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ZombieChristoph

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Reply with quote  #916 
Paly would have to put the clear plastic back on all of the furniture before your arrival...

TOTPTB!!!!

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Still the guns and stow 'em! Signal the men! Set the flags and make good to clear port!
Palydaxjones

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Reply with quote  #917 
4:30am Prep-Prepare (did most night before) Is now 5:30am-ish....
5am 7lb Pork Shoulder 99c per lb, is on smoker till 5pm, 250-270 degrees 1.5hrs per lb.
Some moving parts every hour. (7lbs is a beast IMO! Usually 4-5lb)....
See ya all back at 11am half way point. Questions, PM me...
MLK weekend. I had a dream, yes I had a dream of Pulled Pork Sandwiches for everyone!!! [biggrin]




12:30 Noon....
Hour #7.... Awesome Bark! When pull the pork, bark mixes into meat and
gives it the flavor town smoke flavor to the deep internal pork meat.
Picture is at the internal temp's "stall point" of 160 degrees.
Used hickory with my fruit wood so burning hotter. Smoker 300 degrees vs goal
of 225-250 smoking temp.. 
Since at higher smoke temp, expect will blow though the stall right into internal temp of 200 degrees
in about 1.5hrs. (sometimes smoking at lower temp, "stall" can last up to 2 hours).....
@ 200 degrees internal meat temp, will wrap in alum foil for 30min-45min. 205-210 max internal is goal.
Meat should be very moist, and broken down to shred like butter....
Had little taste,  the hickory/fruit wood compo is OMG amazing! Best ever so far.




Done at 3:30pm. Smoked little high at 300 degrees, 8hrs, 190 internal then 1.5 wrapped to 200 approx.
Let it sit 1/2 hour.
Maybe lower and slower I could coax a little more smoke flavor out of it, but that 7lb block of
meat was done and time to serve!! Questions PM me...

Hot off the smoker.... Falling off the shoulder bone... 3pm, 9-10hrs 300 degree smoker.....


Sat half hour to cool/blend juices.
What you see is fork pulled and ready to eat. Very easy if meat properly tender.. 
I like shredded vs chopped. Cleaver chop most true smoke bbq joints like to do. Makes more sandwiches chopped,
but looks shitty IMO...


I know not true bbq pit style. But I like pulled pork sandwich wif;
tomato, homemade cole slaw, little bbq sauce, little mayo. AHHHH-SUM sandwich it was!!
And 12oz of fresh picked California back yard machine juicer squeezed by me, Fresh Tangerine Juice... Made past 2 hrs!!
I had a dream.... and ate it.... FLAVOR BEST EVER DONE!!! HOME RUN in every taste sense!!!!!!



2/9/2019, 7pm....
I had a nasty cold from MLK weekend when I smoked this pork butt,
till past few days. Finally has 98-99% finally cleared up. Very little coughing,
am breathing properly, blow nose once/twice a day, and got my taste buds back.
I froze about 1lb of the meat, as ate less and did I mention I had the cold?

Thawing meat out for this weekend "Dave stuff his face by himself, pulled pork" sandwiches.
Could not resist Early Bird Special LOL.
Little Kinder BBQ Sauce, Little Semi Diet Mayo, on a Soft Orowheat Bun (are expensive IMHO).
Now I know I said best ever made... But the flavor might rival the flavor of some
of the best pit bbq Texas pulled joint places!! It is damn near contest flavor and this
is thawed from freaking frozen!!!!!!!!! Yes I am a proud papa of his MLK day meat LOL
Yes I know nobody will ever read this as well.... III



















Palydaxjones

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Reply with quote  #918 
The Last BDS Supper? [rofl]

$2.99lb Tri Tip, 3 & 4lb monsters!!!
One for me/precious/in-laws and one
for office mates Monday. Bee Having Tri Tip Sandwiches.

Tri Tip with;
Side of Macaroni, onion/celery/mayo (served cold)...
Side of Sautéed Mushroom/Onion in a Ahh-Jews sauce....
I had a Sandwich instead of sliced Tri Tip, so I added potato chips.....
Baked beans in background,will add left over tri tip chunks, simmer 40 minutes
and freeze for another day..... Makes another easy 4 biz lunch meals...FREE FOOD!!!

24 hour dry rub on Tri Tip;
Black Pepper/Lawery Salt/Smoked Paprika/Garlic Salt...Da Bomb flavor addition..
140-145 internal then take off let sit 5-12 min IMHO is perfect....


Aut-Standing Sandwich (mushroom/onion au ju in container not apple sauce or baked beans)






WeededWade

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Reply with quote  #919 
I'm fucking coming through next time I'm down there, we're gonna use that bong
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ZombieChristoph

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Reply with quote  #920 
we took a walk around the park... decided that such a nice day deserved a nice meal... jerk wings with salad... hot as satan's taint... boom.
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Still the guns and stow 'em! Signal the men! Set the flags and make good to clear port!
Palydaxjones

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Reply with quote  #921 
Zombie.....
Look like little turds, [tongue] and if can stand the heat (which I cannot LOL),
bet was flavortown awesome!!! [thumb]

I did not grill this 4 day weekend I took xtra day off.......
Is more of a spaghetti/sausage/spinach/lots of cheese lasagna style casserole..
One for me, one for precious.

Made an awesome pasta sauce: sausage, spinach, added sautéed onion, bell, jalapeno (1),
tomato, fresh garden picked sage/rosemary/oregano and 2 jars of a
store bot cheap ole pasta sauce. 
Mix/sauce became a 5 star eye-tal-yun restaurant flavor red sauce!
No fire hot flavors like ZombieChristoph here though....LOL.

One for me, one for precious. Far bottom left is recipe/picture ripped from magazine, not a 3rd casserole!
We have been eating for 3 meals each!!! Fri-Sat-Sun!


If anyone cares. I JUST bot that 1978-79 Monster Cable display off ebay!
The brochure, I have several wrapped in OG plastic/hundred in my attic, are minty 1978 Monster Cable Brochures.
The iguana on the cover IS MINE...
I was running the Head Monsters solar energy company 1978-80 with his help.
I had The Iguana from 1971-1984-ish (rip)....
Head Monster is a long time client. So display going to my office on Tuesday, sending him a picture.
Will be huge fun memories for him...as are for me....
Ahhh the good ole days of 1978-79, in shape, playing rugby, still memories of College wrestling, & college LOL,
chasing gals, party on Saturday night with no concerns in the world, full head of hair, working on my career
with fun and diligence. First of the baby steps to now old man status LOL....
ZombieChristoph

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Reply with quote  #922 
Damn dude... Feeding an Army!

HAHA  We have small dogs, and have to play "is it a turd or a leaf" when walking in the back yard.

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Still the guns and stow 'em! Signal the men! Set the flags and make good to clear port!
skateboardpimp

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Reply with quote  #923 
Quote:
Originally Posted by ZombieChristoph
Damn dude... Feeding an Army!

HAHA  We have small dogs, and have to play "is it a turd or a leaf" when walking in the back yard.


[biggrin][biggrin][biggrin]
I taught my nephews the "turd or tootsie roll game" early on, sister wasn't too pleased...

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I think it's more the way they explode and do flips in the air. You just can't get that same "flip" when shooting tomato paste cans. Same explosion but...no flip.
ZombieChristoph

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Reply with quote  #924 
Quote:
Originally Posted by skateboardpimp


[biggrin][biggrin][biggrin]
I taught my nephews the "turd or tootsie roll game" early on, sister wasn't too pleased...


HAHA  When they get a little older, you can tell them if they pull enough weeds out of the yard, a toy will pop out.  Always a classic.

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Still the guns and stow 'em! Signal the men! Set the flags and make good to clear port!
skateboardpimp

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Reply with quote  #925 
Quote:
Originally Posted by Palydaxjones
4:30am Prep-Prepare (did most night before) Is now 5:30am-ish....
5am 7lb Pork Shoulder 99c per lb, is on smoker till 5pm, 250-270 degrees 1.5hrs per lb.
Some moving parts every hour. (7lbs is a beast IMO! Usually 4-5lb)....
See ya all back at 11am half way point. Questions, PM me...
MLK weekend. I had a dream, yes I had a dream of Pulled Pork Sandwiches for everyone!!! [biggrin]




12:30 Noon....
Hour #7.... Awesome Bark! When pull the pork, bark mixes into meat and
gives it the flavor town smoke flavor to the deep internal pork meat.
Picture is at the internal temp's "stall point" of 160 degrees.
Used hickory with my fruit wood so burning hotter. Smoker 300 degrees vs goal
of 225-250 smoking temp.. 
Since at higher smoke temp, expect will blow though the stall right into internal temp of 200 degrees
in about 1.5hrs. (sometimes smoking at lower temp, "stall" can last up to 2 hours).....
@ 200 degrees internal meat temp, will wrap in alum foil for 30min-45min. 205-210 max internal is goal.
Meat should be very moist, and broken down to shred like butter....
Had little taste,  the hickory/fruit wood compo is OMG amazing! Best ever so far.




Done at 3:30pm. Smoked little high at 300 degrees, 8hrs, 190 internal then 1.5 wrapped to 200 approx.
Let it sit 1/2 hour.
Maybe lower and slower I could coax a little more smoke flavor out of it, but that 7lb block of
meat was done and time to serve!! Questions PM me...

Hot off the smoker.... Falling off the shoulder bone... 3pm, 9-10hrs 300 degree smoker.....


Sat half hour to cool/blend juices.
What you see is fork pulled and ready to eat. Very easy if meat properly tender.. 
I like shredded vs chopped. Cleaver chop most true smoke bbq joints like to do. Makes more sandwiches chopped,
but looks shitty IMO...


I know not true bbq pit style. But I like pulled pork sandwich wif;
tomato, homemade cole slaw, little bbq sauce, little mayo. AHHHH-SUM sandwich it was!!
And 12oz of fresh picked California back yard machine juicer squeezed by me, Fresh Tangerine Juice... Made past 2 hrs!!
I had a dream.... and ate it.... FLAVOR BEST EVER DONE!!! HOME RUN in every taste sense!!!!!!



2/9/2019, 7pm....
I had a nasty cold from MLK weekend when I smoked this pork butt,
till past few days. Finally has 98-99% finally cleared up. Very little coughing,
am breathing properly, blow nose once/twice a day, and got my taste buds back.
I froze about 1lb of the meat, as ate less and did I mention I had the cold?

Thawing meat out for this weekend "Dave stuff his face by himself, pulled pork" sandwiches.
Could not resist Early Bird Special LOL.
Little Kinder BBQ Sauce, Little Semi Diet Mayo, on a Soft Orowheat Bun (are expensive IMHO).
Now I know I said best ever made... But the flavor might rival the flavor of some
of the best pit bbq Texas pulled joint places!! It is damn near contest flavor and this
is thawed from freaking frozen!!!!!!!!! Yes I am a proud papa of his MLK day meat LOL
Yes I know nobody will ever read this as well.... III





















I am doing this, this weekend

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I think it's more the way they explode and do flips in the air. You just can't get that same "flip" when shooting tomato paste cans. Same explosion but...no flip.
Bulldog

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Reply with quote  #926 
[thumb]
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we have a trillion-dollar debt because we spend too much."
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Palydaxjones

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Reply with quote  #927 
Friday 5pm-ish
2.5lbs beef jerky. $2.99 to buy London Broil/Round Steak.
Bot 5lbs on sale, froze for couple weeks..
Semi thaw>slice thin AGAINST the grain>marinate 24 hours>drain>mix with brown sugar/thai hot pepper,
>air dry in dryer 4hrs approx> IS NOT dry/dry, semi moist to touch> baggie it > eat for 3 days...
Will make other 2.5lbs tomorrow.
Want the xtra particulars of marinate product process, PM me.... [wink]



Saturday 2pm-ish batch #2
IMHO 24 hour marinate is best result for this style jerky.... 
Have done 48hr marinate did not add that much flavor...


ZombieChristoph

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Reply with quote  #928 
Wait... is this coming from someone who said my cooking looked like little turds? 😂
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Still the guns and stow 'em! Signal the men! Set the flags and make good to clear port!
Palydaxjones

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Reply with quote  #929 
Sadurday Grilling Tuna Fish for the masses.
$14lb at Costco...Fair price, very good tuna IMHO...
4-5lbs (1 steak missing as doing last, just 4 min per side sushi style)...

Tuna is Grilling......Will do this grouping "well done".....


Have it your way...Semi Sushi with Wasabi (I like this way) or "well done" with Lemon [thumb]



SUNDAY 10:30am, Tuna Fish Sandwich with all the fixings...Guess could not hold off till Noon lunch time [wink] [biggrin]...
Fabulous flavor, texture be this Tuna Fish Sandwich Sunday Lunch.
NO comparison between grilled Tuna Fish sandwich and Tuna Fish from a can!!! Steak vs Hot Dog stuff....
lox

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Reply with quote  #930 
SAVE THE PALY
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