JOSE?S ALMOST WORLD FAMOUS CAJUN SMOKED PORK RECIPE

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• April 1, 2003 at 10:31 am #6664
  Anonymous

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  JOSE?S ALMOST WORLD FAMOUS CAJUN SMOKED PORK RECIPE<br />
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  INGREDIENTS:<br />
  – 5LB. TO 8LB. BOSTON BUTT ROAST<br />
  – 1 CAN KONRICO BRAND CREOLE (BROWN AND YELLOW LABEL)<br />
  OR EMERIL?S CAJUN SEASONING. <br />
  – 1 BOTTLE OF GOOD GRANULATED GARLIC POWDER. (NOT GARLIC SALT)<br />
  – 1 SMALL BOTTLE OF VEGETABLE OIL. (NEVER VIRGIN OLIVE OIL)<br />
  – BIG BAG OF CHARCOAL.<br />
  – HICKORY, OAK OR ANY HARD WOOD, CUT INTO SMALL PIECES.<br />
  – OVEN THERMOMETER<br />
  – MEAT THERMOMETER<br />
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  * FIRST, GO OUT AND BUY A BIG OLD BUTT! BOSTON BUTT ROAST THAT IS. YOU SHOULD PAY ANYWHERE FROM .99 CENTS TO $1.78 PER POUND. YOU WANT IT TO BE AT LEAST 5 TO 8 POUNDS. THE BIGGER THE BUTT, THE BETTER! REMEMBER, A 8 LB. BUTT WILL YEILD ABOUT 4 LB.?S OF COOKED MEAT.<br />
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  * CUT YOUR BUTT UP INTO FIST SIZE PIECES, 3 INCHES WIDE BY 3 INCHES TALL BY 5 INCHES LONG.<br />
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  * NOW COMES THE FUN PART. TAKE THE VEGETABLE OIL (OH YEA!) AND GREASE YOUR BUTT! THE WAY I LIKE TO DO IT IS TO SIT MY BUTT IN A SINK AND POUR THE OIL ALL OVER MY BUTT. THEN I REACH IN THERE WITH MY HANDS AND TOSS IT AROUND, TILL MY BUTT IS ALL COVERED IN OIL.(OH YEA!)<br />
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  * OK, NOW WE ARE READY TO SPICE IT UP. TAKE YOUR GARLIC POWDER AND COAT YOUR BUTT WITH IT. THEN TAKE YOUR CREOLE SPICE AND DO THE SAME. DON?T BE SHY, THE MORE SPICE, THE BETTER.<br />
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  * LITE MY FIRE! IF YOU DON?T HAVE A SMOKER, YOU CAN USE A GRILL, BUT ONLY IF IT?S LARGE ENOUGH TO KEEP YOUR BUTT AWAY FROM THE FLAME. START YOUR COALS BURN?IN. GET YOUR GRILL GOOD AND HOT AND THROW THE OVEN THERMOMETER ON THE GRILL. WHEN THE GRILL GETS TO 250 DEGREES IT?S READY. TRY TO KEEP UP THIS HEAT FOR 2 TO 3 HOURS, IF YOU GOT TO ADD COALS THEN DO SO. REMEMBER YOU?RE COOKING WITH SMOKE, YOUR NOT SMOKING THE MEAT. THE SMOKE WILL ADD PLENTY OF FLAVOR IN 2 TO 3 HOURS.<br />
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  * NOW THROW YOUR BUTT ON THE FIRE! DO NOT PUT YOUR BUTT DIRECTLY OVER THE FIRE OR YOU WILL BURN YOUR BUTT. OK, NOW WE HAVE TIME FOR A BEER OR TWO OR THREE. SMOKE A CIGAR IF YOU LIKE. IN ABOUT 1 HOUR YA WANT TO ADD SOME WOOD TO THE FIRE. REMEMBER TO CHECK THE GRILL EVERY NOW AND THEN TO KEEP THE HEAT UP. YOU SHOULD SOAK YOUR HARD WOOD IN WATER FOR AT LEAST 1 HOUR, BEFORE YA THROW IT INTO THE FIRE.<br />
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  * BE SURE TO FLIP YOUR BUTT OVER AT ABOUT THE 2 HOUR MARK. YOUR BUTT SHOULD BE STARTING TO GET A GOLDEN BROWN CRUST. WELL THAT?S JUST ABOUT IT, YOUR BUTT IS ALMOST READY.<br />
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  * AT THE 2 AND HALF TO 3 HOUR MARK, YA WANTA START POKIN YOUR BUTT WITH THAT MEAT THERMOMETER. YA WANTA BE SURE THAT YOUR BUTT IS WELL DONE BEFORE YA EAT IT, YOU KNOW HOW PORK CAN BE!<br />
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  I HOPE YOU ENJOY YOUR BUTT AS MUCH AS I HAVE ENJOYED MINE. COOK?IN YOUR BUTT IS A GOOD WAY TO SPEND QUALITY TIME WITH YOUR FAMILY AND FRIENDS. YA KNOW EVERYBODY LOVES A GOOD PIECE OF BUTT. AND REMEMBER TO ALWAYS SHARE YOUR BUTT WITH YOUR FRIENDS.(LIKE ME)<br />
  NOW, IF YOUR TOO LAZY TO GET OFF YOUR BUTT, COME AND SEE ME, AND I?LL BE GLAD TO SMOKE A BUTT FOR YA. AT A MODEST PRICE OF COURSE.<br />
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  ENJOY,<br />
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  JOSE? DEVIEW

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