Bluehawg
Full Fledged Farker
- Joined
- Nov 7, 2011
- Location
- Richton, MS
Trying the hot and fast method for first time on a 14 lb packer. Never cooked a packer before so the trimming was a learning experience. Trimmed little closer than the 1/4" recommendation in a place or two because was trying to do it by sight and feel and since I had neither saw it or felt it, well, it was more like blind fold stumble and fall method:biggrin1:.
Kept it simple and just slathered it with the yeller mustard:mrgreen:... Put a copious amount of freshly ground coarse black pepper, Kosher salt, Garlic Powder, and Onion Powder. Not sure how much of any of it cause my daughter and I just go by smell when we season meat. She and I have a nose like a bloodhound when it comes to cooking. Can just about taste of something and tell my wife exactly what ingredients she used and what she either didn't use or should have used more of... Pisses her off too. Daughter inherited the cooking from me and I got it from MawMaw.:mrgreen: Wife can't get nothing past us and usually when she makes something and turns her back either my daughter or myself "fixes" it for her and she usually doesn't catch on... Always attributes setting time to her food tasting better after she lets it rest a few minutes... LOL... It ain't resting, it is salt, pepper, sometimes a little fresh garlic roasted or something we decide to kick it up a notch with. It is almost a game with us now.
Briskie went at about 5:30 in the p.m. and I know that is probably a little late, but hey, it was the earliest I could get home from church, walmart, picture takin, and get the thing trimmed ready to go on.
I have plenty of pics, but they are on the Iphone and I will have to figure out how to get them on here. I can send pics with an email, message or whatever from this sucker but haven't figured out how to post to the forum yet.:doh:
Kept it simple and just slathered it with the yeller mustard:mrgreen:... Put a copious amount of freshly ground coarse black pepper, Kosher salt, Garlic Powder, and Onion Powder. Not sure how much of any of it cause my daughter and I just go by smell when we season meat. She and I have a nose like a bloodhound when it comes to cooking. Can just about taste of something and tell my wife exactly what ingredients she used and what she either didn't use or should have used more of... Pisses her off too. Daughter inherited the cooking from me and I got it from MawMaw.:mrgreen: Wife can't get nothing past us and usually when she makes something and turns her back either my daughter or myself "fixes" it for her and she usually doesn't catch on... Always attributes setting time to her food tasting better after she lets it rest a few minutes... LOL... It ain't resting, it is salt, pepper, sometimes a little fresh garlic roasted or something we decide to kick it up a notch with. It is almost a game with us now.
Briskie went at about 5:30 in the p.m. and I know that is probably a little late, but hey, it was the earliest I could get home from church, walmart, picture takin, and get the thing trimmed ready to go on.
I have plenty of pics, but they are on the Iphone and I will have to figure out how to get them on here. I can send pics with an email, message or whatever from this sucker but haven't figured out how to post to the forum yet.:doh: