Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: TentHunteR on October 28, 2017, 02:05:24 AM
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It's been a while since I've posted any cooks. I've been super busy this Summer loosing weight (I am down 75 lbs so far), doing some traveling and working on a mini bass boat project.
No time for fishing this weekend, because it's going to be a busy one for me and the MAK 1 Star General!
First, I have an order for pulled pork and BBQ sauce for a Halloween event tomorrow evening for 60 people. Then, this Sunday is the annual Pastor Appreciation Brunch at Church, which I'm in charge of organizing, and providing the meat every year. I have three kinds of meats to make: 5 lbs. turkey sausage (for biscuits & gravy), five lbs of beef smoked sausage, and a ham (all homemade, of course).
So, as of about 11:30 PM this evening (Friday evening) my MAK will be going pretty much non-stop until Sunday morning around 9:30 AM. :o
Here's what I have so far...
For the pulled pork, I went to the butcher and picked up two whole pork shoulders (with the hocks/shanks removed) totaling about 31.5 lbs. I forgot to ask the butcher to cut them in half, so I just cut through the meat at the half-way point, leaving the bone intact (essentially separating the butts & picnics), to create more surface area for more bark. Here they are on the MAK for a low & slow overnight cook and will be taken off sometime around noon tomorrow.
(https://lh3.googleusercontent.com/HjWpD5edNLWVrcflv8EXEtzMvX4CsBcFTjh0-rpluCuMhLFJec4zTLhOr7UK83bVIroYo5LxqAgwkQJy7FndcpgVERwIsrCFB2J-Uh0XQLxddrrhM-otgd0po6AXF32iKTy1sxrQ94em7IWWnzDE8x-rk2RBj7g9t2rut9Cqni5sVzsVWGSzKgusgC-9CeMSFUtoYDgWh2gmfCZWaljkn1qQNJWZ69UsFvwGU2LmiUsb_TW6qD9qhkqWhE6W8w4groHotG3aR7RztL3zaJ8U4GNXHubk-D04NgZLQ3qSRrlkxj1m-GieVGJN1C-O0C3FV5dNkP1xZ1qwNQT4YktCBjihqLU-o6T94YgzV8tBCV_CM7UUO6GAUouDstAIAUuMJ-WYq4bFP65pKxntbQDnNP3V6_tH1TbO8QNtLf0KJNNPQj_Vu5f4fHujs5wZOHkhhVObXbr4xoZSXVJRpmEyrE7u3jfXC32ayjytVjmAFTm3-qGDbr3XmBXgXznum2caPbqqlZNTo3pp6o2XygFxdmj_vEfNd5qClajbZOC5nCq04zcPRPCa8VR26nC2l-w_RqgrIzMammCFs2HHgUwrMQyxTfOTfmSFIGZ2dpN1pQ=w640-h436-no)
For the ham, this year I decided to go with a Kassler style ham. This will make for easier slicing. ;)
I started with a 10 1/2 lb whole pork loin, cut in half and mixed up a batch of my Cider Mill Bacon brine. It was injected and placed in the brine to cure in the fridge, getting flipped once a day, for a couple days now (one more day to go). This will go on the MAK tomorrow night for a long overnight smoke until Sunday Morning.
(https://lh3.googleusercontent.com/weR7_qbgVUkCoeMeF9RhsNP15NZ0AWbT4wo9Tj951DyzXoMe1_IsZHbHz8w90FcDklueSeYjjmotiXlXWzGcaqcCyBUhv3jmGyGq2nc7J-0AeGblVgxYFWtoVq_tgCX84tXJDQUTlnZpe75qJAQ-s4E-0-VQg5gqUfYlKL_zQuIH5Duy3mSP8Fn-aLw6Dp3J7ZgwLRMQtqKRuAJfi1LE0NNi_JGCJ2Kr9YuT2Pq8RNY8SVFknzyUFK9gK4u4yuIRPtYjNDT_IMgq6N2xsxgBFxKI0nQzLswgofU-QwaWirp0q5CXe_1spBlrHpM2FcgDZS3aeryjbhj73R0sGf1lLJDOS2tqVIhRVrmtP4Lpo8p1wUy07SP5YVZHIfcJh0WoLZDJRrKVQqlpTO9MzkIAkkpEErxzDmq5SYiLLjhj61wF8TZh4WHcvcxUVc1RSUYfgtIJpwhYY9ilWKj2gGW7mAf5yquplcghioKvX3trXcnMywk3ww5Rp5Zct-czKPNTjCUPF2eNGgig16zjBOT_S4Sn7sqILTdzQClL-rDhFkLFj19BItl43B7qRxGk88KBPXEasznGalG4oYPpmT1yvfB8NnuXKzlnUl1iUKjDig=w550-h580-no)
Stay tuned... more to come!
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It's a darn good thing you got a MAK, Cliff :thumbup: :thumbup: :thumbup: :thumbup:
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Those shoulders sure look good. :thumbup:
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Watching with excitement ;D
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I know those shoulders will be really. I love your Cider Mill Brine.
Art
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Watching.....
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Watching.....
Sent from my iPad using Tapatalk
X2
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OK...
The pork shoulders are basically done and resting in foil pans in a 170° oven until I pull them.
(https://lh3.googleusercontent.com/dBZ8TUKBffacKgBfXFWi7L4d_GuglxhYyCHwu_hVQQobU0l8wQ8wJmbKnm7ODvkw81vVuJyByTuAysnSv7c-H7oI__HRrO6DNukhIuRtImrFnBKs8LMDE3p6YIcXazs67iBufuJoAw6qt0A9S67_LmZw6Q_P6JkuBj1mJcZWMpo4ryEsOAYhiypYoEzvMfKLtV3QsE_DBM-4eioQ6VAeuxmGusRUhMfPcu25_gRZDklGD1XFl3TmZyAs5xYM75TSOZfc-cJm58-RVO9fp8CiYXmzOVgYKB96WFkRpecX7Yy25Vzr8KF0LSg6kNfgl5f8iYnOzPiHC19MxqVwUjPjvQxUQn08xu2Kkezr-oLuTTk9op1wpPssNAhfhKZ7kKjD89ygbRhZwJPY9XpNlOdumHspHTbpTu0lya031Fal-C9GFQK6bMA-F6FOmeMre4qjWFBHPZrfqdhd_AUaeEw1iQhoNXNAzjny2G1CqmREXqEfK6mfNDfYWRpDY_LOgl_7_zf5RF8Nr39jFdOWUagcby8N_2yf4lrpe7qXtYS19Q9X5KeyH0K_Jc7juWrmtvvbWFjr5ShwZvR2k9ddphS3sAvwrBMWs14aZ1N_IqA3vA=w640-h462-no)
First, I needed to make the BBQ Sauce, so it has time to cool down before I deliver the pulled pork. This is a Kansas City style sauce.
(https://lh3.googleusercontent.com/IFvf5IoILVEz2lEJexH2Wvh_gJeD0sjOzjQHCCGR3RvKCaqfAZiK8zJRVsdYU2O1t0rVxZoSWzcq9piUoIuTeP9jJnWVwpxNmh4zUlwQeDEVk752zQe1FF_vGOLEVXBn3f-2f7Nr7muPyynFJVFhOD1o5ZJ8wyqUStUh5DXoErl8jaXOuJ4OLEicoTbrYZLae_sDgt5TegcRYtMZ-ko8Crxr4rWww08gAVQ7CQYkcsCunbQD0m7Hb-kUEV2AeiOSXELtJ5dghnABYCrUOXBatiGAlQN3s0TaeKHsJQMrvazUevCatIh8lvSZLk1rR9hi8Tx0iyg7gasUXaHaIVX_ocUn7aOzcvDK9k91ttVNJjAJneB58SGKZD8Gh8ipRZwn5O48lMR1qxxxlaNWrf3vIS6ZcMBnGXjPhkymosF1Ph0LIjJjfmd6gfK9DKnGdRo0114pultgz-qD7uuqolVsFgOAmXgxZbtJufr7ofSbme4fJAH3fVV238BNWYzMXPO-tH0PLKotqx2QdR05ZpKsryuGdv33xJ-iIQdlFFb1Us2H10TTIab9PPa9m86NRC0-aF2qgvowd0QZ4gFXmkTNRYp3k_sWM5TsUeKgthfiXA=w800-h300-no)
The Beef smoked sausage is mixed, stuffed and on the MAK hot-smoking (Smoke setting - around 170°). I normally prefer to use natural casings, but used collagen casings to keep these all-beef as there are a few folks at church who avoid pork. The collagen casings did not twist well at all, and broke. So I just cut them as best as I could and laid them on the upper rack instead of hanging them on my sausage rack. The meat that's exposed on the ends will skin over and be fine.
(https://lh3.googleusercontent.com/ltlNqSfqJ9f3meLLzSwriIPWU1sehHozfb0-j71_28R77-dSfXO6HYMbCcUTFgACeg1SuR_AY2F-LlBBXa8npPZSh7Av9jL8jTEgCMUOiRcaCzOU1vWmRADN0BUdAo97oPON1mhGXBk79gdv93trqB1QGMz39ml_iOS6taBDFXYAD7i1gKMcZEAVjMRebLJsqlrvd1KqY7Q5_f4-8UTXecvZ9rmq8IYzAicU5tWuOq2D91csN7HWYIzC60ugsgPfjSXHDi_Qm51cAT39mz0BNuuKy0fUPg1_yjhJZjqZWMBRj9v4KsQ8ZehK7sWjVplPTr1bFNaHvoh9amUN7JnHnM0kEfsWGLPfGWX3TxzFsTnqNnp39OCinWCknx7NNUXBHkgl3Yit_O8qiz-83IN64kLymym-RROnKrUHWsA0obh-jj98ruAdeezL7n3kN_MRFO28Nsmg4tUG6VcpXCeKQ7ZXkQhYHEyDCmPZ30x1rYMaDVBafYLVqcA9TfP9CKkb3OOuDIDOSX8EMyUZI7XLwc2L5d7Rx4kfvi0APUZvzFBQf39aoVbgSMTAnTOS9iI3GoPUJjzpb2SaG1DamRyUDJPx5rjzEzTiXV3eSYbBsA=w640-h422-no)
More to come...
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The beef smoked sausage is done and cut into small pieces ready to go into a slow cooker in the morning to heat through.
(https://lh3.googleusercontent.com/o2lU5VMC4t5MYq9Bwsjvs0jkqKiXTDAXL14VghQHudxUhdXGtTZqBs4mfQyciPq2o4I88e-bnPrqJkR0dkR7X8GXeMbWc6nSl7zylTJn_f_0w4CiLNktmKvItJm4q8cVn1B58jkPCx0T3unZiLfWXXrH2BmHbiSng31je-wcMDNq3S3_1vSdzhdq_sNR5BylU7VD7DqQ32mK13guGypalFQRcTqhVlBYyipuc7guFfexyW2IJlQlwefSHY5oBtXr8mHeGrr71UldG58BPY0aWNCGKOadN-HpHcRhIlogv-oM66rATE7ynYjuaTJBjSeJXX6UNcfdcN3rfuXI5ZRYB8FaVWrPm5ltW6CiJfVaA4lHg9jetJ5zxzcf4msDCplY4rESLopUPsKpVLxO3ZqacGw_WNVO7yCeVdCgljWYYLgK50MKXTUAAcg8Xc488FXvx7IRGwOdZPjA-CMHtFyG1HE61GpekAGzumQkoKW6DEcGxhqaRj-9zonrA5Wx5tOT2rjuaME3UpjrD58UJYBtxiRkZmeT0LRmsYy1FEl0zsTf1cTpsE2BX05ebkvEMfHGYQDnSZbtmXNY5YH49BorvPv77xSM72GqWVjq5pI0rg=w800-h300-no)
The cider-brined Kassler style hams are now on the MAK running in smoke mode for a long overnight smoke with Applewood.
(https://lh3.googleusercontent.com/X4LL6hf60EFIQrKFOobR-Ona09x3ZLg1vcPT6zg7wqk-OEduL7peG-tsDfTn5NjO1dqPDF9QXfSJerzm7rKIlh6EHl9NjS_0g-M6t7k-OEnNCByoqHTHyugJYyLiKN93mk-cflqqxIuvr1DGWIOyWNDZimedC0x3W4EZ_NY02w8PV3NdycLHezAupH6Vdm09uPuxPhlbd-DGODFLffoxBhLuo9pEzCoen1CfdPx-_aG9y3ooWBX0uq35d0C0V296VOBaXcvLYsEcDJhnqmyjIPMxuO5WNEgF91iuA74DV0DXsMIY9km34npEWqLd7D3nIka8-TwDojbOqRnfBz0Ci2LfAaXBecAJBqH3TEC634bSCsOAKf3PKNF7b5aXgsEXT_e8AaTQos1yIN6VQJQVsBLQJGkfUeqp64Uy3B7JwSTYEDGa1R793Jt-0JWRoaKsTE_zIOcCP3svQC9cw4uqwki6x7NC65ZwrZ_5xIk8xEMAxxgDfl-MvJMkD-mwbl6rLEgbknrW6resxcXmxZ88bTn8ohyCtCvj-OCgIo8msCi5fXjFUgHdG4YssPyQ6i1uOM72HndJnuU7zoQPaKgqDaURrVjMsfxuDPf6XVSaQg=w640-h480-no)
Until tomorrow...
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(https://uploads.tapatalk-cdn.com/20171029/41bd1db4ee9481b689815899ecce34bc.jpg)
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What a FUN weekend!! Food looks fantastic :)
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Tent Hunter---first off, CONGRATULATIONS ON THE WEIGHT LOSS! That is FABULOUS. And secondly....thanks for the FANTASTIC MAK cooked food photos. It all looks delicious! I am sure there are a lot of folks at your church who thank the Lord for your cooking talents. Have a blessed week!
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Thanks Bruce!
OK... Here was the final results of the MAK-filled weekend.
First up the finished Cider Mill Kassler -style hams. You could also call this Cider Mill Back Bacon (Canadian Bacon) if you wanted, but since we sliced it thick, instead of thin like back bacon is typically sliced, we called them Kassler hams
This is right before we took them off around 9:30 am, after the all-night hot smoke on the MAK. They were gorgeous and smelled terrific! Each weight about 5 lbs. One went to Church for the brunch, the other was for us at home for slicing into cold cuts.
(https://lh3.googleusercontent.com/b6uxKeioUPjBuwf_O4q5rAmcYZ-yOiPVnq02BNTQnbvBS11cUz0mRiw7hlYoR-_khn0_koMec27UKAyIkcHMb3TCwcP28UU7tHvAXym5u1LrbrBbtz-XqlFf1QuBYrRj9F_CWdc5tKLvo5zKp0A1aNO3_mT0eHskSAZBDpwRo7bTgZZ71UpaEmpAheJnoq0nuLypUIHefd81UK21IUxRMy38MNON1VajPhtuhDTFvN_f5Y6nAJ_75x4IB8GRwIe0oJZBbZU8INCQWDGHzPvoCxqeumh2GlIg47gf9Vt_Xuo_0Z4zuG9x1qgrysY9cO1qd1xyrtKT2h00Gk5hCYo5HK_ahRrMulgubTpJSOvOun6XJNOgyWCANJ4CScq_sgfZYpa8vKjI55Jmza9oIsaYKoeXfoDm9-IQ4gckJ1UWa01N7HUHZBZMDrDrAfvWS3DwoRsrd28_Oy3dgO4U2vNsHjWr_MaamUbjZpO28khlkU-X7K4zzpkqzsdcd3M_rp01DHFqaoqlLRiCjd_-fpeBciFX26_tFiFYskPyVTnEa4JbJgPaPvW93BhHKqLmtOoW3qY1FlqLxuS9wGSokut1sYr0Sh3Xe-IgFttga98wyA=w640-h479-no)
Here's the homemade Turkey Breakfast Sausage being turned into about 2 gallons (or so) of sausage gravy.
(https://lh3.googleusercontent.com/3bg86mKzurt2OBZivk2Hro2WmSEKHSyutRrZKx_Vew7RHRiULqo0_pYhTuNNMTu4sOliSpp38sbJTMxK8C6OteQxvjhNEpotCGkBV2CsIUMRuaJfd1IZJ00nuU4scbhrq3hQgvpmJzGP5BnhYB7c7Rlqe_O83ZG434HHv8ZFImE3UpgzPUY6zecACRTPP-itYwoGT2JWnVtAA8VJXEr_Yg7GjK7cGgRYJt_yGv6ql_qcaxqfUxwDJ2KVb-I-jmoI67cE-KfzU2D-fgdQo21Eg3QavZBFgIixX3JptQM9VKXpj-ryLoRY9iX8szIzNbbzdn2zCBM2B4BWq_TxQXZLm3TKw8uxnuf42FjG0tiiHH35bf6vxJufZ1MvxQ77_YojGEvQg1Pf7EtkVMkm4jYcGm5HgXw54jP1ruVySuixr3C-nhLF4xRz93JbzbuaawaPHZEB0EquyaGWQ7zNqO8JrawdKmNZyTCrN5swyiXYgCKWkf50nn9iBoinY2czEA1ouBcAGLlAUs0NHU_swtkTLGj-dS88KzktRfXMSl_xYhoV3hF062zMtG1D9CdKsqQKQjScKCl83EAkmOX4H5pj6zUz0lmork-AlidWbHCHaQ=w800-h300-no)
At the Church brunch, by time I got through the line and remembered to snap a few photos, this is what was left of what we took (those are the beef smoked sausages on the left):
(https://lh3.googleusercontent.com/jgdDEsL3mmw44-jY2pGkhjLy3jZUM2UEBjAjyyCKVy47RluhDpizC_Z-7JtH03Umb_bZojXaMdUJnzjC2kErWRpM5ShQV008a1WoEluqTNK8N7-XQV3TNCkIJNOVHsEktpdVyREMDihhTLqv0QFP4FPjVCif_mFqkMgS59ihanAigM2k7nj-yenACQF7mFxd9J3KN6FvLGmmHi0aMKxcvf0pqU7RYIevAVy_xsBNrA3a1DQkx1rbCaMZKagyXPDOFJSoVtf2LScj2dyq2lRA6T92n7lbcRl01Hff-PMFkYQhRUlAYZteDmvHGd20cIPhlcwLZ2i1t3D4UDhzkVQrkux4JKg66WK1doGxdZ8L6WF0O5eCNfly8HrZQYLLVJkE5EUkS3zjSxN8A8LAdpeIY1ONu2LbicvXtyBFhzdxYUBniQL52O1odzxGJHA2OY6SaKPNol1prqw0PVGim7NEDuWXBWwjjMf-9JQCWOHoZMJAEIsDWF1WDvbdm_quudWZpKK5SL8NzoquiBPAa2y_87j2LA9AdmQT3hcxT_xCSpuoa75aZJmm9KxGs_8Hibjtazn01dG1NedQEVkoL83lAAOn9bUCNuaDW1gg096new=w900-h300-no)
Brought by other folks were lots of homemade biscuits, scrambled eggs, a potato-bacon-egg casserole, fruit salad, pastries... let's just say it was a feast! :thumbup:
I was too tired (and full) to do anything when I got home yesterday but turn into a lump on the couch! :P
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DANG I'm hungry~!!!
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That all looked like a real workout. Everything looked amazing, only complaint is I wasn't there to try it all!
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Wow!!!!!
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It ALL looks fantastic but I am really intrigued by that ham!!! I would love to try a slice of that. I bet it makes awesome sandwiches.