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Smokey_Joe

Head Chef
Joined
Jul 29, 2006
Messages
2,378
Location
North Central Massachusetts
Did two pork fresh shoulders and a goose......later added
a pastrami

2 Shoulders and Goose



Goose went on later then the shoulders, so it was still hanging out
in cooker when pastrami went in



I have to get better at taking pics of plated food....The shoulders
and goose were cut served and eaten before I remembered the
camera again.
BUT... I remembered for the Pastrami!!! :D
It came out sum fine delicious!




I've smoke a few ducks and they always have come out great....
this goose came out AWFUL greasy.... don't know what happened
Taste was spot on delicious....but way too greasy for my liking
 
Thanks to everyone for the compliments
That was my first Pastrami....and I have to say...it will NOT be my
last, and planning a cooker full very soon to stick in the freezer :D


Rag said:
Was that a 'from scratch pastrommi'?
I am itching to try that.
I cheated
I used a flat cut store bought corned beef, soaked it for about 6 hours
in water,garlic cloves and sugar, then rinsed it and then rubbed
and covered it with fresh cracked black pepper and some
"Crazy Mixed Up Pepper"
kept it on till it hit 165*


brian j said:
dang, whole shoulders... you don't see that often. looks great.
how long did they take to cook?

They took right about 7 hours... but think maybe it should have
been a little less...
I think the wind and 28 degree weather extended cook time a little
Good practice and knowledge for the upcoming "FROZEN FEW" cook ;)


Cliff H. said:
Looks good on my end.

I doubt that the greasy goose had anything to do with anything you did. ;)

Was it a wild goose ?

I wish... it probably wouldn't have been so fatty.... I think the time of
year and the fact it was store bought had it a tad heavy on fat %
 
Rag said:
Was that a 'from scratch pastrommi'?
I am itching to try that.
I cheated
I used a flat cut store bought corned beef, soaked it for about 6 hours
in water,garlic cloves and sugar, then rinsed it and then rubbed
and covered it with fresh cracked black pepper and some
"Crazy Mixed Up Pepper"
kept it on till it hit 165*


Thats what I'll try to start. Later maybe I'll get "Wittdog" crazy and begin with raw meat. :LOL: :LOL:
 
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