HerbcoFood What beer do you like? I will be over at 6.

HerbcoFood Next time I was planning on tossing them in that peach glaze then throwing them back on the smoker to get it to caramelize a bit.

mrobisr I have used Mesquite and Hickory. Both work great. I am just so use to it that I cant really taste the smoke when I use my smoker so I cant tell the difference between the two. Cook time is 2 hours with a flip in the middle.

Tex_77 I am definitely intrigued

Jonathon Link fixed. I thought I could take a shortcut.

This turned out super well and will be made again after I run out of leftovers. I marinated for 2 days and cook time was around 1.5 hours.

I had to order some things to get these made
Al Pastor Skewer
Al Pastor Marinade

I picked up these ingredients at Dillions (Kroger)
Pork shoulder/butt
Sweet Onion
Cilantro
Pineapple
Valentina Mexican Hot Sauce

For tortillas I was told of a local place here in Wichita called Pinole Blue. They made corn tortillas that are normally Blue due to the type of corn they use. They were having a limited run of green tortillas that have cactus in them. I gave the green ones a shot and they were perfect.

Step 1
Two days before you want to cook is time to prepare the pork. Cut it into slices with increasing size. I tried to picture the size of a chicken breast that has been tenderized as my largest piece. The different sizes makes it easier to make a funnel shape with the pork on the skewer. This will make it easier to cut off and have the pork fall into your tortilla.

Once its all cut up get it in that marinade. I put all of mine in a gallon bag, tried to squeeze out all of the air and placed it in the fridge.

Step 2
Get the smoker warmed up. I put mine at 350. I usually have shelves in mine for making wings and steaks and I had to remove them so the skewer would fit. Its easier to remove them now than when they are at temp. While the smoker was getting to temp I got the pork ready.

I took out each piece from the bag and laid them out on a tray trying to organize them from smallest to largest. Once I had that figured out I was able to start stacking them on the skewer. We are looking for a funnel shape so we want the smallest piece first. The largest piece should be the top most piece of the stack. Once the pork has all been added put some pineapple on top. Once the smoker is to temp put the skewer with the pork on.

Step 3
Towards the end of the pork cooking sauté up some onions and cut up cilantro.

Step 4
With the pork done cooking pull it out of the smoker and start prepping tortillas. Get a pan or griddle and put some oil on it. With some medium to high heat get it hot and place the tortillas on the oil. We are looking to warm them up so they will soften. The edges will get a little crispy but that’s fine. I used a spatula to bend them to get a good idea of how stiff they were. Once to the desired flexibility then pull them off and start eating.

Here is a video of me cutting the pork off of the skewer. I did not do a great job of making the funnel shape so it made it tricky to get the pork off and into the tortilla. Next time I make this I want to try out the new Chipotle Lime seasoning from Waltons.

gus4416 250 and I highly recommend using a shelf. Since its been colder out my wings have been getting a tad more charred so keep an eye on them.

Jonathon I have never had the Boucan but since you like it I will assume it tastes bad.

This recipe was thrown together by Colton who works at the Walton’s store. I use it every time I make wings. They can be cut before being thrown in to the Franks but I usually just leave them whole. Sorry I don’t have a picture from after they were tossed. I was too excited. I usually make potato wedges to go with these and I throw a nice blend of seasonings on them that goes great with these wings.

1. Place wings in ziplocked bag with Franks Red Hot. Make sure to squeeze out all of the air. Franks can be diluted for a more mild wing. Let sit for 24HOURS
   
2. Set smoker to 200 Degrees
3. Take Wings out of bag and cover generously with “Mississippi Grind” seasoning
   
4. Place wings on shelf in Smoker leave for 1 hour
5. Flip the wings over and leave for another hour
6. Take wings out of smoker and toss in “Captain Rodney’s Peach”
   

I had been craving Spaghetti for a couple weeks and thought it was time to get to work. I grabbed all of my ingredients.

• Leftover Spaghetti sauce
• 1lb Ground Beef
• Ghost Pepper high temp cheese
• Hot Italian Seasoning
• Hatch Chili Cream Cheese
• Dots Pretzels

I guessed on how much cheese and seasoning to put into the meat. I mixed it all up by hand while eating a generous amount of pretzels dipped in cream cheese. Once Done I turned them into balls and threw them on the stove to cook in the Spaghetti sauce.

Once finished I poured it all over some noodles and had a fantastic dinner.