KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacola, FL
8.5# Butt heavily seasoned with Q-Salt and BPS Cuckoo Racha, going to pan in a braising liquid and cover when the IT hits 165-170 until fork tender, then cook down the braising liquid.
Liquid for braising
8 cloves of garlic minced
3 chipotles in adobo sauce, finely chopped (if you like more heat add more or less add less)
1 red onion chopped
1/2 cup of lime juice
1 can of beer
4 table spoons of apple cider vinegar
6 bay leaves
2 table spoons of cumin
2 table spoons of oregano
2 teaspoons of kosher salt
2 teaspoons of course black pepper
1/2 teaspoon of ground cloves
Sun coming up, grill coming up to temp
Little over 30 minutes in, large chunk of apple wood for smoke
Cruising at 325
Liquid for braising
8 cloves of garlic minced
3 chipotles in adobo sauce, finely chopped (if you like more heat add more or less add less)
1 red onion chopped
1/2 cup of lime juice
1 can of beer
4 table spoons of apple cider vinegar
6 bay leaves
2 table spoons of cumin
2 table spoons of oregano
2 teaspoons of kosher salt
2 teaspoons of course black pepper
1/2 teaspoon of ground cloves
Sun coming up, grill coming up to temp
Little over 30 minutes in, large chunk of apple wood for smoke
Cruising at 325