Thursday, September 4, 2014

throwback thursday.. slow smoked apple infused pork roast

 
today is throw back thursday.. and i am sharing one of my most popular posts.. this pork shoulder is to die for.. i really really want pete to make it soon.. :)
 

pete got his first smoker a few years after we were married and several times a year he busts one of his out {he now has 3 or 4} and makes us a delectable meal.. i can't give you all the "smoking" tips and hints because.. well i don't know them.. he stays outside for hours and hours and cooks away and i usually only go out to bring him a beer or to take pictures ha ha .. but i can share with you the recipe and i have provided a link or 2 on how to "smoke" pork {the technical wordy long winded man stuff ya know.. *wink*} we saw this recipe here and decided we wanted to try it award winning bbq pork recipe ..  it turned out sweet, tangy, smoky.. so flavorful.. so tender.. so juicy {good golly that's a lot of so's but it really was soooo good}
 


we brined the pork over night.. then rubbed them down with a homemade rub and placed on the pre heated smoker..


after a few hours pete needed to add more wood chunks..
 


you want to keep your smoker between 225 and 250 no higher ..


after 6 hours we started spraying the apple mop/spray every 30 minutes..


 
they keep cooking.. and we keep spraying the mop sauce on..




finally after about 11 hours they get to the this amazing color and the bark on the outside it truly to die for.. it takes all day but is so worth it!!!


slow cooked smoked bbq pork shoulder
 
prep time: 24 hours
cooking time: 10-12 hours
servings: 10-12
 
brine:
 
2 cups apple juice
2 cups water
2 cups kosher salt
 
2 - 6-8 lb. pork butts
 
rub:

2 tsp. cumin
2 tsp. cayenne
2 tsp. pepper
2 tblsp. chili powder
2 tblsp. onion powder
2 tblsp. garlic powder
2 tblsp. paprika

combine in a medium mixing bowl and store in an air tight container until ready to use.

apple juice/mop spray:

 1cup apple juice
1 cup water
1/4 cup apple cider vinegar

combine all ingredients and put in a spray bottle and store until ready to use.

sandwiches:

kaiser rolls
bbq sauce {we used sweet baby rays}
spicy vinegar sauce {not pictured but ohh sooo good} *recipe below*
onion
pickles

directions:

add your water, juice and salt to a large container that can hold the 2 pork butts.. we used a gott cooler.. once the salt has dissolved add your pork and make sure they are completely submerged {if not completely add more apple juice}, cover and if your container can go in the fridge put it in the fridge over night, ours would not so we added a lot of ice.. in the morning remove your pork from the brine and pat dry.. now sift the rub evenly over the pork.. then pat/rub the rub into the meat.. make sure as much of the rub as you can adheres to the pork.. preheat your smoker to 225 degrees {f}  and get the smoker ready.. if you need assistance on getting your smoker ready here are some tips.. we used apple wood in our smoker {pete likes apple wood for pork and hickory with red meat}.. once your smoker is ready and the ideal temperature add your pork to the grill.. after 6 hours spray the pork with your apple juice/cider mop sauce every half hour.. continue to cook until the internal temperature reaches 195 degrees {f}.. it will continue to cook once removed so try and remove right at 195 degrees.. typical smoking time for pork is 1.5 hours per pound {but we have learned weather can effect that so start checking the internal temp. after 8 hours.} you will also have to check the coals and wood and add more when needed.. once it's reached it's ideal temperature remove from smoker and spray one more time with the apple mop sauce and allow to sit for about 30 minutes.. slice or pull apart and serve on rolls with a slice of onion, sliced pickle and extra bbq sauce.. i made spicy vinegar sauce that was really good with it also.. now you don't have to make a sandwich .. all by itself it's pretty amazing too..


spicy vinegar sauce

1/4 cup apple juice
1/4 cup apple cider vinegar
1/2 tsp. crushed red pepper
1/2 tsp. cayenne
1 tsp. pepper
salt

combine and put in an airtight container and keep in the fridge until ready to use.

enjoy and get cook'n!!

take my word for it wednesday.. you must try this biscuit burger.. plus a burger round up..

 
labor day weekend was phenomenal.. for the first time in a long time both my kids were able to go to the lake!! so that was special! one of the nights we had a bbq and we grilled burgers.. uncle paul made thin patties cooked them on the grill and then encouraged everyone to pile them high.. one of the boys piled his 4 high!! it was a site to be hold!! i opted for 2 and i used a jalapeno~cheesey biscuit i bought as my bun!! talk about amazing! these burgers rocked!
 
were gearing up for another big party! pete is turning 50.. i can't wait so check back over the next several weeks for some projects we having going for that party!! plus the fun menu!
 

biscuit burger

prep time: 10 minutes
cooking time: 8-10 minutes
servings: 8-10 {depending on how high you stack'em}

ingredients:

3 lbs. fresh ground beef {80/20}
garlic salt and pepper

condiments:

lettuce
tomato, sliced thin
onion, sliced thin
burger sauce {recipe to follow)
buttery cheesy biscuit {or any bun that you enjoy}

directions:

divide meat into equal portions, liberally sprinkle with garlic salt and pepper.. one at a time flatten each out with the palm of your hand kinda spreading the meat out you want them pretty thin *but not to thin* and the size of whatever bun  your using.. heat your grill to medium high.. add your burgers.. watch them because they are thin.  cook one side until slightly crispy about 4 minutes.. then flip and cook other side another 4-5 minutes.. remove from grill and cover with foil while you get everything else ready.. toast your buns then add as many patties as your little heart desires to each bun and top with your favorite toppings and serve immediately..



burger sauce
prep time: 3 minutes
cooking time: -0-
 
ingredients:
 
1/2 cup mayo
1/4 cup ketchup
1 tbls. buttermilk
1/2 tbls. garlic powder
1/2 tbls. smoky paprika
1 tsp. tobasco
2 tsp. fresh ground black pepper
 
directions:
 
whisk everything together.. cover and put in fridge for about an hour before use.. best results let it sit over night.. it's amazing on fries too :)
 
below are a few of my favorite burgers!!


 
 
 
 
 
 
 
 
 
 
 
 
 
 
enjoy and get cook'n {burgers!}

Tuesday, September 2, 2014

tipsy tuesday.. it's getting dark and stormy.. {ginger beer, rum and lime juice}



we had family and friends over friday night when they got to town.. we decided to shake things up a bit and try this new drink.. it's crisp, fresh and ohh soo good!! if your looking for something a little different i suggest giving this a try..
 

dark and stormy

prep time: 5 minutes
servings: 1

ingredients:

crushed ice
1/4 of a lime
2 oz. rum
10 oz. ginger beer (angry orchards apple/ginger beer is delish!}
lime wedge for ganish

directions:

fill a chilled copper mug, mason jar or glass mug with ice.. squeeze lime wedge over ice.. drop the wedge in the mug.. pour rum in the mug then add ginger beer.. stir and add lime wedge and voila! soo yummy and refreshing!

enjoy and get drink'n! {responsibly that is}