Smoking, grilling and curing foods, etc.

BOB357 said:
Assuming the weather's keeping you from doing a cook. Wasn't too many years ago that I'd fire up the grill in even when it was cold and snowing. The old bones won't let me do that anymore, so I try to seize every comfortable opportunity during the Winter. Q comes in third on my list of favorites, right behind beer and whiskey :)
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Actually our weather is perfect right now, but I didn't plan for it. Only ribs available now are frozen...
 
Those 2 slabs disappeared before I even got a pic. I didn't put out the rib tips though. Will sauce and finish them up indoors tomorrow.
 
Getting some Sunday arvo Roast Lamb on with some anti virus!
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Supposed to get up to about 60F today, so a nice time to do up this almost 10 lb. pork shoulder. Been wanting some pulled pork. Pre salted and then rubbed with a moderate coating of Memphis Dust, it just went on the Traeger at 250F. Using apple pellets and taking it up to about 200F internal temperature. Hoping the pellets hold out and the high winds don't come up too early. Can always finish in the oven if needed. Either way, pig is on the menu.

Pig.jpg
 
BOB357 said:
Supposed to get up to about 60F today, so a nice time to do up this almost 10 lb. pork shoulder. Been wanting some pulled pork. Pre salted and then rubbed with a moderate coating of Memphis Dust, it just went on the Traeger at 250F. Using apple pellets and taking it up to about 200F internal temperature. Hoping the pellets hold out and the high winds don't come up too early. Can always finish in the oven if needed. Either way, pig is on the menu.

View attachment 9144
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Heck yes!
 
BOB357 said:
Supposed to get up to about 60F today, so a nice time to do up this almost 10 lb. pork shoulder. Been wanting some pulled pork. Pre salted and then rubbed with a moderate coating of Memphis Dust, it just went on the Traeger at 250F. Using apple pellets and taking it up to about 200F internal temperature. Hoping the pellets hold out and the high winds don't come up too early. Can always finish in the oven if needed. Either way, pig is on the menu.

View attachment 9144
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Smoked pulled pork butt is so versatile. I love it with some taco seasoning in tacos and burritos.
 
thunderwagn said:
I have a turkey that is under going a dry brine. It will meet the fire tomorrow!
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I just started dry brining fowl a couple of years ago. What a difference in moisture and the skin texture.

I pulled a breast from a 22 lb. Turkey I grilled for Christmas out of the freezer along with the pork shoulder. Nice to have pre cooked and vacuum packed meat when the weather doesn't cooperate. Gotta dig deep in the chest freezer and get the older stuff up to the top soon. We should be able to get it emptied enough to defrost and start filling again before Summer.

Looks like the wife is doing a Mexican turkey casserole for supper tonight, so the pig will be on the menu starting tomorrow.
 
BOB357 said:
Supposed to get up to about 60F today, so a nice time to do up this almost 10 lb. pork shoulder. Been wanting some pulled pork. Pre salted and then rubbed with a moderate coating of Memphis Dust, it just went on the Traeger at 250F. Using apple pellets and taking it up to about 200F internal temperature. Hoping the pellets hold out and the high winds don't come up too early. Can always finish in the oven if needed. Either way, pig is on the menu.

View attachment 9144
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Pulled this baby at 185F when the pellets were depleted. Heated the oven to 300. As I wrapped the shoulder, it was falling apart. I've cooked a lot of shoulders,but never had one done to perfection at this temperature. It was by far the tastiest ever as well. Hard to tell in this pic, but this thing was oozing juices. Had some for supper and about ready to shred the rest.

PigII.jpg
 
That one took about 3 hours at 320f. If you've never tried dry brining, I'd encourage you to try it. Makes for a very nice moist bird that is nice and crispy on the outside.
 
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