• If you are a registered member of the PelletSmoking.com Forums and you are having trouble logging in, first try asking for a password reset on the login form. That should send a verification email to your registered email account. If you don't see it within 5-15 minutes, check your spam/junk folder. If you still can't log in, please use our Contact Form to send details and obtain assistance from staff. Once you are logged in, make sure that the "Stay logged in" box is checked so your session doesn't time out until you manually log out.

Iberico

Darwin00537

New member
I've got a 1.2 lb Iberico pork shoulder I'm cooking tonight.
ip-01


Directions say to grill to medium rare. I thought I'd reverse sear using the Mak 2 for the initial warm up, then finish it off with a quick sear on the Hasty Bake. I'm wondering if I should use the smoke setting on the Mak or 225F. For final sear temp I'm thinking 127F, which should put it at 130 or so by the time it's made it to the table. I'm getting ready to salt now and will throw a little pepper on the presentation side during the sear after the flip. Anyone cooked this before and have suggestions?
 

TentHunter

Moderator
Tommy (TMB - also a member here), brought one of those to the Fall Gathering down in Georgia last year. He had to stay off of his knee (surgery) and asked me to cook it. Oh my was it a nice piece of meat.

I coated with Maple syrup and hit it with some Jallelujah (jallapeno season salt) and just cooked around 250° until it reached an I.T. of about 140° for a nice lower end medium by time it was done resting.

It disappeared quickly!

That combo of the Maple & Jallalujah with the sweet & heat has become one of my faves.
 

Darwin00537

New member
Tommy (TMB - also a member here), brought one of those to the Fall Gathering down in Georgia last year. He had to stay off of his knee (surgery) and asked me to cook it. Oh my was it a nice piece of meat.

I coated with Maple syrup and hit it with some Jallelujah (jallapeno season salt) and just cooked around 250° until it reached an I.T. of about 140° for a nice lower end medium by time it was done resting.

It disappeared quickly!

That combo of the Maple & Jallalujah with the sweet & heat has become one of my faves.
Very interesting. I ended up going a different route, and have some pics I'll be sharing shortly.

Maple and Jallalujah... Is that a combo you mainly use on pork or steak? I think of this particular piece of meat as more steak than pork. Sounds good though I'll see if I can talk the missus into trying it.
 

ChunniePark

New member
with Iberico pork, This easy and delicious pork dish brings the authentic flavours of inland Spain to your kitchen table.
 

hariandro001

New member
wow such a delicious one i always like to have . My brother is a perfect chef ..so can you provide the method of prepare and ingredients for this tasty iberico one??
 
Top Bottom