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bluetang
07-06-2011, 06:16 PM
For the past 25 years:shocked:, my girl has run a dive trip to Bonaire, NA. Although it's a work trip, it's also a get away (from me:icon_blush:). I went one year and she worked me arse off. I got the hint. Anyway, it's a two week trip. I don't like to do much cooking by myself so each year I stock up. This year I smoked a bunch of stuff and vacuum packed and froze.
Three butts and a small picnic( a butt and the picnic are for a bud) for pulled pork, just salt and pepper.
https://lh4.googleusercontent.com/-t_xiNgEOfPg/ThL_rF8N1jI/AAAAAAAAAmQ/tjzR0mfXKsI/s800/ba1.jpg

Two small top rounds (Bovine Bold) for thin sliced roast beef to make sammies and open faced RB and mash tater sammies. One small tip (Simply Marvelous Cherry) for burritos.
https://lh5.googleusercontent.com/-ruRfeE391Ew/ThL_rIbW_5I/AAAAAAAAAl0/bkIrr0Kt4QQ/s800/ba3.jpg

Ribs! Three SL's for me and two BB's are for a neighbor, One rack SL had Yard Bird and Simply Marvelous Spicy Apple, the rest had Simply Marvelous Sweet and Spicy
https://lh3.googleusercontent.com/-BRw5e9d1pqk/ThL_rHgAtwI/AAAAAAAAAlw/z0TDRr49Xds/s800/ba2.jpg

I had saved up about 20 lbs of rib trim for kielbasa
https://lh3.googleusercontent.com/-tOaA7u-juI4/ThL_r8iNB2I/AAAAAAAAAmM/MfVzV8Ss-KM/s800/ba8.jpg
https://lh6.googleusercontent.com/-FgG9V1ljPNU/ThL_sGXTqRI/AAAAAAAAAmI/0u78LGHefhs/s800/ba9.jpg

Dang it, had only 4 thighs, oh well. Marinated in Charlie Mills Famous BBQ sauce
https://lh4.googleusercontent.com/-Dxa2e7Cv78k/ThL_tCM91gI/AAAAAAAAAmY/kfPtiKZKQtI/s800/ba13.jpg
Cooking!
The butts and picnic are in the WSM
https://lh6.googleusercontent.com/-kqMlJdZ3Wyc/ThL_rioJThI/AAAAAAAAAmA/6XPat86jKhw/s800/ba6.jpghttps://lh4.googleusercontent.com/-7GC9JfjyP8o/ThL_rSME28I/AAAAAAAAAl8/Gzi4zoIxno0/s800/ba4.jpg
https://lh5.googleusercontent.com/-AglhrrKtfQw/ThL_sUHpy_I/AAAAAAAAAmU/ku588hrbLN8/s800/ba10.jpghttps://lh3.googleusercontent.com/-g-fEAly6RD0/ThL_tUyTQzI/AAAAAAAAAmg/FKMGSD8VptE/s800/ba14.jpghttps://lh5.googleusercontent.com/--DKJoIgZo-k/ThL_rbeFo3I/AAAAAAAAAl4/aR3yRnCuEec/s800/ba5.jpghttps://lh3.googleusercontent.com/-7l_Fl7k3fAY/ThL_r2jRkOI/AAAAAAAAAmE/EZrYrPUpyEY/s800/ba7.jpghttps://lh6.googleusercontent.com/-0M3zbbIo3bo/ThL_sgsdsCI/AAAAAAAAAmc/sooVXxO9Nmg/s800/ba12.jpghttps://lh4.googleusercontent.com/-70Qhw0YG1f8/ThL_tujb-4I/AAAAAAAAAmo/rkNfvL69rPI/s800/ba15.jpg

There should have been some finished shots of the ribs, butts, sliced beef and burrito filling, but due to alcohol related difficulties, there ain't. At the end though, I have enough to last the two weeks that she's gone( along with cases of beer and wine... don't want to have to go to the sto' now do we. If any of you brethren are in the area, feel free to stop by, the doc says I'm not too good left on my own:-D Thanks for looking.

landarc
07-06-2011, 06:29 PM
Why did you post a cook thread in Woodpile? Man, you can cook, but, you aren't to be trusted alone fo' sho'

Kevin
07-06-2011, 06:32 PM
Lovely :becky:

deguerre
07-06-2011, 06:37 PM
I just plain ENVY you now.

bigabyte
07-06-2011, 06:51 PM
Should get you by for a little while...

bluetang
07-06-2011, 06:59 PM
Why did you post a cook thread in Woodpile? Man, you can cook, but, you aren't to be trusted alone fo' sho'
I totally farked up! Thanks! And, no I should't be left alone!
Mods PLEASE move Thanks!

bbqbull
07-06-2011, 07:06 PM
Done!

Awesome looking food too.

Kazion
07-07-2011, 06:54 AM
Don't blame him, he forgets things...like to mention he has other goodies to share for the bud with the butt and the picnic.

BT, you gotta realize that if you post pics, I'm gonna see `em and head back over for samples....

Kaz (The Lurker) (And Mooch)

lionhrt
07-07-2011, 07:09 AM
Looks flipping awesome looks like you`ll eat well while she is away :thumb:. how did you do your keilbasa I am just starting to make sausages and I am interested in spices and meat and fat quantity tips, if you wouldn`t mind sharing

Johnny_Crunch
07-07-2011, 07:28 AM
Great spread and great pr0n. I just need to head my way to FL! :thumb:

Phubar
07-07-2011, 10:31 AM
Nice stock BlueTang!

bluetang
07-07-2011, 10:37 AM
how did you do your keilbasa I am just starting to make sausages and I am interested in spices and meat and fat quantity tips, if you wouldn`t mind sharing
Thanks! I used about 20 lbs rib trim and also added about 3 lbs pork fat that I liberated from some butts. I like a bit of fat in my sausage, 25% or so. Fat really carries the flavor. I also like all pork, no beef fat. Also, I typically use natural casings. The recipe is out of Great Sausage Recipes and Meat curing. With the exception of its lack of fermented sausage recipes, it is an informative book. If you want the recipe, PM me and I'll send it to ya.