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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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01-09-2010, 08:23 AM | #1 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Play-Off Carnitas
Well it's about 19° degrees out. The Bengals are in the Play-Offs for the first time in 19 years and I've got a ticket. Sounds like a good time to fire up Cephus and make about 19 Carnitas for tailgating!
Now to be clear, I am not of Spanish or Mexican origin, I have never made carnitas before — I have eaten them once or twice; so technically I have as much experience with Carnitas as the Bengals have with Post-Season Play. This should be good. (Pron to follow)
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01-09-2010, 09:34 AM | #2 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Here's some process Pron.
First I stewed some apples, onions and garlic with Brown Sugar and Cinnamon. I reduced that down until thick Then I added some BBQ Sauce, Red Pepper, Sriracha, and Beef Stock. Then I got Cephus up to about 550° and heated and Seared all sides of the Pork Loin; seasoned with Adobo & Dizzy Dust Returned the egg to about 300° and roast away.
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01-09-2010, 09:48 AM | #3 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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I have made it a few time first i smoke my butt to around 150 then fried in lard in a 12 qt dutch oven
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01-09-2010, 10:19 AM | #4 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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In that I'm short on time and flying without a net I'm skipping the Lard frying step, something my health conscience friends will be happy about. Instead I intend to shred the pork and return it to the egg at very high heat, 500+° until it's just starting to get crispy.
Here's the loin ready to rest before shredding.
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Life goes better with cracklin! |
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01-09-2010, 10:23 AM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Looks good from where I'm sitting. Don't know about authentic or not. We have an Arizona member who has a wife...
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01-09-2010, 10:31 AM | #6 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Sounds like someone who would really know their Adobo.
This time I think I'll pass of fail all on my own, thanks. Not trying to sound arrogant it's just that sometimes it's better to live and learn. They may not be Carnitas but they won't suck. (I hope) ;)
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Life goes better with cracklin! |
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01-09-2010, 10:34 AM | #7 |
Full Fledged Farker
Join Date: 05-18-09
Location: Montana
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Whatever it turns out to be, so far its looking great.
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01-09-2010, 10:37 AM | #8 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
I think what you're making is awesome.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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01-09-2010, 10:55 AM | #9 |
is one Smokin' Farker
Join Date: 12-22-07
Location: Sacramento, CA
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Man I wish I got to eat good looking carnitas like that while my team got spanked in the playoffs, but alas the 9er's couldn't win enough games to even go...
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01-09-2010, 11:04 AM | #10 |
Full Fledged Farker
Join Date: 07-14-09
Location: Indy
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I have never had them but it looks delicious. The sauce has a lot of great flavors in there. Nice!
Good luck and Go [Insert Local Professional Sports Franchise Here]! |
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01-09-2010, 11:04 AM | #11 | |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Quote:
But I do recall tale of an Adobo thread and well... I wanted to make it clear that I knew nothing of Carnitas other than the hand full of recipes I scanned this morning and what I've consumed in Mexican/American restaurants. We're all good Mr Grail. I hope I did not offend any authentic Adobe makers out there either. My apologies if I did.
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Life goes better with cracklin! |
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01-09-2010, 11:06 AM | #12 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Thanks. I dipped a little of the shredded pork in the sauce and Man It taste good, whatever it is.
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Life goes better with cracklin! Last edited by Cracklin Jeorge; 01-09-2010 at 11:13 AM.. Reason: correcting my hillbilly spelling |
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01-09-2010, 11:27 AM | #13 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Pork Shredded after caramelizing.
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01-09-2010, 11:28 AM | #14 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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Go Bengals!
Paul
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01-09-2010, 11:37 AM | #15 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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You don't need to be Mexican or of Spanish origin, you just need to have a degree in Spanish..............Ask Rick!
Look good to me. I'd hit em. Never had them with the sweet note of apples in the background, but pork and apples go so well together!! Go Cowboys!!!
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