Happy Thanksgiving!

Happy Thanksgiving
Company thought that getting all the pilots home for the day was more important than a fistful of frogskins, so that was very nice
Separate set of thanks to whoever is driving UA1003 this morning and bringing my wife over to FLL
 
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3 meats bound for the smoker.
- Boston Butt brined in Jack & Coke
- Herb butter Turkey
- Cajun spiced Turkey

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Boston Butt Post brine and rubbed with a brown sugar 6 pepper rub.


Pork is currently in the smoker for the first of 11 hours of cooking. But it justifies me drinking and making pancakes.


Sent from my iPhone using Tapatalk
 
ASpilot2be said:
Looks amazing! What smoker do you have?
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It was my father’s day present this year though I had to get back to start using it,

I’m running with this rig
Smoke Hollow 38202G 38-Inch 2-Door Propane Gas Smoker https://www.amazon.com/dp/B00ENJRHZK/ref=cm_sw_r_cp_tai_Es5fAb8PEYPF2
If you pay attention near major holidays like Father’s Day or Labor Day it always goes on sale.

I replaced the factory cheap thermostat and used high temp felt to seal the doors. I can get it to about 205-210 on medium low with those mods (in 49 degree outside air). Smoke box is good for about 4 hours with chunks before you need to restock it. I get about 18-20 hours (med/med-low) out of a tank before I refill just because I don’t want to run out mid cook.
 
Lawman said:
It was my father’s day present this year though I had to get back to start using it,

I’m running with this rig
Smoke Hollow 38202G 38-Inch 2-Door Propane Gas Smoker https://www.amazon.com/dp/B00ENJRHZK/ref=cm_sw_r_cp_tai_Es5fAb8PEYPF2
If you pay attention near major holidays like Father’s Day or Labor Day it always goes on sale.

I replaced the factory cheap thermostat and used high temp felt to seal the doors. I can get it to about 205-210 on medium low with those mods (in 49 degree outside air). Smoke box is good for about 4 hours with chunks before you need to restock it. I get about 18-20 hours (med/med-low) out of a tank before I refill just because I don’t want to run out mid cook.
Click to expand...
Thats a nice looking smoker! I have really been getting into smoking foods lately. It is almost time to build a little roof for these wet Washington winters.
 
ASpilot2be said:
Thats a nice looking smoker! I have really been getting into smoking foods lately. It is almost time to build a little roof for these wet Washington winters.
Click to expand...

I just keep mine in the garage and move it to the porch when it’s bad weather.

It’s not heavy. Probably only weighs 30 lbs and with the handles it’s no issue to single man carry for 30 feet to put it under cover. I love smoking meals. This has gotten down right addictive. Friends just got their wild game in for process so next series is gonna be a lot of jerky production with deer and elk as well as some beef I need to use because it’s coming up on its freezer limit.

This was the innaguaral break in meal. Bourbon and brown sugar dijon spiced mesquite pork loin wrapped in a bacon weave and some cheap Costco breakfast sausage because if you’re gonna burn the propane might as well make it worth while.
 

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Lawman said:
I just keep mine in the garage and move it to the porch when it’s bad weather.

It’s not heavy. Probably only weighs 30 lbs and with the handles it’s no issue to single man carry for 30 feet to put it under cover. I love smoking meals. This has gotten down right addictive. Friends just got their wild game in for process so next series is gonna be a lot of jerky production with deer and elk as well as some beef I need to use because it’s coming up on its freezer limit.

This was the innaguaral break in meal. Bourbon apple butter spiced pork loin wrapped in a bacon weave and some cheap Costco breakfast sausage because if you’re gonna burn the propane might as well make it worth while.
Click to expand...
Nice! Mine has wheels, so it isnt too bad to move.

It really is an addictive thing to get into. Right now I want to learn to make my own sauces. There also may be a meat grinder in my future. Learning to make sausage would be fun.
 
ASpilot2be said:
Nice! Mine has wheels, so it isnt too bad to move.

It really is an addictive thing to get into. Right now I want to learn to make my own sauces. There also may be a meat grinder in my future. Learning to make sausage would be fun.
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Ive enjoyed butchering. Whole hogs, deer, etc, cutting your own cuts just makes the meat and you have a connection when it goes all the way to your plate. Plus the man with the cleaver gets the choicest cuts

Making sausage.... spend the money and get an electric grinder. I have nightmares about cranking that handle when I was 13 to help Grandma in the kitchen. Making sausage is messy on the best of days. Man does it smoke easy though.
 
Lawman said:
Ive enjoyed butchering. Whole hogs, deer, etc, cutting your own cuts just makes the meat and you have a connection when it goes all the way to your plate. Plus the man with the cleaver gets the choicest cuts

Making sausage.... spend the money and get an electric grinder. I have nightmares about cranking that handle when I was 13 to help Grandma in the kitchen. Making sausage is messy on the best of days. Man does it smoke easy though.
Click to expand...
I have never done much in the way of butchering, but it is something I would love to do.

And yes, it will be electric. My girlfriend will be excited about the mess. But that is part of cooking in my mind. Hahaha
 
ASpilot2be said:
I have never done much in the way of butchering, but it is something I would love to do.

And yes, it will be electric. My girlfriend will be excited about the mess. But that is part of cooking in my mind. Hahaha
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Family of farmers and some crazy time in Boy Scouts, otherwise I’d never have done anything like that either. Tools make all the difference. Trying to do with a kitchen knife what you should be doing with an 8 oz cleaver is like trying to frame a house with your standard 12 oz hammer. It’ll get done, but you will do so much more work in the process to get there.

Just make sure when you start adding cheeses and other stuff to sausage (and it’s totally necessary for flavor) that you don’t cheap out on substitutes. People stick junk cheese or other stuff and don’t realize those formulas are literally hundreds of years of research to get a particular consistency.
 
Lawman said:
Family of farmers and some crazy time in Boy Scouts, otherwise I’d never have done anything like that either. Tools make all the difference. Trying to do with a kitchen knife what you should be doing with an 8 oz cleaver is like trying to frame a house with your standard 12 oz hammer. It’ll get done, but you will do so much more work in the process to get there.

Just make sure when you start adding cheeses and other stuff to sausage (and it’s totally necessary for flavor) that you don’t cheap out on substitutes. People stick junk cheese or other stuff and don’t realize those formulas are literally hundreds of years of research to get a particular consistency.
Click to expand...
I grew up in small town Alaska, so I have seen field dressing. But not much in the way of butchering.

Oooh, I like cheese. I will have to go to Tillamook and get some cheese.
 
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