Free Pork Smoke!!!

Discussion in 'Pork' started by meowey, Oct 14, 2007.

  1. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    What a deal!

    You folks may remember that for the contest this past summer I smoked for a staff picnic at my sister's place of employment, a destination resort here in the Northern Adirondack Mountains. It seems that the chef/owner decided to do me a good turn. Recently, I got a new camera, and on a sunny Sunday afternoon recently I went to the Lodge, and asked if I could walk the property and take fall foliage pictures. I was given enthusiastic permission as I agreed to give them copies of what I shot for use in their advertising and web site. Well I had a great day shooting and playing with pictures. I even made a short slide show, set to the Autumn section of Vivaldi's Four Seasons Concertos. (I'm a classically trained music geek!)

    In the mean time my sister ordered some pork butts for me through the chef at wholesale price for a charity BBQ event I'm cooking for in two weeks. One of the staples on the lodge menu is roast pork, basically the whole bone in loin (We usually see them separated as baby backs and boneless loin roasts.) They cut and trim the whole loins in house. Anyway, my whole point is that this week the chef saved the ends she won't serve to customers, along with some of the trim. She gave me about 25 pounds of pork for free. I went through the pile and salvaged 3 4-5 pound roasts. There was some loose trim that I'll use for chili and a some bone in pieces that I'm smoking today to put in a Brunswick stew for the charity BBQ.

    Woo-hoooo!
    Pieces rubbed

    [​IMG]


    In smoker 1 hour

    [​IMG]


    Thin Blue and Thermos

    [​IMG]


    I'm using the GOSM today for precise temp control. I am going lower than my usual 235-250 temp range in the CharGriller. don't want to dry out the pork. I'm going to rest at 170-175, and chop for the Brunswick Stew.

    Sorry to be so long winded. Just had to share my good fortune.


    Take care, have fun, and do good!

    Regards,

    Meowey
     
  2. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Good for you Meowey. You got some good pics of foliage & food. And you got a good score on pork to boot. You can't beat a deal like that.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    I wonder...would that be the "kassler loin" I was curious about in a thread earlier this week?
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Don't know. That's a term that's new to me!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    That looks great Meowey...nice haul!![​IMG]



    As for the kassler......I came across this...

    </H3>

    From this site...http://german.lifetips.com/cat/6957/food/



    Looks like it's basically a pork loin that has been cured and smoked...Wish I could find a recipe for it.[​IMG]
     
  6. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Here we are at 3 hours

    [​IMG]


    Hour 4 and 1/2

    [​IMG]

    I'm having too much fun with the camera and PhotoShop! It's a great way to spend a rainy afternoon.


    Take care, have fun, and do good!

    Regards,

    Meowey
     
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    great grub almighty.... yer making me hungry there meowey.
     
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    nice.........make sure whoever gave you that meat is on your christmas card list


    d8de
     
  9. man oh man, that looks great! Would I be out of line by asking a question here??? ....I see you have 2 temp gauges, 1 for internal meat-1 for internal cabinet. Q) Does the GOSM or will that smoker go as low and maintain a temp of 170 Deg. for smoking Polish sausage?? Thanks.
     
  10. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Coach,

    All questions are good. This particular GOSM will go lower than 200F without problems. I have it set at just under "medium". Other folks have had high temp problems with their GOSMs. I think it is a problem with some units that were shipped with bad regulators. A few members here have called and badgered the manufacturer into sending them a replacement regulator to solve the problem.

    I hope I answered your question.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  11. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Way To Go Meowey! Good lookin' grub as usual...always makes me hungry!
     
  12. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Here is the hour 6 Q-View

    [​IMG]


    Take care, have fun, and do good!

    Regards,

    Meowey
     
  13. richtee

    richtee Smoking Guru OTBS Member

    Hehehe...yer good, Meowy...REAL good! Hmm maybe I need to design a Q-View cam! Have that data displayed like that...int. temp, grill temp, beer temp...the mind reels!
     
  14. deejaydebi

    deejaydebi Smoking Guru

    Dang! Good rewards there Meowey! Guess that's why they say one mans trash is another mans treasure!

    Can we see those foilage pictures somewhere?
     
  15. A big thanks Meowey! The low temp is important to me when smoking Polish sausage. When using my "LIL Chief" i keep it just under 170 so as the fat in the sauage does not melt/render out, but i am using Rytek Kutas book for that info. I have 2 smokers but looking to upgrade. Thanks!
     
  16. richtee

    richtee Smoking Guru OTBS Member

    That dude Rytek Kutas is the sausage god!
     
  17. Amen to that RICHTEE! I make bacon(pork belly) in my electric "Lil Chief", as well as various types of sausage. I have not tried brisket because because of size constraints. In the "Dog House" smoker which uses charcoal & wood chunks I have the possibility to do brisket etc with higher temps, but this is out of my area of expertise at this time. I can maintain a temp of 170, but looking at the GOSM would like to maintain 170 for sausage and 225 for brisket & butt's. Ryteks electric smoker would be great for sausages but do not think it would be the right set up for brisket,etc. Another words with out writing a book here...I want to do it all! Lol. Maybe I need various appliances???
     
  18. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    I talked to my benefactor a few minutes ago to thank her for the "gift". She said that the "scraps" she gave me have a fantastic flavor, but unfortunately they don't "look" good on a restaurant plate.

    Debi

    When they get the slide show on the web I'll post a link.

    The final q-view of the day. I'm going to let it rest in foil, and then chop it up, freeze it, and use it in my Brunswick Stew in 2 weeks.

    [​IMG]



    Richtee - I love PhotoShop - I wish the smoker had a internal digital thermo - LOL

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  19. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    great job meowey.. now bring me that food so i can watch my game w/ a full belly.[​IMG][​IMG][​IMG]
     
  20. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Nice grab on the free meat..
    Q view looking goood....
     

Share This Page