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07-04-2015, 05:38 PM | #76 |
Trippin' BAWLZ
Join Date: Jun 2014
Location: Another dimension
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Posts: 3,649
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07-04-2015, 05:46 PM | #77 |
Shit
Join Date: Jun 2008
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There slabs of ribs, two packages of country style ribs, a turkey breast, two pork tenderloins, four packs of chicken thighs, six sausages.corn
tomato pies, baked beans, salad |
Posts: 55,715
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07-04-2015, 09:55 PM | #78 |
Unsparing
Join Date: Aug 2008
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Posts: 77,135
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07-04-2015, 10:04 PM | #79 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Man. That is some good looking food men.
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Posts: 57,871
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07-05-2015, 02:50 PM | #80 |
Supporter
Join Date: Aug 2000
Location: Utopia
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Taking the pig out of the ground around 5. Will try to get pics.
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Posts: 62,126
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07-06-2015, 05:05 PM | #81 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Posts: 80,040
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07-06-2015, 06:09 PM | #82 |
Supporter
Join Date: Aug 2000
Location: Utopia
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Here.
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Posts: 62,126
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07-06-2015, 06:11 PM | #83 |
Supporter
Join Date: Aug 2000
Location: Utopia
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And here
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Posts: 62,126
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07-06-2015, 06:13 PM | #84 |
Supporter
Join Date: Aug 2000
Location: Utopia
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And more
Last edited by Iowanian; 07-06-2015 at 06:15 PM.. Reason: Add pic |
Posts: 62,126
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07-06-2015, 06:16 PM | #85 |
Supporter
Join Date: Aug 2000
Location: Utopia
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Getting closer
Last edited by Iowanian; 07-06-2015 at 06:21 PM.. Reason: Change pic |
Posts: 62,126
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07-06-2015, 06:16 PM | #86 |
In Search of a Life
Join Date: Aug 2008
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Damnit. Had an excellent smoke going on a pork shoulder then made a rookie mistake and never covered it up. Hit a stall halfway through and damn thing took so long I had to take it off the grill at 155.
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Posts: 49,613
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07-06-2015, 06:19 PM | #87 |
Supporter
Join Date: Aug 2000
Location: Utopia
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About payoff time
We peeled the fat and pulled the meat apart by hand. Very tender. Nailed it. No pics of the final product as I was too busy pulling the meat apart to serve. |
Posts: 62,126
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07-06-2015, 06:29 PM | #88 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Posts: 80,040
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07-06-2015, 09:52 PM | #89 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Awesome. When I was a kid a couple different times we pulled a hog out of the pen, plugged it in the head, bled it, skinned it and cooked it in a big cooker that was once an NH3 tank. We used just charcoal (if CP was around I would have thrown in some wood chunks, at least) and it was wholly magnificent. No marinade, no injection, no wood chunks, no rub, no nothing. Just charcoal, fire and hog. It was mind bogglingly glorious. Enjoy Iowanian.
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Posts: 57,871
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05-12-2016, 01:31 PM | #90 |
Cast Iron Jedi
Join Date: Nov 2004
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I have 10 pounds of pork belly that need to be smoked. A 3-pound bologna (don't judge, if you've never had this Memphis staple, you're really missing out).
Maybe a chicken? Some sausages? I did ribs last weekend, but I have a new smoker arriving tomorrow, and I need to break it in Sunday when the wife is off work. Brisket is $8/pound down here, so **** that. |
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