Pork Butt and some chicken...

[chisoxjim]

Tossed a 10# bone in pork butt on the WSM around 11:00 on Saturday night. Checked again around 4 a.m., and then needed to add some coas around 8:00 a.m. to carry it over til the butt was done. Just over 12 hours - RO briquettes, Maple and Cherry. - rub is my own of course.

Butt was local and came in at $3.00/LB. Well worth it.:



after 12hrs before the foil:



after 3+ hours double wrapped in foil, & plastic wrap and then wrapped in a towl and stuffed in a cooler:


Pulled pretty clean:







did up a bird last night, marinated in fish sauce, granulated garlic, tumeric, clilantro stems, brown sugar, black pepper, soy sauce, lime zest:

quartered the bird and cooked indirect, after 15 minutes:



glazed(sweet chili sauce, cilantro, chili paste:





fin:

[IrishChef]

Nice work! Might have to borrow that chicken marinade, I can see some great Thai flavors in there!

[chisoxjim]

Nice work! Might have to borrow that chicken marinade, I can see some great Thai flavors in there!

was surprised the recipe I was working called for the stems of the cilantro, not leaves.

called Gai Yang chicken.

[Wingman]

Jim, you have some great flavors going on with that chicken. Nice job on the PP too. That's a fine looking PP Sammy.

[chisoxjim]

Jim, you have some great flavors going on with that chicken. Nice job on the PP too. That's a fine looking PP Sammy.

thanks boss, chicken was good, that fish sauce/sweet/garlicky thing going on.

Pulled pork was one of the better ones I have done, and quickest per lb. It was hard that night choosing between the pulled pork sandwich and 2nd sandwich on my plate - a sausage stuffed banana pepper sandwich - a mix of ital. sausage, bread crumbs, minced jalapeno, shredded mozz and an egg in the stuffing - covered with crushed tomatoes & cooked in the oven for about an hour:









not the best pic of a sammy but here it is -pepper acted like a casing for the tender sausage mixture inside. A little red sauce and some fresh mozz and it was killer:

[BIGGLOPEZ]

Nice cooks, they all look Awesome...

[Fishawn]

Nice Work Natty Daddy!

[chisoxjim]

Nice Work Natty Daddy!

thanks chief.

had to grab up that can of Natty Daddy Malt liquor for the butt cook.

[IrishChef]

Jim, hey bro. Did you go with a thai chili sauce, sambal olek, or something else with the chili ingredients for the chicken? Its gonna be dinner tomorrow, so Im trying to get chit together, as I fly out again Thursday am... "Thanks BUD!"

[chisoxjim]

here you go bro:

marinade:

6 tbsp fish sauce
2 tbsp palm sugar
2+tbsp cilantro stems
lime zest
1 tsp black pepper
1 tsp dark soy sauce
1 tsp granulated garlic
4 tbsp olive oil
1/2 tsp tumeric
dash of chinese cooking wine
dash sesame oil

Glaze:

1/2 cup Thai sweet chili sauce
2 tbsp ripped cilantro leaves
1 tbsp Siracha
1 tbsp Chili paste with garlic
dash dark soy sauce.

[IrishChef]

here you go bro:

marinade:

6 tbsp fish sauce
2 tbsp palm sugar
2+tbsp cilantro stems
lime zest
1 tsp black pepper
1 tsp dark soy sauce
1 tsp granulated garlic
4 tbsp olive oil
1/2 tsp tumeric
dash of chinese cooking wine
dash sesame oil

Glaze:

1/2 cup Thai sweet chili sauce
2 tbsp ripped cilantro leaves
1 tbsp Siracha
1 tbsp Chili paste with garlic
dash dark soy sauce.

Thanks bro. "I KNOW ITS A SECRET!" but rough idea on marinade time, and would you change anything now that you made it? Cuz it looks and sounds pretty good...

[chisoxjim]

Thanks bro. "I KNOW ITS A SECRET!" but rough idea on marinade time, and would you change anything now that you made it? Cuz it looks and sounds pretty good...

I would have marinated longer - maybe overnight. I only got about an hour and a half in.

Next time all wings, to take advantage of the better ratio of skin to meat vs a juicy breast or thigh.

[IrishChef]

I would have marinated longer - maybe overnight. I only got about an hour and a half in.

Next time all wings, to take advantage of the better ratio of skin to meat vs a juicy breast or thigh.

Forgot to axe: Finished heat level?

[chisoxjim]

Forgot to axe: Finished heat level?

not really hot/spicy at all, nice salty base because of the marinade, then the sweet chili oil and cilantro leaves mellowed out the (2) heat components.

a ying and yang thing going on.

[Squirrel]

Outstanding Jim! Thanks for posting that super secret russipee. I am going to write it down right now. Beautiful food as always and I especially love all the spices you put in them. That chicken is downright stunning!