"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 12-18-2012, 05:32 PM   #1
Senior Cook
 
Savannahsmoker's Avatar
 
Join Date: Dec 2008
Location: Savannah, GA
Posts: 244
Pernil al Horn done easy.

Start with this.
Slice through the fat in a cross hatch pattern.


Insert slices of garlic deep in the meat. Make the Moja and apply


Wrap tightly and let it marry up in the fridge overnight


Rest at room temp for an hour or two and put in a roasting pan


Tightly foil


Into here for five hours at 350. 2 foiled and 2 foil removed


And you get this.



__________________

__________________
Savannahsmoker is offline   Reply With Quote
Old 12-18-2012, 05:48 PM   #2
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
And you make it look so easy. Wonderful meal you made.
__________________

__________________
Whiskadoodle is offline   Reply With Quote
Old 12-18-2012, 07:27 PM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Great pictorial!
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-18-2012, 07:44 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,104
Quote:
Originally Posted by pacanis View Post
Great pictorial!
+1!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-18-2012, 08:33 PM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,866
Looks great A list of ingredients with amounts would be helpful. Newbies might not be able to identify the herbs, much less put together the marinade.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 12-18-2012, 08:42 PM   #6
Senior Cook
 
Savannahsmoker's Avatar
 
Join Date: Dec 2008
Location: Savannah, GA
Posts: 244
Quote:
Originally Posted by GotGarlic View Post
A list of ingredients with amounts would be helpful.
You got it and I will do that in the recipe section when I have time.
__________________
Savannahsmoker is offline   Reply With Quote
Old 12-19-2012, 02:50 PM   #7
Senior Cook
 
Savannahsmoker's Avatar
 
Join Date: Dec 2008
Location: Savannah, GA
Posts: 244
Mojo marinade is easy to make and done once it easy to experiment with.

I usually use the following:
Wet Adobo marinade (MOJO)
20 cloves of fresh garlic peeled
2 packets Sazon Goya
1 tablespoon Goya adobo seasoning
1 tablespoon olive or peanut oil
1 tablespoon fresh ground pepper
2 tablespoons distilled white vinegar
2 cups fresh orange juice
2 cups fresh lime juice
1 bunch of fresh oregano
1 tablespoon dried parsley flakes
1 bunch of fresh thyme

Apply Mojo, wrap tightly and put it in the fridge for 24 hours.

The key isSazon Goya, theGoya adobo seasoning, garlic and citrus.
__________________
Savannahsmoker is offline   Reply With Quote
Old 12-19-2012, 04:41 PM   #8
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
And the cut of meat is? I'd guess it could be done in the oven? Looks and sounds just scrumptious and thank you!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-19-2012, 05:49 PM   #9
Senior Cook
 
Savannahsmoker's Avatar
 
Join Date: Dec 2008
Location: Savannah, GA
Posts: 244
Quote:
Originally Posted by Kayelle View Post
And the cut of meat is? I'd guess it could be done in the oven? Looks and sounds just scrumptious and thank you!
Fresh ham is preferred, shoulder picnic or boston butt. You just have to reduce the roasting time per size of meat

Of course in the oven but you will not have the wood flavoring a pit provides.
__________________
Savannahsmoker is offline   Reply With Quote
Old 12-19-2012, 06:18 PM   #10
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
Quote:
Originally Posted by Savannahsmoker View Post
Fresh ham is preferred, shoulder picnic or boston butt. You just have to reduce the roasting time per size of meat

Of course in the oven but you will not have the wood flavoring a pit provides.
I'm so jealous of your pit...how about a dinner invite?
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
easy

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.