Yeah i know it should be Tex/Mex But i do things different ;D This butt is 12lbs and rubbed with salt, pepper and secret mex/tex rub ;D :D
Got the skin off.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4525.jpg)
All rubbed down ready for OBS/PID. I think after the 1 hr 40 mins of smoke and the 5 hrs of 225* heat i will cut it up into chunks and oven it for some mexican carnitas ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4528.jpg)
In the OBS/PID
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4529.jpg)
Getting 1 hr 20 mins of hickory and 20 mins of messy wood :P
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4530.jpg)
PID
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4531.jpg)
nepas
Looking good as alsways. Will b checking for progress pics. ;D
Tex/Mex or Mex/Tex eather way I'm sure it will be good
That kinda looks like the whole shoulder, dont see that around here much
That looks like the mother of all butts.
Grat as always. Nepas
HR
Quote from: NePaSmoKer on September 23, 2009, 05:18:57 AM...and secret mex/tex rub...
Please, Lord, give me the strength to survive another round of begging for one of nepas' "secret receipts."
Quote from: Ka Honu on September 23, 2009, 07:34:31 AM
Quote from: NePaSmoKer on September 23, 2009, 05:18:57 AM...and secret mex/tex rub...
Please, Lord, give me the strength to survive another round of begging for one of nepas' "secret receipts."
Amen.
HR
Here is the butt at 4.5 hrs. Getting another hour then into the oven to finish the carnitas. The dark run is from my thermapen and juice seaping out.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4542.jpg)
nepas
Looks great Rick!
Greg
You have a nice butt there nepas. ;) I can't wait to see the finished product. I think I'm going have to get one of those Auber PIDS. I've had the temp run away once already.
Ahhhhh grasshoppers ;D secret #2 ;D
In pan for the oven. You dont have to do this way. I did cuz i have something to do later today.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4561.jpg)
Secret #2 ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4562.jpg)
Ready to cover and in the oven at 375* for 2 hrs.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4563.jpg)
nepas
Oh Oh! I know! Pick Me! Pick ME! ;D
John
Maybe some tomatillos, japs, garlic and some other stuff done in the blender?
Ok time to get er cut up ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4566.jpg)
Now before the PP (Pork Police) chime in saying "OH IT AINT DONE" Chill :D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4569.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4570.jpg)
Cut and back in the roaster pan.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4571.jpg)
Topped with secret rub #1 :D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4572.jpg)
Bone too.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4574.jpg)
Secret #2 again.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4575.jpg)
Ready to cover and back in the 375* oven for another 2 hrs.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4576.jpg)
nepas
Lookin' good!
;D I can just see Kiki dragging that bone around the house. ;D ;D
That looks awesome Nepas and oh so secretive. :D
Carolyn
All done and pulled. I'm thinking carnitas filled empanadas ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4577.jpg)
nepas
Rick, what are empanadas? Like a meat filld dumpling?
Looks great.
Awesome Nepas! I used to make a lot of carnitas, on the stovetop by simmering until the liquid was gone and frying in the rendered fat. Cant wait to use the OBS/oven for the next batch!
~Nick
For the uninitiated - like me. I had to look 'em up.
http://en.wikipedia.org/wiki/Carnitas
http://en.wikipedia.org/wiki/Empanada
When will the empanadas be done? I'm leaving now but I'm going to stop at Arnie's on the way for some chicken & squash first ;D
Thanks for the info Arnie, those both look great.
Thant looks great Nepas!
That looks like its going to be some hot stuff, now where's the beer
TWO secrets in one receipt?!?!? C'mon, nepas, have some pity here.
Do I have to 'buy' the 'premium' forum subscription in order to get the secret recipes? :o
Quote from: ArnieM on September 23, 2009, 05:15:32 PM
Do I have to 'buy' the 'premium' forum subscription in order to get the secret recipes? :o
I have been told it's not for sale. But that the initiation is something else. :D
Quote from: HawkeyeSmokes on September 23, 2009, 05:32:15 PM
I have been told it's not for sale. But that the initiation is something else. :D
OK, so I'll try to fit MY butt into the OBS with hickory. After 2 hours ...
Honey. Open the door please. Honey. Please open the door. HAL, errr Honey, open the door. Honey, open the door. Honey, do you read me. Honey, do you read me. Honey, do you read me. Honey, do you read me..."
Quote from: ArnieM on September 23, 2009, 05:49:18 PM
Quote from: HawkeyeSmokes on September 23, 2009, 05:32:15 PM
I have been told it's not for sale. But that the initiation is something else. :D
OK, so I'll try to fit MY butt into the OBS with hickory. After 2 hours ...
Honey. Open the door please. Honey. Please open the door. HAL, errr Honey, open the door. Honey, open the door. Honey, do you read me. Honey, do you read me. Honey, do you read me. Honey, do you read me..."
I got me a WHOLE CASE of Beer in the fridge right next to the bench I'm sitting on cause I aint touching that one!! Look Larry left his cushion!!
Quote from: ArnieM on September 23, 2009, 05:49:18 PM
Quote from: HawkeyeSmokes on September 23, 2009, 05:32:15 PM
I have been told it's not for sale. But that the initiation is something else. :D
OK, so I'll try to fit MY butt into the OBS with hickory. After 2 hours ...
Honey. Open the door please. Honey. Please open the door. HAL, errr Honey, open the door. Honey, open the door. Honey, do you read me. Honey, do you read me. Honey, do you read me. Honey, do you read me..."
A little advice Arnie. You better buy her some
carrots carats before you go in there! Might not ever get out otherwise. ROFL :D
Quote from: HawkeyeSmokes on September 23, 2009, 05:55:32 PM
A little advice Arnie. You better buy her some carrots carats before you go in there! Might not ever get out otherwise. ROFL :D
First, I apologize for having gone OT. I believe that if you can't live life, no matter how bad it gets, with some humor it's not worth living at all. It took my last boss, a CEO, a bit of time to get used to me.
Are you kidding? I took those carets in there with me. Otherwise I never would have gotten out. But, MY butt now has a headache.
Quote from: Ka Honu on September 23, 2009, 05:03:48 PM
TWO secrets in one receipt?!?!? C'mon, nepas, have some pity here.
Hey i cant give away all my secret receipts now can I :D ;D
nepas
Scoot over Chris and pop a top for me! I'm with you. Not going in the direction of Arnie's house. :D
Larry
I'm pretty sure that FLBR will also be joining us shortly.
Ok here ya go with some carnita empanadas, and mashed tater ones too ;D
Start out with the shell. I roll it to 6" round.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4584.jpg)
Into the empanada press. Yeah i cheat :D ;D Filled with the carnitas.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4586.jpg)
This one with mashed taters ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4590.jpg)
Here are a few. I can hardly get through eating 1 now. Before surgery i could eat like 4 of em.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4593.jpg)
So now you know what they are. They go by a few different names.
nepas
YUM!!!!!
The crust is such a beautiful color, too!
What do you add to the crust to make that color?
Is that a secret, too? :'(
Carolyn
I do not care what they are called anymore, just call me for dinner! They look great. :)
I have the same question as Carolyn. Did you make the dough or buy the rounds?
I found a dough recipe here http://mexicanfood.about.com/od/authenticfamilyrecipes/r/empanadadough.htm but I don't think it's going to come out looking like yours.
I had a Cornish Pasty in Ireland that looked just like that... It had lamb and veggies in it.
I think dem Yoopers call those Pasties as well..
Quote from: Caribou on September 24, 2009, 10:31:52 AM
YUM!!!!!
The crust is such a beautiful color, too!
What do you add to the crust to make that color?
Is that a secret, too? :'(
Carolyn
Thats a secret too its
Goya rounds found in the freezer section ;D ;D
They make white or orange.
Oh wait i made em YEAH YEAH UH HUH ;D :D
nepas
Nice job making them nepas - they look almost professionally done. ;D I'm going to the store now.
They look absolutly delicious. They dont look ALMOST professional. I think they are.
HR
QuoteI think dem Yoopers call those Pasties as well..
When I think of pasties, I think of..... ;) ;D
Quote from: ArnieM on September 24, 2009, 11:53:47 AM
Nice job making them nepas - they look almost professionally done. ;D I'm going to the store now.
They are professionally done------------------------> by me ;D
nepas
Quote from: pensrock on September 24, 2009, 01:01:07 PM
QuoteI think dem Yoopers call those Pasties as well..
When I think of pasties, I think of..... ;) ;D
Not food for sure!
;D
Quote from: FLBentRider on September 24, 2009, 01:26:55 PM
Quote from: pensrock on September 24, 2009, 01:01:07 PM
QuoteI think dem Yoopers call those Pasties as well..
When I think of pasties, I think of..... ;) ;D
Not food for sure!
;D
FLB, I like the way you think pens is thinking. ;D
HR
Thats looking good, I'll have one of each ;D
Those look like what an Italian restaurant around here calls calzone's
Any thing else in there or just pork?
Quote from: OU812 on September 24, 2009, 03:18:09 PM
Thats looking good, I'll have one of each ;D
Those look like what an Italian restaurant around here calls calzone's
Any thing else in there or just pork?
Pork n cheese and mashed taters n cheese. I usually do these with GB, sofrito and olives.
nepas
Quote from: NePaSmoKer on September 24, 2009, 11:47:15 AM
Quote from: Caribou on September 24, 2009, 10:31:52 AM
YUM!!!!!
The crust is such a beautiful color, too!
What do you add to the crust to make that color?
Is that a secret, too? :'(
Carolyn
Thats a secret too its Goya rounds found in the freezer section ;D ;D
They make white or orange.
Oh wait i made em YEAH YEAH UH HUH ;D :D
nepas
Ah, ha! You slipped up Nepas! :D :D :D
Is there a distinct flavor on the orange ones like chili or is it just cosmetic? ;)
Carolyn
OK, I got mine today (the orange rounds). They had the white and orange colored ones in the freezer aisle with their own Goya sign. Whoopee! They also had premade Empanadas with a cheese filling, but that's no fun.
The package says, "Goya, 10 discos, con color, Para Empanadas, 14 oz. Paper between each disco. Keep frozen, dumb gringo." I only understood the gringo part. :)
They are 6 inches in diameter. They appear to be brittle when frozen. A number of packages had shattered ones on the outside.
So, here are the 'secret' ingredients:
Forget it; too many to list. But, it does contain something they called annato. I looked it up and found 'annatto'. I'd guess that's it. Here's a link. http://en.wikipedia.org/wiki/Annatto . It sounds right. I especially like the body painting part. Honey, where are you?
I'm happy and I hope this has helped some.
Real empanadas use Sofrito with GB and diced green olives.
If you dont make it you can buy Goya frozen sofrito where you got the rounds. Gringo mudo :D :D ;D
Sofrito Recipe
2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
4 leaves of culantro (see note below), or another handful cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. You can even add sofrito straight from the freezer to the pan.
nepas
Quote from: NePaSmoKer on September 24, 2009, 05:34:35 PM
Real empanadas use Sofrito with GB and diced green olives.
OK, I'm dumb. What's GB?
If you dont make it you can buy Goya frozen sofrito where you got the rounds. Gringo mudo :D :D ;D
Sofrito Recipe
2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
I like this part.
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
4 leaves of culantro (see note below), or another handful cilantro
I'm going dumb again. I've never heard of either of the two above. What are they and where's the "note below"?
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. You can even add sofrito straight from the freezer to the pan.
nepas
GB = GroundBeef GM = GroundMeat Not to be confused with GM (General Motors) :D :D ;D
Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito.
nepas
I'd never even heard of empanadas before, let alone made any. But this thread got me going. I got my Goya rounds, stuffed with chopped pulled pork, some BBQ sauce and shredded cheese, fork sealed. Lookin' good. I did them in the deep fryer at 340 until they looked done. But, the dough was tough. Was it the dough, the cooking temp or me?
Out of the fryer.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/EmpDone.jpg)
Quote from: ArnieM on September 26, 2009, 07:15:49 PM
I'd never even heard of empanadas before, let alone made any. But this thread got me going. I got my Goya rounds, stuffed with chopped pulled pork, some BBQ sauce and shredded cheese, fork sealed. Lookin' good. I did them in the deep fryer at 340 until they looked done. But, the dough was tough. Was it the dough, the cooking temp or me?
Out of the fryer.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/EmpDone.jpg)
Looks good
When my mom does hers i learned that its better to fry fast in a shallow fry pan instead of deep fry. I use a 8" round fry pan with 3/4" of canola or lard and fry each side until its just about to bubble. Takes about 2 min a side.
nepas
I have plenty of Goya rounds left, so I'll try some in the fry pan. I've also heard that southern fried chicken is better done in a pan with oil rather than a deep fryer.
They have cast iron for nothin but fryed chicken....you eat some of that and they make milk gravy out of the scrubs and mashed taters.........hmmmm
Quote from: ArnieM on September 26, 2009, 07:15:49 PM
I'd never even heard of empanadas before, let alone made any. But this thread got me going. I got my Goya rounds, stuffed with chopped pulled pork, some BBQ sauce and shredded cheese, fork sealed. Lookin' good. I did them in the deep fryer at 340 until they looked done. But, the dough was tough. Was it the dough, the cooking temp or me?
Out of the fryer.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/EmpDone.jpg)
Damn, and I drove through Newtown yesterday........ I paddled about 8 miles of Lake Lillinonah actually might have been in it???. Went to Costco in Brookfield and to 84 from there. Stopped at exit 10 to make sure the kayak was secure because there was a funky noise and wanted to make sure it didn't end up going down the highway in the opposite direction... Was I ever close to those empanadas???
Look awesome Arnie.
Deb,
I'm about 2 miles from exit 10 heading north. So, you weren't too far away.
Quote from: ArnieM on September 27, 2009, 07:54:45 AM
Deb,
I'm about 2 miles from exit 10 heading north. So, you weren't too far away.
Thought I could smell smoke when I was checking the kayak :D :D
Quote from: ArnieM on September 26, 2009, 08:37:05 PM
I have plenty of Goya rounds left, so I'll try some in the fry pan. I've also heard that southern fried chicken is better done in a pan with oil rather than a deep fryer.
I think the problem there is most home deep fryers either don't get hot enough or the temperature drop when adding the food is to great. I went through a couple of electric ones before I got a Waring Pro that works great.
Quote from: HawkeyeSmokes on September 27, 2009, 08:19:54 AM
I think the problem there is most home deep fryers either don't get hot enough or the temperature drop when adding the food is to great. I went through a couple of electric ones before I got a Waring Pro that works great.
I have a DeLonghi. It's 1500 Watts and holds a gallon of oil. It usually recovers quickly. I have a bunch of cast iron pots and pans. I'll try the next ones in the 'chicken cooker' on the stove top.