Smoked pork sholder Cuban style

 

10 lb.pork shoulder marinaded for 3 days it was cut into 3 sections,

 I tied it the best I could

 

On the Big Green Egg 9pm @225* Last Saturday night

 

 

Pulled and rested @ 19hrs. 4pm and rested

 

 

Served with Citrus sauce Black Beans and Rice that Jackie made.
We had friends and relatives over for dinner, they all loved it

Recipes:
http://www.melindalee.com/recipes/ro...r-cuban-style/

http://www.melindalee.com/recipes/black-beans-rice/

Thanks for looking

Ross

 

 

Beer&Pomergranate Marinated Tri-Tip

Reducing the pomegranate juice to make molasses

 

The marinade 

 Going to marinate for two days

Searing @ 500* for 7min. aside

 

 On a raised grid until the interior temp. is 125*

 

 Pulled @ 126* and let rest fir 15 min.

 

Served with garlic mashed potatoes and romaine

This is a keeper

Recipes:
http://www.kitchenkonfidence.com/201...usemade-fries/

http://www.foodnetwork.com/recipes/a...ipe/index.html

Thanks for looking
Ross

 

Pepper and Garlic Salt Encrusted Prime Rib

I haven't posted for a wile, I had a bout of

 Congestive Heart Failure all is well now I'm on the mend.
We were invited to Jackie's niece for Christmas 

dinner they asked if I would cook a Prime Rib 

on the Egg our hole family loves the way I do it. 

8.51-lb. Angus Rib Roast 

2 C Pepper, 2 C Garlic Salt, and 2 C Water mix well and

 apply to the Roast 

With the crust on Roast on a rack with onions, celery,

 and carrots, and Red Wine 

On the Egg indirect @325* for 17-min. to 20-min. a LB. 

Pulled @ 125* interior it well still cook as we travel 

for 45-min. 

Ready for the crowed, this turned out to be the best

 perfectly cook 

Thanks for looking 

Recipe:2 C Black Pepper

2 C Garlic Salt

2 C water

Thanks for looking

Ross

Chicken Pot Pie's

Made the dough for the topping this morrning

Simmered for 35-min.

The butternut squash out of the oven

Added the string beans, butternut squash, and sage leaves to the mix

Topped with dough and eggwash ready to go in the Egg

In the Egg @375* for 40-min

YUUMMMMMMMMMMMMMMMMMM MMMMMMMMMM like she said it tast like chicken




Recipe:http://www.foodnetwork.com/recipes/a...ipe/index.html



Thanks for looking



Ross




6-Hr. Apple Smoked Baby Back Ribs

A year ago Jackie and I were watching a Food TV show about Mike Mills and his 17th Street Rubs and Sauces, sense he was a champion BBQ'er I sent for some.
Well a year has gone by and I haven't used it until now. I also wanted to try my new High-Que fire grate on a lo and slow smoke. 

I found some really nice and meaty Baby Backs at Ralph's Mkt. I bought 4 of them

Slathered with yellow mustard and seasoned with 17th Street Magic Dust on the left and Plowboys Yardbird Rub on the right, Put in the refrigerator overnight and re-seasoned the morning of the cook

Loaded onto the fire grate Lump and Apple wood chunks 

Got the fire going 2-hrs. early for the 6-hr. smoke with the DigiQ2 it came up to temp real quick, 30-min. before the start put a pan of apple juice on the platesetter 

10:15am the Ribs went on 17th Street on the bottom and Plowboys on the top 

Pit probe attached to the raised grid 

Served with 17th Street Baked Beans and Cold Slaw that Jackie made along with some wonderful Bread Pudding 

Family and friends there for the fine meal. Both Rubs were well liked and we served 17th Street Sauce and Blues Hog. No complants



[urlRecipe for 17th Street: http://sobefestcookbook.com/?p=126 

[/url]High-Que: http://www.high-que.com/Stainless-Charcoal-Grate-Upgrade-Large/dp/B004XU1FES 

Thanks for looking

Ross