007, out of curiosity I looked up smoking a pernil and ran across your video. Let me start off by saying your Pernil video's were amazing! I knew it was gonna be a great show the moment I saw the Natty's! I'm Puerto Rican and my wife is Dominican. She questioned your slicing the fat but I defended you all the way. No offense to Mrs. 007 but she now has a crush on you. Your Pernil was amazing looking and after shredding it looks exactly how we have it at home for holidays. JOB WELL DONE!
@boriquasoy Welcome to my channel, & thank you for your reply. No problem with Mrs JB. I can send you some Mardi Gras beads, Down da bayou here when the parade floats go by, the girls on side the parade holler out; Throw me some beads Mister & I'll show you my Tits! Hahahahaha! You gotta take photo & send it to me. I'll send the beads. Hah!
JB, thanks for the video and trying a smoke at 350. I've been smoking for three years and picked up my first picnic last night. The wind was blowing off Lake Michigan and I ended up bring in the picnic to the oven at 350 for five hours, got it up to 195 and it was PERFECT. I used to do pork shoulders with no bones or much smaller bones, I'll never go back. and 350 worked great, I didn't have to do a 17 hour smoke. Can you smoke some different cuts of beef? Thanks and keep up the videos.
@petergibons Thanks Pete, The best beef to smoke is brisket & chuck roast, other cuts aint got enough internal fat to come out fall apart tender. Now ribeye & tenderloin should never be cooked above 135 ish , They will get tougher at higher internal temps
The picnic is a great hunk-o-pig to work with; so many different ways you can go with it, and it's CHEAP. I have several recipes for it, but as always, JB, you done smacked me with another different approach. It's looking fantastic, and I'm heading for part 2 right now.
Given the choice, without the rain and out-o-fuel-ness, would you finish it on the grill, or is something to be gained by finishing in the convection oven? I can do it both ways.
@anmoose It don't mater how you finish it, You only want to have wood smoke on the meat for 2 hours MAX. Any longer & the bark/crust will become bitter
WTF is wrong with people? You've got 304 views for this video and a measly 17 comments. Come on people, if you watch the damned video then comment on it.
I did a shoulder in the grill for the 4th too! I was able to keep my temps between 250-325 by using very small amounts of coals... It went for a little more than 10 hours and reached an internal of 191, but what a pain in the ass! I will use the oven next time.
Hey BOY!!!!!............the recipes and things I see you cook have added so much to mine and my familys mealtimes, we just want to send some props and thanks for allowing us into your kitchen, have a great day.......................:)
007, out of curiosity I looked up smoking a pernil and ran across your video. Let me start off by saying your Pernil video's were amazing! I knew it was gonna be a great show the moment I saw the Natty's! I'm Puerto Rican and my wife is Dominican. She questioned your slicing the fat but I defended you all the way. No offense to Mrs. 007 but she now has a crush on you. Your Pernil was amazing looking and after shredding it looks exactly how we have it at home for holidays. JOB WELL DONE!
boriquasoy 3 months ago
@boriquasoy Welcome to my channel, & thank you for your reply. No problem with Mrs JB. I can send you some Mardi Gras beads, Down da bayou here when the parade floats go by, the girls on side the parade holler out; Throw me some beads Mister & I'll show you my Tits! Hahahahaha! You gotta take photo & send it to me. I'll send the beads. Hah!
007bondjb 3 months ago
good vid nice tips but you put the lemon in your press wrong then said dam thats a tough lemon. quality !!!!!!
MrGaffermonkey 10 months ago
Awesome. Flashbacks to Justin Wilson. I think this may be his son?? :)
cairey 1 year ago
JB, thanks for the video and trying a smoke at 350. I've been smoking for three years and picked up my first picnic last night. The wind was blowing off Lake Michigan and I ended up bring in the picnic to the oven at 350 for five hours, got it up to 195 and it was PERFECT. I used to do pork shoulders with no bones or much smaller bones, I'll never go back. and 350 worked great, I didn't have to do a 17 hour smoke. Can you smoke some different cuts of beef? Thanks and keep up the videos.
petergibons 1 year ago
@petergibons Thanks Pete, The best beef to smoke is brisket & chuck roast, other cuts aint got enough internal fat to come out fall apart tender. Now ribeye & tenderloin should never be cooked above 135 ish , They will get tougher at higher internal temps
007bondjb 1 year ago
Boss, you are an absolute friggin RIOT! This is the best video on youtube - PERIOD. You should have your own goddamned show, boy...!!!
harrison58 1 year ago
I like me some good porta ricken food... :P
dawg1157 1 year ago
love it it rockt
the513naty 1 year ago
love it it rockt
the513naty 1 year ago
found part 2 I'AM NON UNION
the513naty 1 year ago
Were is part 2
the513naty 1 year ago
The picnic is a great hunk-o-pig to work with; so many different ways you can go with it, and it's CHEAP. I have several recipes for it, but as always, JB, you done smacked me with another different approach. It's looking fantastic, and I'm heading for part 2 right now.
Given the choice, without the rain and out-o-fuel-ness, would you finish it on the grill, or is something to be gained by finishing in the convection oven? I can do it both ways.
anmoose 1 year ago
@anmoose It don't mater how you finish it, You only want to have wood smoke on the meat for 2 hours MAX. Any longer & the bark/crust will become bitter
007bondjb 1 year ago
@007bondjb,
Thanks for the tip about the smoke, JB. Hadn't thought about that aspect of it.
anmoose 1 year ago
WTF is wrong with people? You've got 304 views for this video and a measly 17 comments. Come on people, if you watch the damned video then comment on it.
pooterosa 1 year ago
@pooterosa Thats tellin em Thanks Boy!
007bondjb 1 year ago
What's with the Natural Light BOY!?!?!?
Ctownace 1 year ago
@Ctownace 5.9%
007bondjb 1 year ago
OMG love the pig :)
adaly1854 1 year ago
yum!!!
JessicaPersonalChef 1 year ago
Porto Riken dish! Lol!
eastcoastjimmy 1 year ago
The cutting board makes another cameo!
NSarge87 1 year ago
fresh!! outta the got damn can!!
beatminerznyc 1 year ago
Looks good!
natelate1 1 year ago
you are the man
Everfade 1 year ago
Using gloves recently?
hypnolobster 1 year ago
looks good jb,my ham turned out freakin great! goin to p2.
toddsplumbing 1 year ago
Going to Part.2.
saintsnbraves2 1 year ago
I did a shoulder in the grill for the 4th too! I was able to keep my temps between 250-325 by using very small amounts of coals... It went for a little more than 10 hours and reached an internal of 191, but what a pain in the ass! I will use the oven next time.
29render 1 year ago
Hey BOY!!!!!............the recipes and things I see you cook have added so much to mine and my familys mealtimes, we just want to send some props and thanks for allowing us into your kitchen, have a great day.......................:)
87bigdaddy 1 year ago
Looking pretty damned good so far --- off to part 2, BOY!!!!!!
pooterosa 1 year ago
#1 comment so far so good!!
elrabbitsbbq 1 year ago