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Cooking thread
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Cooking thread - July 2, 2015, 09:54 AM

I figured I'd start one of these instead of burying it in other threads, post pics and recipes of what you've cooked here.

I cooked this from 4PM yesterday until 10AM today, 13lbs of pork shoulder at around 225 degrees, it turned out good for my first time I think, taking it to a 4th of july shindig today.

Mustard base to get the rub to stick.



The rub I used.



Rub applied which I let sit for 12hrs before placing on the smoker.



Ready to go on.



Put it on the grill with a pan filled with half water and half apple cider vinegar.



Temp shot.



Cooking along.



Done



Shredded



Tommy

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July 2, 2015, 10:15 AM

Doing the exact same thing today for 4th cookout on Saturday.

I picked up 14LB pork shoulder from Costco. Reciepe below.

The Meat:
But bone-in pork shoulders AKA Boston Butt. Trim the fat cap and extraneous muscles off of the top.

The Injection:
2.5 cups apple juice, 1 cup peach nectar, 1 cup sugar, 2 TBL seasoning of choice (finely ground). Inject 24 hours prior to cooking.

Seasoning:
Liberally coat meat with coarse ground salt of choice. Liberally coat meat with seasoning of choice (Dizzy Pig-Dizzy Dust with Dizzy Pig Jamaican Heat). Let seasoning sit for 2 hours before cooking.

The cook:
225 degrees, indirect. I like to use hickory wood as my smoke wood. Cook the meat uncovered for 9+ hours until the outside color is a deep mahogany brown. Once color is where you want it, double wrap in foil and put back into Egg until meat is done. Meat is done between 195 and 210 degrees F. Thermometer should slide into and out of meat with ease and meat should shake like jello when it is done. Pull off of grill, leave in foil and let sit for 1-3 hour. Should fall and pull apart with great ease. Serve with favorite BBQ sauce.

Plan on 12-15 hours to cook with at least 1 hour to rest before serving.


I am soaking 14 brats in my lager

Patting out 7 lb of hamburger

10lb of chicken wings

14 hotdogs

Baked beans and salad


I will post pics of prep as I plan to start it all this evening.


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July 2, 2015, 11:04 AM

Noice


I didn't do bone in, but did get mine from Costco also.


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July 2, 2015, 11:06 AM

Quote:
Originally Posted by GRN96WS6 View Post
Noice


I didn't do bone in, but did get mine from Costco also.
Mine is not bone in. Thats just a recipe I got from a fellow egger.


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July 2, 2015, 11:36 AM

Quote:
Originally Posted by bds120 View Post
10lb of chicken wings
IN


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July 2, 2015, 01:20 PM

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July 2, 2015, 08:47 PM

Food marinated and now waiting to hit the grill.

Tommy, I am guessing we purchased the same shoulders. One big pack but actually 2 inside.

**Also I see you using the dome temp...I highly recommend the Maverick 733 as it keeps the grill grate temp and the food temp at the same time. Love it...keeps me from opening to check the meat.**



Filled up with injected juices and dry rubbed with Dizzy Pig Dizzy Dust and Jamaican Sweet Heat



Brats soaking in my Debra(my mother) Lager + Pork Barrel Seasoning



Wings Marinated with Grill Mates Mesquite + mix out backyard brew and molasses bacon seasoning.




Burgers will be done tomorrow once Amazon delivers my damn press.


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Speed kills, ride a Yamaha!

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July 5, 2015, 06:40 PM

Quote:
Originally Posted by bds120 View Post
Food marinated and now waiting to hit the grill.

Tommy, I am guessing we purchased the same shoulders. One big pack but actually 2 inside.

**Also I see you using the dome temp...I highly recommend the Maverick 733 as it keeps the grill grate temp and the food temp at the same time. Love it...keeps me from opening to check the meat.**



Filled up with injected juices and dry rubbed with Dizzy Pig Dizzy Dust and Jamaican Sweet Heat



Brats soaking in my Debra(my mother) Lager + Pork Barrel Seasoning



Wings Marinated with Grill Mates Mesquite + mix out backyard brew and molasses bacon seasoning.




Burgers will be done tomorrow once Amazon delivers my damn press.


Yeah there was two in mine as can be seen by the pics, it was barely enough, I'll have to do double what I did if we have that many people next year.

I have a older single probe maverick, only thing I don't like is that it is not weatherproof, and the night I cooked all night it rained. I will likely purchase one of those units sometime soon though.


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July 6, 2015, 10:55 AM

One of my pride n joys is making lump crab cakes. I always bake them.
If i can I like to make them 1 to 2 days b4 cooking.

I do not use a preset measured ingredients list. I kind of go by feel, texture and stuff.

I basically use Ritz crackers, fat free mayo, egg whites, baking powder, Old bay seasoning, paprika if i have some.

At times I use Panko crumbs.

I generally make 4 pounds worth at a time and end up with roughly 13 to 15 good size crab balls.

I do not use much filler, but enough to keep it together.

I formed these cakes/balls on Thursday, and cooked on Saturday along with Swai fish and Talapia.

PAM fat free spray is god send for spraying the pan and top, then a little more Old Bay.
Oven grilled shrimp on a grill pan.

preheat the oven to 400 degrees, total time cooking was 28 minutes with a flip at the 20 minute mark.






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July 9, 2015, 06:28 PM

Made some pizza tonight, I'll be doing it again.



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July 9, 2015, 08:28 PM

Quote:
Originally Posted by GRN96WS6 View Post
Made some pizza tonight, I'll be doing it again.

Literally planning to do a pizza this weekend


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Speed kills, ride a Yamaha!

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Cooking thread
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Cooking thread - July 9, 2015, 10:25 PM

Quote:
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Literally planning to do a pizza this weekend
Ok this is getting awkward haha


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July 11, 2015, 12:29 AM

Quote:
Originally Posted by GRN96WS6 View Post
Ok this is getting awkward haha
Well...my neighbor who allowed me to use his truck to get the egg...makes his own pizza doe and has been asking me to through one on the grill.

BUT...it is getting semi weird..LOL


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Cooking thread - July 11, 2015, 04:41 AM

Quote:
Originally Posted by bds120 View Post
Well...my neighbor who allowed me to use his truck to get the egg...makes his own pizza doe and has been asking me to through one on the grill.

BUT...it is getting semi weird..LOL
I'll allow it.


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July 13, 2015, 03:12 PM

...no homo fellas.....
learn to use it.


carry on.


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