Recent content by Nick-IA
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Overnight pork shoulders
Also, reaching 200-204 IT before pulling them will kill anything. Not sure about the rest of that. -
Overnight pork shoulders
Yeah I was excited to offer something like this at concessions. I did some for district baseball last year and it was a hit. But too many teams cancelled on us today so we killed it. Oh well. On to the next one. -
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Overnight pork shoulders
The cook went very well. Ended up at just under 12 hours. Only bummer is we cancelled the meet due to weather. But I’ll just freeze it for another large event I’m doing at the end of April, so all is not lost. Here’s a couple of the final shots. -
Overnight pork shoulders
Doing 8 butts to make pulled pork sandwiches to sell at concessions for our track meet today. Decided to cook overnight to make sure I had plenty of time if the cook went longer than anticipated. Not the best conditions - it’s currently 28 degrees and 20 mph winds, but the cook is going well... -
1st time butchering beef
Well I got through it. Th chuck proved to be very difficult to navigate. Got the brisket out ok. But the chuck roll and chuck clod not so great. Salvaged some roasts, ribs and neck roasts. But the loin, rib and round sections all went well overall. Great learning experience and I’ve got a...- Nick-IA
- Post #21
- Forum: Meat Selection and Processing
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1st time butchering beef
Here’s the before. Got through the loin section tonight, doing the rest tomorrow. Went ok. Screwed up the tri tip though. Otherwise good.- Nick-IA
- Post #20
- Forum: Meat Selection and Processing
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1st time butchering beef
I’m doing something similar this weekend. I have a half a beef at 500# hanging weight that I’m going to butcher. I’ve done several deer, a number of hogs and a couple lambs, but this is my first beef. Very excited to get after it. It’s been hanging 3 weeks, should be great.- Nick-IA
- Post #18
- Forum: Meat Selection and Processing
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ground beef? /gasp
I’ve gone to exclusively ground jerky with all my venison. We tend to eat the roasts and steaks for dinners so I’ve gone to just making jerky from what’s left in the grind. I prefer it over muscle jerky actually. For me that recipe is too much soy and Worcestershire for my liking. But it...- Nick-IA
- Post #6
- Forum: Making Jerky
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Superbowl Giveaway
LA 23 Cincy 20 :03 4th- Nick-IA
- Post #26
- Forum: Messages for All Guests and Members
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Osso Bucco: My First Time, Please Be Gentle (Detailed Pics)
One of my absolutely favorite dishes! Excellent work! Looks amazing. -
Venison snack sticks and trail bologna
I’m glad you brought that up, I forgot about that. I used LEM 19MM collagen casings. The clear ones. They say do not soak prior to use. I had one hell of a time trying to stuff them without getting them wet - blowout after blowout. So I soaked them in warm water. Huge improvement after... -
