The Copper Creek Chit-Chat Thread

[janieT]

Afternoon posse! I'll be looking for those punches this weekend or next week

The BBQ keeps sounding better! It would be really good with tri-tip

I've had enough sun for the summer Not ready to go home, tomorrow will come too soon!

Hope you are all having a good evening - I forget - you are all are Central or Eastern time.

 

[FlyingV]

Vacation is already over Janie? You just got there!

 

[MustangSallie]

Evening posse. Home from wine hair night. I picked up a pizza before coming home, so I took the back roads home from there. I missed a pretty major turn, ended up almost right back where I started from as the road goes in a big loop if you miss the turn. At least the pizza was the right temp for eating by the time I finally got it home.

 

[Drottwiler]

I love cinnamon, I love licorice. It's the menthol that's killing me. Funny, I was a menthol smoker. go figure. I did make some progress today though, that's a good thing.

Never smoked menthol. I use it sparingly 1-2 drops per 15 mil.: lol:


Sent from Drott's Dog house on the move

 

[efirdj]

Well my plans tonight didnt work... When my wife told me she purchased a Boston ...., I imagined that she... you know... purchased a Boston ..... It turns out, her "Boston ...." was really a "Picnic Shoulder Roast." Both cuts come from roughly the same part of the pig's shoulder. There are two big differences though. A picnic shoulder has one huge bone that runs through the entire length of it. I can work around that. And the second problem is the fact it is still covered with skin. This one is a bit more problematic. I can remove the skin without much problem. But doing so removes almost the entire fat cap. The fat is essential when smoking. As the heat renders the fat, it will self baste the meat. No fat means dry meat means not good barbeque...

Mrs E is at work right now and now has to purchase another hunk of pork. Hopefully, she gets the right cut this time. Now I get to look into how to cook a pig's shoulder...

 

[FlyingV]

Then it was a good hair night.

Evening posse. Home from wine hair night. I picked up a pizza before coming home, so I took the back roads home from there. I missed a pretty major turn, ended up almost right back where I started from as the road goes in a big loop if you miss the turn. At least the pizza was the right temp for eating by the time I finally got it home.

 

[Bamrz]

Well my plans tonight didnt work... When my wife told me she purchased a Boston ...., I imagined that she... you know... purchased a Boston ..... It turns out, her "Boston ...." was really a "Picnic Shoulder Roast." Both cuts come from roughly the same part of the pig's shoulder. There are two big differences though. A picnic shoulder has one huge bone that runs through the entire length of it. I can work around that. And the second problem is the fact it is still covered with skin. This one is a bit more problematic. I can remove the skin without much problem. But doing so removes almost the entire fat cap. The fat is essential when smoking. As the heat renders the fat, it will self baste the meat. No fat means dry meat means not good barbeque...

Mrs E is at work right now and now has to purchase another hunk of pork. Hopefully, she gets the right cut this time. Now I get to look into how to cook a pig's shoulder...

Two words James - pulled pork!

 

[MustangSallie]

Then it was a good hair night.

It's ALWAYS a good hair night!

 

[FlyingV]

Did I hear pulled pork?

 

[efirdj]

Ok, so after a bit of research, I do see that picnic shoulders can be used to make some really good barbeque. SO, Im venturing into the unknown and will actually use it instead of buying a $25 boston ..... Its been rubbed down with my dry rub and is now sitting in the fridge under foil. Ive got my wood chunks soaking. Now, all I have to do tomorrow is smoke the pork, make the STD burger patties, marinade the chicken, buy some booze, and go fireworks shopping. And somehow still manage to keep an eye on the pork to make sure it cooks right. What have I gotten myself into???

 

[efirdj]

And since Mrs E is at work, Im going to the mancave. No beer tonight though. I have to get up with the kids at 6:30 or so to get the grill going. Hope everyone has a good night. I'll check back in tomorrow when I can.

 

[johnsnhu]

Well my plans tonight didnt work... When my wife told me she purchased a Boston ...., I imagined that she... you know... purchased a Boston ..... It turns out, her "Boston ...." was really a "Picnic Shoulder Roast." Both cuts come from roughly the same part of the pig's shoulder. There are two big differences though. A picnic shoulder has one huge bone that runs through the entire length of it. I can work around that. And the second problem is the fact it is still covered with skin. This one is a bit more problematic. I can remove the skin without much problem. But doing so removes almost the entire fat cap. The fat is essential when smoking. As the heat renders the fat, it will self baste the meat. No fat means dry meat means not good barbeque...

Mrs E is at work right now and now has to purchase another hunk of pork. Hopefully, she gets the right cut this time. Now I get to look into how to cook a pig's shoulder...

Pulled pork in the slow cooker...that's what I use the shoulders for...

Sent from my Galaxy Nexus using Tapatalk 2

 

[Bamrz]

Pulled pork in the slow cooker...that's what I use the shoulders for...

Sent from my Galaxy Nexus using Tapatalk 2

I have no patience, I do mine in the pressure cooker!

 

[johnsnhu]

I have no patience, I do mine in the pressure cooker!

Ohhhh...yum! I don't have a pressure cooker...

Sent from my Galaxy Nexus using Tapatalk 2

 

[FlyingV]

I don't have one either. I'm a slow cooker gal. I set it up the night before, pull it out of the fridge and start it cooking before I leave for work. When I get home I have two dogs glaring at me from having to smell it all day, but dinner is done.

 

[FlyingV]

oops, night James!

 

[Drottwiler]

I have no patience, I do mine in the pressure cooker!

quick and easy I like it that way too.

 

[johnsnhu]

FYI... I have listed my "The Cube+ for the Kick" in the classified... Its too big for my tastes. Ive had it for like 2 weeks, and used even less. Thought I would throw a bone out here in case anyone wants it.

 

[FlyingV]

Don't forget the trade thread in case you are interested in trading it.

 

[johnsnhu]

Don't forget the trade thread in case you are interested in trading it.

Good call... but as soon as I put it up, It sold...