Whats on the Grill or Smoker?

[Wilhelm]

Wilhelm putting a scald on some narrowhead too.

... pork shoulder, was part of this 10 pound piece.

 

[ammoaddict]

Narrowhead

Forgive my ignorance but what the heck is narrowhead?

 

[Sloughfoot]

Forgive my ignorance but what the heck is narrowhead?

chicken

 

[ammoaddict]

chicken

I knew it looked like chicken. I've never heard it called that. I thought it was some type of seasoning or something.

 

[Sloughfoot]

I knew it looked like chicken. I've never heard it called that. I thought it was some type of seasoning or something.

Coworker heard chicken called narrowhead in West Virginia 30 years ago.

 

[Wilhelm]

Forgive my ignorance but what the heck is narrowhead?

chicken

I was wondering the same thing, was reluctant to ask.

I thought it was some fish, but it didn't look like fish so I just kept mum.

 

[oddsaws]

Breasts

 

[Mycamaro_68]

Tonight was steak kabobs with potatoes, mushrooms and onions.

 

[Sloughfoot]

slow elk

 

[Sloughfoot]

Narrow head n the smoker now. Makin it smell good in the neighborhood

 

[Wilhelm]

Heat up


Pork shoulder



Pupper kept watch, well kinda

 

[old saw fixer]

8 pound butt on the Big Green Egg, pics when done.

 

[stihl livin]

Not on the smoker but I bought this new cutting board this weekend. 18”x24” hard maple and walnut. It’s damn heavy. Should fit a full brisket nicely

 

[Sloughfoot]

View attachment 471595Not on the smoker but I bought this new cutting board this weekend. 18”x24” hard maple and walnut. It’s damn heavy. Should fit a full brisket nicely

The juice catcher is key.

 

[stihl livin]

The juice catcher is key.

Yes. He was telling me he had a guy who wanted a deeper trough once. The guy said he wasn’t happy with how it was turning out and decided to add some width as well. Now he just does them 1/16 wider on all his cutting boards. I’ll start sealing this before using it.

 

[Sloughfoot]

Yes. He was telling me he had a guy who wanted a deeper trough once. The guy said he wasn’t happy with how it was turning out and decided to add some width as well. Now he just does them 1/16 wider on all his cutting boards. I’ll start sealing this before using it.

My favorite one I've got is a large poly board like this one that has a ~3/4 raised edge on one long side that slopes to nothing up the sides. Just gotta make sure which way is which. Never do use the nonslip side.

https://www.kohls.com/product/prd-7168821/joseph-joseph-cutcarve-plus-large-multifunction-cutting-board.jsp?skuid=80148657&CID=shopping30&utm_campaign=FOOD%20PREP&utm_medium=CSE&utm_source=google&utm_product=80148657&utm_campaignid=20446429425&CID=shopping30&utm_campaign=SSC&utm_medium=CSE&utm_source=google&utm_campaignid=20446429425&gclsrc=aw.ds&gad_source=1&gad_campaignid=20155437764&gbraid=0AAAAADytpHZD9h0dCYUJ5I-oSsycDVaAQ&gclid=Cj0KCQjwrojHBhDdARIsAJdEJ_eNeTL49gRO5mv0iBt98107xjCcX7oV3mAv4fTMtPG5Bfj40FUUVbYaAnDOEALw_wcB

 

[Wilhelm]

Did this yesterday, marinated pork care & Swiss sausages.
It was windy so I had to improvise to keep the heat under control.
Yes, pup was helping me!

I did three loads like seen in the third picture.

 

[oddsaws]

Steak night for my old man. Sirloins because wife

 

[stihl livin]

32 pounds of pork loin to make pulled pork. There is a fundraiser at our vfw tonight and people donated the meat. So I bought one last weekend and tried a method I found on the internet. Simply season the meat smoke at 250 till it hits 160. Place in a foil tray with a rue and cover tightly and turn up the heat to 325 and bring the meat to 195-205. I didn’t turn up the heat as I’m different like that. I took the meat to 205 and let it rest for 30 minutes. Then I dumped out the rue and decided to see what would happen with the meat by trying to shred it like pork butt. To my surprise it just fell apart. Wasn’t the juiciest but wasn’t popcorn dry or rubbery. Once shredded I added the rue back in and mixed it all together. I had some people sample it and they couldn’t believe it was pork loin. So i decided to cook all this for the party tonight. Have a great weekend everyone.

 

[Wilhelm]

Pup keeping close watch again...


Coarse ground fresh pork sausages.


Pup knowing when the sausages are done.