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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-13-2013, 09:42 AM | #1 |
On the road to being a farker
Join Date: 09-11-12
Location: St Louis, MO
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Pernil (pork shoulder) on the PBC
Pernil is traditional Puertorican way of making pork shoulder, and I made this Sat night. Usually I do this in the oven but I decided to try outside. I scored the top. I used minced garlic, black pepper, sazon, oregano, adobo, a little salt, and some vinegar. Mixed it all together to make a paste and slathered it on the shoulder and placed in fridge overnight. Usually I use whole garlic cloves and stick them in slits in the pork, but all I had was the minced garlic.
I hung it in the PBC fat side down, with the grate in just in case it fell. There was about 1/2" clearance between the meat and grate. It started to rain so I pulled it off to finish in the oven. Pictures are before going in oven. With the scored skin it was nice and crisp and was already cut into bite size pieces. They seperated nicely from the fat and I was able to have a snack before placing in the oven. That crunchy skin is awesome. The bone pulled out nicely and the pork turned out great with the added smoke flavor.
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02-13-2013, 09:45 AM | #2 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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That looks great!
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02-13-2013, 10:20 AM | #3 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Awesome!! Looks almost as good as the one I did Saturday afternoon!!
I lucked out by beating the rain though. Plus we had to eat before 6 so we could sit and watch the hockey game. Where did you get that shoulder from? I tried the Tyson brand cryovac ones from wally world on Saturday and it was pretty good and nice sized.
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02-13-2013, 10:21 AM | #4 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Wow that's some good looking grub right there, I'll have to try that! Is there a traditional way and or any sides to serve it with that you'd recommend? Thanks for posting this!
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02-13-2013, 10:37 AM | #5 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks delicious!
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02-13-2013, 10:41 AM | #6 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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that looks fantastic!
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02-13-2013, 11:01 AM | #7 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
take some ripe plantains (no green left, all yellow with some brown spots, and starting to soften a bit), cut in half, cut off the ends, grill indirect until they start to ooze
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Matt...Sauk City, WI |
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02-13-2013, 11:17 AM | #8 | |
On the road to being a farker
Join Date: 09-11-12
Location: St Louis, MO
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Quote:
With the green ones you can make tostones (fried plantains). You slice the plantain at an angle and fry those for a bit, then you take them out and flatten them, and fry some more until a little crisp. Then you make a paste with garlic, oil and salt and mix it with the fried plantains. If you like garlic you'll like this.
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02-13-2013, 11:18 AM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looks good!
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02-13-2013, 11:21 AM | #10 | |
On the road to being a farker
Join Date: 09-11-12
Location: St Louis, MO
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Quote:
Typically around the holidays you would have pernil with Arroz con gandules (rice with pigeon peas) and a slice of avocado. You could also just have white rice and beans. I do not know how to describe the beans, but every time I make it people love it. Maybe I will have to try and measure everything and try to do a post one of these weekends.
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02-13-2013, 11:32 AM | #11 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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Mahvelous!
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02-13-2013, 12:14 PM | #12 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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That looks great!!
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02-13-2013, 12:22 PM | #13 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
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Matt...Sauk City, WI |
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02-13-2013, 12:28 PM | #14 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Yummy, great job!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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02-13-2013, 12:48 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wow, that is a great looking cook
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