IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberton, New Jersey
A continuation from Saturdays cook; The 4th picnic...
( http://www.bbq-brethren.com/forum/showthread.php?t=265418 )
4th Pork Shoulder Picnic Cook
Well it's Tuesday and the remaining pork shoulder that I rubbed with a mixture of extra virgin olive oil, minced garlic, mexican oregano, maldon salt flakes, adobo seasoning, and some black pepper has sat it the refrigerator for three days. The extended time has allowed the flavors to get deep within the meat.
Decided to use the Char-Broil Big Easy Infrared Cooker for this large piece of meat. Put the shoulder picnic in the cooking basket.
Decided to grill some asparagus.
Trimmed the stems and coated with EVOO, garlic, and Pennsylvania Pepper.
And roast some red skin garlic potatoes on the grill.
Cut up the potatoes and coated with EVOO, garlic, Pennsylvania Pepper, and Oakridge Santa Maria Grill Seasonings.
.
( http://www.bbq-brethren.com/forum/showthread.php?t=265418 )
4th Pork Shoulder Picnic Cook
Well it's Tuesday and the remaining pork shoulder that I rubbed with a mixture of extra virgin olive oil, minced garlic, mexican oregano, maldon salt flakes, adobo seasoning, and some black pepper has sat it the refrigerator for three days. The extended time has allowed the flavors to get deep within the meat.
Decided to use the Char-Broil Big Easy Infrared Cooker for this large piece of meat. Put the shoulder picnic in the cooking basket.
Decided to grill some asparagus.
Trimmed the stems and coated with EVOO, garlic, and Pennsylvania Pepper.
And roast some red skin garlic potatoes on the grill.
Cut up the potatoes and coated with EVOO, garlic, Pennsylvania Pepper, and Oakridge Santa Maria Grill Seasonings.
.
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