This is not your pork!
is one Smokin' Farker
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
Das Italian Worstjes
Chimney firing for 20 minutes
Chimney with a view
Lemon Lump Minion Style with some small pieces of buried apple wood
Pork on upper grate ready to go
Overview
Sausages unpacked and cleaned
They were meant for lunch, so there was some time left to get to room temperature
The "Marrakesch" seasoning contains sea salt, garlic, chili, cumin, paprika and cilantro
Pork after hitting IT 165°F and the sausages already on for about 20 minutes
Pork foiled in apple juice
Sausages ready after about an hour
Sausage goodness closeup
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:
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 203°F and went into the cooler for resting till the evening. Here is the pork after unfoiling:
And after re-crisping in the oven at max. grill:
Resulting in pork from heaven:
And our very best PP sandwiches with self-made pita bread, our smoked "Essence of Q" sauce and Greek yogurt based coleslaw without mayonnaise:
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:
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
Das Italian Worstjes
Chimney firing for 20 minutes
Chimney with a view
Lemon Lump Minion Style with some small pieces of buried apple wood
Pork on upper grate ready to go
Overview
Sausages unpacked and cleaned
They were meant for lunch, so there was some time left to get to room temperature
The "Marrakesch" seasoning contains sea salt, garlic, chili, cumin, paprika and cilantro
Pork after hitting IT 165°F and the sausages already on for about 20 minutes
Pork foiled in apple juice
Sausages ready after about an hour
Sausage goodness closeup
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:
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 203°F and went into the cooler for resting till the evening. Here is the pork after unfoiling:
And after re-crisping in the oven at max. grill:
Resulting in pork from heaven:
And our very best PP sandwiches with self-made pita bread, our smoked "Essence of Q" sauce and Greek yogurt based coleslaw without mayonnaise:
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:
