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Posted on 7/24/14 at 7:17 pm to UGALife478
I did deer burgers and grilled cube steak. Butchering a hog now. Sry no pix at the time
Posted on 7/24/14 at 7:20 pm to Spunky
I ate a warm eyeballs from a fresh butchered hog when I was younger and worked on a farm outside valdosta. a frickin 20 dollar dare
Don't know that id do it for a grand today
Don't know that id do it for a grand today
Posted on 7/24/14 at 7:21 pm to UGALife478
quote:
I think that was the first time I had ever had trout. I am definitely a fan now!
Best way to cook it, IMO, is whole. Take the head off and guts out. Put butter, salt and pepper, onion, and lemon juice in the belly and wrap in foil. Lay on the hot coals of a campfire or a really hot grill for about 10-15 mins. Good shite.
Posted on 7/24/14 at 10:09 pm to Chef Leppard
Just got through, didn't do the whole hog cause another buddy got half but made about 10 lbs of sausage trimmed up a nice ham and got some delicious looking tenderloin.
Posted on 7/26/14 at 9:46 am to Spunky
Butt on the smoker. About time for a drink.
Posted on 7/26/14 at 10:22 am to AmericusDawg
quote:
. About time for a drink.
You need to go to a meeting instead. Boozing this early means you have a problem.
Posted on 7/26/14 at 10:45 am to Spunky
Last night did not end too long ago 
As far the meetings, I just go to church.
As far the meetings, I just go to church.
Posted on 7/26/14 at 7:26 pm to Spunky
Posted on 7/26/14 at 7:31 pm to AmericusDawg
Pull that bitch and take some more pix. 
Posted on 7/26/14 at 7:32 pm to AmericusDawg
Saturday "Night Fever" Chicken:
Started with one whole chicken marinated in a combination of A1 New Orleans Cajun Style marinade and Cattlemen's Carolina Tangy Gold BBQ sauce. BBQ seasoning dry rub was added into the marinade as well. The marinade and sauce combination were injected into the chicken.
The chicken was placed into a refrigerator style propane fired watersmoker attached to an electric cold smoke generator filled with apple chips for the smoking flavor. After 2 hours smoking at 240F it was pulled from the smoker and liberally sprinkled all over with the dry rub and turned over before being placed back into the smoker for another hour. It was then removed and lightly sprinkled with dry rub with a cooling off period of 15-20 minutes before serving. It was done with an internal temp of 165-170F.
And I smoked some chicken wings too following the same process except the marinade was not injected and the total smoking time for them was 1.5 hours.
As a little side dish and to liven things up a bit I had some Mrs. Renfro's Ghost Pepper salsa along with some tortilla chips.
Started with one whole chicken marinated in a combination of A1 New Orleans Cajun Style marinade and Cattlemen's Carolina Tangy Gold BBQ sauce. BBQ seasoning dry rub was added into the marinade as well. The marinade and sauce combination were injected into the chicken.
The chicken was placed into a refrigerator style propane fired watersmoker attached to an electric cold smoke generator filled with apple chips for the smoking flavor. After 2 hours smoking at 240F it was pulled from the smoker and liberally sprinkled all over with the dry rub and turned over before being placed back into the smoker for another hour. It was then removed and lightly sprinkled with dry rub with a cooling off period of 15-20 minutes before serving. It was done with an internal temp of 165-170F.
And I smoked some chicken wings too following the same process except the marinade was not injected and the total smoking time for them was 1.5 hours.
As a little side dish and to liven things up a bit I had some Mrs. Renfro's Ghost Pepper salsa along with some tortilla chips.
Posted on 7/26/14 at 7:47 pm to Spunky
Posted on 7/26/14 at 7:56 pm to AmericusDawg
Fuuuuuuuuuuuuuuck.
Show me some white bread and some vinegar.
Show me some white bread and some vinegar.
This post was edited on 7/26/14 at 8:08 pm
Posted on 7/26/14 at 9:13 pm to deeprig9
St Louis cut rubbed down, in the fridge.
Tomorrow we feast.
Rub is same from the dry rub I did in the E-Rib-Off™
Eta- protip for Walmart Smithfields, soak as much brine out as you can with some paper towels after removing the membrane, and massage the blood out of the little arteries that run along each rib bone. Whatever your rub recipe is, omit the salt. There is plenty of salt in any store-bought rib rack that comes in a vacuum sealed pack.
Tomorrow we feast.
Rub is same from the dry rub I did in the E-Rib-Off™
Eta- protip for Walmart Smithfields, soak as much brine out as you can with some paper towels after removing the membrane, and massage the blood out of the little arteries that run along each rib bone. Whatever your rub recipe is, omit the salt. There is plenty of salt in any store-bought rib rack that comes in a vacuum sealed pack.
This post was edited on 7/26/14 at 9:17 pm
Posted on 7/26/14 at 9:23 pm to deeprig9
Fresh Market ribs, brush. If we're buying meat, it's from TFM.
Posted on 7/26/14 at 9:28 pm to deeprig9
quote:
St Louis cut
I've never done St Louis. Why are they better and how much differently do you cook em?
Posted on 7/26/14 at 9:40 pm to Spunky
You just cut the tips off of a spare rib
Posted on 7/26/14 at 9:44 pm to Spunky
quote:
Why are they better
They were on sale.
quote:
how much differently do you cook em?
Not a whole lot differently. I like a dry rub on them because there's a little more surface area for seasoning and formation of a crispy bark (if you do it right).
I like a saucier stickier baby back. Just personal preference.
Actually cooking is basically the same.
Posted on 7/26/14 at 9:52 pm to AmericusDawg
quote:
You just cut the tips off of a spare rib
I get that but how much more edible meat is on a rack of St Louis vs a rack of bb?
Posted on 7/26/14 at 9:56 pm to deeprig9
Actually cooking is basically the same.
gotcha. I have seen online where people using the 3-2-1 method stretch it out to like a 3.5-2.5-1 with the spare. I'd like to give them a shot but with my cooker I could only fit one rack on at a time, unless I use my rib rack but that still doesn't help me once I lay them flat and foil them.
gotcha. I have seen online where people using the 3-2-1 method stretch it out to like a 3.5-2.5-1 with the spare. I'd like to give them a shot but with my cooker I could only fit one rack on at a time, unless I use my rib rack but that still doesn't help me once I lay them flat and foil them.
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