simply beyond words! :hungry:

In the meantime the pork hit IT 203F and went into the cooler for resting till the evening. Here is the pork after unfoiling:

http://i1063.photobucket.com/albums/...ps80619070.jpg

And after re-crisping in the oven at max. grill:

http://i1063.photobucket.com/albums/...ps6569f4ae.jpg

Resulting in pork from heaven:

http://i1063.photobucket.com/albums/...ps906a7fb9.jpg

http://i1063.photobucket.com/albums/...ps6981b227.jpg

http://i1063.photobucket.com/albums/...psb2db9320.jpg

http://i1063.photobucket.com/albums/...ps9eefeeb2.jpg

http://i1063.photobucket.com/albums/...ps97362b63.jpg

http://i1063.photobucket.com/albums/...psf27a8942.jpg

http://i1063.photobucket.com/albums/...ps1758a72c.jpg

http://i1063.photobucket.com/albums/...ps5ea486b7.jpg

http://i1063.photobucket.com/albums/...ps5238853e.jpg

And our very best PP sandwiches with self-made pita bread, our smoked "Essence of Q" sauce and Greek yogurt based coleslaw without mayonnaise:

http://i1063.photobucket.com/albums/...ps82db43c0.jpg

http://i1063.photobucket.com/albums/...ps61a82fdc.jpg

http://i1063.photobucket.com/albums/...ps58f6edd8.jpg

http://i1063.photobucket.com/albums/...ps16c2b729.jpg

Those sandwiches were to-die-for, but I have to admit that the "Marrakesch" seasoning was not entirely to our liking. I think it's the cumin which just doesn't feel right on pork (that was the 2nd try with seasoning containing cumin, and the first time didn't go that well either). The pork itself was just perfect, nice bark, nice smoke ring, juicy, not that fatty (although left completely untrimmed), and the overall experience surely can only be topped by using our usual self-made lemon pepper rub.

Is it lunch time yet? :hungry:

That's it for now, we'll enjoy more pork throughout this week for sure.

Yours truly,
PorkLover a.k.a. PorkMaster a.k.a TINYP :mrgreen:

AussieTitch 03-11-2013 05:08 AM

Great cook and post,nice looking grub.

Phubar 03-11-2013 06:05 AM

There's that pork again!
Nice work!

bluetang 03-11-2013 08:28 AM

Excellent:clap:

Big George's BBQ 03-11-2013 08:34 AM

That is absolutely awesome Pron Looks fantastic

treytexag 03-11-2013 12:51 PM

All I can say is WOW!!!! Those are some amazing pics of some outstanding looking meat and sausage. Good job man.

treytexag 03-11-2013 12:56 PM

OK, Aggie question Brethren. Is there a USA equivalent of the sausage that our fellow Austrian BBQ'er is showing here? I'd like to try it.

code3rrt 03-11-2013 01:07 PM

That all looks really great!

This is not your pork! 03-11-2013 01:50 PM

Quote:

Originally Posted by treytexag (Post 2402780)
OK, Aggie question Brethren. Is there a USA equivalent of the sausage that our fellow Austrian BBQ'er is showing here? I'd like to try it.

You mean a simple hand-knitted and -stuffed raw pork sausage?

The sausages we used came at a premium price, but they were the only "raw" product they had, all other sausages around here are usually blanched.

But I got a hint about raw sausages at another local supermarket chain, which I'll check out this week. Got to have some more sausages next weekend. :wink:

fingerlickin' 03-11-2013 03:19 PM

Beauty! :thumb:

MS2SB 03-11-2013 03:26 PM

That is some great looking PP. And a beautiful view as well. Really impressive work!

HeSmellsLikeSmoke 03-11-2013 03:27 PM

A wonderful looking feast. Everything looked like it was perfect.

VA-Dave 03-11-2013 04:44 PM

Wow!

Nice job. I'll have to try Greek yogurt with the coleslaw. I put it on fish tacos.

Thanks for sharing.

Dave

This is not your pork! 03-11-2013 04:53 PM

Quote:

Originally Posted by VA-Dave (Post 2403147)
I'll have to try Greek yogurt with the coleslaw. I put it on fish tacos.

Yes, yogurt based coleslaw is fantastic and way more healthy then with mayonnaise. We use Greek yogurt with 10% fat and don't miss mayo at all.

TIMMAY 03-11-2013 05:22 PM

That food looks great! Your pictures are great as well!


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