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Thread: layered meat

  1. #1
    Join Date
    Feb 2011
    Location
    Hobbs NM
    Posts
    63

    Default layered meat

    Being that I just got my DOs There are so many things I want to cook. But as soon as I seen layered meat on a German DO site I thought “Damn I gotta try this”
    8lb pork butt sliced ˝” thick

    Each layer get some rub (I used Big Ron’s) i wrapped it up for the night


    Bacon, onion and apple












    All done


    On Kings sweet hawaiian rolls


    Now for dessert!!!!!!! pecan pie filled apples OMG!!!!! This was one of the best things I think I’ve ever ate it was like a caramel dipped apple inside out.






  2. #2
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Nice! I've got to get a dutch oven
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looks outstanding!!!!! I'm gonna have to try that layered meat technique.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Very interesting indeed. May have to try it.

    Love the vintage cookbook.

    I have a 1950s Good Housekeeping cook book that I would have a hard time doing without.

    The updated versions of the old books just don't have the info and the recipes, nor do they use the same ingredients.

  5. #5
    Join Date
    Jan 2011
    Location
    Tulsa, OK
    Posts
    403

    Default

    Man that chit looks good!, I have been thinking about putting a old style hook on my fireplace so I could cook in a dutch oven in my fireplace, all I burn in my fireplace is pecan, I get it from a guy in Bixby that supplys wood to the BBQ joints around here, guess you could say I am just a pecan freak, I just like it.
    Cheers, Mike
    Southern Style Cooker, 2-Hasty Bake's, Webber 22" one touch silver, UDS

  6. #6
    Join Date
    Aug 2010
    Location
    Shreveport Louisiana
    Posts
    590

    Default

    THAT IS AWESOME!!!!
    Weber Spirit S-320 LP Gas Grill
    Charbroil Oil less Turkey Fryer
    Wife 1956 model


  7. #7
    Join Date
    Feb 2011
    Location
    Hobbs NM
    Posts
    63

    Default

    thanks guys I'm glad you liked it

    Quote Originally Posted by SmokyOkie View Post
    Love the vintage cookbook.

    I have a 1950s Good Housekeeping cook book that I would have a hard time doing without.

    The updated versions of the old books just don't have the info and the recipes, nor do they use the same ingredients.
    me too it was my grandmothers cookbook so i means a lot to me. the best part is the first chapter thats about time management this book was pre bra-burning

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by trucknstuffmike View Post
    Man that chit looks good!, I have been thinking about putting a old style hook on my fireplace so I could cook in a dutch oven in my fireplace, all I burn in my fireplace is pecan, I get it from a guy in Bixby that supplys wood to the BBQ joints around here, guess you could say I am just a pecan freak, I just like it.
    Pecan in the fireplace is a good way to get sparks on the rug.

  9. #9
    Join Date
    Feb 2011
    Location
    Hobbs NM
    Posts
    63

    Default

    Quote Originally Posted by SmokyOkie View Post
    Pecan in the fireplace is a good way to get sparks on the rug.
    +1 but you gotta love the smell luckily we can get pecan wood by the cord locally

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    No shortage of it here either.

    Kinda smells like hickory w/o the whang.

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