2013 Gratuitous Grill Thread

[mrjarrell]

Well, wild goose and duck meat is a dark portion, so I'd treat it the same way I would turkey, to an extent. Leave the skin on and score it to let any fat out and add some tasty diamonds of skin later. Maybe hit it with a simple rub of herbs and S&P. I wouldn't go the traditional BBQ route with it. I've done duck before. A whole duck will run for about 6-7 hours and give up a boatload of rendered duck fat. Wild geese shouldn't be as fatty. Put in your probe thermometer and let it cook till it hits your target temp.

 

[steveh_131]

Well, wild goose and duck meat is a dark portion, so I'd treat it the same way I would turkey, to an extent. Leave the skin on and score it to let any fat out and add some tasty diamonds of skin later. Maybe hit it with a simple rub of herbs and S&P. I wouldn't go the traditional BBQ route with it. I've done duck before. A whole duck will run for about 6-7 hours and give up a boatload of rendered duck fat. Wild geese shouldn't be as fatty. Put in your probe thermometer and let it cook till it hits your target temp.

Alright, I'll give that a try if I get some geese this season. Thanks!

Now for last night's food pr0n:



Spares on the smoker.

Nice smoke ring:



I tried doing them untrimmed this time. I think that was a mistake. There seemed to have been a thin layer of meat over the top of them that turned into a very hard chewy bark. I need to study up on how to trim spares. I didn't mind leaving the rib tips on.

They were still delicious.

 

[Mark-DuCo]

I cooked a lil bit of chicken this weekend

 

[steveh_131]

I guess my invitation got lost in the mail. That looks delicious.

 

[Caleb]

gonna cook up some ribs today...cant wait!

 

[chezuki]

gonna cook up some ribs today...cant wait!

Pics or it didn't happen.

Side note, I really need to find a dome lid and add another rack to my UDS, it's getting crowded!!

 

[Caleb]

Pics or it didn't happen.

My grandparents recently spent some 40 or 50 dollars to try this place in town, they said my ribs were much better. So they bought a pair of spare racks and had me cook them.

On a side note, on my dads old smoky Joe, two racks of ribs fit but it was tight. So I fabricated a dividing plate so I can load up more lump charcoal/apple wood chunks without having to crack open the lid and lose my smoke. Also nice it keeps direct heat off the ribs and spreads out the heat, so it doesn't overcook in that one spot right above the lump coal. My $10 investment seems to be paying off, haven't needed to add more charcoal yet.

 

[Caleb]

 

[chezuki]

Nice! Looks good!

 

[mbills2223]

Me want.

 

[SmileDocHill]

OK, it is more of an oven and kettle, and it is my fathers, not mine but I cooked the Pizza. That counts for something, right? We made 2 pizza's in the initial attempt. Both came out great but next time we think the crust needs to be prre-tosted before adding anything. the pizza's made in the oven also had crusts that didn't get crispy so it may have been the crust. The 15 gallons of chili (50+ people had eaten out of it before the pic of the inside of the pot was taken) was spot on great.














PS, my family doesn't do small scale.

 

[Caleb]

Smoke a pork shoulder yesterday...

It was ok, flavor was good but it didn't really want to pull apart very easily. Averaged 225 degrees for 7 and a half hours after sitting in a brine like marinade overnight, put it in oven at 350 degrees until internals hit 195 degrees, then rest for 30 mins.

 

[chezuki]

Smoke a pork shoulder yesterday...

It was ok, flavor was good but it didn't really want to pull apart very easily. Averaged 225 degrees for 7 and a half hours after sitting in a brine like marinade overnight, put it in oven at 350 degrees until internals hit 195 degrees, then rest for 30 mins.

7 1/2 isn't nearly long enough. Another 4 hrs would and it would have been much better. It has to be at temp long enough to break down the connective tissue.

 

[Caleb]

7 1/2 isn't nearly long enough. Another 4 hrs would and it would have been much better. It has to be at temp long enough to break down the connective tissue.

figures....I got started on it way too late(again, like last weekend), but I'll have to cook it for 4 more hours on the smoker next time.

 

[chezuki]

figures....I got started on it way too late(again, like last weekend), but I'll have to cook it for 4 more hours on the smoker next time.

When it's ready, the shoulder blade bone will pull out cleanly and easily.

 

[Caleb]

When it's ready, the shoulder blade bone will pull out cleanly and easily.

I'll remember that next time

 

[ddavidson]

Smoke a pork shoulder yesterday...

It was ok, flavor was good but it didn't really want to pull apart very easily. Averaged 225 degrees for 7 and a half hours after sitting in a brine like marinade overnight, put it in oven at 350 degrees until internals hit 195 degrees, then rest for 30 mins.

It's possible that you put the thermometer in the wrong spot. And why the oven at 350? Time? I ask because I know of people that have put smoke to butts until it reached 140, then finished in an oven at only 250.

It wouldn't have helped here but I rest mine for a minimum of 2 hours now. I think it makes a huge difference.

And what you made still looks great. When you make one again and it's not pulling like you want, just slice it. Sliced pork is good too.

 

[Caleb]

I was in crunch time with hungry people waiting for food at quarter till 10pm...I do think it should be left on the smoker longer.

Thank you for compliment regardless of the fact...

 

[hooky]

The amount of time it takes to hit 195 is the key. Like Chezuki states, it's all about the time required to break down the shoulder.

 

[KLB]

Just finished today.