Smokin' weekend

Discussion in 'Pork' started by byounghusband, Aug 30, 2008.

  1. Well I finally got the ECB fired up this weekend. Did a Deer Ham, a Pork Shoulder and two racks of BB ribs. I also started the day with a batch of ABTs.

    A buddy brought over about 6 lbs. of Sockeye Salmon. Check the other forum for that.

    ABTs were filled with Venison Sausage and cheddar cheese and wrapped with Maple Bacon. First Pic before smoker, second Pic After....

    The ribs and pork shoulder came out pretty good. I didn't wrap the ribs up in foil at all so the look pretty dark, but are done quite nicely.

    The deer ham shrank LOT!![​IMG] But came out with a nice smoke ring!! See the slice on the ham.
  2. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    Looks Yummy Bob. Great job!
  3. big game cook

    big game cook Smoking Fanatic

    you can try larding the deer roasts with fat strips or bacon. slice through with a long thin knife and push the strips or bacon through it in a few places. helps add fat and moisture to the meat.


    that is one i did a while back. topped with bacon and onion and peppers.
  4. desertlites

    desertlites Master of the Pit OTBS Member

    looks good-what ^ said
  5. Thanks Guys!! I will hae to try the bacon on teh Deer Ham next time.

    So how do you all make your ABTs so that others can handle them. Some thought they were TOO HOT. [​IMG] I cored them as best as I could.... Should U worry about it?[​IMG]
  6. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    good looking meat you got there brother nice job

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