Big Easy, Pork & Chicken

[cooperjd]

Meal #3 out of charbroils most brilliant invention ever. and i stand by that statement, even if charbroil had invented the wheel. this is one of the greatest investments i have ever made (according to my roommates whom i feed).

For last nights meal, I cooked a pork shoulder (boston butt) just shy of 6 lbs with bone. and a chicken just under 4 lbs. I will call this recipe 'Butt drippin' on chicken' which i know sounds mouth watering emoHungry

I cut some metal skewers to fit the cooking basket so i could make a shelf for the pork to sit on above the chicken, and let the drippings from that help flavor the chicken. the pork had to cook longer than the chicken, so i put it in the big easy for about an hour, took it out, placed chicken on bottom, pork on top and back in the cooker for another hour or so. i had to guess on the timing, as i have never tried 2 different kinds of meats before, and i was close. the chicken got done about 20 minutes before the pork, so i had to run in, take the chicken out, cover with foil, and place the pork back in for about 20 more minutes to reach 165deg. covered it in foil for about 20 minutes while finishing up the sides, and carved and served. only bad thing is the chicken had cooled off a little bit by this time, but was still delicious.

i rubbed the pork with some sort of pork rub my roommates had, and i added some cajun shake, as well as injected it with a couple syringes of 'hot n spicy butter' marinade from cajun injector. to the chicken i put salt, pepper, and cajun shake.

this turned out fantastic. i was worried that the pork would be dry on the outside edges, as the skin was pretty crispy, but just under the skin was moist and delicious. the chicken turned out awesome as well. i think we fed 9 folks last night, with all good reviews.

pork shoulder (boston butt)

chicken under pork in basket

some good pig

mmmmmmmm

ready to serve

and finally, my plate

i had some strange looks from my guests when they saw me taking pictures of my food, try explaining to someone that you're taking pics to post on a internet forum.... you will get called names emoCrazy

 

[slo-ride]

MMMMM...looks like some pretty solid cookin'!
seriously thiking about getting one of those things.

 

[josh.schreiber]

whoa

 

[foodsaver]

that thing does a great job! Do you think it would get the butt to 195 so you could pull it for barbecue.

 

[cooperjd]

foodsaver, i think it would, i was reading some recipes online and htey were talking about doing it. in the interest of time and my guests hunger, i took it out as soon as i could.

the cooker has a mesh top that goes on, and reflects more heat in. doesn't look like much, but it works. i usually put the top on about halfway through my estimated cook time, it helps get the outside crispy. if you were going for 195, may leave that off a little longer so as not to get the outer edges too done. i may have to try that next time i do a shoulder. i want to try leg of lamb soon, and i got a few elk roasts to try as well.

 

[Guest]

You may be able to wrap the meat in foil for a bit to keep it from burning or getting too crispy or start out cooking the meat wrapped in foil about half way thru the cooking cycle and then cook it unwrapped untill it is done or you are able to pull the meat. This is what you do in a convential oven.

 

[JaSkynyrd]

I like your cutting board.

 

[JDK]

Im sure the charbroil is great but this is the best multi tasking cooker on the market smoke grill sear it does it all and the taste is unbelievable
http://www.primogrill.com/
just my thoughts
and man that food looks awesome Im hungry!

 

[Guest]

Coop, I get to drooling every time I pull this thread up. I got my Showtime Rotisserie & BBQ out the other day and cooked a couple of chickens on it, it does a faboulas job also, i haven't tried a boston butt in it yet but I suppose it would do a good job. Yourcooker looks to be a very fine cooking machine.