Michael Richards
TVWBB Emerald Member
Today's my birthday! So I went for a cook I have been aching to do. I followed Rich G's lead from last Sunday's Father day cook and made some Smoked Carnitas.
Started with this beast that I cut the right side off of to make my Filipino Style Pork and Chicken Skewers a few days ago.
Starting cutting it into chucks for a few reasons. Main one, I wanted the bone for my next batch of ramen broth. Next, that is how he did it in the video. And last because I wanted to maximize the flavors.
Seasoned it up and it was at this moment I realized my my single top grate wasn't going to be enough, I was going to need both the top and bottom grates.
Went in the smoker at 8 am, keep it locked in between 225 and 235 with pecan and peach wood with B&B Char Logs until noon.
Noon I pulled them off and got them in the braising liquid/mix.
It barely fit in my 5 quare lodge, but I got it in all in. Back on the smoker at 350 ish from 12:20 pm until 3:30 pm.
Ready to come off.
Pulled
Fletch, I was thinking about you and Chucky when I took this photo. My Hazel is always by my side when I prep the meat. she got more today then normal as you helped remember to enjoy every moment I have it with her.
Fried it up with a little extra seasoning and cooking liquid, then last a little of the skimmed fat.
Made into simple street tacos following the same lead as my chicken street tacos a little beans, queso blanco, and salad on the bottom, meat, then a little more salsa, and cheese on top.
These where over the top good. I was worried the family wasn't going to like them near as much as me, but I was wrong. I fried up about 1/4 of the meat thinking that would be more then enough, but they all loved it and I had to go fry up a second batch. I also had to toast up all 24 corn tortillas I got and they are also gone.
The added seasoning, juice, and fat to fry them up for that last step was the key to this cook. I will be macking this again. The only thing I will change is less oranges and add a lime, everything else will be keep the same.
Here is birthday dessert, after we went to town!!!
This was my request it is our "any fruit bar crumble" recipe.
Thanks for looking!
Started with this beast that I cut the right side off of to make my Filipino Style Pork and Chicken Skewers a few days ago.
Starting cutting it into chucks for a few reasons. Main one, I wanted the bone for my next batch of ramen broth. Next, that is how he did it in the video. And last because I wanted to maximize the flavors.
Seasoned it up and it was at this moment I realized my my single top grate wasn't going to be enough, I was going to need both the top and bottom grates.
Went in the smoker at 8 am, keep it locked in between 225 and 235 with pecan and peach wood with B&B Char Logs until noon.
Noon I pulled them off and got them in the braising liquid/mix.
It barely fit in my 5 quare lodge, but I got it in all in. Back on the smoker at 350 ish from 12:20 pm until 3:30 pm.
Ready to come off.
Pulled
Fletch, I was thinking about you and Chucky when I took this photo. My Hazel is always by my side when I prep the meat. she got more today then normal as you helped remember to enjoy every moment I have it with her.
Fried it up with a little extra seasoning and cooking liquid, then last a little of the skimmed fat.
Made into simple street tacos following the same lead as my chicken street tacos a little beans, queso blanco, and salad on the bottom, meat, then a little more salsa, and cheese on top.
These where over the top good. I was worried the family wasn't going to like them near as much as me, but I was wrong. I fried up about 1/4 of the meat thinking that would be more then enough, but they all loved it and I had to go fry up a second batch. I also had to toast up all 24 corn tortillas I got and they are also gone.
The added seasoning, juice, and fat to fry them up for that last step was the key to this cook. I will be macking this again. The only thing I will change is less oranges and add a lime, everything else will be keep the same.
Here is birthday dessert, after we went to town!!!
This was my request it is our "any fruit bar crumble" recipe.
Thanks for looking!