Grilling

washguy · May 16, 2016

13 hours ago, shepp said:

Got two sirloin tips I need to get taken care of (been in the freezer to long) so I'm gonna make lunch meat.

think I'm gonna rub them with oak ridge Santa Maria then follow this recipe

http://www.smoking-meat.com/january-9-2014-smoked-sirloin-tip-roast-beef

If it tastes half as good as it looks...oughta be a winner Wash

EasyEJL · May 17, 2016

I found one of those hunting places that does wild hogs, and does the meat processing there. They sometimes get people who are tourists who want to shoot one, and can't take the meat with them. $125 for an all butchered up wild hog. once my smoker is together i'm going to get one and try doing either smoked ham or maybe even bacon from it

shepp · May 17, 2016

1 hour ago, EasyEJL said:

I found one of those hunting places that does wild hogs, and does the meat processing there. They sometimes get people who are tourists who want to shoot one, and can't take the meat with them. $125 for an all butchered up wild hog. once my smoker is together i'm going to get one and try doing either smoked ham or maybe even bacon from it

That's awesome!!! Loin is good too

shepp · May 17, 2016

21 minutes ago, shepp said:

That's awesome!!! Loin is good too

Oh and don't forget about shoulders

washguy · May 17, 2016

8 hours ago, EasyEJL said:

I found one of those hunting places that does wild hogs, and does the meat processing there. They sometimes get people who are tourists who want to shoot one, and can't take the meat with them. $125 for an all butchered up wild hog. once my smoker is together i'm going to get one and try doing either smoked ham or maybe even bacon from it

Wild hogs arnt nearly as good for smokin cause they are too lean......ive smoked some of my wild hog and used bacon on top to get the juices in....take that 125 and go buy some good ole steroided antibiotic hog from the butcher...money better spent Wash

shepp · May 18, 2016

I guess now what I think about it I always slow cooked the wild hog I had.

beef turned out good, I cut off a few steaks for dinner the rest I'm gonna slice for sandwich meat. Santa Maria rub was ok could use some more salt tho maybe a touch of garlic. pretty easy to do tho took2.5 hours or so

Annnnd it won't let me upload my pictures........

EasyEJL · May 18, 2016

Yeah, plenty of places around here I can get whole pork shoulders/boston butts for 89 cents a pound, sometimes lower

shepp · May 18, 2016

there we go, finish to start

shepp · May 19, 2016

Sliced left overs into sandwich meat better cold than it was streaked last night

washguy · May 19, 2016

When are ya gonna cook it? :cool: lol Wash

shepp · May 19, 2016

7 minutes ago, washguy said:

When are ya gonna cook it? lol Wash

135* med rare

mrmackc · May 20, 2016

Question: Has any of you smoker grillier's ever used the marinading features of a Foodsaver vacuum

machine? How it works is you put your meat, fish, poltry in the dish, cover with the marinade, connect the vacuum machine to the valve on the lid and push the Marinade button, Your FoodSaver® Vacuum Sealing System has a special
Quick Marinate Cycle which will last about ten minutes.
The FoodSaver® Quick Marinating Canister (not included)
is the perfect FoodSaver® accessory for marinating foods.
During the Marinate Cycle, the vacuum pump will “hold”
the vacuum for several minutes then release the vacuum,
allowing the food to “rest” for 30 seconds. This process then
repeats. This “pulsing” action of “vacuuming and resting”
will allow for quicker more flavorful marinating.

FoodSaver Quick Marinator 2-1/4-Quart Square Canister,

71dvqnDboCL._SL1500_.jpg

We just inherited a new Foodsaver machine when my wife's single brother died.

shepp · May 20, 2016

5 hours ago, mrmackc said:

Question: Has any of you smoker grillier's ever used the marinading features of a Foodsaver vacuum

machine? How it works is you put your meat, fish, poltry in the dish, cover with the marinade, connect the vacuum machine to the valve on the lid and push the Marinade button, Your FoodSaver® Vacuum Sealing System has a special
Quick Marinate Cycle which will last about ten minutes.
The FoodSaver® Quick Marinating Canister (not included)
is the perfect FoodSaver® accessory for marinating foods.
During the Marinate Cycle, the vacuum pump will “hold”
the vacuum for several minutes then release the vacuum,
allowing the food to “rest” for 30 seconds. This process then
repeats. This “pulsing” action of “vacuuming and resting”
will allow for quicker more flavorful marinating.

FoodSaver Quick Marinator 2-1/4-Quart Square Canister,

We just inherited a new Foodsaver machine when my wife's single brother died.

I've never used it but I vacuum seal ALOT of my food

EasyEJL · May 20, 2016

I haven't used that, but I have similar. it helps when you want to fast marinate

DNP · May 21, 2016

I like pig butts and I can not lie...

another 20lbs getting ready for the weekend. Wife complained we were out of pulled pork in the freezer.

washguy · May 21, 2016

You are the buttman :banana: . Wash

DNP · May 21, 2016

Gotta make my own brine. Forgot to order more game changer.

shepp · May 21, 2016

How do you freeze it D? I was telling wash that when I when on my trip and vac sealed it then reheated by simmering the bags worked really well cuz it doesn't dry out and all that moisture stays locked in.

unforgiven · May 21, 2016

I like butts :

blue109 · May 21, 2016

7db1293a8325863211db1015260615c27fe4141e

DNP · May 21, 2016

Shepp, I vacuum seal it in small bags. I wind up microwaving it at work. Just on a bowl with a splash of water and a paper towel cover. The warming the bags in water is good for cuts that were cooked to a medium rare. It would be ok for the pork too, but that is so far beyond well done that I haven't had an issue with it. I should do a side by side comparison.

shepp · May 21, 2016

1 hour ago, DNP said:

Shepp, I vacuum seal it in small bags. I wind up microwaving it at work. Just on a bowl with a splash of water and a paper towel cover. The warming the bags in water is good for cuts that were cooked to a medium rare. It would be ok for the pork too, but that is so far beyond well done that I haven't had an issue with it. I should do a side by side comparison.

I've tried crock pot and over with water/apple juice in a pan. The bag has been by far the best

DNP · May 22, 2016

Grill is firing up now. Gonna do this one overnight.

junior fair auction was today. My folks knew I was interested in a pig but had chosen not to buy one there this year. Financially it just wasn't he right time. Kids were getting 2.75-3.00 a pound and then it's another buck or so a pound to process plus a kill fee. They pick up a blue ribbon 256lb Duroc that was bred by friends of ours that have been at it for years. Lots of booster groups buy animals and donate them back to various charities. They set a price per pound for animals on the resale board and you can get a decent deal. Some get sold straight to packer, but most are donated to scholarship funds or support funds. Packer price was .60/lb. resale board they paid 1.40/lb. I've been tasked with deciding how we want it cut, and apparently it's going to be "stored" in my freezer.