contest BEGIN! Where There's Smoke, There's Tapas... Throwdown

[Phil]

CUT IT OPEN!!!! I wanna see that pretty, pink ring!

 

[JoynersHotPeppers]

I doubt it has a ring.... 

 

[FreeportBum]

Pork Butt #1 done!
 

Brisket flat done, point back on for burnt ends!
 

Please, sir, I want some more   

 

[JoynersHotPeppers]

Here is the first butt cubed for a dish I am making tomorrow...
 

 

[Seacowboy]

Keybirdy, what came first, chicken or the egg?

 

[wheebz]

Hey Joyner
 
thanks for the invite to your house for BBQ
 
jerkface

 

[JoynersHotPeppers]

Hey Joyner
 
thanks for the invite to your house for BBQ
 
jerkface

I'll invite you to the fall party....dates coming soon!

 

[The Hot Pepper]

If you can't pull it, it's too dry.

Just kidding, looks like you have a plan.

 

[FreeportBum]

Here is the first butt cubed for a dish I am making tomorrow...
 

Man drizzle some mustard vinegar sauce over that and I be like a drunk bear cub all up in that!!!     

 

[geeme]

If you can't pull it, it's too dry.
 

…. says the dude who never saw pulled brisket before I posted some a while back. 
Nice smokey smoke there, jhp!

 

[JoynersHotPeppers]

If you can't pull it, it's too dry.

Just kidding, looks like you have a plan.

Its the opposite so get off the sauce! You pull it early to dice it  

…. says the dude who never saw pulled brisket before I posted some a while back. 

Nice smokey smoke there, jhp!

Thanks, love that damn WSM!

 

[The Hot Pepper]

Yeah I know before the fats break down. What the hell you up to?

 

[JoynersHotPeppers]

Yeah I know before the fats break down. What the hell you up to?

Nothing special or is it? About to pull the burnt ends and other butt!

 

[Booma]

Heres a POL pic, most of the ingredients, some already used and some more needed, slowly pegging away
 
I did it with 75c and 80c we no longer have 1s and 2s
 

 

 
Photos at night are really good........

 

[JoynersHotPeppers]

Heres a POL pic, most of the ingredients, some already used and some more needed, slowly pegging away
 
I did it with 75c and 80c we no longer have 1s and 2s
 

DSC01688.JPG
 

DSC01696.JPG
 
Photos at night are really good........

Hence the reason I am doing most photos tomorrow well except one...f'n night shots

 

[Booma]

YEP, got the rest sorted, all night cook, perfect, and hopefully the sun pops its head out for lunch

 

[JoynersHotPeppers]

Neighbor Envy Smoke-A-Thon
 
An amazing weekend after our first hurricane! What better way to celebrate American than firing up the old WSM. Up at 5 AM, took the meats out of the cooler allowing them to come close to room temperature. Let’s take a step back, previous night each piece of protein was injected!
 
 
1 10 pound brisket –
 
Injected with one cup of beef broth mixed with a tablespoon of the rub.
 
Brisket rub:

• Black Pepper
• Salt
• Brown Sugar
• Paprika
• Garlic Powder
• Cumin
• Joyner’s Thai Blend

The brisket was cooked between 225 and 250 for about 12 hours and pulled around 185. The brisket tip was removed, additional rub applied and put back on the smoker until a temperature of 200, about 2 more hours
 
Pork Butt #1 – 10 pounds
 
Injected with one cup Mojo Criollo mixed with a tablespoon of Adobo powder
 
Pork Butt #1 rub:

• Adobo
• Garlic Powder

Pork butt #1 was cooked until an internal temperature of 175. It was then pulled from the smoker and rested until cool. At this point it was cut into pork cubes for a later dish.
 
Pork Butt #2 – 10 pounds
I
Injected with one cup of 50/50 apple juice and apple cider vinegar and a teaspoon of rub
 
Pork Butt #2 rub

• Brown Sugar
• White Sugar
• Black Pepper
• Paprika
• Chili Powder
• Garlic Powder
• Celery Salt
• Joyner’s Thai Blend
• Cumin

Pork butt #2 was cooked to an internal temperature of 190, pulled from smoker then tightly wrapped in foil for one hour. Final internal temperature was around 195 and perfect for pulling! Take two fork and start shredding or use your tough MAN PAWS and pull it like a man!
 
 
BBQ
 
 

Protein Overload​

 ​

Burnt Ends, Brisket Slices, Pulled Pork and Money Muscle Chunks from Butt #2​

 

 
 
TAPAS
 
 
Surf and turf
 
Brisket slice cut in half trimmed of fat sandwiching a lobster claw smothered in butter! Brisket directions are above and for the lobster it was steamed, shelled and reheated the claw in butter.
 

 
Carnitas My Way (Pork Butt #1)
 
Heat a CI pan to the temperature of the sun, place the previously cubed pork in the pan and cook until nice and crispy! Remove pork and sit aside
 
Place 2 corn tortillas in the CI and brown on each side, about 10 seconds (pan is hot as the sun)
 
Plate the tortillas, top with the pork, fresh pico and fresh cilantro
 
Pico recipe
 
8 roma tomatoes seeded and diced
1 or 2 hot peppers diced
½ red onion diced
2 cloves garlic diced finely
Sea salt to taste
Pinch of cumin
½ cup fresh chopped cilantro
Juice of 2 lime
 

 
Pork slider pig wigged out
 
Pig Wig Slaw

• 1 head red cabbage shredded
• ½ head green cabbage shredded
• 1 granny smith apple julienned
• 1 red onion thinly sliced
• 2 carrots thinly shaved
• 4 garlic chives
• 2 jalapenos (I used and Early and Black) quartered and diced
• 1 ½ cup of mayo
• 4 tablespoons sour cream
• 4 tablespoons white vinegar
• 4 tablespoons white sugar
• 1 tablespoon of your favorite hot sauce
• 1 teaspoon cracked black pepper
• Heavy pinch of Joyner’s Thai blend
• Heavy pinch of sea salt

Mix all ingredients together in a VERY LARGE bowl. Refrigerate for 30 minutes then proceed to placing the wig on your pig sandwich! Martins Potato Rolls!!!!
 

Bonus Picture
 
Burnt Ends
 
Reheated under the broiler on low for 5 minutes to get a crispy skin!!
 

 

[Booma]

Took 13hrs to hit its mark, up through the night, good times!
 

 
 

 

[Booma]

Smokin' Downunder
 
What perfect timing this was, slowly gettiing into BBQing again, even in this terrible wet and cold weather. Luckily for me had a nice Packer Brisket in the need of some low and slow love. Battled against mother nature and lack of sleep, all in a good days work
 
To start with we have a nice big brisket, rubbed and wrapped for a while, got the pit nice and settled, loaded with some apple, removed the brisket and let it slide on in to its home for quite some time.
 
All up was a steady 13hr cook until it hit a nice internal temp of around 195F. Wrapped up in foil and place in a cooler for a few hours.
 
RUB:
 
Paprika
Celery Salt
Onion
Garlic
Cayenne
Salt
Coriander
Cumin
Brown Sugar
 
Also made some
 
BBQ Baked Beans from the meat drippings, some brown sugar, tomato sauce, bacon and onion. These were great
 
So here it is
 
BBQ
 
Boomas Brisket Plate
 

 
 
next up we had to create some tapas from our BBQ, so what else could i do, hmmmmm, Pizza as Tapas, sharing plate, why not.
 
So i mixed up some dough
 
5 cups High gluten flour
1 tbsp Honey
2 tsp salt
1 tsp yeast
2 tbsp Olive oil
1 3/4 room temp water
 
Combined all ingredients, mix for 4-5 minutes low speed, rest for 5 minutes, mix 2 minutes low speed, rest for 5 minutes, mix 2 minutes low speed, rest for 5 minutes.
Divide into 4 equal balls, coat in EVOO, place in ziplock bag, rest at room temp for 15 minutes then and refrigerate overnight. Remove 2 hours prior to cooking.
 
then i grabbed some of the Burnt  Ends, took some of the sauce/juice from the BBQ beans, smeared that over the dough, threw done the ends and tossed her into the Wood Fired Oven
 
Jalapeno Apple Slaw
 
1/4 white cabbage shredded
1/4 purple cabbage shredded
2 grated apples
2 sliced jalapenos
1/4 cup sour cream
1 tbsp natural yoghurt
Little lemon rind
Some lemon juice
Celery Salt
Salt
Pepper
 
 
 
TAPAS
 
Burnt End Pizza with Jalapeno Apple Slaw
 

 
and of course some money
 
Bonus PIc. BOOM BOOM
 

 

[The Hot Pepper]

Whoa perfect cook Booma! Nice job on the brisket.

Nothing special or is it? About to pull the burnt ends and other butt!

Let that second butt pass the plateau that's how you get the juices!