Thread: Sausage and Smoke Cooking

Easter dinner and several dinners from it

With my favorite Easter bunny

Easter Dinner was--

Smoke Cooked Pork Shoulder
Potato Salad
Green Beans
Corn Pone (cornbread in corn shapes)

Homemade Honey Butter
" Strawberry Jam
" Apple Jelly

Sparkling Apple Cider

'Pumpkin' Pie---I used home canned butternut squash

The roast was about 7 and 1/4#s. I seasoned it early last night, wrapped it and held it in the frig and put it on the Traeger this morning a bit after 6 am at 250 degs F.

The ThemoWorks Smoke had both probes set to 150 F and they went off at 10 am. I double wrapped it in pink paper and put it back in and changed the probes to 185 F. The first went off so I shut that probe off and when the other (it read about 5 degs less) went off I pull the probes, put the roast in a pan and covered it with aluminum foil and wrapped it all in an old towel and put it in an ice chest.

Here it is at 150 F right before wrapping;



The kids had things come up so we ate at 3 instead of 2 pm and I got rave reviews on everything. Especially the pork as it had a nice exterior texture and was very tender and juicy on the inside.

With that said it did seem a bit dryer toward the bone so the next time, I think I'll shoot for 175 F for a pull and wrap temp.

I hope everyone had a wonderful Easter.

We had pork shoulder, smoked and pulled, cauliflower salad and heavy cream and berries.

Slow smoked ham, with scalloped potatoes carrots and salad..
Traditional and tasty up here.
Cheers men.

I am thinking about changing the name here to Easter Week dinner.

It will take a week to use up all the leftovers.

Thank goodness I am blessed with the ability to say that!

Originally Posted by 32t

I am thinking about changing the name here to Easter Week dinner.

It will take a week to use up all the leftovers.

Thank goodness I am blessed with the ability to say that!

In the old Joy of Cooking, is a statement that I enjoy: (Someone defined eternity as a ham and two people. The definition probably dates from the days when the term applied only to the small mountain of meat we now call a whole ham--the cured and smoked hind of a hog.)

I'd sent the leftovers home with the kids. Anymore I tire of foods rather quickly and I don't like to see food wasted. There are far too many who wonder where their next meal will come from and if they will be able to sleep safe and warm.

I remind my kids and grand kids of that every time we break bread.

A standard question by store employees to me is "How are you today"? My typical response is; "Better than some, worse than others".

When I think of eternity related to meat I think of a year with a bunch of old tough laying hens.

We certainly didn't starve but to this day chicken is not my favorite.

Originally Posted by 32t

When I think of eternity related to meat I think of a year with a bunch of old tough laying hens.

We certainly didn't starve but to this day chicken is not my favorite.

Sorry but this is going to be 'One of Roy's Stories'.

When my best friend Carl was fresh out of college and landed at his engineering job in California an older employee took him under his wing. He invited Carl to their home every Sunday for supper. Well what is typically on the table for a sunday supper? CHICKEN! Usually fried but sometimes BBQ grilled etc.

This had been going on for over two years and one day Carl, his buddy and the buddy's wife were at a company event and someone offered Carl some chicken and Carl said; "No thanks, I don't prefer chicken". His buddy's wife was standing right behind him and she slapped him on his arm and when he swung around she said; "What do you mean, you don't like chicken? You've been eating chicken every week at our place for two years"! Carl replied; "I didn't say I didn't like chicken I said I didn't prefer chicken".

Since I first heard that story I've made it a point to fix some kind of chicken dish when Carl comes to visit.



My dad had a friend (John)who grew all kinds of birds. Any thing from quail, pheasants to turkeys and 'Super Chickens'. His super chickens would weigh around 10 pounds. John said that they grew so fast that some would drop dead of a heart attack.

John hurt his back and told dad that his wife was going to do the chores and dad wouldn't have it and said that he'd come over and do the chores while he/John healed up and he did for about two months.

When Thanksgiving was coming up John told dad he was giving him a turkey for helping him out and dad told him he hadn't helped him for any Dog Dam Turkey and the argument commenced. Dad finally said that he'd take a small turkey and John brought an unfrozen bird by a couple of days before Thanksgiving.

Dad had retired as the Thanksgiving cook and had appointed me as his replacement. I got to dad's place to find that John considered a 35 pound turkey 'small'. It barely fit in mom and dad's vintage roasting pan and I had to suck the fat out three or four times.

But I'll say this--that was the moistest, most tender and flavorful turkey I have ever eaten.

I enjoy this guy's channel and he's been making recipes from very old cook books/some back to 1700. This dish was meant for Tim's old stewing hens and probably would have made a better meal than what the guy made using store bought frying chicken.

I used to have chickens and have eaten a few old layers as well. They are best pressure cooked and then made into stew. They can still be on the rubbery side even is they have been pressure cooked, but that is some flavourful broth. I had one that all I ate was the broth. I pressure cooked it three time and the meat still was not chewable, the dog ate the meat and I made a fantastic soup from the broth.

Originally Posted by cudarunner

In the old Joy of Cooking, is a statement that I enjoy: (Someone defined eternity as a ham and two people.".

Deviled ham grilled cheese for dinner tonight.

A little variety!