Justin

Magical. Love lamb. Looking forward to this

But time yes 8 to 10 hours.  Like brisket though i leave that smoking overnight for a late lunch meal.

It is a question of it fitting 

Photos to follow later. And I will be making this friday evening so you can taste and see if you like or not. Sure some woud say make the spice mix yourself. Simple life easy life.

Mixed

I use this spice mix from the local asian shop. Lovely stuff

Chicken breasts. Full fat yoghurt. Spice. Cut chicken into kebabs size chinks. Put in freezer bag. Add yoghurt. Add spice. Put in fridge. Today I am making this again. 6 hr  marinade

I use that thermopro. Cheaper and just as effective unless you need to be more than 100m from the smoker. Why would you. You want to be lazily attentive but not remote 300m!

I used it last night. I feel fine this morning!

Interesting. I am doing 4kg shoulder at weekend but might need help because I have the small wsm

Thx

I have done this. It makes the meat nicer I think. Another step of preparation though. It is a question of how much effort for reward. Diminishing returns 12th.

Ribs gone. Did the with stuffed potatoes. Sourced cream potato cheese bacon stuffed. 

15mm. I will bring it with me

Not drinking today mate. Door smoking away despite gasket so another playing require but 2.5 hours down static at 119 120c. Excellent.

Just firing up the San. Ribs with killer hog pork rib. 1 chunk each of hickory and Apple. 

On 8/3/2017 at 8:46 PM, Smokin Monkey said:

Tandoori Pulled Pork

Ingridients

1 Pork Shoulder (approx 1.5kg)
For The Rub
1 teaspoon salt
1 teaspoon cayenne
1 teaspoon coriander, ground
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon fennel
1 teaspoon cumin
1 teaspoon paprika
1/2 cup yogurt
2 tablespoons lime juice.
150 g apple Juice 

Directions

Mix in a bowl all of the Rub ingredients.
Smoother the Pork Shoulder In the Tandoor Mix.
Refrigerate over night.
Set smoker up to 105'C (225'F) indirect cooking and Apple Wood to smoke.
Smoke shoulder for 4 1/2 hours, until IT was 76'C (176'F)
Foil shoulder and add the Apple Juice.
Cook for another 2 hours, until IT was 95'C (203'F) left foiled for 30 minutes and IT went to 98'C (208'F)
Drain off the cooking juices and keep.
Pull the Pork then add back the cooking juices.
Serve in warm Nan Breads with chopped Tomatoes, Onion and Cucumber, with a Mint Yogurt dip.
The rub can be made as a dry rub, leave out the wet ingredients.
The cooking times will vary, this was a small joint of meat.

Pork Shoulder Joint

Marinade made and rubbed over Pork.

Refrigerated overnight.

Cooking in the smoker.

Apple juice added and foiled.

Foil removed ready to pull.

Tandoori Pulled Pork.

Served in a warmed Nan Breads with a Salsa.

 

Back to The Smokin Monkey Cook Book

 

Gotta try this, one of my favorite flavours