He11s Bells, time to light the BBQ Pit for a serious smoke out.
The menu is going to be 12 lb of home cured & smoked Pastrami, 8.5lb of Boneless Pork Leg Yucatan Pibil, 2 racks of Beef Short Ribs and a pot of smoked beer sodden Baracho Ranch Style Beans. All smoked over an Oak, Pecan and Cherry wood fire.
The Pastrami cured for 7.5 days in the spice brine, was desalinated for apx 24 hours changing the water several times, and the spice rub of Pepper, Coriander seed, Mustard Seed, Brown Sugar, Paprika, garlic and Onion powder has been applied and is now resting for 2 days in the refer before smoking.
After bringing the temp on the Pastrami up to 150* it will be foiled and set to rest in the refer for several more days before steaming.
The Yucatan Pork Pibil is now marinating in a concoction of Anchotte Paste, Orange, Lime and Grapefruit Juices, roasted garlic and onion,toasted Pepper corns, Cumin seed, whole cloves and oregano (then all ground to a fine powder.
After marinating the Pork Pibil will be wrapped in Banana Leaves and smoked.
The racks of Beef Short Ribs will be Kosher Salted and Black Peppered for a simple approach before smoking.
The Beans will be soaked over night, boiled in a cast Iron Dutch Oven with Onion, Garlic, Ham Hock, Cumin, Red Chili Flakes, Chili Powder and a Quart of Beer. They will be cooked about half way done before placing in the smoker for finishing...
To serve the Pork Pibil I have made Pickled Red Onions wt Habenaro chilis, marinated in Oj, Lime and Grapefruit juices.
I will also make Corn tortillas made on my Tortillas Press from fresh Masa...