Sunday, February 26, 2012

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


Thanks for looking




Saturday, February 18, 2012

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


Thanks for looking