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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 05-03-2010, 02:33 PM   #1
SmokeJumper
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Default ALIVE!: High Sierra Survival Cook with Pron

The Setting: Our remote High Sierra home at 7000 feet with an impending late April snowstorm that would drop 32 inches of snow and trap us in the valley for 2 days
The Goal: To eat memorable meals, drink lots of booze, and ski/snowmobile/sled in the backcountry
The Cast: Six hungry friends and closest neighbors from 1/4 mile away who would resort to "any measure" to stay alive and eat well
The Survival Strategy: Smoke one 9 lb. pork shoulder out in the storm on the big green egg

Started with a nice 9 lb. pork shoulder from the Fallettis meat market.


Backup plan if the pork ran out: Atomic sparrows and Juncos.


Rubbed the shoulder with my very own Hoppin' Frog rub and picked out a nice lump of hickory and apple as well as a few chunks of pecan from my wood stash. Going complex with this smoke.


Moved the egg under the deck eve, loaded up the egg with Lazzari mesquite lump, set it up for indirect cook at 230, stabilized the temp, tossed in the trio of smoke woods, loaded the shoulder, and hooked up my BBQ guru DigiQ and Maverick ET-73. Cook started at 5pm.


A foot of snow and 110mph sustained winds off the Pacific Crest were forecasted for that night so did a homebrew weather seal of the DigiQ, ET-73, and all the wiring/adapters in a gummi bear container.


Shut the egg lid and didn't open it until the ET-73 screamed 190 degrees at me at 8am the next morning. Set it and forget it. Popped open the lid and tested the meat and it was perfect for pulling.


The cooked shoulder weighed just over 5 lbs. and shredded nicely. Great crisp bark and very moist throughout.


It was breakfast time but all my crew were hungover in their bunks so I took one for the team and tested the final product.


Powered by the BGE: Skinned up into the backcountry above the house.

Skinned up and over the crest to the top of neighboring ski area which was already closed for the season.


The sides we ate for lunch and dinner will have to be another post for another time. They included vinegar slaw, cornbread, sABTs, smoked beans, and smoked summer squash casserole.

The remote weather station on the mountain reported over a foot of snow and wind gusts over 150 mph during this cook. The egg didn't bat an eye and despite having filled the firebox only 3/4 full with lump it still was 1/4 full when I pulled the pig. Go Ceramic Power.

Thanks for tuning in to this episode of ALIVE!.
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Unread 05-03-2010, 02:37 PM   #2
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Sounds like the making of a good time. But I have had my share of snow this year.
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Unread 05-03-2010, 02:37 PM   #3
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Great cook Beautiful scenery Thanks
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Unread 05-03-2010, 02:55 PM   #4
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Way to go smokejumper
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Unread 05-03-2010, 02:59 PM   #5
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Looks like ya got er under control..nice
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Unread 05-03-2010, 02:59 PM   #6
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Outstanding report!
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Unread 05-03-2010, 03:15 PM   #7
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Nice pork and nice review.
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Unread 05-03-2010, 03:27 PM   #8
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Fun read. Good looking pig. Thanks
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Unread 05-03-2010, 03:34 PM   #9
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Looks great to me! Also actually sounds like a lot of fun.
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Unread 05-03-2010, 03:37 PM   #10
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A great performance!
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Unread 05-03-2010, 04:02 PM   #11
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Super report! I go the Sierras every year; where are your digs?
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Unread 05-03-2010, 04:07 PM   #12
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Great looking pics.
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Unread 05-03-2010, 04:48 PM   #13
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sj - if that's what you call snowed-in survival, i'd want my next unanticipated bivy to be about 25 yards from your back porch. i'll get my 3-pin rig out of the attic and meet you in the back bowl for some late season freebies

outstanding sir
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Unread 05-03-2010, 05:17 PM   #14
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You can't beat the egg for cold weather smoking. Great job. Thanks for the pix.
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Unread 05-03-2010, 05:49 PM   #15
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Very beautiful pron!
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