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Post by GS1 on Jan 3, 2016 16:36:14 GMT -5
The smoker thread got me wanting to see some pictures of others cooks. I haven't taken many pictures, but have a couple. This is half a wild turkey breast I did for Thanksgiving. Wrapped in bacon and injected with creole butter I have these in now. Two slabs of spare ribs and 2 slabs of baby back ribs. One slab didn't make the picture.
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Post by nfalls116 on Jan 3, 2016 16:37:46 GMT -5
I'm on my way
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Post by Sasquatch on Jan 3, 2016 17:10:26 GMT -5
I'm on my way What he said.
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Post by GS1 on Jan 3, 2016 19:26:56 GMT -5
I'm on my way There's plenty. Everyone is done and there is still a slab of baby backs and all the ends on the smoker.
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Post by nfalls116 on Jan 3, 2016 19:33:07 GMT -5
Let's see those finished ribs
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Post by GS1 on Jan 3, 2016 19:41:41 GMT -5
The slab in the front are the only ones with sauce.
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Post by nfalls116 on Jan 3, 2016 19:42:33 GMT -5
Looks like ya did a good job
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Post by scrub-buster on Jan 3, 2016 20:00:29 GMT -5
This picture is from the Marshall Michigan bow shoot last summer. My friend Paul smoked enough pork to feed everyone.
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Post by salt on Jan 3, 2016 21:32:45 GMT -5
Here's a brisket I did for the Michigan vs Ohio game
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Post by 36fan on Jan 3, 2016 22:53:14 GMT -5
Love the bacon weaves!
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Post by GS1 on Jan 5, 2016 19:18:37 GMT -5
Practiced on 3 rolls of summer sausage today. Have them in some ice water now. Not sure how they'll turn out.
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Post by Jamie Brooks 1John5:13 on Jan 5, 2016 21:22:45 GMT -5
What is the ice water for?
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Post by bullseye69 on Jan 5, 2016 22:59:56 GMT -5
That turkey breast looked like a yummy pastry! Every ones pics look yummy!
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Post by oldhoyt on Jan 6, 2016 7:16:41 GMT -5
Some venison jerky on the drum smoker I made.
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Post by nfalls116 on Jan 6, 2016 7:22:19 GMT -5
Some venison jerky on the drum smoker I made. nice looking bud ya got there
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Post by oldhoyt on Jan 6, 2016 8:00:58 GMT -5
Probably should have photoshopped that out.
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Post by nfalls116 on Jan 6, 2016 8:02:45 GMT -5
Probably should have photoshopped that out. lol talking about the smoker
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Post by parson on Jan 6, 2016 8:35:43 GMT -5
All of those pictures, without addresses and meal times, are useless!!
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Post by GS1 on Jan 6, 2016 8:53:48 GMT -5
What is the ice water for? I was told you put it in ice water to cool it off and keep it from continuing to cook. Guess it worked pretty good. I don't consider cooking anything a success unless I would have been happy if I had paid for it in a restaurant. I'd buy this stuff.
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Post by salt on Jan 6, 2016 9:00:45 GMT -5
I believe it also helps with the casing not sticking to the meat.
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