SmokingJo
Full Fledged Farker
Hi All,
I've prepared pork burnt ends with malt vinegar reduction and figs sauce. It was for a friend party "everyone bring something to eat", and I wanted to bring something never eat before.
About 4 pounds of pork butt, cut in 3 pieces to have more bark. Smoked at 300f with lump charcoal and some cerry chunks till 170f, then cubed, sauced and smoked again for a couple of hours.
The sauce:
malt vinegar, figs sauce, shezuan pepper, cloves, white pepper, smoked paprika, nutmeg, cinnamon, ketchup. Everything in a pan over fire, until reduced.
Let's start:
The cube is a piece of ham, done for a smoked ham sandwich:
Ok, time to pull the pork butt:
Cut, good smoke ring:
Cubed and sauced:
2 hours more in the smoker. Done!
It was pretty good!
Thanks for watching,
Gianni
I've prepared pork burnt ends with malt vinegar reduction and figs sauce. It was for a friend party "everyone bring something to eat", and I wanted to bring something never eat before.
About 4 pounds of pork butt, cut in 3 pieces to have more bark. Smoked at 300f with lump charcoal and some cerry chunks till 170f, then cubed, sauced and smoked again for a couple of hours.
The sauce:
malt vinegar, figs sauce, shezuan pepper, cloves, white pepper, smoked paprika, nutmeg, cinnamon, ketchup. Everything in a pan over fire, until reduced.
Let's start:
The cube is a piece of ham, done for a smoked ham sandwich:
Ok, time to pull the pork butt:
Cut, good smoke ring:
Cubed and sauced:
2 hours more in the smoker. Done!
It was pretty good!
Thanks for watching,
Gianni
