MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 04-05-2013, 12:27 PM   #1
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default The Boss said "Pernil" Help....any tips ?

My wife came home for lunch today and said, "let me see the pork you bought at Wallyworld"
Ok, here it is, I showed her my pork "oh" she said "I don't want BBQ pulled pork tomorrow I want Pernil"
Oh really, I replied. I have made this before, but only inside in my oven and since I morally cannot cook inside the house, in my oven, since I got my Kamado, I am throwing this out to my Brethren.

Help, I want crispy skin, and bone pullin tender....Can I have both?

All replies appreciated.
jed
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote




Old 04-05-2013, 12:38 PM   #2
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I can, not sure about you.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 04-05-2013, 12:39 PM   #3
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Why not just do what you do in the oven, but, on your Kamado. It is, after all, just a charcoal fired oven,
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


1 members found this post helpful.
Old 04-05-2013, 12:42 PM   #4
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Quote:
Originally Posted by landarc View Post
Why not just do what you do in the oven, but, on your Kamado. It is, after all, just a charcoal fired oven,
Hot and fast or low and slow then sear?
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 04-05-2013, 12:46 PM   #5
Bearsmokes
Knows what a fatty is.
 
Join Date: 05-23-11
Location: Billings, MT
Default

This is how I have done it in the past.

With a sharp knife, make 1 inch deep cuts into the pork.

With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.

Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.

Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).

Cook at 325 degree Fahrenheit for about 5 to 6 hours.

Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).


Hope it helps
Bearsmokes is offline   Reply With Quote


Old 04-05-2013, 12:50 PM   #6
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

The stall tactic would be something like "But Dear, pernil needs to marinate for a couple of days so we get the good garlic flavor, maybe next time."


And if she doesn't fall for that one, get it all studded, seasoned and wrapped in foil right now and into the fridge for cooking tomorrow. Since the main part of the cook is in foil, the kamado will work just fine. When it's tender, move the pouch to a cooler for a couple of hours, then build a hotter fire, and return the roast to the cooker for the crisp up step. Don't forget to save the foil juices, they are great.
__________________
~thirdeye~

Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal, SnS Deluxe Kettle

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
“The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
thirdeye is offline   Reply With Quote


Old 04-05-2013, 12:51 PM   #7
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

If you can do it in the oven, just literally do the same in your cooker. Same temperature and times. In truth, a Kamado should make that very easy. I am not a Pernil expert, but, when I do a pork butt in what I call 'Carnitas'-style, it is really just cooking a whole butt, in a deep pan, loaded with aromatics, and I let it render and then slow fry in it's own fat. I suspect Pernil is normally not done any different. Essentially, place panned butt into a hot cooker, turn down the temperature, let it roast in it's own fat for 4 to 5 hours. I will sometimes baste the fat over the meat several times in the last hour, once the bone wiggles, to get the top crispy too.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 04-05-2013, 01:02 PM   #8
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Sounds like a plan, Thanks
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 04-05-2013, 01:05 PM   #9
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Quote:
Originally Posted by thirdeye View Post
The stall tactic would be something like "But Dear, pernil needs to marinate for a couple of days so we get the good garlic flavor, maybe next time."


And if she doesn't fall for that one, get it all studded, seasoned and wrapped in foil right now and into the fridge for cooking tomorrow. Since the main part of the cook is in foil, the kamado will work just fine. When it's tender, move the pouch to a cooler for a couple of hours, then build a hotter fire, and return the roast to the cooker for the crisp up step. Don't forget to save the foil juices, they are great.
I am on it! I am going to sneak it out of the foil at the start so I can get some smoke in it first, Ha ha I'll still have it my way. Then back in foil, pull it, rest it. and stoke up the heat. Thanks for your input, most appreciate it!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 04-05-2013, 01:13 PM   #10
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Funny. I had to Google Pernil. When I saw what it actually was, I thought of exactly what Bob has already said. Your kamodo IS an outdoor oven. It just uses charcoal instead of gas or electricity.
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:18 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts