I was gone last weekend in NOLA, so I decided to bring a little NOLA back with me...
'Tasso Ham'
Equal parts MTQ and Sugar (well, a Sugar substitute). Rubbed on 2 one pound pork shoulder 'steaks', separated w/ a bit of parchment paper, and into the fridge for the night.
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The next morning... Nothing like a little TenderQuick with your coffee!
Time for the rub. I combined 2 recipes from Nepas and Charcuterie.
Roughly equal parts of the white/black peppers, marjoram and allspice. Then 1/2 parts of the garlic powder, hot paprika, and Soileau's for good measure. And then just a few heavy shakes of cayenne.
Rub a dub dub.
And into the MAK on 'smoke'. Going for an IT of 150°.
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And, we're done..
Foiled and resting in a cooler for a bit.
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WOW does this stuff have a punch. Found it's way into a few scratches on my finger I didn't know about either.
Will freeze it in small batches for flavoring soups/stews/beans.
Fire up the pressure cooker, and dump the cutting board 'debris' - bone and some of the trimmed Tasso fat chunks in the bottom. Let them render down a bit.
Add a cup of low sodium chicken broth, 2 cups water, a bit more cumin, thyme, garlic/onion powder, and the beans.
12 minutes under pressure. Added another 3 or 4. The final result was a bit soupy, but had plenty of flavor. I fished out the bone and fat chunks, and tossed in a three/four tablespoons of the Tasso.
On the MAK 1/2 shelf getting a couple hours of Apple smoke, while the tasso does it's thing. Then I'm going to try something different with it..
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For the first time, I'm using the User Program on the MAK to control this from start to finish. I'm also running it at 275° after the initial 3 hours of 160-180° smoke. So it runs 275°, until the meat probe reads 200°, then it automagically drops back to the low temperature 'smoke' setting. We'll see how long that takes compared to running overnight at 225°.
Hopper is loaded with Hickory
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I got hungry, so I tossed a couple Omaha Steak burgers in the front right corner. Hit them with some Hi Mountain burger seasoning and Slap Ya Momma.
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7 hour mark... IT is around 189°.
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Right at 9 hours. ET-732 is reading 203°, MAK probe reads 195°. Close enough.
The bone jiggled loose as I was pulling it out of the MAK... I think after a couple hours of FTC, it will absolutely fall to pieces.
Badges, we don't need no stinking badges. (cheech & chong, early 70's)
2nd strike ppl, its going to get ugly.
well, old Bent got me thinking (oh no). how far do i want to push it this weekend. well, as usual, i have no boundaries (child of the sixties and from bay area, you know). let's get freaky with pork butts. away we go.
injected with SOW's >> alot of Jerk >> Nutella (messy) >> alot more Jerk
one more time but different
injected with SOW's >> used CT >> rubbed w/ Honey
looking good.
in boat with SOW's and apple juice. note to self: get more SOW's.
CT & Honey rub one was good.
Nutella & Jerk was more better
mrs spark make some homemade coleslaw and BBG Habanero on them. very good.
and its a Home Runs folks. ya ya ya, old sparky hits one out of the park.
had the munchies and needed desert. so, threw pineapple spears w/ magic dust on grill.
cut up after a cooking for awhile
added this stuff
ohhhh
back onto #336
a little vanilla ice cream and sparky's pineapple extravaganza.
i told ya i was going to bring it
sorry about the sillyness. just having some fun.
Marley, the Mak guardian.
All this food is just wonderful I should be joining in pretty soon. That pineapple looked wonderful and that nutella let me know how that was i ate that stuff in germany before it came out in usa. Great food and fun. Henry
Ok I stole the idea from cowgirl. Saw those sausages wrapped in collards and started thinking. Went to the store and chicken thighs were on sale. Needed some filling used some baby bella and shallots with crumbled bacon and cheddar cheese. Brush the collard with parkay and wrapped the thighs with the fillings. Seasoned with yardbird rub. The chicken without the collard wrap is seasoned with two secret rubs I use and basted with a mango chutney.
Was going to need some bacon for the "California PelletSmoking Roll". So why not have BLT sandwiches for lunch. First picture I am loading a full rack on a hot MAK with the bacon on the frog mats using Hasty Bake grill lifters.