Got 16#'s of Pork Butt and a small Brisket in the smoker. Started about 5am, should be done by 5-6 tonight. Using Apple wood that Rich gave me and some Pecan. We'll be eati'n good in the neighborhood tonight.Attachment 275974
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Got 16#'s of Pork Butt and a small Brisket in the smoker. Started about 5am, should be done by 5-6 tonight. Using Apple wood that Rich gave me and some Pecan. We'll be eati'n good in the neighborhood tonight.Attachment 275974
You makin me hungry, Larry
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Looking good, what time is dinner?
Oh man, those look done to perfection!
Jerry, Roadtrip?
Get here about 6 tonight, they should be done.
Those are going to be good!!
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late for dinner...how was it Larry?
We were fishing in Coldwater, I thought something was smelling good!
Fishing in Coldwater? I must have missed that report.:biggrinQuote:
Originally Posted by flytier
I was looking for other boat ramps at the south end of the chain of lakes, was pretty windy, Dar caught some gills for supper, no crappies tho. I did find two boat launches so it was a good day.
I was just kidding you, Tim. There is a launch on the channel at US 12 on the east side and another just west of the channel then left to the county park. That one is on Messenger Lake. I used to park at the second one and ice fish Messenger for crappie back in the mid 80's.
You will have to ask Don, but if memory serves me, He and Carol hit another lake in the area and caught quite a few crappies
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Bill, the butts turned out excellent. Was a little disappointed in the brisket, too fat, and considerable waste. Great flavor.Quote:
Originally Posted by fiveeyes
Larry,
Have you guys smoked a turkey yet? I have never been a fan of turkey.
About 10 years ago, a guy from work brought in a wild bird he killed and had smoked. We kept it in the fridge and 4 guys ate sandwiches for a week.
Since then, I've smoked a few and have enjoyed each one.
I also like taking very large jalapenos out of the garden. I cut the tip off and remove the seeds (i keep them in for myself)
I take cooked bacon and crumble it and mix it with cream cheese and stuff each pepper.
Although they sell a rack to hold them upright, I built one out of wood. I smoke them until the pepper is soft.
Another favorite is to take pickled chilies (or regular pickles), and rap each one with a thin strip of venison. You can use a toothpick to hold them together or puth them on a kabob skewer. I love the pickling flavor with the smoke.
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Not a whole turkey, I have done a couple turkey breasts, and they turned out good. I have one of those Jalapeno racks, and will try it the next time I fire up the smoker. Sure enjoying that Apple wood.Quote:
Originally Posted by wicklundrh
I can get more when you need it. I have a few that I can cut to the ground too
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I'm surprised at how much I have used. I use it in my Weber grill too.Quote:
Originally Posted by wicklundrh
You should try slicing venison backstrap thin and on an angle, this makes the pieces bigger, then rolling it around a sliced, pickled jalapeno and some cream cheese then wrap that with bacon. Toothpick it and grill till done. Good eats.
Exactly Jerry! My wife made those for me a number of years ago for an MSU tailgate. They never made it off the porch.
The peppers we used went really well with several ice cold beers. Don't drink those anymore but I'm sure a cold Dr Pepper would suffice
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I guess I'll have to wrap mine with Perch-I have no venison. Just kidding Jerry, Sandy's Son Billy keeps us in good shape.Quote:
Originally Posted by spartannation