Recent content by stoking

It took about 10lbs of charcoal. I would strategically place 7-10 briquettes at a time around the perimeter of my coal pan. I sprinkled some hickory chips on there a few times too.

First I rub with olive oil. The rest is minced garlic, ground black pepper, fresh rosemary, and adobo all purpose seasoning rubbed on the outside. I also make a few holes throughout the meat and stuff halved garlic cloves in.

It was on for about 5 hours and was around 150 internal temperature. It takes a long time because of my spit height, and it needs to be tended often to add coals and watch for fires. This time I made some throw away deep spoons out of coat hangers and tin foil to collect the drippings for some...

I new something wasn't right when I tried to post the pics earlier. Looks like I got them on now I wish I could upload a video of the juices rolling.

This is a boneless lamb leg that I did on my homemade rotisserie yesterday. I'm not a big lamb fan but these come out great every time.

Thanks for the kind remarks. The ham was great. Check out this sausage I also made yesterday (15lbs). Poor weather outside all weekend so I spent it in the kitchen.

This is an 11 pound city ham that I have been smoking all day. I brined a fresh home grown leg for 10 days and it has been on the smoker now for 12 hours. I just put on a glaze, added some pineapple juice and wrapped in foil. I think it will be about 1.5 more hours then I will put it in a...

Home made recipie. Sea salt, cyan pepper, onion powder, fresh garlic, brown sugar, hot sauce, fresh sage, probably something else. I kind of winged it., it all came out good to me. Ms Pansy was my first home raised pig. Test pattys before stuffing were good too.

I just made 12lbs of fresh hot pork sausage. I will be grilling some up tomorrow night. Thank you Ms Pansy!

I thought they looked glazed as well. I figured it was from the brown sugar I put in the brine. This was my first time brining pork. I was impressed with the quick taste test I did.

They were on the smoker for 4 hrs. The average temperature was about 220f. I used hickory wood. Now it's time for pea soup. I wish I had these ready for this past New Years for the black eyed peas and greens. I did have some home cured and smoked salty bacon slab i cut up for the peas, so...

This is my first time working with ham hocks. I have brined them for about 6 days and they are now sitting uncovered in the fridge. I am going to smoke them tonight. I hope they come out good. I'm just going to use them for making soups as of now

Sound like you got it going on with the sausage. I just tried some links a friend made over the weekend. He did 20# venison, 4# Boston butt, and 2# bacon. Seasoned with salt, pepper, sage, garlic. I grilled some last night. It was pretty good. I go to Alabama quite often as well and like the...