Rich G
TVWBB Honor Circle
Smoked carnitas (smoked, then braised), and rendered out some beef fat! Not much in the way of interaction needed on either of these, so was able to fit in my tasks between work. Chunked up a pork butt last night, got it on to smoke for a few hours, then into the DO's to braise for another three hours. Removed the meat from the liquid, strained that, and everything is put up in the fridge to be eaten tomorrow as well as portioned and frozen. The beef fat just went into a DO at about 230 until it was done (which took about 5 hours or so?)
Pork chunks getting some smoke....with a side of fat:
Pork has been cut into smaller pieces, and braising at 350F (covered for two hours, uncovered for one):
About two hours in on the beef fat....I moved it to the Skyline since the pellet grill needed to run hotter:
Bowl of meat:
Liquid gold!!
I will use a bit of the braising liquid from the pork to moisten the carnitas when it's time to reheat/crisp them, and I will skim the fat off the top of said liquid to use as my crisping fat......should be halfway decent!
R
Pork chunks getting some smoke....with a side of fat:
Pork has been cut into smaller pieces, and braising at 350F (covered for two hours, uncovered for one):
About two hours in on the beef fat....I moved it to the Skyline since the pellet grill needed to run hotter:
Bowl of meat:
Liquid gold!!
I will use a bit of the braising liquid from the pork to moisten the carnitas when it's time to reheat/crisp them, and I will skim the fat off the top of said liquid to use as my crisping fat......should be halfway decent!
R