Armed Polite Society
Main Forums => The Roundtable => Topic started by: 41magsnub on January 04, 2016, 11:27:30 PM
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Thursday my Rec Tec pellet grill gets here.
This weekend it gets used.
Step 1 (After burning in once) - season it by cooking something fatty. A guy could oil it, or something lame like that. Nope. 3lbs of Daily's (local guys) thick cut bacon ends and pieces to be smoked into pig candy. http://www.smoking-meat.com/october-23-2014-smoked-bacon-candy-pig-candy (http://www.smoking-meat.com/october-23-2014-smoked-bacon-candy-pig-candy)
Step 2 - 3 choice New York strips. Going to try reverse searing them. Smoke them at 225 until about 120 105 to 115 depending on how folks want their meat done. Rest while the grill heats all the way up, then move to the sear plates to finish.
Step 3 - Smoked Sockeye Salmon
mid week I'll probably grill some chicken breasts and vegetables
Next Weekend
Step 4 - pulled pork (planning lots of leftovers for lunches)
Step 5 - Sunday dinner. 8lb choice brisket that will have wet aged 42 days by the time it cooks.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi238.photobucket.com%2Falbums%2Fff299%2Ftrebligb%2FMobile%2520Uploads%2F20160104_211549_zpsdti1ujmc.jpg&hash=4217ae58439a914389d12dec544949a23ee3dbd0)
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I'm gonna buy myself a new grill come springtime and it will be something (hopefully a Holland grill) with which I can slow cook some meat! I can't really slow cook some ribs on my current grill.
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I'm gonna buy myself a new grill come springtime and it will be something (hopefully a Holland grill) with which I can slow cook some meat! I can't really slow cook some ribs on my current grill.
Take a look at Traeger grills. I'm probably going to get one with my tax refund. I have a couple of friends with them and I haven't eaten a bad piece of meat from them.
This is the one I am considering
http://www.traegergrills.com/shop/grills/pro-series/lil-tex.html?dwvar_lil-tex_color=BRZ#start=3
Also if you know how to use charcoal you can slow cook/smoke on a Weber kettle grill.
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Huh, interesting. I'm not surprised someone make a wood pellet stove. Though I see you're supposed to use special pellets, not the heating kind I have by the ton. :lol:
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41magsnub:
Where you located? I have an 11YO boy with a hollow leg who could help you increase your meat grilling OPTEMPO.
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Take a look at Traeger grills. I'm probably going to get one with my tax refund. I have a couple of friends with them and I haven't eaten a bad piece of meat from them.
This is the one I am considering
http://www.traegergrills.com/shop/grills/pro-series/lil-tex.html?dwvar_lil-tex_color=BRZ#start=3
Also if you know how to use charcoal you can slow cook/smoke on a Weber kettle grill.
Only what I have been reading... but Traeger has supposedly really fallen off on quality in the last few years. Lots of QC problems and they haven't updated anything. Seems like they are coasting along on their name. There is a whole cottage industry around aftermarket controllers for them to do what comparably priced other products do out of the box. The story usually goes the guy buys the grill at Costco from the display and either has a bunch of problems or gets buyers remorse because they could have had more for the money. This coincides with offshoring the manufacturing to China. They have a new CEO who says he will fix things.
I bought a Rec Tec. http://www.rectecgrills.com/grills/ (http://www.rectecgrills.com/grills/) Twice the warranty, smaller company, and a more functional controller. This one is also made in China, but all the finish work and assembly is done here.
If you want to get really snazzy on the controller look at green mountain grills http://greenmountaingrills.com/ (http://greenmountaingrills.com/), they include wifi and a phone app connected to a cloud service. You can fully manage the grill, and view grill and meat temperatures remotely.
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Huh, interesting. I'm not surprised someone make a wood pellet stove. Though I see you're supposed to use special pellets, not the heating kind I have by the ton. :lol:
Yep, the home heating pellets have a high chance of including some things you really don't want to cook over. Soft woods, potentially treated lumber, that kind of thing. The pellet grills have been taking off the last several years, gaining a lot of market share against gas and charcoal. They are showing up at BBQ competitions and winning.
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41magsnub:
Where you located? I have an 11YO boy with a hollow leg who could help you increase your meat grilling OPTEMPO.
Montana, a little far for dinner =D
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Yep, the home heating pellets have a high chance of including some things you really don't want to cook over. Soft woods, potentially treated lumber, that kind of thing. The pellet grills have been taking off the last several years, gaining a lot of market share against gas and charcoal. They are showing up at BBQ competitions and winning.
It's a CNC wood fire, of course folks are gonna like it. :lol:
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I've looked at the pellet grills, and they're interesting.
But, if I'm going to be spending that kind of money, I'm going to buy a Big Green Egg or similar kamado style smoker cooker.
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Step 1 (After burning in once) - season it by cooking something fatty.
Duck
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I've looked at the pellet grills, and they're interesting.
But, if I'm going to be spending that kind of money, I'm going to buy a Big Green Egg or similar kamado style smoker cooker.
I bought a cheaper Charbroil komado style grill after reading tons of reviews. Supposedly it will do just about everything a BGE will do, at about 1/4 the cost- it hasn't let me down so far, though I had to do a bit of modification (cut a gasket for the lower vent from a sheet of automotive gasket material). With a bit of tinkering and practice, It will hold a temperature as low as 225 for 14 hours or more. I've seared steaks at 750+ degrees- best steaks evah!
There is also a PID temperature control unit available for around $100.
http://www.lowes.com/pd_131712-49769-6719_0__?productId=3609214
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Dang, I'd not see that one at Lowes. Yeah, that's a LOT better price wise than a BGE.
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Dang, I'd not see that one at Lowes. Yeah, that's a LOT better price wise than a BGE.
They aren't quite the same as a BGE though- do research before buying so you know what you're getting.
They don't have ceramic liners like the BG/traditional Komado, they are double walled steel and stuffed with fiberglass insulation (I think). The biggest problems I've read are the bottom air valve leaking(can be fixed with gasket material) and the bottom rusting out over a couple of years. That being said, if or when mine fails, I'll buy another or will upgrade to a BGE or similar.
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I realize it's steel and not a BGE or a clay kamado.
Guy on another board I'm on actually made one of his own out of a couple of barrels. He can cook an impressive amount of chow in it.
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Only what I have been reading... but Traeger has supposedly really fallen off on quality in the last few years. Lots of QC problems and they haven't updated anything. Seems like they are coasting along on their name. <snip> If you want to get really snazzy on the controller look at green mountain grills http://greenmountaingrills.com
I have heard the same. I used a Traeger and a Green Mountain Grill at the same time, side by side, last summer and was much more impressed with the controller on the Green Mountain grill. I was more impressed with the Green Mountain overall from fit and finish also.
I like the concept of a pellet grill but I am not too happy with the noise they make. I have been smoking stuff on a Weber kettle and Bullet Smokers for so long now I will just continue. I just bought another one at Cabelas, the last one I had still works but is just beat up from blowing over in the wind a couple of times. I bought it about 7 years ago. This (http://www.cabelas.com/product/cabela-s-premium-electric-smoker/732447.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dsmoker%26x%3D10%26y%3D6%26WTz_l%3DHeader%253BSearch-All%252BProducts&Ntt=smoker) is the one. It has been a solid performer. I can fit appx 75 beef ribs in it or a whole brisket will fit on one shelf. The only downside is the cold, when it gets cold I wrap it with a quilted moving blanket to keep the temp up.
bob
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Montana, a little far for dinner =D
Maybe for him...not for me. ;)
bob
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I used to put a big cardboard box over my Brinkmann bullet smoker to keep the temp up in the cold. Cut a couple of air holes in the bottom and top to make sure it didn't choke out and it worked wonders.
It was a neat unit, but it was hard as hell to control the heat levels.
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I have heard the same. I used a Traeger and a Green Mountain Grill at the same time, side by side, last summer and was much more impressed with the controller on the Green Mountain grill. I was more impressed with the Green Mountain overall from fit and finish also.
I like the concept of a pellet grill but I am not too happy with the noise they make. I have been smoking stuff on a Weber kettle and Bullet Smokers for so long now I will just continue. I just bought another one at Cabelas, the last one I had still works but is just beat up from blowing over in the wind a couple of times. I bought it about 7 years ago. This (http://www.cabelas.com/product/cabela-s-premium-electric-smoker/732447.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dsmoker%26x%3D10%26y%3D6%26WTz_l%3DHeader%253BSearch-All%252BProducts&Ntt=smoker) is the one. It has been a solid performer. I can fit appx 75 beef ribs in it or a whole brisket will fit on one shelf. The only downside is the cold, when it gets cold I wrap it with a quilted moving blanket to keep the temp up.
bob
This is replacing a cheap electric smoker that I tried first, a Brinkman Gourmet barrel style. When it worked it did fine, but it ate heating elements about every 4 cooks. Did a warranty replacement on the first two and when it happened again it was the last straw. That is not reflective of the technology, just the utter POS that Brinkman put out. http://www.amazon.com/gp/product/B000HVEBWK (http://www.amazon.com/gp/product/B000HVEBWK)
I've talked to multiple folks that I ate great BBQ from and each one said get a Traeger, they've had them for years. Was about to push the button but was scared off by more recent experiences with them.
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So is this the thread where white people meat?
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So is this the thread where white people meat?
No, it's where people eat white meat... Or red meat... Or dark meat... We're not meat racists.... :)
Because meat lives matter...
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This is replacing a cheap electric smoker that I tried first, a Brinkman Gourmet barrel style. When it worked it did fine, but it ate heating elements about every 4 cooks.
How the hell do you fark up electric heating elements?
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Thursday my Rec Tec pellet grill gets here.
This weekend it gets used.
Step 1 (After burning in once) - season it by cooking something fatty. A guy could oil it, or something lame like that. Nope. 3lbs of Daily's (local guys) thick cut bacon ends and pieces to be smoked into pig candy. http://www.smoking-meat.com/october-23-2014-smoked-bacon-candy-pig-candy (http://www.smoking-meat.com/october-23-2014-smoked-bacon-candy-pig-candy)
Step 2 - 3 choice New York strips. Going to try reverse searing them. Smoke them at 225 until about 120 105 to 115 depending on how folks want their meat done. Rest while the grill heats all the way up, then move to the sear plates to finish.
Step 3 - Smoked Sockeye Salmon
mid week I'll probably grill some chicken breasts and vegetables
Next Weekend
Step 4 - pulled pork (planning lots of leftovers for lunches)
Step 5 - Sunday dinner. 8lb choice brisket that will have wet aged 42 days by the time it cooks.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi238.photobucket.com%2Falbums%2Fff299%2Ftrebligb%2FMobile%2520Uploads%2F20160104_211549_zpsdti1ujmc.jpg&hash=4217ae58439a914389d12dec544949a23ee3dbd0)
Tease
Sent from my SAMSUNG-SM-G890A using Tapatalk
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How the hell do you fark up electric heating elements?
Crappy quality control during production, cheap nichrome blends, etc.
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How the hell do you fark up electric heating elements?
Short to ground, arc, *expletive deleted*it it doesn't work any more.
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It's here! 570lbs (240 of those are the included pellets). Won't get to the assembly until tomorrow though.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi238.photobucket.com%2Falbums%2Fff299%2Ftrebligb%2FMobile%2520Uploads%2F20160106_140904_resized_zpsuqpesivy.jpg&hash=fc5d61f060abeb89f69335e5e12df41118a06689)
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What's all that white stuff?
=D
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What's all that white stuff?
=D
Yes people in the northern states hate you right now. :P
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What's all that white stuff?
=D
Magic dust that kills stupid people.
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Magic dust that kills stupid people.
So Montana is covered in cocaine?
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So Montana is covered in cocaine?
Cold weather and slick roads kills the stupid ones.
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Cold weather and slick roads kills the stupid ones.
Because of the driving on cocaine?
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It's here! 570lbs (240 of those are the included pellets). Won't get to the assembly until tomorrow though.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi238.photobucket.com%2Falbums%2Fff299%2Ftrebligb%2FMobile%2520Uploads%2F20160106_140904_resized_zpsuqpesivy.jpg&hash=fc5d61f060abeb89f69335e5e12df41118a06689)
That divot in the box, and its relative position, makes it look as if you slammed it into the spouting on the garage...
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Because of the driving on cocaine?
Just stay in California.
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Just stay in California.
But there's snow here.
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But there's snow here.
Not like other parts of the US.
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Not like other parts of the US.
I know, we're pretty weak.
http://snowfall.weatherdb.com/d/a/California
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https://www.youtube.com/watch?v=ZWkT0g3FrOk
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I know, we're pretty weak.
http://snowfall.weatherdb.com/d/a/California
How many people live in those areas/have to commute through it?
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One year and one day ago, the stupid people got sorted out in Central Iowa.
(https://pbs.twimg.com/media/B6nxCL2CQAAkJO3.jpg:large)
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How many people live in those areas/have to commute through it?
I dunno, probably around the population of Iowa.
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How many people live in those areas/have to commute through it?
About 53,000 year round residents in the Lake Tahoe basin, but tourists make that number swell to 300,000 during peak periods. Also lots of traffic taking I-80 over the Sierras to and from Reno and Carson City.
Oh, and this: https://www.currentresults.com/Weather/Iowa/annual-snowfall.php
Less than 40" of snow per year in most of Iowa? Pikers.
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About 53,000 year round residents in the Lake Tahoe basin, but tourists make that number swell to 300,000 during peak periods. Also lots of traffic taking I-80 over the Sierras to and from Reno and Carson City.
Oh, and this: https://www.currentresults.com/Weather/Iowa/annual-snowfall.php
Less than 40" of snow per year in most of Iowa? Pikers.
It's the 40-50mph winds and below zero temps that kill.
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About 53,000 year round residents in the Lake Tahoe basin, but tourists make that number swell to 300,000 during peak periods. Also lots of traffic taking I-80 over the Sierras to and from Reno and Carson City.
Hey, do you ever get up that way and go through Donner Pass? I highly recommend the Long Pork Cafe if you've never been (just to get us back on the meat topic).
=D
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I dunno, probably around the population of Iowa.
3.1 million people?
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3.1 million people?
Maybe more then.
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Hey, do you ever get up that way and go through Donner Pass? I highly recommend the Long Pork Cafe if you've never been (just to get us back on the meat topic).
=D
Done that many times, in all sorts of weather. When I don't have to put on chains, I'm happy.
Thanks for the Long Pork Cafe tip. I'll check it out (but I'm a little leery of the name).
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About 53,000 year round residents in the Lake Tahoe basin, but tourists make that number swell to 300,000 during peak periods. Also lots of traffic taking I-80 over the Sierras to and from Reno and Carson City.
Oh, and this: https://www.currentresults.com/Weather/Iowa/annual-snowfall.php
Less than 40" of snow per year in most of Iowa? Pikers.
I'm actually moving to the snowiest part of Iowa, just so I can justify a owning a sled. Now time to start saving money.
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lol @ thread drift.
Found the time, got it assembled and it is doing the initial burn right now to "cure the paint". You would think they would get all the curing done themselves, but whatever. Assembly was easy.
Running for an hour at 400 degrees. Tomorrow... meat.
@ BobR - it is a little noisey =D
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi238.photobucket.com%2Falbums%2Fff299%2Ftrebligb%2FMobile%2520Uploads%2F20160106_212041_zpswrnmedyj.jpg&hash=97d61258066568fe6f287d33f24874ee1617719e)
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Pig Candy:
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi238.photobucket.com%2Falbums%2Fff299%2Ftrebligb%2FMobile%2520Uploads%2F20160110_201621_zpsxpagtsvw.jpg&hash=fec3bcb2280a894cda6ff67a71a7aa37f643c4b4)
Pulled Pork:
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi238.photobucket.com%2Falbums%2Fff299%2Ftrebligb%2FMobile%2520Uploads%2F20160110_201654_zpsryld06qr.jpg&hash=2f73b450d0cc5d0ec53de359c1e97fe21960f7e7)
Salmon:
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi238.photobucket.com%2Falbums%2Fff299%2Ftrebligb%2FMobile%2520Uploads%2F20160110_201727_zpsli8iekcn.jpg&hash=ee6c6102ca956876bc417dee7345d5f59e911fdc)
Did some steaks too, but not going to post pictures out of shame. I got caught up kicking an 8 year olds ass in HALO (I might have that backwards) and forgot about them. Was going to pull off the smoker at 110 and then sear to finish. Instead pulled them off at 145. chewy...
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Take a look at Traeger grills. I'm probably going to get one with my tax refund. I have a couple of friends with them and I haven't eaten a bad piece of meat from them.
This is the one I am considering
http://www.traegergrills.com/shop/grills/pro-series/lil-tex.html?dwvar_lil-tex_color=BRZ#start=3
Also if you know how to use charcoal you can slow cook/smoke on a Weber kettle grill.
Thanks for the tip!
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"Did some steaks too, but not going to post pictures out of shame. I got caught up kicking an 8 year olds ass in HALO (I might have that backwards) and forgot about them. Was going to pull off the smoker at 110 and then sear to finish. Instead pulled them off at 145."
.41 Magsnub killed the cow!
YOU BASTARD!
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Did someone say MEAT?
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2Fallgone.jpg&hash=0379ab3e1040e8be75862f0a8925f751cf58370e) (http://s23.photobucket.com/user/FLHRI-OK/media/allgone.jpg.html)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2Flookinggood.jpg&hash=61e4808cd1ab4c471019eb9630e8719d8b74e3f2) (http://s23.photobucket.com/user/FLHRI-OK/media/lookinggood.jpg.html)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2Fgettinclose.jpg&hash=f20ae6f8f5876ae822d8fa5ec1a1526eed111bf1) (http://s23.photobucket.com/user/FLHRI-OK/media/gettinclose.jpg.html)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2F009.jpg&hash=9a486668e301b50b9a3adce0e4e4c3d99dadccdb) (http://s23.photobucket.com/user/FLHRI-OK/media/009.jpg.html)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2F002.jpg&hash=23a40539b578655dcf5eca476a07425a39657db1) (http://s23.photobucket.com/user/FLHRI-OK/media/002.jpg.html)
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Oh, my gosh, look at the bark and burnt ends on that. My favorite part.
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Did someone say MEAT?
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2Fallgone.jpg&hash=0379ab3e1040e8be75862f0a8925f751cf58370e) (http://s23.photobucket.com/user/FLHRI-OK/media/allgone.jpg.html)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2Flookinggood.jpg&hash=61e4808cd1ab4c471019eb9630e8719d8b74e3f2) (http://s23.photobucket.com/user/FLHRI-OK/media/lookinggood.jpg.html)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2Fgettinclose.jpg&hash=f20ae6f8f5876ae822d8fa5ec1a1526eed111bf1) (http://s23.photobucket.com/user/FLHRI-OK/media/gettinclose.jpg.html)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2F009.jpg&hash=9a486668e301b50b9a3adce0e4e4c3d99dadccdb) (http://s23.photobucket.com/user/FLHRI-OK/media/009.jpg.html)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2F002.jpg&hash=23a40539b578655dcf5eca476a07425a39657db1) (http://s23.photobucket.com/user/FLHRI-OK/media/002.jpg.html)
Are those cats? They do look pretty good. >:D
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Just some of my piggies. From three different animals IIRC.
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Speaking of piggies, took this little feller to see my friend Jack the Butcher this morning.
347# of porklisious goodness.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2FPrivate%2520album%2Fbacon1-090654.jpg&hash=fe4f25f45506652529114ca3d69b29e4b21c5e22) (http://s23.photobucket.com/user/FLHRI-OK/media/Private%20album/bacon1-090654.jpg.html)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2FPrivate%2520album%2Fbacon2-092013.jpg&hash=894c594fece7e6ff739f5a7d8e8ea265ca18b3a5) (http://s23.photobucket.com/user/FLHRI-OK/media/Private%20album/bacon2-092013.jpg.html)
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Speaking of piggies, took this little feller to see my friend Jack the Butcher this morning.
347# of porklisious goodness.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2FPrivate%2520album%2Fbacon1-090654.jpg&hash=fe4f25f45506652529114ca3d69b29e4b21c5e22) (http://s23.photobucket.com/user/FLHRI-OK/media/Private%20album/bacon1-090654.jpg.html)
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2FPrivate%2520album%2Fbacon2-092013.jpg&hash=894c594fece7e6ff739f5a7d8e8ea265ca18b3a5) (http://s23.photobucket.com/user/FLHRI-OK/media/Private%20album/bacon2-092013.jpg.html)
Poor guy "almost" looks too happy for him to become such delicious goodness.
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My 9YO daughter wants a pet pig so she can name it 'Bacon.' >:D
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Bbbbbut meat is murder....
<snort> <choke> ......
Bwahahahahahah!
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meat is murder....
Tasty, tasty murder......Mmmmmmbacon....
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Moar murder!
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But he's cute!
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But he's cute!
By this time he was cute.
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Speaking of piggies, took this little feller to see my friend Jack the Butcher this morning.
347# of porklisious goodness.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2FPrivate%2520album%2Fbacon1-090654.jpg&hash=fe4f25f45506652529114ca3d69b29e4b21c5e22)[/URL]
Some pig.
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How big were the piggies in the BBQ pics?
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Those were in 75-150# on the hoof range. I had planned to do one like that again but the pig for that project had other ideas and decided to die rather unexpectedly one night. I'll probably wait till early fall to get any more bacon seeds. I prefer feeding them out in cooler weather. I started with this batch in July and that puts butcher time during peak deer season when the slaughter house I use is swamped and won't accept anything but deer or "emergencies".
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Pork Butt:
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Those were in 75-150# on the hoof range. I had planned to do one like that again but the pig for that project had other ideas and decided to die rather unexpectedly one night. I'll probably wait till early fall to get any more bacon seeds. I prefer feeding them out in cooler weather. I started with this batch in July and that puts butcher time during peak deer season when the slaughter house I use is swamped and won't accept anything but deer or "emergencies".
I picked up 2 "pig in a poke" that turned out to have some potbelly ancestry so I don't expect them to get much over 150 by the time I butcher @ 6 or so months. That' why I asked.
I'm picking up three this weekend that will be butchered early July. That makes them easy to scrape but hard to cool. the last two were butchered during a cold snap in December. Made the water to dip them tough to keep @ temperature.
I do my own butchering from dip to freezer (with some help from sons & neighbors) so I don't depend on a slaughter house but I need to put together some kind of large cooler.
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I could DIY it but I wouldn't do nearly as good a job as the pros. I also don't really have an effective way to dispose of the "residue". And, I dont have the tools to process it, slicer, grinder and such. Worth it to me to drop off the animal and bring it home cured, smoked, sliced and vaccum packed.
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There's a bunch of folks here that feel the same way. My Dad was a butcher & I feel like I'm carrying on the family tradition. I'm not a butcher by trade but I enjoy it and @ a dollar a pound hanging weight I'll enjoy it some more.
I've been doing deer for years have been collecting equipment for what seems like forever but the curing and smoking is all new to me.
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Pork Butt:
You got a nice butt.....
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That'll do pig.
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Last weekend: Brisket, jalapeno poppers, and sausage stuffed poblano peppers.
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Served the brisket with smoked/roasted garlic mashed yukon gold potatoes and sauteed green beans with bacon. There were no leftovers.
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This weekend.. chicken.
Yesterday I made sweet chilli whole muscle chicken jerky out of some frozen chicken breasts found in the back of the freezer just starting to freezer burn.
Today.. thighs and drumsticks:
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Since it looks like you are cooking for a small army, I'll be sending a 15 year old to help you out...
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Since it looks like you are cooking for a small army, I'll be sending a 15 year old to help you out...
Not looking forward to that in about 10 years. They already eat us out of house and home.
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Not looking forward to that in about 10 years. They already eat us out of house and home.
It never ends.
Mine are 32 and 30 with little ones of their own. anytime they come over the first thing they do is check the fridge and the snack boxes. the grandkids actually ask first.
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Since it looks like you are cooking for a small army, I'll be sending a 15 year old to help you out...
lol, feeding an 8 year old hyperactive kid much of the time now. His appetite has grown a lot in the last few weeks. Used to be he'd nibble at a hamburger, eat half and some fries. Now he is demolishing a couple of plates of food.
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It never ends.
Mine are 32 and 30 with little ones of their own. anytime they come over the first thing they do is check the fridge and the snack boxes. the grandkids actually ask first.
They been trained as scouts...
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They been trained as scouts...
Scouts don't ask and you wouldn't know they were there.