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[thread="264834"]Originally Posted by
Stump Jumper
[/thread]
Looks very interesting!
What temp and how long did you grill them?
Did you take them to a certain IT?
Mike
Mike- I have been grilling these some times on my Mini
WSM - basically a Smokey Joe, so I have no temperature to give you, but I can give you some guesses and aids to go by.
I start the coals in a
chimney starter then dump them in basket in the bottom of the grill and even them out. When they are completely ashed over, I begin grilling directly over the coals. Its kind of thing where I go by feel. They should take 30 minutes to no longer than 45 minutes turning and moving every 10-15 minutes or so. I would guess in the 325-350' range? If you get a good sear/char/carmelization, you can move them to indirect heat and continue cooking (and stop basting) until done or you cant wait any longer.
The minimum internal temp for pork was lowered in 2011 by the Department of Agreculture from 160' to 145'. You don't have to slow roast these to a higher temperature like you would PP. I like leaving them crispy on the outside and juicy on the inside and can even be a little pink inside yet still over 145' IT. Shoulder is pretty forgiving in that sense, so it depends on how you like your pork. I do probe with a instant read
Thermoworks MK4 thermometer to make sure they are done on the ends of the kebabs, but that is difficult because they are not very big to begin with and the skewer can give you false readings. Same reason it is hard to read ribs.
Those sound and look fantastic!
They're going on my short list of recipes to try.
Congrats on making the carousel.
:points1:
Nicely done looks and sounds delicious. Thai anything is a fav with me, the other 5 I cook for, not so much. I think I will make a batch of these and Chinese Char Siu Kabobs, that they like, and see if they can be swayed.
Better than Bacon??? Maybe if you used Belly to make these. I'm thinking...Marinate the Belly chunks, SV til tender then refrigerate overnight. Skewer up and grill until hot with a Crispy surface. DAMN! Now I have to find some local Pork Belly!...JJ:biggrin:
YESSSSS! Now that's my line of thinkin'! Belly would be outstanding! Any fatty cut would be great! I thought the shoulder (untrimmed) was plenty fatty for me, but the way you describe it sounds like it could take it to another level! You get that enhanced caramelized delightful crispy fatty surface with the aid of the coconut milk baste.
You could leave the belly in 4 to 6" slabs or strips but score it deep every 1" or so or cubes for more surface area to caramelize and crisp.
