Dan's Deli + L&S BBQ pork with tradicional Czech/Slovak side dish

[Mildo]

Always here I find something that inspires me. Recently it was Daniel with his Deli meat.
My version is almost identical.
Pork loins trimmed and brined (3-2-1 for 48 hourshttp://tvwbb.com/showthread.php?40777-Deli-meat) and rubbed. First piece only ground black pepper and the other is rubbed remnant home made quite tasty blend from previous cooking.

Pork loins got company - 5 lb pork shoulder cut into equal pieces seasoned with:
ground black pepper
ground cumin
ground red pepper
salt
grated fresh garlic

for smoke: a few pieces of cherry added
temperature stabilized around 200-220F

ET-732 reports 145F inside porkloin, done

Sliced ​​for lunch. Thank you Daniel. Salty and juicy exactly according to my taste!

But the game does not end ...

 

[Mildo]

... game continues with shoulders pieces

About halfway through the cooking time (2.5 h?) moved into the pan with the chopped onion and garlic

one hour later

Then I covered the pan with foil until the final doneness.

Served with traditional attachment in Central Europe - stewed sauerkraut and potato dumplings.

This combination is magic, believe me. Who ever visited Bohemia or Slovakia or other country in our region and tasted, he certainly knows.

It's hard to bring something new here. That's why I chose this deliberately, for Americans no typical side dish.

And we're at the end. Game over. Thank you for watching and have a nice week folks.

 

[Paul Kastner]

Thank you so much for sharing. I just love the different cultures here on the TVWB.

 

[PeterZ]

Wow, I would pay good money to have some of that =) looks fantastic.

Peter

 

[Mike Coffman]

Totally a couple of fantastic cooks Mildo! I echo what Paul says about the different cultures here.
That's what I love about this board, everyone inspires each other with different cooks and different
ways to grill and BBQ.

 

[Kurt]

Very nice mildo

 

[Brad Barger]

The last picture get my vote. Picture of the week.

 

[Mike Cosgrove]

I want some, fantastic.

 

[Tony R]

I want some, fantastic.

Ditto what Mike said...
Great pics and food. Well done Mildo.

 

[Chris Lynch]

Your are both inspiring. Your pictures are fantastic and I'd love a plate like that.

 

[Mildo]

Thanks guys.

I must admit that the last two photos were taken the next morning before I went to work (cook was completed at night) just because of the completion of this post. I did not have time to eat, but I enjoyed it until late in the evening. Well, such is also the fate of some contributors here on TVWBB.

And I forgot to mention:
The only and the best drink to this meal is

Czech beer is really, but really good.
(I'm not Czech, but I have to admit)

 

[Robert McGee]

Mildo;
Thanks for sharing with us. This looks WONDERFUL!

Dale53

 

[John Solak]

A couple of very fine looking cooks!! Its always great to see other styles of grilling/BBQ and I love the different styles of side dishes!!

 

[Wolgast]

Awesome Mildo! I bow to you Sir!

 

[Rolf Jacobsen]

Mildo this is absolute awesomeness. You are indeed the man!

 

[Bob Mann]

That is a great cook and pics Mildo!

 

[Tim Mulvihill]

Very nice, never thought about breaking down a pork butt like that. Good way to get lots of bark I suppose.

 

[Geir Widar]

What a fantastic meal! I've been to the Czech Republic several times, and I enjoy dumplings and your sauerkraut on every trip. Some of the sauerkraut can be a bit strong, but still very enjoyable. At the same time, your pork is outstanding. In other countries, ordering pork can be a bit of a hit and miss, but not in the CR. Juicy, tender, full of taste!

You are also quite right, the pilsner Urquel is a winner, cold from a tap. I like it better than the Budweisser(not the "copy") or Gambrinius.

 

[Mildo]

You are also quite right, the pilsner Urquel is a winner, cold from a tap. I like it better than the Budweisser(not the "copy") r Gambrinius.

Do you have my plus point!


Thanks Geir.
I must admit that I do not know what the difference is between the Czech pork and pork from other countries. You are a man with a larger overview. Strong sauerkraut can be very easily corrected by rinsing, but it is a matter of preference. I know that you like Pisner Urquel, and yes you are right. Nothing can beat the cold Pilsner Urquell from a tap.
Today Norwegian hockey team lost on the World Championchip with Czech team 0:7. Our whole family has been fans Norway.
Do not you worry, we are not Czechs but Slovaks. We are fans our boys.
BTW USA lost with Slovakia 1:4.
But here nobody cares about this. Only my message for you.
Thank you again, my friend.

 

[Jim Lampe]

Mildo, since you came on to this scene, I knew this guy was gonna be special...
making pork steaks like a champ ▼

to noodles n' pork▼

to smothered chops▼

to potato dumplings with kraut and chopped up pork butt▼

You got it man! You can inspire a HEDGEHOG!
GREAT POST MY FRIEND!