Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
WOW!!:emoji_astonished:
The most popular guy in the neighborhood, I'm sure!!
Great pics, thanks for sharing. Great to see a family having fun together around the smoker. And what a rig that is!
Thanks to all for the kind words and encouragement! I love cooking, but it really was too much for us to handle on our own. Even though we pulled it off, I think it almost killed us.
On to the next adventure!
Sure, we absolutely love these things!
I found pre-hard boiled and shelled eggs at Sams for fairly cheap since we're doing so many, so I'm using them for the first time.
Cold smoke the eggs on a wire rack using a AMNPS with pellets. I move the pellets to one side and the eggs to the other so...
So quick question if anyone's out there this afternoon...
Is it safe if I take my vac sealed pulled pork out of the freezer and put it into the fridge overnight, THEN put the bags in the roaster water bath to get the meat to temp?
Or is it best to go from frozen right into the hot water bath?
Only did it once, but for some reason the kids loved them! I thought they were OK, but they ate them just by themselves (I had thought of putting them on a burger or something to give a nice smoky flavor).
Tonight the wife is busily working on corn bread muffins, bacon for the pit beans and for candied bacon. I'm smoking the eggs for smoked deviled eggs.
Daughter asked if I was smoking pickles for the party. I am not. She was disappointed so I took the last of what was left in a jar and thew...
Update on the freezer. Getting full. Serious cooking of sides starts tomorrow. The corn in the freezer came from 24+ ears for the corn salad side.
Also just finished 2 slabs of baby backs, chopped and de-boned and vac sealed. They'll be added to the pit beans on Friday.
Top left is the white...
My only worry about doing it that way is that there is so much meat, I would have to do it in many batches. And I'm afraid of making the meat too loose if I over work it.
Planning on a 5am start tomorrow for the final 2 butts. Got them scored, panned, rubbed and wrapped into the fridge.
Sorry, doing this from my phone. Pics may not be in chronological order.
Thank you, and yes we do need to remember to have fun too!
We've had some great parties over the years, but never cooked this much. We used to be great party hosts but always stressed too much for weeks before, only to find that everything turned out perfect.
Guess we need to just relax a little...
LOL, thank you! I have a full week of work travel this coming week (I'm in Sales). Plus just found out about a funeral Monday, and daughter's softball 2 nights. Yeah.
A while back a bunch of you were VERY helpful answering some questions I had about pork butts for my son's grad party on the 16th of this month. Since then I've been hard at work trying to perfect the process. Well, we're a week away and this has snowballed into us doing just about every part...
I got the fat off it, but didn't add it to the vac bags, didn't think to put them together before freezing. I have a Foodsaver that can do liquids, so I would have been able to do that. Good tip for next time, thanks.
Well, this is why I wanted to do a trial run. Ugh...
My gloves (thanks for the recommendation @bigfurmn ) Don't arrive until tomorrow. Couldn't find the bear claw things (haven't used in years). Decided to try the kitchen aid method. Used a dough hook. Bad idea, it shredded it.
So for the next...
Probe tender at 10 1/2 hours
Sucked out the juice and put in container. Plan is to fridge the juice once cool, then once fat solidifies and separates, remove the fat and then freeze the juice, along with vac sealed meat (in a separate container/package). Anyone see problems with doing it this...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.