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  1. Nick-IA

    Overnight pork shoulders

    Also, reaching 200-204 IT before pulling them will kill anything. Not sure about the rest of that.
  2. Nick-IA

    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.
  3. Nick-IA

    Overnight pork shoulders

    Team of one!!
  4. Nick-IA

    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.
  5. Nick-IA

    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...
  6. Nick-IA

    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...
  7. Nick-IA

    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.
  8. Nick-IA

    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.
  9. Nick-IA

    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...
  10. Nick-IA

    Daytona 500 giveaway

    Denny Hamlin 12 laps
  11. Nick-IA

    Superbowl Giveaway

    Thanks guys!
  12. Nick-IA

    Superbowl Giveaway

    LA 23 Cincy 20 :03 4th
  13. Nick-IA

    Osso Bucco: My First Time, Please Be Gentle (Detailed Pics)

    One of my absolutely favorite dishes! Excellent work! Looks amazing.
  14. Nick-IA

    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...
  15. Nick-IA

    Grilled Backstrap

    Looks excellent!
  16. Nick-IA

    Pink Salmon Nova Lox

    Here’s the eggs Benedict I mentioned. One of my favorites.
  17. Nick-IA

    Venison snack sticks and trail bologna

    Smoked up some venison snack sticks and bologna this weekend. Went with Hi Mountain Hunters Blend for the sticks, and Trail bologna seasoning for the bologna. Mixed my venison with pork fat to obtain a 75/25 ratio. Ended up with 15 lbs of sticks with hot pepper cheese, 5 lbs of plain sticks...
  18. Nick-IA

    Pink Salmon Nova Lox

    I’ve been very excited to try my first run at nova lox and also the first time using my new cold smoke set up on my smoker. Used the recipe and guidance of SmokinAl from his thread several years ago. For this first run, I used two smaller pink salmon fillets that were given to me by my brother...
  19. Nick-IA

    Smoking 30lb bone in pork leg and have questions.

    Sounds like you’re on point. Make sure you send some pics. I’m intrigued on how this turned out!
  20. Nick-IA

    Smoking 30lb bone in pork leg and have questions.

    With that weight I would say it’s likely a ham (rear) of the pig. When I have butchered hogs in the past, I typically keep one of hind quarters for a whole bone in fresh ham, and those are anywhere from 22-27 pds typically. Most front shoulders would be hard pressed to reach 18-20 pds between...
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