unforgiven Posted September 22, 2014 Report Share Posted September 22, 2014 Brother seasprite my dog has the same look. <thumbsup> <lmao> Quote Link to comment Share on other sites More sharing options...
washguy Posted September 22, 2014 Report Share Posted September 22, 2014 smoked a wild hog shoulder topped with bacon yesterday. i looked at the shoulder when defrosted and man was it lean....no fat...so I gave it some :) bacon on bacon.... smoked for 4hrs. at 250 1 hr foiled and then let it rest for 1 hr pulled it off at 190 internal Quote Link to comment Share on other sites More sharing options...
shepp Posted September 23, 2014 Report Share Posted September 23, 2014 Damn that is lean looks like loin?!? How was it jucy? Quote Link to comment Share on other sites More sharing options...
washguy Posted September 23, 2014 Report Share Posted September 23, 2014 Damn that is lean looks like loin?!? How was it jucy? Well crap I dunno what it was....the pkg said shoulder...maybe it was a ham? it was lean and tasty,but juicy...nope if i hadnt barded it with the bacon it would have been dry im thinkin since it was a wild hog it didnt have enough growth hormones and antibiotics in it to be fatty and juicy :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted September 23, 2014 Report Share Posted September 23, 2014 I mean just buy the grain and fat content. Think it has to do more with that the wild ones are running around and burning that fat off, the farm raised one I just got is hormon free and still fatty. Wild ones ain't got time to stand around and get fat. Try that chipotle powder yet?? Quote Link to comment Share on other sites More sharing options...
washguy Posted September 23, 2014 Report Share Posted September 23, 2014 Shepp chipotle is going a beer can chicken tomorrow .....oughta be outstanding :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted October 17, 2014 Report Share Posted October 17, 2014 Great idea for a camp stove Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted October 17, 2014 Report Share Posted October 17, 2014 damn, that never crossed my mind, but its brilliant. 15 minutes with a welder and die grinder with cutting wheel Quote Link to comment Share on other sites More sharing options...
shepp Posted October 17, 2014 Report Share Posted October 17, 2014 I've got a plasma cutter at work going to give it a try, and you could get a grill grate and old cover and probably grill on it too Quote Link to comment Share on other sites More sharing options...
unforgiven Posted October 18, 2014 Report Share Posted October 18, 2014 Fukin BRILLIANT..... Quote Link to comment Share on other sites More sharing options...
sketch Posted October 19, 2014 Report Share Posted October 19, 2014 Yep that's handy when you can't stop camping unless you get a flat tire and no cell service! Quote Link to comment Share on other sites More sharing options...
washguy Posted November 27, 2014 Report Share Posted November 27, 2014 Bird On ! oakridge gamebird rub,death dust,injected with butter,stuffed wth celery,apples,onions,rosemary,thyme...over water bath of apples and celery,onion 325 to about 165 internal :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted November 27, 2014 Report Share Posted November 27, 2014 That is going to be delish brother. :drool: Quote Link to comment Share on other sites More sharing options...
sketch Posted November 27, 2014 Report Share Posted November 27, 2014 Bird on for sure!! Quote Link to comment Share on other sites More sharing options...
shepp Posted December 1, 2014 Report Share Posted December 1, 2014 (edited) Smoked a beef rib roast yesterday I've had in the freezer awhile, it turned out pretty good rubbed with oil and Montreal steak seasoning smoked it with hickory, had good flavor but somthing was off about the smoke recipe I found said smoke the whole time with cherry (place up the road uses hickory so I used that) cooked till 125* internal and wrapped and put in cooler a few hours as it got done a lot faster than I thought Edited December 1, 2014 by shepp Quote Link to comment Share on other sites More sharing options...
Sisco Posted December 1, 2014 Report Share Posted December 1, 2014 (edited) Looks good Shepp, Ever try brining a beef roast, or at least using salt water to season it? Gives a completely different taste than just rubbing it with salt and seasonings. I brined some T-Bones today, and rubbed them down with raw garlic. Gonna put them on in three hours. Edited December 1, 2014 by Sisco Quote Link to comment Share on other sites More sharing options...
washguy Posted December 1, 2014 Report Share Posted December 1, 2014 Shepp dont get hung up on the wood.....hickory rocks for everything but fish ill bet you its that damn Montreal seasoning....I used to use it for grilling,but it just didnt taste right for me.,.What in the hell does anyone in Montreal know bout grilling or smoking? lol....hickory for beef is awesome ! :) Wash Quote Link to comment Share on other sites More sharing options...
Sisco Posted December 1, 2014 Report Share Posted December 1, 2014 Shepp dont get hung up on the wood.....hickory rocks for everything but fish ill bet you its that damn Montreal seasoning....I used to use it for grilling,but it just didnt taste right for me.,.What in the hell does anyone in Montreal know bout grilling or smoking? lol....hickory for beef is awesome ! :) Wash Good point, when I first tried it, I liked Montreal Seasoning, but I use it less and less. Dried garlic is one of the ingredients, and I have gotten into using fresh instead, and rubbing the meat down with it with a little olive oil. Quote Link to comment Share on other sites More sharing options...
shepp Posted December 1, 2014 Report Share Posted December 1, 2014 I don't know what the deal was?!? Almost a bitter taste, to much smoke? It was still pretty awesome tho! Sisco I wanna do this with a venison roast I just need to plan for it http://www.oakridgebbq.com/smoked-venison-roast/#axzz381mtaSbS Quote Link to comment Share on other sites More sharing options...
washguy Posted December 1, 2014 Report Share Posted December 1, 2014 Shepp Oakridge is the place for sure! bitter taste= creosote= built up crud/tar :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted December 1, 2014 Report Share Posted December 1, 2014 I just cleaned the crud outta my smoke daddy I wonder if that had to do with it?? Quote Link to comment Share on other sites More sharing options...
washguy Posted December 1, 2014 Report Share Posted December 1, 2014 I just cleaned the crud outta my smoke daddy I wonder if that had to do with it?? Yeppers...that would be the culprit :) Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted January 15, 2015 Report Share Posted January 15, 2015 (edited) So, its a lil cold for smoking....so how bout some "Shrimp and Grits" get some good stone ground grits add cheese white pepper and heavy cream get that boilng and reducing then get some sausage fried up dust up some raw shrimp with emerils essence that you put together fry it up dice onions and red and green bell peppers saute add chicken stock and simmer then add heavy cream and reduce then add back sausage and shrimp serve over grits .....so after 3 hours of cookin sit down and enjoy ! :) Wash Edited January 15, 2015 by washguy Quote Link to comment Share on other sites More sharing options...
sketch Posted January 15, 2015 Report Share Posted January 15, 2015 (edited) Yum. Is that sausage from the hunt? I can smell it Edited January 15, 2015 by sketch Quote Link to comment Share on other sites More sharing options...
washguy Posted January 15, 2015 Report Share Posted January 15, 2015 Sketch its Ekrich plain ol smoked beef sausage..... the deer sausage is summer sausage...hmmmm that might have worked...good idea :) Wash Quote Link to comment Share on other sites More sharing options...
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