36th Q: Italian Sausages "Salsiccia Peperoncino" & Marrakesch Seasoned Pork Shoulder Roast [w/ megapr0n]

[This is not your pork!]

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.

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!

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?

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

[AussieTitch]

Great cook and post,nice looking grub.

[Phubar]

There's that pork again!
Nice work!

[bluetang]

Excellent

[Big George's BBQ]

That is absolutely awesome Pron Looks fantastic

[treytexag]

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

[treytexag]

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]

That all looks really great!

[This is not your pork!]

Originally Posted by treytexag

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.

[fingerlickin']

Beauty!

[MS2SB]

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

[HeSmellsLikeSmoke]

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

[VA-Dave]

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!]

Originally Posted by VA-Dave

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]

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