What's on the smoker today?

No pictures because I'm a loser, but just finished a 10lb batch of deer/pork summer sausage and about 2lbs (raw) of deer jerky. A couple days ago I did a small roast as pastrami, probably about a pound or so. I do a meat platter for Christmas every year so I'm getting ready lol.
 
Anyone here ever BBQ’d a beaver? I had heard they were edible but have never met a single person who saves and cooks them. I trapped 4 over the last few days that were clogging my water control structures and decided I needed to try it. I saved the back legs off one of the young ones and threw them on the pit this afternoon while I was at work over an oak and pecan fire. Now I’m wondering how the heck has this not become popular?! Freakin delicious! I recommend 10/10 and will be cooking this again. 91EAE177-6D9E-4991-A1F0-1835D7262A16.jpeg85921FB4-4490-40A3-B52F-AE9CBB8FDAD1.jpeg
 
Smoked a pork shoulder yesterday, and now a whole pheasant today, then this afternoon some venison jerky.

I raise a few pheasants so I have access to some whole birds that aren't shot up.

Plucked this one and brined it for 12 hours with a mild salt brine, then smoking it at 225 till thigh temp hits 165. Basting it with reduced maple syrup from my grove as well, basting after the first hour then every 30 mins after that. Last picture is an hour and a half into the cook.
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I totally forgot to add the finished product pictures. The pheasant was awesome so was the jerky.
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Made a spatchcock chicken for supper tonight then making a pork tenderloin for lunch tomorrow.

I put 4 pads of butter under the skin, to try that out but it didn't add much moisture.
 

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Nothing can replace our big ol nasty firebox loaded with oak smoker...the racks to the left are dusted and chunked with brown sugar...the chunks dissipating when the doors close. Tried an overnight apple juice soak on a 2 racks of regular and 2 of baby back. Seasoned with John Henry Honey Rub, Pepper, and a bit of Lowry's Seasoned Salt. Dipped & wrapped with a mix of Stubbs, beer, and natural honey for 1 1/2 hrs. Cut, sealed in foil pans, and sweated at 250* to finish. 9 racks total, 4 reg, 5 baby back. Christmas Eve pig out.
Baby..
 
Nothing can replace our big ol nasty firebox loaded with oak smoker...the racks to the left are dusted and chunked with brown sugar...the chunks dissipating when the doors close. Tried an overnight apple juice soak on a 2 racks of regular and 2 of baby back. Seasoned with John Henry Honey Rub, Pepper, and a bit of Lowry's Seasoned Salt. Cut, Dipped & wrapped with a mix of Stubbs, beer, and natural honey. Cut, sealed in foil pans, and sweated at 250* to finish. 9 racks total, 4 reg, 5 baby back. Christmas Eve pig out.
Baby..
One of these days I am coming to Texas. A Cowboys game, then ask Harley to cook me dinner. mtmuley
 
Nothing can replace our big ol nasty firebox loaded with oak smoker...the racks to the left are dusted and chunked with brown sugar...the chunks dissipating when the doors close. Tried an overnight apple juice soak on a 2 racks of regular and 2 of baby back. Seasoned with John Henry Honey Rub, Pepper, and a bit of Lowry's Seasoned Salt. Dipped & wrapped with a mix of Stubbs, beer, and natural honey for 1 1/2 hrs. Cut, sealed in foil pans, and sweated at 250* to finish. 9 racks total, 4 reg, 5 baby back. Christmas Eve pig out.
Baby..
Looks awesome!!! Stubbs is good. I prefer sweet baby ray’s.
 
Yeah, those are some mighty fine looking ribs! Just finished dinner and my mouth is watering! Sheesh...
 
Gastro Gnome - Eat Better Wherever

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