Thanks, Gregg! They were huge. Fed the family with 2 of 'em. I should have saved 2 for the smoker this weekend.
The Thin Blue Smoke Thread VII- BBQ at the B&B 2015
- Thread starter Jim
- Start date
Ya know Dane, I really like a good sirloin. Always have. Meaty, lean and pretty tasty. Good job.
I'd have gone for the ribeye, but the wife's on a health kick 
these are hand cut by a mom&pop grocer. They let me hang a hog in their cooler, leading up to the Fourth of July, so I don't mind spending a little extra on their meat selection.
these are hand cut by a mom&pop grocer. They let me hang a hog in their cooler, leading up to the Fourth of July, so I don't mind spending a little extra on their meat selection.- Thread starter
- #664
I'd have gone for the ribeye, but the wife's on a health kick
Post of the week!
A friend of mine raises the hog for me, on his ranch. None of the local meat processors will hang it, due to "health regulations"(because I didn't buy from them). So we butcher and scald it ourselves on the weekend before the Fourth and it hangs at the grocer till the night of the Third.
Invite sent!!!
- Thread starter
- #666
That is a lot of work to clean a hog. To be honest, I am not a fan of whole hog cooking ,even a small hog can leave you with over cooked and somewhat not optimally cooked parts. I would rather break it up and cook each piece to perfection. Feel free to disregard this as I have no credibility being from NYC anyway. I will bring my special Hog wash sauce.
Last years hog turned out almost perfect. You can document this years extravaganza, if you can hold the camera with a beer in your hand!
This'll work
Attachments
Invite sent!
Woo hoo!!!
Hey Mike....Awesome!!!
Now try a big disc of seafood gumbo or even paella.
Now try a big disc of seafood gumbo or even paella.
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Sous Vide Short Ribs:
72 hours at 131 degrees. Seared over lump. Dipped in Mad Moroccan sauce. Seared again. Simple beefy goodness.
72 hours at 131 degrees. Seared over lump. Dipped in Mad Moroccan sauce. Seared again. Simple beefy goodness.
I have the WSM fired up taking the Auber PID for a ride, with 2 pork tenderloins on. For Memorial Day we did a 7.5# butt that took 17 hours...but it was so dang good.
Spareribs, 3 kinds of sausage, beans, tater salad, beer.
Oh that looks good Aaron. Three types of sausages, do tell.
Still getting used to cooking on charcoal, been a gasser since I was a kid. I don't see myself going back either 
Did some striploins up and tinfoil potatoes with oil, margarine, salt, pepper, garlic, and dill with thick sliced onions to top them off. Steak was amazingly tender. I have never gotten them to be this good before.
Did some striploins up and tinfoil potatoes with oil, margarine, salt, pepper, garlic, and dill with thick sliced onions to top them off. Steak was amazingly tender. I have never gotten them to be this good before.
That's downright beautiful!Still getting used to cooking on charcoal, been a gasser since I was a kid. I don't see myself going back either [emoji38]
Did some striploins up and tinfoil potatoes with oil, margarine, salt, pepper, garlic, and dill with thick sliced onions to top them off. Steak was amazingly tender. I have never gotten them to be this good before.
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