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Grilling


imschur

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8 hours ago, DNP said:

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.  

 

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Look at the ham on that baby!

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Seperated, trimmed, pumped, rubbed and ready for the morning. 

 

Ps: don't believe what sites say about it being hard to separating the point from the flat. between YouTube and a basic knowledge of butchering it was super easy. 

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Omg thank you wash for all your pointers???? the flat was far from shoe leather!! Rubbed with oak ridge black ops rub each hunk of meat injected with a cup of beef broth seriously the most juicey brisket I've ever had. 

 

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30 minutes ago, DNP said:

Temp, time...wrap/no wrap?  Details man! I keep borderline ruining brisket. 

I was on a schedualish, wanted to eat at 5. Fluctuated between 250 and 225 mostly 225. Put the point above the flat let it drip on the flate started it at 7am took both off right around 4pm, foiled both put them in the cooler for an hour and pulled them. Bark was alittle soft, but not mushy. 

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1 hour ago, DNP said:

It's not letting me load the finished product pic. Bummer

Screen cap it, it does that to me all the time, it'll let me up load the screen cap. If you notice my pix have black boarders

 

ribs looks good. I'm a hurting dog from brisket and I wanna do another one next week lol

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No pics but brined three pork shoulders on Friday, followed by a 14 hour smoke on Saturday. Started at 4am, went fishing on the big lake, came back in time to replenish the wood. Finally took off at 5:45 pm. Served my homemade barbeque on the side, because my son said the bark was to good to cover with barbeque sauce no matter how good it is. Next week, my turn at a monster brisket. Will take pictures this time. Made mexican style pork tamales yesterday, and still have a ton left.

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12 hours ago, DNP said:

Sisco, what did you use for the brine and what was the rub prep?

I cheated and used a commercial rub. Salt Lick. It is okay, but don't use too much because it is salty! and has a lot of heat. The brine was straightforward. five cups of salt in a big turkey fryer kettle with the three pork shoulders. Eight Bay leaves, and four table spoons of pepper and enough water to float the shoulders.

Edited by Sisco
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This isn't grilling, but I am pulling some of my fish in the freezer today to whip up a mess of fish chowder. In this case I am using Lake Trout and Coho Salmon from Lake Superior. My personal recipe below.

Ingredients:

Your favorite fish, works best with salmonids or whitefish. 2 or 3 small(2 lb-4lb) fish. Filet or cook whole.

3 strips thick cut bacon

3 peeled russet potatoes( peeling optional)

one onion or a leek if you prefer.

two stalks celery, or if you don;t like cooked celery you can substitute celery seed.

1 can chicken stock

1 qt cream

one sprig Rosemary

Old Bay seasoning.(gotta have Old Bay!)

1 sliced carrot(optional)

1 cup of frozen, canned  or fresh corn.

Season the fish and put in the oven and bake. Don't overcook, you will want it still moist.

Dice the bacon and cook in the bottom of a dutch oven or a pasta pot until crisp, add the potatoes cubed 1/4 inc or so along with the chopped celery and onion and carrots. Bring to a boil then reduce heat and simmer until potatoes are soft. Add the corn, cooked fish(deboned and pieced up), Chop up the Rosemary needles add,  and add cream until your desired consistency.  Season to your taste with the Old Bay. Bring it back up to a low boil then reduce heat and simmer for half an hour stirring frequently.  If you like a thicker chowder, dissolve some flour in hot water and add sparingly and stir until the simmering brings it to desired thickness. Enjoy. If you try it let me know if you like it. I will post a picture of it later.

 

Edited by Sisco
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