smoke

General Cooking your catch
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St. Patty’s was a boat day and the wife’s dog turned 12

Sunday I figured raking leaves would combine well with a smoking day. The girls drove their boat, helped daddy rake a bit, and finally found where the yard birds had been hiding the goods!

Things came off bit by bit, and I didn’t take any meat pix after it went on… oops

  • venison neck went in the crock pot to finish and was served pulled alongside spinach/ricotta stuffed shells and a big salad

  • chunk of pork loin went to dad, other chunk will be sammiches all week

  • eggs are for kid lunches, got more now so I’ll be making smoked egg salad when the pork is gone

  • mullet will be turned into “wife crack” (CF.com pro-tip: http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=169786)

Total cost: $9.97 for the pork loin

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Thanks to Fishcrazy for the deer neck

Getcha one of these at Seewee Outpost, my wife’s new favorite shirt

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You sure know how to live barb and I may pick up one of them shirts the next time I’m up there visiting p and collecting winch handles.ha

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Old Mr. Carter from Carter Grills would have bought that shirt in a second. I remember when I bought my grill he showed me all his smoking memorabilia. That is something he would have loved.

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Thanks sman, I bow to your jackfishing skills. I’ve been trying for a while to get another invite to a TFT banquet, maybe this will be my year :smiley:

Sophish, I didn’t know Mr. Carter but that sounds like a collection I would’ve loved to see!

I picked up a boston butt that will hit the smoke this weekend, they’re $1.29/lb for Smithfield bone-in at the Teeter right now, the ones in the case were 8-10+lbs but the butcher found me a 6lb in the back.

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Well I can tell you Mr. Carter was a real character, man the stuff he built. The only way to go is the bone-in bostons or shoulders. The difference in test is amazing. Good luck on smoking boston this weekend. I can remember many a day having about 25 on my smoker getting ready for big events. I considered selling it ,then found out today my nephew is moving down to run a job sight , so I have a BQ ing partner again,oh yeah and Fishing too!

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Turned out great!! 7.5hrs on smoke, moved to oven for 4 more hours till it made 195. Last night was steak night, so I just took a pinch when it came off and put it up for today. Mmmm… bark…

I would love to see 25 butts cooking at once, but I don’t wanna pull that much pork!

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Great looking pork right there. Yes the bark is hard to keep from pinching just a “lil” taste. I would smoke mine for about 7-8 hours then in a hot box for about twelve more hours, low and slow. You would be surprised how fast 25 can be pulled.I always had many wanna be taste testers. Had to keep my BIG stick for the bark pickers. I had one guy I just gave up and every time made him his own bag of the bark, “he was getting to bruised” Did you have it plain or do you make your own sauce??

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That looks a whole lot better than the Healthy Choice frozen lunch I’m having!

“Apathy is the Glove into Which Evil Slips It’s Hand”, but really, who cares?

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D, it’s kinda the other end of the health spectrum completely…

S, I’ve considered going longer and may let the 8.5lber go overnight super low after it comes off tomorrow. Easter pulled pork is close enough, right?

I had mine with a little bit of texas pete, and the family completely disagrees on sauces (red and yellow for them). I’m JI raised but ENC when it comes to sauce… Enjoyed some I had in Kingstree, and Prosser’s ain’t bad for bought. Anybody care to share their vinegar and pepper recipe? I need a good one.

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This is one I got from some kin up in Vox S.C.
1 gal apple cider vinegar
1 pint Coleman’s bbq sauce
1 12 bottle Texas Pete
3 oz crushed red pepper
3/4 cup brown sugar
2 lemons quartered
2 tablespoonfuls sage
4 tablespoonfuls black pepper
4 tablespoonfuls cayenne pepper
2 tablespoonfuls salt
Combine all ingredients and simmer for 30 minutes

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Thank you sir!

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hey B, how are those yardbird eggs? I think I hear y’alls rooster crowing in the mornings…could be D Oswald’s as I think he has some as well…
oh and I love the party hats on the dogs…

The Morris Island Lighthouse www.savethelight.org

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Barbawang

Way to live life.
Chicken wrangler
Butt Cooker
Dog Party Planer
Sage of Marine Biology
Bonzos neighbor

You got it all. Thanks for sharing it with us.

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quote:
Originally posted by sman

This is one I got from some kin up in Vox S.C.
1 gal apple cider vinegar
1 pint Coleman’s bbq sauce
1 12 bottle Texas Pete
3 oz crushed red pepper
3/4 cup brown sugar
2 lemons quartered
2 tablespoonfuls sage
4 tablespoonfuls black pepper
4 tablespoonfuls cayenne pepper
2 tablespoonfuls salt
Combine all ingredients and simmer for 30 minutes

I want to give this a try. Where to get the Colmans bbq sauce?

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piggly wiggly is where i usually get it but you may substitute a bottle of your favorite store bought sauce.

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quote:
Originally posted by sman

piggly wiggly is where i usually get it but you may substitute a bottle of your favorite store bought sauce.

No piggly wiggly here, but I’ll look around. If no luck I’ll substitute. Thank you.

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Harolds hog wash on everything!!!

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thanks MD, we may not have much money, but we sure feel like we live and eat well!

Bonzo, sending you a PM so that PeaPod doesn’t know what we’re up to (hint, it’s about which micro greens go well with gorgonzola pear salad)

I still need to try sman’s sauce, gonna report when I do

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quote:
Originally posted by barbawang

Bonzo, sending you a PM so that PeaPod doesn’t know what we’re up to (hint, it’s about which micro greens go well with gorgonzola pear salad)

PeaPod is in the Matrix so he can read all the PM’s…I returned yours double cheeseburger encrypted…see if he catches on…he’s got some crawler program to search for gorgonzola keywords SMDH…

The Morris Island Lighthouse www.savethelight.org