fingerlickin'
Quintessential Chatty Farker
Well I missed the deadline for the Meat and Potatoes TD. Which is probably good since all I did potato wise was throw some fries in the oven. :tsk: Click here to see the real entries and cast your vote!
The meat for the sandwiches however went onto the egg over cowboy lump and a couple cherry chunks.
Picnic's were on sale for $.99/lb. Got me a 9 something lb'er.
I was planning on a mojo style marinade with garlic, onions, and sour orange but I couldn't find any sour orange once again. I bailed out on that plan and marinaded the butt in Mojo Criollo courtesy of Goya for about 8 hours.
Before it went on the smoker I hit it with a layer of Sazon Tropical that I found at a grocery store in Jersey while on vacation last summer. I thought the Annato in there would play nicely.
The pork was on at 225* for about 8 hrs then I kicked it up to 275* to finish. The ham was on for about 4 hrs.
I assembled them from bottom up, mustard, pickle, pork, ham then swiss and pressed them on the Griddler. Plated with some old bay fries.
It was a good day.
Thanks for looking!
eace:
The meat for the sandwiches however went onto the egg over cowboy lump and a couple cherry chunks.
Picnic's were on sale for $.99/lb. Got me a 9 something lb'er.
I was planning on a mojo style marinade with garlic, onions, and sour orange but I couldn't find any sour orange once again. I bailed out on that plan and marinaded the butt in Mojo Criollo courtesy of Goya for about 8 hours.
Before it went on the smoker I hit it with a layer of Sazon Tropical that I found at a grocery store in Jersey while on vacation last summer. I thought the Annato in there would play nicely.
The pork was on at 225* for about 8 hrs then I kicked it up to 275* to finish. The ham was on for about 4 hrs.
I assembled them from bottom up, mustard, pickle, pork, ham then swiss and pressed them on the Griddler. Plated with some old bay fries.
It was a good day.
Thanks for looking!
eace:
