jim3326 Posted June 1, 2022 Report Posted June 1, 2022 9 minutes ago, DNP said: Color on them looks fantastic. What was the cooking method? Wood fired smoker 10.5 hours.
shepp Posted June 6, 2022 Report Posted June 6, 2022 Did two butts and a little experiment. Injusted one the night before a mixture in the pictures. May have been a touch sweeter, it was definitely juicier and took an hour longer to reach target temp. Both were rubbed the same and roughly the same weight. Had family over today and they destroyed 4 pounds of it, and some pre made poppers I bought from sams when I got the pork friday. IMG_7649.MOV
DNP Posted June 6, 2022 Report Posted June 6, 2022 Nice! These are the loudest damn grills I’ve ever heard. Steak tonight. Tri tip tomorrow. Maybe a butt next weekend. I wanted to do one this weekend, but work and other stuff got in the way.
98Z5V Posted June 6, 2022 Report Posted June 6, 2022 1 hour ago, shepp said: and some pre made poppers I bought from sams when I got the pork friday This is very unlike you. Who are you, and what have you done to shepp...
shepp Posted June 6, 2022 Report Posted June 6, 2022 On 6/5/2022 at 9:32 PM, 98Z5V said: This is very unlike you. Who are you, and what have you done to shepp... took one outta your book lol. I did put more seasoning on them, they’re a pain in the ass to make and cooked better than any I’ve ever made. My aunts here from AZ was that Safeway you get those poppers from? On 6/5/2022 at 9:38 PM, DNP said: Sometimes the price is right to skip the prep. This right here 100% I took a chance and it was totally worth it. I think they were naked down from Memorial Day On 6/5/2022 at 9:30 PM, DNP said: Nice! These are the loudest damn grills I’ve ever heard. Steak tonight. Tri tip tomorrow. Maybe a butt next weekend. I wanted to do one this weekend, but work and other stuff got in the way. Lol they are pretty loud, I was gonna text you a follow up earlier tonight but got side tracked. I listen to a podcast the other day guys pulling their butts 185-195 then resting them. I pulled the second one at 194 and rested 1 hour in my yeti style cooler, I think I’m going to start doing that from now on.
98Z5V Posted June 6, 2022 Report Posted June 6, 2022 (edited) 5 minutes ago, shepp said: took one outta your book lol. I did put more seasoning on them, they’re a pain in the ass to make and cooked better than any I’ve ever made. My aunts here from AZ was that Safeway you get those poppers from? Local Fry's supermarket... Fuqrs were hit-and-miss, too - light your head on fire hot, then the next one was mild... That was a fun night... Edited June 6, 2022 by 98Z5V
Armed Eye Doc Posted June 6, 2022 Report Posted June 6, 2022 I found a cut of meat called a bone-in pork brisket. It is supposed to be part pork butt and part picnic ham. It was cheap enough so I thought I would try it. I cooked it at about 200°F for an hour and a half and then bumped it to 250°F. I cooked it a little more like pork butt. It had good flavor and was tender, but there was too much fat and bone to make want to try this again. Pork loin is frequently on sale below $2/lb. There's no bones in them.
DNP Posted June 6, 2022 Report Posted June 6, 2022 25 minutes ago, 98Z5V said: Local Fry's supermarket... Fuqrs were hit-and-miss, too - light your head on fire hot, then the next one was mild... That was a fun night... all depends on how much of the seeds you pull.
shepp Posted June 6, 2022 Report Posted June 6, 2022 On 6/5/2022 at 9:52 PM, 98Z5V said: Local Fry's supermarket... Fuqrs were hit-and-miss, too - light your head on fire hot, then the next one was mild... That was a fun night... lol I remember, these were too but still pretty good!
shepp Posted June 6, 2022 Report Posted June 6, 2022 On 6/5/2022 at 10:18 PM, DNP said: all depends on how much of the seeds you pull. The rib too, these were completely seeded but if you leave that rib that holds the seed it still contains the oils. I remember that night we had them it was like every third one you had to chase with a beer lol
DNP Posted June 6, 2022 Report Posted June 6, 2022 That too. I was trying to figure out how to describe that part and couldn’t think of a good word for it, so I left that out. That’s 100% correct. That’s the hot stuff.
98Z5V Posted June 6, 2022 Report Posted June 6, 2022 13 hours ago, DNP said: all depends on how much of the seeds you pull. They were pre-made, so we were playing Russian Roulette with 'em, and whatever prep they had...
ARTrooper Posted July 2, 2022 Report Posted July 2, 2022 My newest love is catching trout behind my house before the family wakes up. According to the WI DNR, the average brook trout caught is 5-9 inches in length, i only keep 9 or bigger now. This is the largest I have caught at 12.5 inches and big enough to feed me. Skin still on, lightly battered with a local Amish lemon batter. Stuffed with lemon slices, onions, fresh dill, and butter. Then pan fried until a nice brown. Delicious and meat comes off the bone easier than a smoked fish. Pretty quick and easy cook. Plus these little guys are so aggressive and put up a heck of a fight for their size in inches of water where you can see all the action.
98Z5V Posted July 3, 2022 Report Posted July 3, 2022 Damn, that looks like a great meal, and a great fight to get 'em. Well done.
ARTrooper Posted July 3, 2022 Report Posted July 3, 2022 7 hours ago, 98Z5V said: Damn, that looks like a great meal, and a great fight to get 'em. Well done. Come to wisconsin and I will show you anytime brother 😉
sketch Posted July 4, 2022 Report Posted July 4, 2022 Gmg back in action ..last weekend spare ribs. This week was shake n bake crispy. Soo good. Corn cob side w baked potato salad.
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