OverlanderJK
Resident Smartass
Well that makes a lot more sense.He meant shoulder.I blame the Frey Ranch consumed during the smoking process.
Smoking Meat -- Tips, Opinions, Recipes
- Thread starter notnalc68
- Start date
AZVAJKU
Hooked
OverlanderJK
Resident Smartass
You look young.
OverlanderJK
Resident Smartass
We gave the neighbors a turkey so they invited us over yesterday. Doing thanksgiving a day late at our place. Kind of cool to think this thing was walking around our fields just a few weeks ago.
NPC 6060⁸42
Hooked
Yeah raising your own is pretty awesome experience. We used to raise a bunch every year. Best tasting Thanksgivings by far.
OverlanderJK
Resident Smartass
Came out good. Not easy making full on thanksgiving dinner in an RV.
AZVAJKU
Hooked
Looks good!
jesse3638
Hooked
Is it spatchcocked? Hopefully you'll be in your nice new place next year.
OverlanderJK
Resident Smartass
jesse3638
Hooked
I've done chickens and have a good pair of poultry sheers. How difficult is a turkey compared to a chicken?
OverlanderJK
Resident Smartass
It’s not difficult. Same as a chicken as long as you hit the right bones.
TexasProud
Member
We ate the last of the smoked meat I had in the freezer, over the 4 days were out camping and wheeling for Thanksgiving, we used the old Tiffin gasser to haul the Gladiator out to the Sandy Creek @ Steinhagen lake in far east Texas, and we spent the time wheeling all around the area, and over into Sabine National Forest. So, It's Sunday, Smokin up some more for the Next trip out.
The Pork loins are out, resting/cooling, they will set out on the table outside covered in foil until before I go to bed, then I will put them in the fridge so they are cold tomorrow when I slice them into a little over an inch chops, which will be vaccum sealed and frozen. The Beef roasts are wrapped in foil and finishing in the oven, some of which we will eat tonight. Next time I will only post them in the Smoking Meat forum, I felt I should complete this post as to not leave anyone in suspense.
The Pork loins are out, resting/cooling, they will set out on the table outside covered in foil until before I go to bed, then I will put them in the fridge so they are cold tomorrow when I slice them into a little over an inch chops, which will be vaccum sealed and frozen. The Beef roasts are wrapped in foil and finishing in the oven, some of which we will eat tonight. Next time I will only post them in the Smoking Meat forum, I felt I should complete this post as to not leave anyone in suspense.
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