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I have 15 pds of Pork Shoulder FTC. Starting my Santa Maria Tri tip x2 in 15 min. Company coming over at 2pm to celebrate my daughters 18th birthday. Dinner served at 3pm. Researching a last minute baked beans from a can recipe. Trying to Dr. them up a bit. Got some onions, bacon bits, brown sugar. Thinking about puting them in for an hour with the tri tip.
I've got a 4# pork loin that I've been brining for 36 hours as mentioned by someone else on the forum. Now have it marinading in Yoshidas sauce and going to put it on later.

And would like to thank Pags for the tip on the Cattleman's Carolina Gold. That is GOOD STUFF! I ordered 6 bottles at first and then ordered 12 more. Good price.
Ho hum. Put the ribs in at 1:15. Lots of CS rub. No looky. Pulled them out at 6:00. My wife said they're sure dark on the outside. Cut them and 6 of us chewed on them. Wow. Dark outside, pink but done inside. Very good. I wish I had someone else's smoker so I could add water or check charcoal, or whatever, every 30 minutes. This is really to easy to turn out kick A_ _ BBq. On a smokette with 4 oz hickory. Saw smoke for about 3 1/2 hours for you guys worried about smoke. From inside enjoying an adult beverage.
I'm a little late with my post, but i was camping all weekend and came home yesterday afternoon... It's was 6 days since i smoked something and i had my father thaw 12 goose breasts (skin-less) and place in a brine i made on Friday. (Smokin's simple2 with some celery seed, rosemary, and cayenne). Brined for 24 hours, coated with honey, brown sugar, and CS spicy chicken rub, and into the smoker @ 275 with a chunk of apple and hickory wood. Smoked/cooked for a hour. Everyone says to remove them at 150 internal, but at 150 they were too bloody for me, so i smoked them to 160. They turned out really good. A little spicy, but very very good. No gamey taste at all! Friends and myself ate 9 of the breasts last night with some Land Shark beer with a shot of Tequila in it Smiler... Everyone loved the taste of the meat and only one person said they would've liked it at 150 because he thought they were a little tough. Everyone agreed that the flavor was on point! I can't wait to make some goose jerky this year!

I don't know if any of you guys hunt geese or ducks, or maybe you know someone who does... But, you gotta try it at least once...

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