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Post by Ahawkeye on Oct 1, 2023 8:58:53 GMT -5
Update: Pork shoulders turned out great! My wife made sides, we got some containers together and I took one of the pork shoulders to my niece's house. Her and her husband have 2 boys 6 and 4. As stated (I will call him my nephew he is a great guy) my nephew had been on a very strict self imposed diet for about 2 years and has not had any "regular" food during that time. Think vegetarian diet with only organically grown beef on occasion. So fast forward to last night. I bring the pork shoulder in and they are literally picking meat off the shoulder while I'm pulling and shredding. I'm not patting myself on the back because once you figure out how to cook a pork shoulder they are easy. My point is to share with you all the joy they had tearing into that food and the joy it brought me to share that with them. If you find someone who doesn't have the means or ability to cook the way we do it is quite enjoyable to see the results through their eyes. Yes we all enjoy our cooking but some folks just can't do that for themselves for one reason or another. Pork shoulders are cheap and they go a long way.
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Post by MuzzleLoader on Oct 1, 2023 9:05:42 GMT -5
Got some deer meat and baby back ribs going today Just in time for some football.
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Post by MuzzleLoader on Oct 1, 2023 12:11:44 GMT -5
Sweet corn, sweet potato and ribs that turned out fantastic!
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Post by deadeer on Oct 2, 2023 19:24:09 GMT -5
I took my time, and trimmed up a brisket to perfection this weekend. I seasoned it up extra heavy. Then I left it on the smoke setting (160deg) for 10 hours, moved up to 180deg for a couple hours, then went to 225deg until it hit 207deg internal. It took 19.5hrs total. I did not wrap it at all until the resting stage, about 5 hours. Thats on Big Z. Results... wayyyyy more tender, darker, deeper smoke ring, and just plain better. Family was impressed. Got my new method now. Yummy.
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Post by whitetaildave24 on Oct 2, 2023 19:36:32 GMT -5
That’s pretty much the exact same way I cooked my last one and it was delicious as well. Wife said it was the best one I’ve ever made. I know it’s good when my daughter ask for another brisket when we were shopping at Sam’s club this weekend. So, there’s another one in the freezer now. $3.68 is their every day price per pound, so unless I find a good sale that’s where I’ll buy them from.
I fried up some ground chicken fritters tonight. They are dang good and the whole family really likes them. It’s ground chicken, shredded cheese, a little almond flour for binding, and some seasonings. Then cook them up in a mixture of olive oil and butter. Crispy outside and tender in the middle.
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Post by whitetaildave24 on Oct 4, 2023 10:48:35 GMT -5
Just cooked up some wings for lunch. Tried a new method. Put the wings on without preheating and then set it to high. I flipped about 30 minutes in and it took about another 15 minutes for them to finish. Turned out great. First time I’ve started with food on the grill and the grill being a cold start. It’s called the 0-400 method in my instance it was just the high setting.
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Post by deadeer on Oct 4, 2023 12:00:44 GMT -5
Just cooked up some wings for lunch. Tried a new method. Put the wings on without preheating and then set it to high. I flipped about 30 minutes in and it took about another 15 minutes for them to finish. Turned out great. First time I’ve started with food on the grill and the grill being a cold start. It’s called the 0-400 method in my instance it was just the high setting. I never preheat, no reason just lazy. Thats how I made the pizzas in the cast iron a few times. Zero to max in one shot. Did you take a meat temp, or just time them? I take my wings to around 190deg now, and they've always turned out juicy still. 165deg and still get blood red bones or red juices to deal with. It's fun trying and tweaking so many different methods till you pin down the favorites. Good job Dave!
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Post by whitetaildave24 on Oct 4, 2023 12:17:33 GMT -5
I did keep meat temp and I like to get wings near 200 or a little over. Think it crisps up the skin better and also as you said makes certain everything is cooked good and no red meat towards the bones. I coated these with some stalekracker cajun two step fire and then once done tossed in some Black Magic wing sauce.
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Post by astronankin on Oct 4, 2023 13:44:08 GMT -5
I baked a couple of squirrel legs in the oven last night for dinner, with chicken broth as the base and salt on them. They actually turned out nice except I forgot to cover them in the oven so they got a bit dehydrated.
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Post by featherduster on Oct 4, 2023 16:18:11 GMT -5
I baked a couple of squirrel legs in the oven last night for dinner, with chicken broth as the base and salt on them. They actually turned out nice except I forgot to cover them in the oven so they got a bit dehydrated. Keep experimenting!
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Post by whitetaildave24 on Oct 15, 2023 20:56:53 GMT -5
If anyone needs pellets menards has some smokehouse brand pellets for $9.99 for a 40 lb bag.
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Post by deadeer on Oct 15, 2023 21:31:16 GMT -5
If anyone needs pellets menards has some smokehouse brand pellets for $9.99 for a 40 lb bag. Cool and thanks! I am on my last bag from RK clearance deal last fall/winter, so time for a refill.
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Post by esshup on Oct 15, 2023 22:13:05 GMT -5
If anyone needs pellets menards has some smokehouse brand pellets for $9.99 for a 40 lb bag. Thanks! I have 1 or 2 bags left, time to stock up.
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Post by Ahawkeye on Oct 21, 2023 14:09:25 GMT -5
Did German and garlic bologna on the grill served with pepper jack cheese. Completely stereotypical of a middle aged white guy but man was it goooooooood!
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Post by Ahawkeye on Oct 21, 2023 14:11:48 GMT -5
Beautiful day! And a beautiful way to spend time outside! I will be deer hunting next weekend!!!
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Post by bullseye69 on Oct 21, 2023 14:29:13 GMT -5
Did German and garlic bologna on the grill served with pepper jack cheese. Completely stereotypical of a middle aged white guy but man was it goooooooood! I was with ya till the ketchup came out.
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Post by Ahawkeye on Oct 21, 2023 14:42:38 GMT -5
Did German and garlic bologna on the grill served with pepper jack cheese. Completely stereotypical of a middle aged white guy but man was it goooooooood! I was with ya till the ketchup came out. Oh man! You don't know what you're missing! Ha ha ha! To each their own brother!
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Post by bullseye69 on Oct 21, 2023 14:44:53 GMT -5
I was with ya till the ketchup came out. Oh man! You don't know what you're missing! Ha ha ha! To each their own brother! Lol, just can't do ketchup on a cold meat sammich. Burgers yes!
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Post by Ahawkeye on Oct 21, 2023 15:39:22 GMT -5
Oh man! You don't know what you're missing! Ha ha ha! To each their own brother! Lol, just can't do ketchup on a cold meat sammich. Burgers yes! I hear you, but that is grilled bologna. Not cold. And it was darn good!
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Post by bullseye69 on Oct 21, 2023 16:15:29 GMT -5
Lol, just can't do ketchup on a cold meat sammich. Burgers yes! I hear you, but that is grilled bologna. Not cold. And it was darn good! Well I'd give it a good lookin over then.
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