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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-13-2009, 07:48 AM   #16
chambersuac
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I skeptical. I can't believe you could keep cooking that well time after time. The only way to convince me is to invite my family and me to dinner. We'll be driving to TX in January - would be willing to stop in OK to let you prove me wrong :)

Awesome, Jeanie...as always.
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Unread 12-13-2009, 07:54 AM   #17
firecracker jack
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Looks like you're at it again, girl!! I wish I lived closer so I could try some of your cooking, It all looks really good.....

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Unread 12-13-2009, 08:38 AM   #18
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Fantastic! Just fantastic! The food, the cooking, the pictures, the vibe. There is a lot of love right there in that food.
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Unread 12-13-2009, 08:42 AM   #19
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nice work cowgirl! Any chances you'll clue me in to the time and temperature you smoked it at?

my best friend just shot a quality 9 point buck here (YES WE HAVE DEER IN NEW JERSEY...YUCK YUCK) and I've convinced him to let me sear up the backstraps for him (and me haha), but perhaps i can get him to let me smoke the shoulder for him/me too!
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Unread 12-13-2009, 09:40 AM   #20
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Great look'n grub!

Did you remove the "silver skin" before cooking?

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Unread 12-13-2009, 11:02 AM   #21
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I got a lot of learning to do...
Love your self serve table,best I've ever seen Doc.!
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Unread 12-13-2009, 11:50 AM   #22
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Were you able to get the venison tender? It seems if I do venison shoulders I have to smoke a couple hours and then finish in a crock pot to get the meat to fall apart.
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Unread 12-13-2009, 01:30 PM   #23
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Thank you Big Brother!
Frognot, your deer camp sounds like something I'd like! Thanks!
HWSW...Thank you! I kind of like living in the middle of nowhere. lol

Quote:
Originally Posted by Rich Parker View Post
Nice shoulder!! I have never tried Spam before smoked or not. What does it taste like?

Rich, I love smoked spam... with a mixture of brown sugar and cayenne sprinkled on top and then I spritz it with whiskey.





Thank you Dan, Jack and Cigarbque!!




Quote:
Originally Posted by CaptainJimmy View Post
nice work cowgirl! Any chances you'll clue me in to the time and temperature you smoked it at?

my best friend just shot a quality 9 point buck here (YES WE HAVE DEER IN NEW JERSEY...YUCK YUCK) and I've convinced him to let me sear up the backstraps for him (and me haha), but perhaps i can get him to let me smoke the shoulder for him/me too!
Thanks Jimmy! I smoked this one at 280 degrees until it reached an internal temp of 165. Then I heated the tortillas while the shoulder rested. I think it really helps to marinade the shoulder overnight. Makes them tender. They make good fajitas. :)



Quote:
Originally Posted by Papa Payne View Post
Great look'n grub!

Did you remove the "silver skin" before cooking?

Papa

Thanks Papa! Yes, I remove the silver skin on the outside...that's about all you can do to a shoulder before smoking. There is so much connective tissue, it's easier to cook it with and whittle around when eating the meat.





Phubar, You have a lot to teach!! I learn from all of your posts.

Quote:
Originally Posted by tkuehn5410 View Post
Were you able to get the venison tender? It seems if I do venison shoulders I have to smoke a couple hours and then finish in a crock pot to get the meat to fall apart.
Yes Tkuehn, it's tender, but I think marinading overnight helps a lot. I use them for fajitas or just carve the meat off leaving anything tough. The meat is tasty and tender though. :)

Thanks again!
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Unread 12-13-2009, 01:36 PM   #24
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i would like to help myself to your bounty.
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Unread 12-13-2009, 01:52 PM   #25
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Simply gorgeous Jeanie. Do you do take out?
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Unread 12-13-2009, 02:39 PM   #26
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Very nice Jeanie, You have found the rythem of nature.
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Unread 12-13-2009, 03:50 PM   #27
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Sorry J.,since I've been on the forum and saw Spam again it reminds me of an old sketch of Monty Python: http://www.youtube.com/watch?v=XZ6N5...rom=PL&index=8
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Unread 12-13-2009, 04:25 PM   #28
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Simply Awsome!!!

That looks sooo good! like Moores, glad it worked fo you. I'm sitting here in GA cooking a brisket on day 2 of nothing but rain. I'd trade the brisket just to be there hitting some of that shoulder
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Unread 12-13-2009, 05:40 PM   #29
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Bambi Butt looks great there miss jeanie! I really am gonna have to get my deer tag next year and see what I can do. Heck I don;t think deer season ends here till 1 january so I still gotta chance to get one.
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Unread 12-13-2009, 06:23 PM   #30
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awesome job as always Jeanie... you truly know how to enjoy ALL of God's country. I will be stealing this idea from you next time we smoke a deer shoulder.
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