Sluggy

Collected today, not bad for £82. Two full pork shoulders @8kg each, they are now sitting in my freezer after I removed remaining ribs, spine bone and skin. I like to freeze larger joints and defrost them in a brine solution before cooking. These will be the largest joint I have ever smoked so am still looking for a little advice regarding time to cook. Half tempted to smoke for 4 hours and then bung in the oven to cook out but feels a little Cheaty. I will only be cooking 1 and saving the other to use as an excuse for another party later. Bones will be roasted and boiled down to be used as a stock that will be added back to the pork once it’s shredded and the skin will be roasted on its own for a little self indulgent crackling.

Will do at some point. currently just getting back into brewing beer again, went a bit mad last time and ended up with kegs and bottles everywhere. Just invested in some mini kegs to try and keep my brews smaller this time ?

Hi peeps, Looking for a bit of help please. Picking up 2 whole pork bone in shoulders tomorrow, going in the freezer for now but I do have an upcoming party that they are allocated for. Just wondering roughly how long 1 would take to smoke low & slow on a wsm. 8kg from butchers but guessing once skinned and trimmed I’m guessing around 7kg. Done loads of the usual standard boneless shoulders but nothing this big. Thanks muchly

Just noticed you have a wine making section here, a coincidence I also make wine ? today I picked a load of my overgrown rhubarb and steamed it to get its juice and started of a gallon of rhubarb and apple wine. Proper country bumpkin me, fen tiger through and through.

Got hungry so decided to fire up the smoker today. Half chickens and bacon bombs on the menu along with some pit beans. My version of bacon bombs consist of:- Lincolnshire sausage meat mixed with grated Parmesan cheese and a fatty cheese ( I used Red Leicester) along with spicy paprika and various spices, (shh). Rolled into balls and wrapped in rind on unsmoked bacon, then coated in a ready made bbq mix I buy from The Range. Chicken is coated in a watered down golden syrup wash and then coated in a Cajun jerk rub along with spicy paprika and a few other select spices ( depending on what takes my fancy at the time). spice rubbed chicken halves and cheesy spiced bacon bombs hitting required temps and ready for stage 2 Beans are a mix of low sugar baked beans mixed with bacon and chicken stock along with the obligatory spices. Stage 2 is once things hit temp on the smoker I dismantle the wsm and tip remaining charcoal into my cheap barrel bbq and crisp up the skin. Photos are a bit shonky but rest assured the meat wasn’t.

Never got around to pictures as it was a busy day. What with the smoker going, cheese and onion bread baking, sauce for the pork and making coleslaw, not to mention the consumption of red wine along with all the motor racing on tv. Everything turned out perfectly, even the weather played ball, miracles do happen occasionally ?

Up early this morning to fire up my wsm to cook up a couple of pork shoulders that are currently sitting happily at 115c. Faffing around the web on my phone looking for some more wood chunks as stocks are running low, I stumbled across this site so thought I would sign up and say hi. Currently own a 57” Weber kettle and a 47 inch smokey mountain and a garden centre barrel type bbq I use for searing steaks and chops on.