Pump w pickle then sous vide 24hrs 140. Unwrap, squirt of yellow mustard cover in rub and smoke at 225 till internal is 195. Wrap in foil w cup of vinegar bbq sauce. Cool till 160. Pull baby pull
Pump w pickle - you mean inject pickle juice?
Pretty self explanatory, best recipe idea gets made by me and pics will be posted. :spiteful:.
no i think he really meant what you dirty schmucks thought, it adds umami
Would you be willing to go Cochinita Pibil? You would need Banana leaves & achiote though ... Traditional is awesome too though ...
Then I wrap in a towel or T-shirt and put in a cooler for 1-2 hours to rest.
Glad I'm not doing your laundry? :laugh:
I believe everyone is leaving out a key finishing technique..... roast/smoke as you wish from above suggestions....pull apart..
Then toss with a North Carolina Vinegar
Sauce.... outstanding!!!
Diamond Crystal kosher salt, flat ground black pepper, granulated garlic rub. The catch: smoke over post oak wood. Texas style baby.
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