![]() ![]() Keep the meat on the rod which is hanging out over this fire about 3 feet above the heat. Build a hardwood fire-oak, hickory, or pecan-in the crotch or the joint of the logs. They should be about 3 feet long and at least 4 to 6 inches in diameter. Get the kids to find 2 logs that are well seasoned but not rotten. ![]() Now here is the way Casey says to build the perfect outdoor fire. Fix the washers below and above the meat, drive the rod into the ground at a 60 degree angle, and you have an alfresco spit. Salt and pepper the roast, then impale the meat on the rod. The various holes allow you to adjust the distance between the meat and heat source, as necessary. These pins and washers keep the meat from sliding down the rod. Thread a big flat washer onto the rod and let it rest on the cotter pin. Each hole must accommodate a good-sized cotter pin, which is inserted through the hole at right angles to the rod. Drill 4 holes 6 inches apart at 2 feet, 2 1/2 feet, 3 feet, and so on. Have one end of the rod sharpened so you can drive it into the ground. Get a steel rod 4-5 feet long and 1/2 inch in diameter. First of all go to the best butcher you know and buy a good quality roast beef, a rump roast, that weighs between 6 and 8 pounds. Here is the way he says to make a perfect al pastor roast beef. Posted to bbq-digest V4 #027 From: "Garry Howard" Date: Sun, 13:08:44 -0500 NOTESįrom: The Only Texas Cookbook, Texas Monthly Press, 1981 By: Linda West Eckhardt John Casey has spent a lot of time in South Texas and has watched the Mexican cowboys cook over an open fire. Turn the meat from time to time, Casey says the fire will smoulder in the logs and that if you have everything positioned just so, you can go away at dawn and by 2 oclock in the afternoon have a good dinner waiting. ![]() Serve with a squeeze of lime.From: The Only Texas Cookbook, Texas Monthly Press, 1981 By: Linda West Eckhardt John Casey has spent a lot of time in South Texas and has watched the Mexican cowboys cook over an open fire. Garnish with finely diced onion, cilantro, Pineapple-Jalapeno Salsa and cotija. Toss with a little braising liquid and keep warm. Place, uncovered, in the oven and cook until the rinds are deep brown and the pork is fork-tender, 2 1/2 to 3 hours (tent with foil if necessary).ĭiscard the rinds and roughly chop the meat into 1/4- to 1/2-inch pieces. Bring to a simmer, then place the reserved pineapple rinds, skin-side up, over the top to cover. Pour in the chicken stock and the marinade from the bag (the liquid should come halfway up the meat add a little water if required). Add to the pot and sear on all sides, 4 to 5 minutes per side. Remove the meat from the marinade and wipe off the excess. Set a large Dutch oven over high heat and add enough canola oil to cover the bottom. Place the pork butt in a large resealable plastic bag and add the marinade. To a blender, add the orange juice, vinegar, cumin, salt, oregano, smoked paprika, garlic, chipotles and adobo sauce, the roughly chopped sweet onion and the chopped pineapple. Roughly chop half of the pineapple reserve the other half for the Pineapple-Jalapeno Salsa. Quarter the pineapple and remove the core. Remove the rind in large pieces, cutting deep enough to remove all the prickles reserve the rind. Slice off the bottom of the pineapple and stand it upright. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |