BBQ pics - it's that time of year ;)

[BigSlick]

Thought I would post a couple of pics from this weekend and last.

Here's a fatty, just about ready to come off :



Here's a gigantic pork butt a buddy brought me from Georgia, had to cut it in two :



Ready to go on :



After a few hours, not ready yet :



A load of fresh sage Georgia sausage (1st load of 3)



After about 3 hours on :



Finally, culinary nirvana :



A load of venison jalapeno. 5 hours, low and slow, no boil, no foil, 100% wood, hickory and oak :



I have a bunch of others, but I figure these might make someone hungry enough to post a few pics of their own.
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MONTANA DISPENSARIES

[piwo]

Man, am I hungry!!!!!!!!!!!!!!!!!!!!

[GSM]

Please post more pics.

Soon.


Damn. All I can think about now is sausage (and bread and a cold beer).

That piece of sage sausage in the middle looks soooo good - charred casing, tender & flavorful inside....... I'm not even going to think about that finished pork butt.

Still an hour until lunchtime.

Thanks BigSlick.

[BigSlick]

OK, just a couple more to send you over the edge

Heavy rub carmelized right into the meat

I don't usually go with such a heavy rub, but one of my good friends loves a heavy bark, and I am going to give him a freezer pack or two of this.

The butt just after it came off :




The butts all pulled just before they were put on the table :


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FERRARI 330 SPECIFICATIONS

[Scrounger]

When did you say the Cast Boolit Society Banquet starts? Sunday 'bout 1 PM? I'll be there...

[Bigscot]

OK NOW! The gloves are off. I rebuilt the cook surface of my cooker this past weekend and broke it in with some chicken and ribs. I can see now I am going to have to kick things up a few notches. Gird yer loins mister. (no pun intended).

By the way, any chance of getting the venison jalapeno sausage receipe?

Bigscot

[Scrounger]

BigSlick, you really know how to put the hurt on people. My dinner wasn't too bad; pinto beans, coleslaw, pickled beets, cornbread, radishes, and green onions; not bad for a country boy, but barbecue, you're not playing fair....

[fatnhappy]

I don't usually go with such a heavy rub

If you'd like I'll come to your house and lick it off.

I spent the night of 21st making sausage with a bunch of friends, although ours were more mainstream varieties.
A lot of sausage!

[BigSlick]

Venison sausage is pretty simple.

Soak the venison overnight in buttermilk and crushed garlic in the refridgerator.

Rinse well to get all the buttermilk off, add 25% clean fat back, a few slices of bacon, black pepper, a touch of cayenne pepper, a little paprika, some salt, a touch of sage, a little bit of crushed fennel. Add in some crushed roasted garlic and about a cup of juice from a jar of jalapenos, plus enough rough-chopped jalapenos to suit your taste.

No idea on exact amounts, I've just always made it the way a buddy of mine in Georgia does them. Add in stuff till it looks right and go. I use thick cut bacon, fat back and casings from the butcher shop, the rest is from any grocery store.

Grind into casings and freeze.

I didn't make these, my buddy in Georgia made this batch, but he showed me how he does it years ago and I've made them many times over the years.

Every once in a while, I'll kick up the cayenne, skip the fennel and add in some cumin. Makes for a hell of a nice spicy sausage for those that like it that way.

4-5 hours on the offset, hickory and oak (75-25 or so) at 200-210.

No gamey taste, lean and flavorful. As it smokes, the bacon and fat back melt and bring all the spices together quite nicely.

I usually put 4-8 in a Food Saver vacuum bag and keep them in the freezer to add to beans, cabbage etc.. or eat for breakfast.

To heat, drop a few in a 250* oven for about 10 minutes, or in a skillet with a touch of beer added just to get them to steam up good.

These simply kick ass with eggs, grits and or pinto beans or cut up and added to a fried rice. Even better when used to make butter beans, gumbo or turnip greens.

I only got about 80 or so left in the freezer
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IOLITE PIEZO

[MT Gianni]

A frying pan will let you know if the spice amounts are too your liking. Fry up a patty before you case the rest and adjust accordingly. Gianni

[GSM]

Thanks BigSlick.

That thick bark looks great (that's where all the flavor is).

I'd forgotten about beans & sausage. Mmmmmmmm.

Damn.

[woody1]

Still eating on it. Regards, Woody

[GSM]

BigSlick:

Three day weekend is approaching.

Any chance we will have some more pictures?

Pleeeeeease.

[fiberoptik]

U guys are EVIL!!!

[BigSlick]

Been traveling for work the last few weeks.

I do have to make another good run pretty soon, I realized I'm out of brisket and need to do another few racks of ribs to go with the whole salami I'm gonna smoke

Sit tight fellas, until you've had some slow smoked salami and ribs to pile on top of your brisket and beans, you haven't lived.

If I can find a good one, I'm going to do a ham too, but I got to get my backside back to Texas.

I hafta warn you now, seeing a pic of baby back ribs and salami, piled all over a big plate brisket and smoky jalapeno beans isn't for the faint of heart,

I'll leave the home made yeast rolls out just so I don't make anyone have a spell

I miss good que so bad right now I would eat a tree rat cooked with a cutting torch.
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Lovely Wendie99

[Scrounger]

How about you Honcho a group buy and ship us all samples of your masterpieces?

[GSM]

Oh no.

You lost me at yeast rolls.

Set one real close to the beans and let it soak up all that goooooodness.....

Damn.

At least you've been kind enough to not mention fried pies.

[BigSlick]

Here's about as close as I come to fried pies - home made lemon meringue

That's a few baby backs and some sausage with a load of home made potato salad and pepper-garlic coleslaw.


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Expert Insurance

[BigSlick]

I can't honcho a grub GB, but I'll be happy to help you guys get your que done up just like mine. It really isn't a big voodoo secret, just takes getting a feel for what you're seeing and learning to adapt a little if you need to.

Kinda like learning to turn out good bullets. It doesn't take too long to get good results if you stick to the basics.

The good folks here have helped me immensely with my neophyte casting questions. I've been able to turn out a few that look decent and have luckily been fairly accurate.

I couldn't have turned out the first one without the help from you guys.

I just post the pics because I love que and get to check out the pics when I'm traveling and can't get a decent meal to save my life. It makes getting home that much sweeter

Start the smokers and fire up the pots, I'll be eatin good and going shooting to get all that work stuff outta my system
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perfect tits Cams

[jawjaboy]

Bought this little hooter here a couple of months ago for small doses of critter. Worked just fine!

Birds 'n butts.



Several hours later.