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How to Cook A Wild Hog?
Buddy killed a smallish hog at the club last evening. It looked like eating size so we dressed it. I came home with a 7 1/4# hindquarter, a 4# shoulder, and a 2 1/2# loin. I've never smoked or any other way cooked a wild pig so was wondering the best thing to do with the parts? I'm half tempted... -
smoked summer sausage recipe needed..
Bear's logs are great! I make them using any ground venison left from the previous season going 80/20 with ground pork. Always a big hit and I'm continually asked when I'm going to make another batch..... -
shrimp
Looks great! Not as cold as y'all but 15° over night with 7" of snow on the ground is NOT why I moved to Charleston! Any sauteed shrimp with crusty bread is awesome for sure....- krooz
- Post #3
- Forum: Non-fish Seafood
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Can I slow These Butts Down?
I'm on the Cooper River - too far inland to get the sea breeze other than in the afternoon to stimulate thunderstorms but can't even get that now days. This too shall pass! -
Can I slow These Butts Down?
Thank you gentleman. I set it back to 200 for the next 2 hrs, then I'll go to 230 and let 'er roll. What shall be shall be! The finishing sauce and mustard sauce are on the stove top now! Typical smoke for me, I get too anxious to start, stress over the times and temps and then 99.9% of the... -
Can I slow These Butts Down?
G'morning folks, Doing pulled pork for buddies coming into town this evening but may have gotten a little too eager to get things rolling. Last evening I put (2) 8lb butts to the smoke at 7:30 at 230°. During the night it looked like things were going too quickly and I thought I had knocked the... -
Smithfield Extra Tender Ribs
'bout the only ones I buy anymore. Don't know what makes em extra tender but they're pretty darn good. Do them rubbed and nekid for 41/2 hours over a pan of Dutch's beans..... good stuff..... -
Dried up country style pork ribs
I've failed at getting right on the smoker as well. Now I rub 'em and cook in the oven for 2 hrs at 250 in a foil covered broiler pan (with a can of beer poured in the bottom). Remove and let em cool down to firm up and grill about 8 min or so per side, basting with favorite BBQ sauce. Always... -
Testing cheap $15.00 wireless thermometer
I had a similar one but not the same brand - had it for years and it worked great. Unfortunately the other evening I thought I would use it to test how hot my gas grill gets at medium and high heat. Bottom line - it's toast now - should have read the manual and not exceeded 485° - lesson learnt!- krooz
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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MES 40 Gen 2.5 Bluetooth Fix??
I have the 40" BT and love it. My Droid Turbo works just fine with it though the distance the BT will reach into the house is limited - about 25' for me.....- krooz
- Post #5
- Forum: General Discussion
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Question Re Timing Snack Sticks with Sausage
Thanks gents, I'll let 'em roll for 4 hours or so and try probing to see what I have. My other transmitting probes will be in use in the logs.... -
Question Re Timing Snack Sticks with Sausage
- krooz
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Question Re Timing Snack Sticks with Sausage
Mixed up a 9lb batch of Bear's unstuffed pepperoni sticks yesterday to smoke on Friday. Used 60/30 venison to ground pork. I shot "logs" out of the jerky shooter onto wax paper, then cut them in half length wise, rolled a tad and spun up in plastic wrap. This worked great to get nice approx 3/4... -
Sticks.jpe
- krooz
- Media item
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- Album: Question Re Timing Snack Sticks with Sausage
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Baked Crab Cake (Bear Style)
Darn good looking eats right there. I always like your "how to do's" Bear!- krooz
- Post #10
- Forum: Non-fish Seafood
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Pix of new stone smokehouse.
Man, that is sweet - nice job! Looks like a good area to have a still too ; )- krooz
- Post #18
- Forum: Smoke Houses
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Old Venison - use or pitch?
Great, thanks all - I'll be using it up some way or another!- krooz
- Post #7
- Forum: General Discussion
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Old Venison - use or pitch?
Cleaned out my deep freeze today - which it desperately needed. Anyway, I have some loin from the 2014 deer season that I'll use for jerky. But, I also have 20lbs of vacuum packed burger from 2014 as well. It doesn't look freezer burned but I imagine it has lost something. I wouldn't use it for...- krooz
- Thread
- Replies: 6
- Forum: General Discussion
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Smoked up a Batch of "Bear Logs"
Thanks, stepped up the heat this time to get a little more kick. The shooter helped me get better shapes than I could get forming by hand but still aren't the prettiest things!
