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  1. joeflyde

    Picnic Pulled Pork w/ Q-view

    Boy, getting a late start today.  Skins removed from oven at 6:30am, quite a bit of shrinkage. They have about a 1/4" fat layer remaining,  Hope they are ready for the deep fryer now. Picnic is now on smoker..... That's r2d2's cousin.  My 20 yr old baby, Need a new one, but hard to get rid...
  2. 2014-03-15 12.23.38.jpg

    2014-03-15 12.23.38.jpg

    • joeflyde
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    • Album: Picnic Pulled Pork w/ Q-view
  3. 2014-03-15 12.15.42.jpg

    2014-03-15 12.15.42.jpg

    • joeflyde
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    • Album: Picnic Pulled Pork w/ Q-view
  4. joeflyde

    Picnic Pulled Pork w/ Q-view

    Cut into slices and into 200 degree oven.
  5. 2014-03-14 21.09.45.jpg

    2014-03-14 21.09.45.jpg

    • joeflyde
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    • Album: Picnic Pulled Pork w/ Q-view
  6. joeflyde

    Picnic Pulled Pork w/ Q-view

    No, here is the skin after it was boiled to render some of the fat.  Next into 200 degree oven to dry.  Seen several posts where the next step is to the smoker or deep fryer.  May just split in half and test both. Hopefully I will have some tasty treats during tomorrow's smoke.
  7. 2014-03-14 20.01.39.jpg

    2014-03-14 20.01.39.jpg

    • joeflyde
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    • Album: Picnic Pulled Pork w/ Q-view
  8. joeflyde

    Picnic Pulled Pork w/ Q-view

    Here is the skin, going into a 200° oven for several hours to dry. I have read posts where they go to the smoker from here or to the deep fryer. Thinking about splitting it in half and testing both methods. Whadda u think?
  9. joeflyde

    Picnic Pulled Pork w/ Q-view

    Picnic still refrigerated with rub.  Will go on smoker in am . Skin on stove with a light boil. Plan to dry them out tonight and fry those babies up during tomorrow smoke.
  10. Picnic Pulled Pork w/ Q-view

    Picnic Pulled Pork w/ Q-view

    • joeflyde
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  11. joeflyde

    Picnic Pulled Pork w/ Q-view

    Feel like pulled pork for the weekend. Put rub on shoulder picnic (salt, pepper, garlic, Lawry's and brown sugar). Also de-skinned for cracklings or fried pork skins (to be decided later). Will be going to smoker in several hours.
  12. IMG_20140314_094150.jpg

    IMG_20140314_094150.jpg

    • joeflyde
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    • Album: Picnic Pulled Pork w/ Q-view
  13. IMG_20140314_093721.jpg

    IMG_20140314_093721.jpg

    • joeflyde
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    • Album: Picnic Pulled Pork w/ Q-view
  14. joeflyde

    Wed night ribs for the warriors - clippers. Game

    Those sure look good!
  15. joeflyde

    Bacon Wrapped Salmon

    Tasty Looking!
  16. joeflyde

    Thanksgiving Rib Roast

    Great roast! Rested 1hr. Medium well. Stuffed!
  17. joeflyde

    Thanksgiving Rib Roast

    Off the smoker. Stayed a little longer than anticipated (temp 145°) Will be carving within the hour.
  18. 2013-11-2814.45.29.jpg

    2013-11-2814.45.29.jpg

    • joeflyde
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    • Album: Thanksgiving Rib Roast
  19. joeflyde

    Thanksgiving Rib Roast

    Brinkmann is 1\4 into the 'ideal' range, which is within my normal cooking range. I like my steaks medium well so I will pull off at 140°. This is my 2nd time doing a rib roast. Hope it turns out okay.
  20. Thanksgiving Rib Roast

    Thanksgiving Rib Roast

    • joeflyde
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