Grilling

Quote:

---

Originally Posted by marketdawg

I usually have some pork butts on hand as I use them to make all of my sausages but it's best to call ahead to make sure or give me a couple days notice and I can order darn near anything you can need/imagine. Thanks for the shout-out.

---

You certainly can. I'm going to try to think up some more reasons to get some more Tomahawks!

Also, we had an employee, who is now gone and moved away, who used to make sausage for us from wild hogs we'd bring him. We are really going to miss that sausage - could you help in the wild hog dept.?

I don't mess with wild hogs in my shop at all. They can carry some pretty nasty parasites/diseases. I used to process deer after hours but I got old and tired...plus it got to where I didn't want to shoot a deer myself as I was sick of cleaning them all season already. If you have a recipe or guess at what the sausage was seasoned with I can make it for you out of domestic pork for you.

Quote:

---

Originally Posted by marketdawg

I don't mess with wild hogs in my shop at all. They can carry some pretty nasty parasites/diseases. I used to process deer after hours but I got old and tired...plus it got to where I didn't want to shoot a deer myself as I was sick of cleaning them all season already. If you have a recipe or guess at what the sausage was seasoned with I can make it for you out of domestic pork for you.

---

The important part of the recipe is primarily the wild hog. It's just the fact that we're eating what the kids shot. I'll just have them aim a the little ones as I can quarter them up and do them on the Webber - they always turn out great.

Quote:

---

Originally Posted by nadB

Oh, no. Removed the membranes and sprinkled 'em good with Tony's a couple hours before deep frying. Back into the fridge until time to fry. Rolled 'em in plain flour and fried in peanut oil at about 325 degrees for maybe five and a half minutes or so. Crisp on the outside and tender on the inside (internal meat temp. ~ 195 degrees). Meat does stick to the bone, though, unlike when I smoke them. Easiest thing I've ever cooked.

---

Quote:

---

Originally Posted by Cool Hand Clyde

I've had them smoked then deep fried. If you want a clean pull off the bone, try that.

---

Going to give this a shot for homecoming. Prep the racks Thursday night. Smoke them for a couple of hours Friday night and part them out. Fry them at the tailgate Saturday.

If anyone's got some tips on this, I'm interested in hearing them.

Everyone at the tailgate said the smoked deep fried ribs rock!

Some tips on smoked fried ribs. 1) The rub definitely makes a difference. I prepped half the ribs with one rub and the other half with another rub. You could taste the difference in the finished ribs. Both were good just noticably different flavor. 2) Smoke the ribs until done. Then you only have to fry long enough to get the crust set and crisp without having to worry about getting the meat cooked. Makes for a lighter colored more golden rib 3) Using water to wet the ribs works just as well to make a nice crust as buttermilk or egg prior to rolling in flour.

If you like chicken fried steak, you'll love smoked fried ribs.

Quote:

---

Originally Posted by tenacious_dog

The rub definitely makes a difference.

---

twss

Quote:

---

Originally Posted by tenacious_dog

Some tips on smoked fried ribs. 1) The rub definitely makes a difference. I prepped half the ribs with one rub and the other half with another rub. You could taste the difference in the finished ribs. Both were good just noticably different flavor. 2) Smoke the ribs until done. Then you only have to fry long enough to get the crust set and crisp without having to worry about getting the meat cooked. Makes for a lighter colored more golden rib 3) Using water to wet the ribs works just as well to make a nice crust as buttermilk or egg prior to rolling in flour.

If you like chicken fried steak, you'll love smoked fried ribs.

---

Wow. Great job.

http://www.kentucky.com/2015/09/14/4...ring.html?rh=1

Isn't 250 degrees a little high for a brisket??

Quote:

---

Originally Posted by Dawgpix

http://www.kentucky.com/2015/09/14/4...ring.html?rh=1

Isn't 250 degrees a little high for a brisket??

---

Not at all. You can go higher if need be.

Bump. It's grilling season again.

Don't act like some of y'all haven't grilled something new or interesting already this year.

Smoked 2 racks of loin-back Saturday. Turned out well, just maybe a little too much smoke.

Attachment 13417

Looks like :icon_roll: we had the same idea.Attachment 13419

Whoops................... Way too tender to properly slice. LITERALLY falling off the bone.Attachment 13420

Who cares if they wouldn't win a competition for not having proper bite and release...they look like they tasted wonderful!

And if you were making your own Scatterload samiches, that's the way you want it! I do about 40% rib meat, 20% sausage, 20% brisket & 10% ham.