my morton meat pump christmas present came today. i just happen to have a picnic in the freezer and was looking in the cupboard and refrigerator when i hit on this idea and wanted to know what you guys think.
my mental recipe is this:
8 oz. coconut milk
4 oz. orange juice
1 Tbs ground habanero (stuff i have is more like a powder)
1 Tbs Salt

i would rub the exterior with my favorite rub

any input would be much appreciated
thanks
jack

let me know how it comes out. you know you can buy different needles for the pump. There is one that you came shoot almost solids thru.

joe
where did you find this solid injection needle?
peggy

Will it maybe have an Indian Accent to it with the heat from the habenero and the sweet of the coconut? Seems to me that there are Curry recipes where you cook the meat in coconut with citrus. What would you serve it with? Sauce? Sides?

IMO I wouldn't think you would want too much smoke.
Stupid Question of the day. What is a meat pump?

Mark

Morni'n

got up early to start a butt & beans. did a pumped trimmed flat yesterday that came out perfectly. Found a good source for pumps (brine / seasoning injectors) that may be of use to someone. They've got all kinds of stuff.

http://www.alliedkenco.com/Store.htm

CoastalQ hit it right on the head. I buy most of my from allied kenco.

thanks for the input guys.
allied kenco is where i got my pump and maverick thermometer. ordered this monday and got here thursday!!!!!

mark,
a pump looks just like an old timey hypo needle and syringe except really big!!! been wanting one for years and finally got it.

taste i am shooting for is kinda carribean. mixed the stuff last nite and am pumping around noon. since it is cold here gonna put on the bullet around 1pm and smoke until maybe noon sunday.
to go with it i am making a black bean salsa and coconut rice

again thanks for the input guys
jack

quote:

Originally posted by prisonchef313:
[qb] my morton meat pump christmas present came today. i just happen to have a picnic in the freezer and was looking in the cupboard and refrigerator when i hit on this idea and wanted to know what you guys think.
my mental recipe is this:
8 oz. coconut milk
4 oz. orange juice
1 Tbs ground habanero (stuff i have is more like a powder)
1 Tbs Salt

i would rub the exterior with my favorite rub

any input would be much appreciated
thanks
jack [/qb]

Substitute some pineapple juice for the orange juice (or add some in with it) and you'd have Pina Colada Pork!

Actually, it sounds good. I like citrus with pork, and the habanero will add a little kick. The suggestion of a little curry could be interesting... Maybe some curry powder in the rub?

Let us know how you like it!

...ron

well guys so far so good. meat smells great at the 3 hour mark but i just had one of those "oh gee moments"

if i had made an infusion of kafir lime leaves and lemongrass and then blended in some smooth peanut butter i could have ended up with a 17 pound pork sate'

jack
ps. even tho you know how much i love my fec it sure is fun fritzzing around today with my old bullet

well, I have to do a side dish. got some really pretty beans at the latin grocer(went in there looking for tamarind paste, got tamarind pods). Doing the saute onion, pepper, garlic. Preboiling those beans, letting them soak, then will season and cook tomorrow, with some rice.

At the same time we will keep testing a chicken recipe.
This should be tasty.
But will let you know.
Peggy

guys,
this one is a keeper and we will come firing outta the hole at winter haven with this one in february.
jack

Take two or three passion fruits, remove pulp with seeds, blend then strain, return to blender, add tamarind pulp, blend again this time adding sugar, whole pepper corns and amber rum to taste. marinate anything in this then smoke. Talk about tropical!!! I often take this and pour some into a ziplock bag containing a couple of steaks for dinner. Fridge it in the morning and grill at lunch! Another delicious marinade is fresh basil (lots) fresh oregano leaves (the large leaf type) sugar, red wine and olive oil. This goes into the blender and then gets slathered all over the brisket, tri-tip, or sirloin just before she goes into the pit. Enjoy.

Mike,
That basil marinade sounds delicious. I think I'd like it on the side to dip the steak in! I got the tamarind pods. As I remember, to make the paste, you boil the pods, then scrape out the pulp inside. It's a lot easier to buy the paste already made, but this grocer didn't have any.
Oh, and pick out the seeds.
Peggy

I have never boiled the pods peggy, just scraped the pulp off the seeds. I also take a 5 gallon water bottle and throw about 20 or so pods worth of pulp in there and cover. let it sit in the sun for a day or two, add sugar and lime then shake it well. you can strain it if you prefer. put ice in a glass, slosh in a generous portion of your favorite amber rum, add tamarind concoction, stir, then splash a teaspoon of tanqueray on top, a couple of drops of angostura bitters and "YOU'RE GOOD TO GO!" Kind of like a cuby without the coke. this should be wonderful companion for your recently invented basil dipping sauce!