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I have to try those!
They were about a $1.65/pound. But it’s worth it to do “the research” and see if this is a flavor profile you like…or not.

They come in a box…no internal bag. Glad they didn’t get delivered on a rainy day. 🤷🏼‍♂️

These pellets are hard…not too long. I was a little concerned about a jam before using them. But my RT-700 did fine. (Then, again, I’m not sure the Bull will breakdown other than from very old age and misuse.)

https://smokinpecan.com/
 
Here is a visual comparison of the Pecan Shell Pellets on the left and Cookin' Pellets PM40 on the right.
Both brands are very firm, little to no dust, and length about the same.

The Smokin' Pecan pellets are a bit pricey to become a mainstay in my opinion. The smoked turkey breast I did was excellent with these pellets. I will try it again with Cookin' Pellets PM40 one day.
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First Iberico pork cook! My son gifted me with some Iberico pork cuts from Campo Grande. Included was a very thin flank steak called “Secreto.” Apparently, it refers to the Spanish butchers’ “secret” cut that they keep for themselves.

The “Secreto” was not over 1/2” at the thickest part and the recommended cook is hot and fast. Preheated the MAK grill to 550F (about as high as it gets), seasoned the “Secreto” lightly with just sea salt and coarse black pepper so as not to cover up the meat flavor.

Two minutes on each side followed by a 90-degree rotation on the grill for one minute more on each side. At that point, it was 138F internal temp in the thickest part (per my TW ThermaPen One) and I pulled it. After a brief rest, I sliced it thin and across the grain. It was just slightly pink in the center, but certainly a safe cooked temp.

The flavor and appearance is more like young beef rather than being primarily gray and mild as our domestic pork. It had a nice, slightly nutty flavor (from the acorns the Iberico pigs famously eat, perhaps?) that is hard to describe.

Very interesting cook; never done either Iberico or a very thin “Secreto” steak before. It won’t be the last!


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“And now for the rest of the story” as old-time newsman Paul Harvey would say! The leftovers from yesterday’s Iberico pork cook and the Thanksgiving turkey provided this evening’s simple but tasty dinner. In true Basque fashion, thinly sliced pork and pieces of baguette made “Pintxos,” a popular snack in the Old Country.

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And, the Thanksgiving leftovers got turned into my wife’s delicious turkey soup.

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What more could you want? Well, a glass of Basque wine—Txakoli—tied the ribbons on it. (y)
 
Now bourbon on the otherhand........;)
And, that’s what makes the world go around. It has been years since I have had bourbon, and I don’t miss it at all. A nice glass of wine, on the other hand…😉

The world would be a really boring place if we all liked the same things. 🙄
 
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I’ve been seeing folks doing pulled ham and we found an 8 1/2 lb. half ham for $.89 a pound so I thought why not. Turned out great, will definitely do it again. We made our version of panini sandwiches tonight. Will probably have some in scrambled eggs with cheese in the morning. Definitely have to vacuum seal for several more good meals.

I used a few similar rubs (The BBQ Rub, Holy Gospel and Heifer Dust) to clear some rubs out of the cupboard.
Put on at 225 for about 10 hrs. (Overnight).
The color was more than good after 10 hours even though the temp was 155 so I put the Han in a foil pan with a can of beer and poured bbq sauce all over the ham.
Covered and back on the grill at 275 until it probed tender (200 degrees, about 3 1/2 more hours).
Covered in a couple of towels and placed in a cooler for 3 1/2 hours. Pulled easy and the bone came out clean.
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