There are some things that I really like pork barbecue. Perhaps it is the fact that it is cooked all day, low temperature and slow, then stuffy in the sauce and served on the bread of coleslaw. Or it might just be because it's easy to make it yourself; you just need a little patience. Even on the gas grill, you can pick up some real southern barbecues. I don't care what the pit owners say; I can use the barbecue to deceive them. But sometimes I don't have a barbecue. Pork butt is a very delicious and extremely cheap piece of meat. In most stores, you can find that they have been smoked for 99 cents a pound.
When I want to eat pork but don't want to wait 10 hours, I will go to another recipe. I made a killer pork butt with peach sauce and cooked it for about 2 hours. The only trick here is to cut the meat into small pieces. I cut my butt in half and took out the bones. I have 4 left. But it works very well. I have more areas to cover the sauce and it cooks faster.
Peach smoked pork ass
If you can get a boneless butt or pig shoulder, then this is great, but if not, they are easy to dismantle at home. Pick up a pig's butt, a jar of peach preserves, a small bottle of orange juice, some brown sugar, garlic and onion powder, some wood chips, and make sure you have convenient salt and pepper. We won't look for bold, bold tastes here. We only want sweet light.
When you get home, continue to take it out. Use a sharp knife, from one side down, trying to stay away from the bones. Once you remove one side, you can see the position behind the bone and pull it out. Now you have two sides. They are not even possible, but you can make 4 pieces of pork of the same size. Next, use salt, pepper, garlic and onion powder and brown sugar. Use about 2 tablespoons of everything, but brown sugar; you want to use about a cup of coffee. Put them aside for the time being.
Soak the wood chips for about 20 minutes and then wrap them in aluminum foil. Poke some holes in the top of the foil package and bring them to the grill and place them directly on the burner. Cut the grill into medium heat, as long as the chip starts smoking for a long time, then cut it into several cuts between medium and low. We did not cook these works indirectly. We want to heat directly, not high temperatures. Take your pork slices and put them on the grill. Cover it and make it into a peach sauce.
To make a sauce, simply pour a glass of orange juice into a saucepan, place a cup of brown sugar in it and let it dissolve, then pour the peach juice and mix. That's it. Kill the heat and set it aside. Start turning pork every 20 minutes or so. We hope to have good development in all aspects. All in all, it should be cooked for 2 hours before we start to season. When seasoning, cover the lid for 10 minutes and then season again. We want to give it time to cook meat. I usually make 3 coats. Remove the pork and let it rest for a few minutes. It's not as gentle as a 10-hour barbecue, but it's still delicious!
Orignal From: Peach smoked pork butt on the grill
No comments:
Post a Comment