Discussion Thread -> "Appetizer & Entree Duo!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Yucatan Cochinita Pibil

This is my entry into the "Appetizer & Entree Duo" throwdown.

I had just seen a YouTube video on Yucatan cooking where they buried a whole baby pig in the ground which is called Cochinita Pibil. A few days later a friend of my just happened to make a version of it. That did it for me and I just had to try it.

Here are the ingredients for the marinade and the pickled onion:

I took a 8.5 lb. pork shoulder and I trimmed most of the fat cap off and then scored it.

I mixed up the ingredients for the marinate and poured it over the pork on one side and then the other.

I covered it with foil and let it rest in the fridge overnight. In the morning I started prepping the banana leaves to get them more pliable by heating them up in the oven. I place 2 sheets of wide aluminum foil in opposite directions. On top of this I place 2 sheets of parchment paper in the opposite directions of the foil. And now I place on some banana leaves. I overlap all the joints by a good 3 to 4 inches and alternate the direction of the leaves to try and minimize leakage.

Now I can wrap up the pork shoulder in the banana leaves and try with butcher’s twine. (Note: This is much harder than you’d think. Try to have someone there to help try the knots in the twine.)



Then parchment paper and finally the aluminum foil. (Wow! I could work in the shipping department. :lol

OK I now light start up the kamado with a full load of lump and set it up for indirect cooking. Once it gets up to 325 I put on the Cochinita Pibil package. Let it get up to 350.

Let it cook for 4 to 5 hours. In the meantime I make up some Roasted Tomatillo Pasilla Salsa. Ingredients:

Re-hydrating the Pasilla peppers.

Since my Primo is occupied I used my Weber to grill the veggies.

Everyone into the pool and blended. Oh yeah!

While I’m waiting I made up some Pickled Red Onion, some fresh tortillas and some guacamole.



I then made up some Tostones. I took everything outside and heated up my C.I. skillet, on medium heat, with approximately a 1/3” of grape seed oil. I cut the plantain into approximate 1” pieces.

Placed in the skillet and let it cook for 1 to 2 minutes.

Flip and let cook for 1 to 2 minutes.

Remove and place on a paper towel. Now they make contraptions just for this but I didn’t have one so I improvised with a small bowl and a smaller glass.

Place a section into the bowl and push down until you’ve smashed it and created a little pocket.



Now back into the oil for a second frying. About a minute per side.

Remove and place on a paper towel until cool enough to handle. Now you can eat as is or place stuff in the pocket making them into appetizers.

Was able to relax a little and then checked the I.T. of the meat.

Yes! Now I carefully unwrap my package.

And transfer it to an aluminum pan and continue unwrapping. IT WAS JUST LIKE CHRISTMAS!

Fish out all the banana leaves and the bone and pull the meat. It was literally so tender that I could’ve just stirred it with a spoon and it would’ve fallen apart.



Here it is plated in some tacos with the pickled red onion and some queso fresco. For the appetizers I have some Tostones filled with Mango Habanero Salsa and guacamole, radishes and guacamole and chips.





And here is the money shot below.

Off the charts goodness! :becky:

The entire cook threads can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=207943

& here: http://www.bbq-brethren.com/forum/showthread.php?t=207940

Please accept this as my entry into the "Appetizer and Entree` Duo" Throwdown

A prime rib eye steak from Double R Ranch as the entree` with Grilled Creole Prawns as the App.
The prawns;


The Chop;

A couple cook shots;


Please use the following as my entry shot

It was absolutely delicious!!

Here is the full cook thread;
http://www.bbq-brethren.com/forum/showthread.php?t=208162

Thanks for looking:-D.

Keep on Qing all!

KC

Hey PEEPS, I would like to change my entry pic to the following;

Any problem with that?

Thanks,

KC

This is my official return, and entry into this Throwdown.



For dinner tonight, we will be having a few southern staples. For an appetizer, we have Fried Green Tomatoes with bacon biscuits, and for our entree, BBQ sauced Shrimp and Grits.



Sliced the green tomatoes and fried them in a pan of canola oil.



Grilled the biscuits and had the bacon on the side burner.



Your appetizers are served.



Grilled the shrimp on my asparagus skewers, while the wifey whipped up some white cheddar grits inside.



The extra bacon went into the mix, and drizzled on top some spicy BBQ sauce. (money shot)



I'm sure a lot of kitchens looked like this after the cooks for this throwdown, but here you go. The aftermath.

CACK! Gotta submit a pic! C'mon.

I could go on and on about my cook.
And on and on. But I wont.
Pig shots filled with mushroom, apple, and cheeses..

Please accept this as my entry
into the throwdown
it's
Venison sirloin fajitas - w/
'mushroom pig shot ' apps.






My voting pic please.

My official entry to the " Appetizer & Entee Duo" Throwdown.

BBQ'D Sausage and Lamb Chops.

It was a great evening for the OTG





My offical entry and polling pic.



Served with pan fried new potatoes and endive and watercress salad. Thanks for lookin!

Those chops look especially good there CA.

KC

mchar69 said:

CACK! Gotta submit a pic! C'mon.

Click to expand...

... I did? Next to last picture says "(money shot)"

Shagdog said:

Cack, do you have a photo with both the app and entree in it together?
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Click to expand...

I don't. I missed that part. A DQ is fine. I haven't had some ice cream in a while anyway :tsk:

That's a wrap, folks. Poll coming shortly!

Shagdog said:

That's a wrap, folks. Poll coming shortly!

Click to expand...

You, sir, erect a MIGHTY FINE poll! :wink:

Thanks for covering for me! :thumb: