Are you aware it is against the law to post something so delicious without sharing the exact location?
SouthSideCountryClub
Hell yes!
PassionateShooter
And how about sharing that recipe?
LunaDaPitt
🔥🔥🔥
cookswithacocktail
What are you using there? Is that a vertical standing skewer in a pan? Is it one piece? Where can I get?
RoiDuNord
I have a Lang Smoker…it’s the best!
bigmikekbd
I recently purchased one of these. How much chicken/pork should I buy to achieve this or fill closer to the top?
bigmikekbd
Fuckin lang man….in my dreams…
banana_hammock6969
Great to see a real smoker on the this forum! Looks great love lang
mojocade
Unbelievably amazing.
mtbguy1981
So not to be that guy but, is this method really effective in the smoker? The whole point of stacking the meat on a spit is because it’s going to be cooked on a vertical rotisserie?
Safe-College-1
Fuck make a taco ese
LEORet568
I did my 1st Al Pastor with the same SS spike & plate, on my Brinkman – didn’t get temps up over 300, so after 4 (+) hours, moved to the oven. Added more pineapple juice & basted the meat stack, slicing as it crusted, until the meat was mostly a column.
I mostly used YT Villa Cocina, with some Kent Rollins for my recipe. Deboned the shoulder & sliced myself. Will remake in Aug/Sept, & vac/freeze for a large family event Sept/Oct. (Tip: wear nitrile or similar gloves prepping the various peppers, and don’t be skimpy, since the veins & seeds are mostly removed, lol.)
15 Comments
Are you aware it is against the law to post something so delicious without sharing the exact location?
Hell yes!
And how about sharing that recipe?
🔥🔥🔥
What are you using there? Is that a vertical standing skewer in a pan? Is it one piece? Where can I get?
I have a Lang Smoker…it’s the best!
I recently purchased one of these. How much chicken/pork should I buy to achieve this or fill closer to the top?
Fuckin lang man….in my dreams…
Great to see a real smoker on the this forum! Looks great love lang
Unbelievably amazing.
So not to be that guy but, is this method really effective in the smoker? The whole point of stacking the meat on a spit is because it’s going to be cooked on a vertical rotisserie?
Fuck make a taco ese
I did my 1st Al Pastor with the same SS spike & plate, on my Brinkman – didn’t get temps up over 300, so after 4 (+) hours, moved to the oven. Added more pineapple juice & basted the meat stack, slicing as it crusted, until the meat was mostly a column.
I mostly used YT Villa Cocina, with some Kent Rollins for my recipe. Deboned the shoulder & sliced myself. Will remake in Aug/Sept, & vac/freeze for a large family event Sept/Oct. (Tip: wear nitrile or similar gloves prepping the various peppers, and don’t be skimpy, since the veins & seeds are mostly removed, lol.)
https://preview.redd.it/gtrda21k1dbf1.jpeg?width=3000&format=pjpg&auto=webp&s=5166c09f2d99ec92b095deb03425c6d4bf512904
good show OP! did you just stick the pineapple on there raw? that always ends up in mushy pork for me
Been wanting to do this! Looks great!