3 step process

[justason]

Step 1: preparation


step 2: "execution"

step 3" Sausagization !!!


Wife and I made a good 12+ pounds of sausage last night. Pork and Venison combo. We'll field test them tonight in prep for BIMINI 2014 "pig" roast... We have a large shoulder roast from step 2 above and will combine it with a pork butt or loin for the finale !!

 

[txav8r]

I just smoked a pork butt last night! Doing several in advance, pulling it, and just reheating would make great sandwiches and be delicious on the Bimini trip!

 

[justason]

O hell yeah Mel !! I built a nice outdoor grill and kitchen last year I need to finish this spring. then its onto combo smoker/pizza oven kind of design.......That looks awesome
!!

What is it being cooked in?......heat source?

 

[txav8r]

I have a large Big Green Egg @justason . It is a lump hardwood charcoal only fuel, and the wife and I love it! I have been a weber gas man for 25 years and made the jump to the egg this last year. I do pizza easily on it as I find it easy to get to 800F. And all the low and slow cooks, as well as great mesquite smoked steaks, apple smoked chicken and turkey. I have done a pot roast, chili, and charro beans in the egg, but I have since decided I like the soups/stew/and liquid variety inside better than the smoke. But a Boston Butt or a full packer brisket is a work of art on the egg. Our thanksgiving turkey was the best turkey either of us have ever had. My brisket cooks are around 11-12 hours on one load of lump and it can easily maintain my 225F target for that long. Check out our Big Green Egg thread here on the forum, a good many jetboaters with eggs!