I’ve just always left the bbqing to the boys but I decided I wanna get into it awhile back. Finally bought these bad boys during the Memorial Day sales. First cook tomorrow, gonna do carnitas. Smoke the pork butt and then crisp it up on the blackstone 😋 wish me luck lol
by Plott
11 Comments
Flat top king and meatchurch are great YouTube channels to watch. Malcom reed is also great on YouTube. Takes a few times to get the blackstone down but man is it fun. Have fun
Very nice!
Good luck!!!
Great idea!
Hell yeah, congrats! Pork butt is one of the easiest things to start with since it’s so fatty it’s hard to mess up/dry out.
The trick to smoking is the timing. Always give yourself extra time for the meat to finish because most of the time it takes longer than you expect. For instance, a good 8-10lb pork butt will take at least 8 hrs from start to finish.
Also remember to cook to temperature and not to time haha. Pork butt will be done once it hits around 205F and it should feel like poking through warm butter. Then you know it’s ready. Have fun!!
I have the same z grill got it at Home Depot during Christmas your gonna love it things beast. I made a pork butt yesterday came out great. Took it off and then smoked 50 wings and baked potatoes without having to turn it off just cranked up the temp. Did ribs last week and they came out great! I did have an issue with the fan not working but I opened it up and reconnect the fan wire and it works like a champ. Enjoy it brotha 🙂
Very similar to what my setup will look lke tomorrow. Traeger and a Blackstone with a stainless steel table for more space. I retired by Charbroil as I’ve found I prefer grilling on the Traeger, or cast iron if I need a hard sear, and I can’t wait to try the griddle.
Congrats! I will say you got a solid flat top and a solid smoker, but when I think of a grill it’s gotta be a charcoal or gas grill with grates to get that great sear and char over a flame. As sweet as pellet smoker is they just don’t have that same level of searing ability (except high end ones like a Memphis) but they can do outstanding things a direct flame grill cannot, think of them as wood fired ovens and low cookers, for a truly smoky experience with ribs/brisket/pulled pork I highly suggest a smoke tube, and if you do a reverse sear doing the slow cooking on the pellet then get that blackstone ripping and you’re in business. For what you’re doing with the carnitas I think you are gonna be so damn happy with the results it won’t be overly smoky and you can fry it up with some lard on the blackstone to get that crisp you want, it’s gonna be really good.
I might get beat down for saying pellet grills aren’t true grills on this sub but f*** it I own and use all three regularly, they all have their place.
Setup looks nice but I would swap the grills and put the Traeger on the right and the Z on the left. This way when moving from the Z to the T you’re not walking into the smoke coming off the stack.
Golden lard you say? I have never seen that before except after doing and saving the lard from doing Carnitas Michoacán style were it’s just boiled in a bath of lard for hours…I imagine the golden lard might be that same product, if so YES PLEASE. I like your recipe, my secret ingredient when I get fancy is some Mexican oregano and although I haven’t had it for a while Mexican Mint Marigold (aka Mexican tarragon) both give that beautiful herbal edge I’m looking for sometimes.
Haha yea you’ll end up with a smoke tube, this carnitas is gonna come out bomb and not lacking in smoke but for beef I like it smoked and tubes have been the only way…I am upgrading to my brothers Traeger ironwood 885 this week when he replaces it and that has the super smoke mode which does a pretty good job, I’ll see maybe I’ll ditch the tube finally haha.
That’s awesome and I did something very similar, except I went with the Weber Searwood. Same Blackstone though. Enjoy your setup and hope to see some pictures of the food those turn out. Until my Searwood comes, I’m still rockin my old kettles and have no intention of letting them go.
Be sure to keep a decent gap from the hot grills and your house. Don’t let your house melt or burn. And enjoy your new and delicious hobby!