What's on the smoker today?

[TriStar Hunt]

Ribs and a pork shoulder with a pepper, salt, paprika, and chile powder rub.

 

[trb]

A buddy of mine recovered a roadkill fawn near Gunnison, which I thought would make a great subject of an experiment in smoking a quarter whole. Brined it for 24 hrs, seasoned with one of the new Meateater seasoning mixes (it was a gift), lathered it in lard on the bottom and covered it in bacon, and threw it on the smoker with mesquite and pecan chunks.

About 4 hours in, I took the bacon off, and applied a mustard based low-country BBQ sauce to the whole thing, then put it back in the smoker for 3 hours. I finished it for 2 hours at 275 in the oven wrapped in foil with poblano peppers, onions, garlic, scallions, and Palisade Brewing Imperial Porter. I sliced it thin, and we had it on my wife's homemade sourdough, melted provolone, and homemade bread and butter pickles.

It really came out excellent, and I was really impressed by the tenderness. The only downside of finishing in the oven is the moisturizing/losing of the smoked crust. Not sure I would really change anything I did, except maybe experimenting with different spices/seasonings. Was a pleasure to try fawn for the first time, and that it didn't go to waste on the side of the highway.

 

[fmnjr]

Awesome, don't smoke anything near @OntarioHunter 's campfire though.

 

[Festus]

 

[Festus]

 

[pabearhunter]

Smoked salmon and pork tenderloin.

 

[noharleyyet]

Pork butt today a little over 7 lbs...350 for couple of hours....wrapped in Peach Paper @200 for 5 hrs. We'll snack on it fresh and pull/sauce the rest.

https://flic.kr/p/2k6zWv7

 

[JShane]

A buddy of mine recovered a roadkill fawn near Gunnison, which I thought would make a great subject of an experiment in smoking a quarter whole. Brined it for 24 hrs, seasoned with one of the new Meateater seasoning mixes (it was a gift), lathered it in lard on the bottom and covered it in bacon, and threw it on the smoker with mesquite and pecan chunks.

About 4 hours in, I took the bacon off, and applied a mustard based low-country BBQ sauce to the whole thing, then put it back in the smoker for 3 hours. I finished it for 2 hours at 275 in the oven wrapped in foil with poblano peppers, onions, garlic, scallions, and Palisade Brewing Imperial Porter. I sliced it thin, and we had it on my wife's homemade sourdough, melted provolone, and homemade bread and butter pickles.

It really came out excellent, and I was really impressed by the tenderness. The only downside of finishing in the oven is the moisturizing/losing of the smoked crust. Not sure I would really change anything I did, except maybe experimenting with different spices/seasonings. Was a pleasure to try fawn for the first time, and that it didn't go to waste on the side of the highway.

A buddy of mine recovered a roadkill fawn near Gunnison, which I thought would make a great subject of an experiment in smoking a quarter whole. Brined it for 24 hrs, seasoned with one of the new Meateater seasoning mixes (it was a gift), lathered it in lard on the bottom and covered it in bacon, and threw it on the smoker with mesquite and pecan chunks.

About 4 hours in, I took the bacon off, and applied a mustard based low-country BBQ sauce to the whole thing, then put it back in the smoker for 3 hours. I finished it for 2 hours at 275 in the oven wrapped in foil with poblano peppers, onions, garlic, scallions, and Palisade Brewing Imperial Porter. I sliced it thin, and we had it on my wife's homemade sourdough, melted provolone, and homemade bread and butter pickles.

It really came out excellent, and I was really impressed by the tenderness. The only downside of finishing in the oven is the moisturizing/losing of the smoked crust. Not sure I would really change anything I did, except maybe experimenting with different spices/seasonings. Was a pleasure to try fawn for the first time, and that it didn't go to waste on the side of the highway.

You had me at homemade sourdough, but when I saw the marinade bucket I got a little choked up.

 

[fmnjr]

Tried a brisket wrapped in butcher paper, was noticeably better than usual:

 

[fmnjr]

Lemon pepper, salt and olive oil:

 

[noharleyyet]

Debating P'Bossing a market purchased duck or doin' it Honey Balsamic Roasted in the oven...the oven route looks tasty but sure sounds fussy.

 

[fmnjr]

Debating P'Bossing a market purchased duck or doin' it Honey Balsamic Roasted in the oven...the oven route looks tasty but sure sounds fussy.

Problems, problems....that's the kind to have.

 

[noharleyyet]

Problems, problems....that's the kind to have.

Thankful to have em kotikant....; )

 

[TheJason]

Baby backs.....


Ready for sauce


Sweet Baby Ray.....

 

[cahunter805]

Baby backs.....

View attachment 163675
Ready for sauce

View attachment 163683
Sweet Baby Ray.....

View attachment 163684

Looks awesome! What temp and recipe on these?

 

[TheJason]

Looks awesome! What temp and recipe on these?

Smoke @ 225 for two hours, foil wrap for about an hour and a half at 225, finish with sauce for 45 minutes.

The rub is the Memphis Dust recipe

 

[noharleyyet]

Leftovers to last a while...will be delivering portions to the kids later also.
6.5lb Roasted Duck from oven...browned w/Honey Balsamic finish brush wash...lemon/garlic cavity seasoned.

https://flic.kr/p/2kaH75a

17lb pre smoked turkey warming on the natty gas grill

https://flic.kr/p/2kaGNPx

 

[ssmusicman]

This was actually the spring load, 180lbs of pork butt.

A couple weekends ago was 140lbs of butt, a brisket, and a turkey followed up by 25lbs of baccon and the roaster cooled.

Should make it through winter now....

 

[Dave N]

6 pound rib roast for 2! Asparagus on the side with French onion soup served earlier to hold the belly rumbles down.

 

[noharleyyet]

Hearty cut Dave...looks delicious.