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"Sleeping in" Pulled Pork, ABT's Chicken and Salsa

 
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SVonhof
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Joined: 03 Sep 2010
Posts: 1417
Location: Central Valley, Ca

PostPosted: Mon Aug 29 16 9:52 pm    Post subject: "Sleeping in" Pulled Pork, ABT's Chicken and Salsa Reply with quote

Every year, we have all the family and some of our close friends over for a summer gathering. This year, I decided I didn't want to get the smoker going the night before or get up super early, so I decided to get some pork butts cut into smaller chunks. I got up at 8am and started the UDS and had the meat on by 8:30.

The pork butts were 6.4 and a 7.2 lb, each cut into approximately 1/3 sections. As was expected, some were done much faster than others. Two of the pieces were ready to come off the smoker at 12:30 (I allowed the smoker to get up to 275 before bringing it back down to about 250). The others stayed in and were pulled off (foiled into the cooler to wait) as they were ready. The last one came off at around 2pm.
At around 1pm I added the ABT's to let them cook for about 2 hours:

After the last pork came off, I filled up the bottom rack and the rest of the top rack (had to stack the ABT's on each other to make room) 32 pieces of chicken thighs. The ABT's came off around 3pm and the chicken came off about 3:45.

A few weeks ago, I was going to be cooking up some wings for dinner for the wife and I and decided I wanted to make some of JLCBBQ's smoked salsa from this thread: http://www.thesmokering.com/forum/viewtopic.php?t=69843 I knew I would be keeping the salsa for this party, so we had already planned to freeze most of it.

So, I got the smoker going and put in the veg:

The veg came off and the wings went on the lower rack (and the veg went back in on the top rack):

Just about done:


After blending, adding clilantro, lime juice and salt:


We froze the salsa for the party that we had this past weekend, and people really enjoyed the smokey flavor of it. I did a lower ratio of peppers as I knew my friends could not handle it too spicy and as it was, some people said it was too much for them.

I didn't get any pictures of the chicken from this past weekend, but I can tell you, the pork went much faster than the chicken did, which is normal for us. I also made Roxy's Mustard sauce for the pork which people really enjoyed as well.

Thank you JLCBBQ for your salsa recipe, it's a keeper.
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Scott V.
My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe
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Smokin Mike
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Joined: 02 Dec 2008
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PostPosted: Mon Aug 29 16 10:48 pm    Post subject: Reply with quote

Looks like a great meal Scott! That salsa is some good stuff, that it is!
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suckaass
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PostPosted: Tue Aug 30 16 6:47 am    Post subject: Reply with quote

looks good, SVonhof Very Happy
Roxy's Mustard sauce is a big hit at my house too Very Happy
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Canadian Bacon
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PostPosted: Tue Aug 30 16 7:21 am    Post subject: Reply with quote

Great looking spread....someones eating good.....you got it all right there. Very Happy
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Mike Lawry
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PostPosted: Tue Aug 30 16 8:10 am    Post subject: Reply with quote

I luv fresh salsa.

But you said you froze it.

Gordon Ramsey no no.
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k.c.hawg
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PostPosted: Tue Aug 30 16 9:26 pm    Post subject: Reply with quote

Looks like you put on a heck of a spread for the crew. Everything looks fantastic. I love to smoke my vegies when I make salsa verde. Very nice cook!!
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JLCBBQ
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PostPosted: Wed Aug 31 16 12:50 am    Post subject: Reply with quote

Awesome! Glad it worked out for you, I've borrowed plenty of things from this forum, just happy to be able to contribute something Cool
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CJ Bernard



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PostPosted: Wed Aug 31 16 11:57 am    Post subject: Reply with quote

Nice spread
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BRBBQ
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PostPosted: Wed Aug 31 16 2:05 pm    Post subject: Reply with quote

looking good, I'm about ready to build me a UDS again
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SVonhof
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Joined: 03 Sep 2010
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PostPosted: Wed Aug 31 16 9:13 pm    Post subject: Reply with quote

Mike Lawry wrote:
I luv fresh salsa.

But you said you froze it.

Gordon Ramsey no no.


Yeah, I know. But it freezes quite well, just so you know. Since the veggies are already very small, you cannot tell. We had some before and after freezing and didn't notice any difference and it was only frozen for a week. I just didn't want that much salsa to go bad (since there are no preservatives in it).
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