Grilling

[unforgiven]

Brother seasprite my dog has the same look. <thumbsup>  <lmao>

[washguy]

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

[shepp]

Damn that is lean looks like loin?!? How was it jucy?

[washguy]

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

[shepp]

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??

[washguy]

Shepp chipotle is going a beer can chicken tomorrow .....oughta be outstanding :) Wash

[shepp]

Great idea for a camp stove

[EasyEJL]

damn, that never crossed my mind, but its brilliant. 15 minutes with a welder and die grinder with cutting wheel

[shepp]

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

[unforgiven]

Fukin BRILLIANT.....

[sketch]

Yep that's handy when you can't stop camping unless you get a flat tire and no cell service!

[washguy]

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

[unforgiven]

That is going to be delish brother. :drool:

[sketch]

Bird on for sure!!

[shepp]

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

[Sisco]

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

[washguy]

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

[Sisco]

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.

[shepp]

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

[washguy]

Shepp   Oakridge is the place for sure!   bitter taste= creosote= built up crud/tar   :) Wash

[shepp]

I just cleaned the crud outta my smoke daddy I wonder if that had to do with it??

[washguy]

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

[washguy]

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

[sketch]

Yum. Is that sausage from the hunt? I can smell it

Edited January 15, 2015 by sketch

[washguy]

Sketch   its Ekrich plain ol smoked beef sausage..... the deer sausage is summer sausage...hmmmm

that might have worked...good idea   :) Wash