Bob_Loblaw Posted April 21, 2019 Share Posted April 21, 2019 (edited) duplicate post. Edited April 21, 2019 by Bob_Loblaw Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted April 21, 2019 Share Posted April 21, 2019 14 hours. Came out great. Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted April 21, 2019 Share Posted April 21, 2019 1 Link to comment Share on other sites More sharing options...
HoustonNit Posted April 21, 2019 Share Posted April 21, 2019 Well if no one is posting lamb or ham, guess I’ll be that guy. Kind of trying follow these guys recipe. Mine was boneless and I didn’t properly account for less time. After two hours this was around 130, so no finish in the foil. I was hoping to get to around 110, do a quick sear than finish for a bit in the foil, oh well. Took it off before I got a shot, Grill after with potatoes and corn. Link to comment Share on other sites More sharing options...
HoustonNit Posted April 22, 2019 Share Posted April 22, 2019 Final result not bad, actually best leg of lamb I’ve had as I’m generally not a fan. 1 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted April 27, 2019 Share Posted April 27, 2019 Brisket on the bottom. (Sitting on a foil wrapped brick to fit). Couple chickens on the top. Never done a smoked chicken so we will see how it turns out 1 Link to comment Share on other sites More sharing options...
HoustonNit Posted April 27, 2019 Share Posted April 27, 2019 Mmm, brisket. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted April 27, 2019 Share Posted April 27, 2019 (edited) On 4/21/2019 at 8:08 PM, HoustonNit said: Final result not bad, actually best leg of lamb I’ve had as I’m generally not a fan. [Pic deleted by me harry in WashDC] THX for the nudge. I did a butterfly leg of lamb last year, and we loved it. A smoked/grilled LofL loses the next-day gaminess lamb usually has when roasted in the oven. Don't know why, but it does. EDIT - why nudge? To remind me to put it on this year's outdoor cooking list. Edited April 27, 2019 by Harry in WashDC 1 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted May 19, 2019 Share Posted May 19, 2019 TCouple whole Salmon filets last night. Second time with a new recipe and the results have been killer. 2.5 racks of ribs went on an hour ago. Should be done about 4:30pm for dinner. Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted May 19, 2019 Share Posted May 19, 2019 2 Link to comment Share on other sites More sharing options...
HoustonNit Posted May 19, 2019 Share Posted May 19, 2019 Salmon looks great, you should try the same treatment on some whitefish. 1 Link to comment Share on other sites More sharing options...
BigPapa Posted May 19, 2019 Share Posted May 19, 2019 What’s your cure on your Salmon? 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 19, 2019 Share Posted May 19, 2019 Baby backs and chipotle red beans Link to comment Share on other sites More sharing options...
HoustonNit Posted May 19, 2019 Share Posted May 19, 2019 Those ribs look great. Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted May 20, 2019 Share Posted May 20, 2019 On 5/19/2019 at 1:59 PM, HoustonNit said: Salmon looks great, you should try the same treatment on some whitefish. On 5/19/2019 at 5:00 PM, BigPapa said: What’s your cure on your Salmon? Whitefish is a great idea! Will probably look to do that sometime. Cure is just water, salt and brown sugar. Honey baste every hour while smoking. Its really good. Very moist and flavorful. Link to comment Share on other sites More sharing options...
BigPapa Posted May 21, 2019 Share Posted May 21, 2019 Whitefish is a great idea! Will probably look to do that sometime. Cure is just water, salt and brown sugar. Honey baste every hour while smoking. Its really good. Very moist and flavorful. What temp u smoke it at? Link to comment Share on other sites More sharing options...
Sven Heuchert Posted May 21, 2019 Share Posted May 21, 2019 We shot a boar the other week. Around 70kg. We skinned and cut it, then waited for the trichina examination. Saturday was the day. Finally! We made a stew in the dutch oven, used parts of the front legs, the whole heart, potatoes, carrots, onions, garlic, spices. Cold beer as well. Very nice evening. 2 Link to comment Share on other sites More sharing options...
lcpfratn Posted May 21, 2019 Share Posted May 21, 2019 We shot a boar the other week. Around 70kg. We skinned and cut it, then waited for the trichina examination. Saturday was the day. Finally! We made a stew in the dutch oven, used parts of the front legs, the whole heart, potatoes, carrots, onions, garlic, spices. Cold beer as well. Very nice evening. Is a trichina examination a legal requirement or just a precaution? How is that examination conducted? Why not just thoroughly cook the meat, such as in a stew like you have done, so you don’t have to worry about it? Link to comment Share on other sites More sharing options...
smokinjoe Posted May 21, 2019 Share Posted May 21, 2019 4 hours ago, Sven Heuchert said: We shot a boar the other week. Around 70kg. We skinned and cut it, then waited for the trichina examination. Saturday was the day. Finally! We made a stew in the dutch oven, used parts of the front legs, the whole heart, potatoes, carrots, onions, garlic, spices. Cold beer as well. Very nice evening. Hell, yeah!!! When a man starts a post with, “We shot a boar...”, you stand up and take notice. Well done! By the way, is there anybody that’s been to the Gazebo, and read Sven’s post, that didn’t think of Stu? Sven, y’all two have GOT to meet. 1 Link to comment Share on other sites More sharing options...
Sven Heuchert Posted May 21, 2019 Share Posted May 21, 2019 2 minutes ago, lcpfratn said: Is a trichina examination a legal requirement or just a precaution? How is that examination conducted? Why not just thoroughly cook the meat, such as in a stew like you have done, so you don’t have to worry about it? You need to do it, it is a legal requirement. As a registered hunter, you are allowed to sell boar, and these people could make some kind of raw sausage with it, where they don't cook it. So, I mean you could eat it yourself whithout testing, but we have had some special sorts of trichina, who survive longer than the usual, and you need to the temperature to the very core of the meat to kill them all. It is tricky. You take some fibres of the muscle and the diaphragm, and they will test it in a laboratory and give you call. 2 Link to comment Share on other sites More sharing options...
Sven Heuchert Posted May 21, 2019 Share Posted May 21, 2019 5 minutes ago, smokinjoe said: Hell, yeah!!! When a man starts a post with, “We shot a boar...”, you stand up and take notice. Well done! Hahaha, I thought you guys in the States could handle it. Guns and Germany is a complicated relationship, so I usually keep quit about it. What is the Gazebo, if I may ask? 1 Link to comment Share on other sites More sharing options...
smokinjoe Posted May 21, 2019 Share Posted May 21, 2019 11 minutes ago, Sven Heuchert said: Hahaha, I thought you guys in the States could handle it. Guns and Germany is a complicated relationship, so I usually keep quit about it. What is the Gazebo, if I may ask? Many of us here on SB meet twice a year in Bardstown, Kentucky for several days of touring Distilleries and other stuff. The motel that we stay at has a wooden gazebo on the back property, where the group meets and spends the night hours away chatting, eating, drinking, smoking cigars, and telling lies... Look in the Social section under KBF and Sampler headings on the site for pics and other info. And, welcome to SB! Link to comment Share on other sites More sharing options...
Richnimrod Posted May 21, 2019 Share Posted May 21, 2019 Congratulations on the successful hunt, and on the cleaning and cooking of your own game. This always brought me the most satisfaction as the culmination of the hunt, and the ultimate in respect for the quarry, as the animal becomes part of the hunter and his family, entirely through the efforts of the hunter. Link to comment Share on other sites More sharing options...
Sven Heuchert Posted May 21, 2019 Share Posted May 21, 2019 5 minutes ago, smokinjoe said: Many of us here on SB meet twice a year in Bardstown, Kentucky for several days of touring Distilleries and other stuff. The motel that we stay at has a wooden gazebo on the back property, where the group meets and spends the night hours away chatting, eating, drinking, smoking cigars, and telling lies... Look in the Social section under KBF and Sampler headings on the site for pics and other info. And, welcome to SB! That sounds awesome! Thanks very much, Joe. Link to comment Share on other sites More sharing options...
Sven Heuchert Posted May 21, 2019 Share Posted May 21, 2019 (edited) 5 minutes ago, Richnimrod said: Congratulations on the successful hunt, and on the cleaning and cooking of your own game. This always brought me the most satisfaction as the culmination of the hunt, and the ultimate in respect for the quarry, as the animal becomes part of the hunter and his family, entirely through the efforts of the hunter. Absolutely! I don't hunt for trophies that much. I like the whole process, from skinning to cutting to cooking, which usually ends in something we call "Tottrinken" in german (literally means: Drinking something dead.), as a way to respect the animal. Edited May 21, 2019 by Sven Heuchert 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now