Nate O Taylor

Food, Fishing, and Outdoor Adventures

Green Chili Pulled Pork

March 29, 2014 by n.taylor Leave a Comment

Green Chili Pork Rub

(Mostly stolen from The Arcadian Experience)

1/2 cup light brown sugar

3 T blackĀ pepper

4 T kosher salt

3 T Coffee

1/4 cup Ground Green Chilis

2 T garlic powder

1 T cayenne powder

1 teaspoon coriander

1 teaspoon cumin

Washed, dried, and covered in mustard the shoulder is ready to receive the dry rub. I like to let it sit overnight with the rub but often times forget, it doesn’t make a huge difference.

Mustard Pork

Mustard Pork

Once you put on your rub it should look something like this. I put the shoulder on the smoker at about 180 degrees for a few hours, directly on the grate. After a few hours I’ll turn it up to 225 and let it cook for awhile. I won’t put it in a pan until its been on for about 5 hours, I’ve never had a problem of it drying out.

4 Hours In

4 Hours In

 

Pull it off the smoker when the internal temp gets between 180-190. I usually aim for the middle and call it good. Wrap it in foil and let it rest for awhile. If you put some towels around the foil you can let it sit for hours before your party and it will still be too hot to touch.

Finished Product

Finished Product

Filed Under: Spring Tagged With: BBQ, Cooking, Pork, Smoking

Smokin’ Bacon

February 24, 2014 by n.taylor 1 Comment

If you have never tried to make your own bacon, you should do that immediately. An 8 lb slab of pork belly, some curing/kosher salts and your choice of spices gets you something that looks like this.

Curing the Pork Belly

Curing the Pork Belly

Leave it in your fridge for a week, make sure you use some pink salt in addition to your regular salt, otherwise you’ll get some nasty bacteria and it will make you sick/kill you. Remove from fridge and wash off your spices, then throw it on your cold smoker for 4-5 hours or until it gets to about 150 degrees internal. It will look something like this.

Fully Smoked Bacon

Fully Smoked Bacon

You will never go back to packaged bacon ever again.

Details (It’s sort of an inexact science for me):

-3Tbs Kosher Salt
-3Tbs Cracked Pepper
-Curing Salts as needed based on weight
-3 Bay Leaves Crushed
-Honey/Bourbon Depending on your taste, 2-3 Tbs of your choice.

Keep in mind you can substitute the pepper and bay leaves for honey and brown sugar if you want a really hearty “maple” bacon flavor.

Filed Under: Winter Tagged With: BBQ, Food, Pork, Smoking

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