Iberico - Part II

Darwin00537

Darwin00537

New member
The missus and I treated ourselves to a Iberico pork shoulder last night. This is a very special form of pork that you treat as if it were steak. So I decided to reverse sear using all my fancy new toys. I started off trimming it and salting it about three hours before the cook was to begin. For the cook I smoked it on the Mak II for 15 minutes then raised the temp to 225 to speed things up. After 52 minutes total IT was up to 110F so I moved the meat to the warmer while the Hasty Bake finished coming to temp. I then brushed with oil and seared presentation side down for three minutes, flipped, added pepper, and continued searing until IT hit 128. I was aiming for low 130s IT during the rest.

The Missus did the hard work. She made sauteed green beans and buffalo mozzarella/tomato on the side with a sprinkling of basil. She also made a port reduction for the steak and a balsamic reduction for the mozzarella/tomato.

Trimmed and salted


After the warm up to 110F


The Sear!


Off at 128F, I confess I was actually trying to hit 127 so I overshot just a tad.














Balsamic reduction


Port reduction


If I had a do over I'd take it up to 115F during the warm up but nitpicks aside this was an awesome meal. Tasted like a ribeye collided with a slab of bacon and the missus made one heck of a port reduction (the balsamic was quite tasty as well).
 
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Xylosmoke

New member
I was going to get an Iberico de bellotta ham but wasn't sure whether a 14 pounder would make enough ham salad sandwiches to last the 6 months I wouldn't be eating anything else ....:)


That actually looks really good there, Darwin!

One more thing for the bucket list.
 
Darwin00537

Darwin00537

New member
Thanks XS. Yeah Iberico isn't cheap. I wouldn't eat it often. It's not worth the cost. But it's a nice change once or a couple of times a year.
 
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Xylosmoke

New member
I actually may try one of those shoulders sometime soon.

It's those $2,200 dollar hams that I will have to wait on.

You made that shoulder look mighty good!
 
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Xylosmoke

New member
And it does look like the Missus did all the heavy lifting on your meal with those great sides and sauces. If you start with a good quality cut of meat, and don't overcook it, it's hard to mess up. It's those sides that take some real skills. No wonder you feed her so well! :)
 
Darwin00537

Darwin00537

New member
Xylosmoke said:
And it does look like the Missus did all the heavy lifting on your meal with those great sides and sauces. If you start with a good quality cut of meat, and don't overcook it, it's hard to mess up. It's those sides that take some real skills. No wonder you feed her so well! :)
Click to expand...

Let's keep this between you and me. For some reason she thinks I do all the hard work. Lol.
 
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