Win a copy of 5 Acres & a Dream this week in the Homestead forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources the cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • Anne Miller
  • Pearl Sutton
  • r ranson
  • Mike Haasl
  • James Freyr
stewards:
  • paul wheaton
  • Joylynn Hardesty
  • Burra Maluca
garden masters:
  • Steve Thorn
  • Greg Martin
gardeners:
  • Kate Downham
  • Jay Angler
  • thomas rubino

Valentine's day picnic

 
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Likes 8
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
It's about 1:15am on Valentines day as I type this, and I just put a picnic on the grill to smoke all day. Maybe readers thought this was going to be about a meal on a blanket in a grassy field, with a little basket and homegrown food. Not that kind of picnic A picnic is also a name for one half of a pigs shoulder, with the other half being the butt. The picnic is the upper arm part. I don't know who came up with the names, but it can be confusing to those not familiar with pig parts. I've included a couple handy charts showing basic pig butchery part names. This picnic weighs 10.5 pounds and came from a Gloucestershire Old Spot raised on pasture at a small farm near Nashville TN. My wife and I trimmed and salted it Wednesday, applied a spice rub Thursday, and it's now on the smoker this friday being smoked with Pecan. I hope readers stick around, I'll be updating with more pictures throughout the night and day. I think I planned right, and hopefully this chunk of meat will be done by 5pm.


source


source

Gloucestershire Old Spot. Not the actual piggy this picnic came from.

source


picnic-on-the-grill.jpg
[Thumbnail for picnic-on-the-grill.jpg]
 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
4:48am. Ate breakfast, mmm! The smoker had been running a little warm 300-320°F. I may have overdone it a little bit trying to compensate for the below freezing temps with a little too much charcoal. The picnic just reached the stall at 162°F. The smoker is cruising at about 240°F right now and my fire is dying out. Starting 3rd batch of charcoal, and will make it a small batch and do my best to keep things between 225-275°F for the rest of the journey.
 
gardener
Posts: 503
Location: Piedmont 7a
162
hugelkultur trees woodworking
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
That looks mighty tasty, James, we all may just invite ourselves over to enjoy the Valentine’s Day Picnic!
 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Thanks Artie! C'mon over and join us!
 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Likes 4
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
6:12am I just took a picture of daybreak. Todays forecast is a bright sunshiny day, highs in the upper 30's. Good weather for being outdoors.
daybreak-02-14-20.jpg
Daybreak on valentines day in Tennessee
Daybreak on valentines day in Tennessee
 
gardener
Posts: 2756
Location: latitude 47 N.W. montana zone 6A
488
cat pig rocket stoves
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Sounds good James!  We will be by around dinner time! We will bring our own bib!
So wow 1 AM till 4-5 PM that's a long time!
I normally bring a pork roast to room temp in the morning, put it on the smoker around noon. Try to keep it at 240 F or so.
By 6 PM  its falling off the bone and internal temps are around 200F .

Charcoal?  Hardwood lump ? Or is it Kingsford?
 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
It's 8am, and I dozed off on the couch for about 30 minutes. Coffee at 5:30 didn't last as long as I hope it would. Time for some tea. Meat has been hanging out at 165°F and hasn't budged for a little over 3 hours. Time to start 5th batch of charcoal.

Hi Thomas! I was thinking about you this morning, I know you like to smoke, was hoping you would chime in. Based on figures I've found, I tried to allot for about 1.5 hours per pound. I did take the picnic out of the fridge at 7pm last night so it wouldn't go on the smoker cold. My target finish temp is 200-205. My wife and I eat supper early around 5-5:30 so I'm hoping I can get to my target temp anytime before 4pm, so I can wrap it up foil and a couple old towels, and toss it in a cooler to rest for at least an hour. It's what I've done in the past and has always given excellent results.
 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

thomas rubino wrote:

Charcoal?  Hardwood lump ? Or is it Kingsford?



I have hardwood briquettes on hand and they were on sale at the store, basically ground lump hardwood and a corn starch binder pressed together into uniform size pieces. I've also used the hardwood lump and like it a lot. I choose not to use the big name charcoals as they can often contain things I don't want like some amount of actual coal, and binders like paraffin.
 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Progress pic! 8:45am
picnic-on-smoker.jpg
[Thumbnail for picnic-on-smoker.jpg]
 
thomas rubino
gardener
Posts: 2756
Location: latitude 47 N.W. montana zone 6A
488
cat pig rocket stoves
  • Likes 4
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Looking good James!  Before it's finished the whole outside will look burnt... but oh boy, inside... hmmm that's why I'll bring a bib!
Glad to hear what your smoking with, good stuff!  Name brand is, lets say questionable at best.

Are there hickory trees on your place?  Cut a small one down and turn it into smoker wood. Be sure to peal off the bark after it drys.  
It's my personal favorite when I have it. Not available locally so I only get when a visitor takes pity on me and brings some.  Mountain Maple is my local go to wood.

Now that I think about it... cut down two and stop on by (Sunday drive) I'll put on a pork roast!
 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Hey Thomas!

I do have some hickory trees, but they're sparse. I have at least two kinds, one is shagbark, or at least a variety of shagbark, and the other is unknown to me, but there are ten hickory species native to Tennessee according to the University of Tennessee Extension. I missed my timing last year to gather some hickory nuts to plant and the squirrels got them first. I'm sure they missed a couple, maybe I can transplant some this fall. I would love to have some more growing about.

 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
2:05pm and 13 hours on the smoker. Getting close! The picnic stalled at about 165 for about 4.5 hours, and has been creeping upwards. I wish y'all could smell it.
picnic-temperature.jpg
[Thumbnail for picnic-temperature.jpg]
 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
3:42pm, the picnic reached 203°F, just a little shy of 15 hours. I don't know why but every time I smoke something, those last 8 or 10 degrees seem to take forever. Smoky picnic is bundled up and resting in a cooler until supper time. I'll come back with a couple more pics in a few hours.
 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Likes 5
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
It was a long day but worth it. I'm going to stick with smoking smaller pieces of pig like a 6 or 7 pound butt, as those can be started at sunrise and be done in time for supper allowing for a normal nights sleep. The picnic turned out real nice. This is the first time I did not wrap the meat in foil to finish cooking after the stall in temperature rise. The bark turned out much chewier. I hope readers enjoyed the thread, and happy valentines day!

picnic1.jpg
[Thumbnail for picnic1.jpg]
before
picnic2.jpg
[Thumbnail for picnic2.jpg]
after
picnic3.jpg
[Thumbnail for picnic3.jpg]
yummm
valentines-day-supper.jpg
[Thumbnail for valentines-day-supper.jpg]
valentines day supper
 
Artie Scott
gardener
Posts: 503
Location: Piedmont 7a
162
hugelkultur trees woodworking
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
You just made me real hungry, James, and I just finished dinner!  Boy that looks good!  What kind of bbq sauce on top?
 
gardener
Posts: 950
282
personal care gear foraging hunting rabbit chicken cooking food preservation fiber arts medical herbs homestead
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
The picnik is my favourite pork cut, to roast!
 
James Freyr
master steward
Posts: 3389
Location: West Tennessee
1175
cat purity trees books chicken food preservation cooking building homestead
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

Artie Scott wrote: What kind of bbq sauce on top?



It's called Noble Made and I think it's pretty good. I only bought it because it was one of the very few on the shelf at the store that didn't have offensive (to me) ingredients like corn syrup and soybean oil, and it also is packaged in glass instead of plastic.
 
thomas rubino
gardener
Posts: 2756
Location: latitude 47 N.W. montana zone 6A
488
cat pig rocket stoves
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Well James;  we enjoyed the thread but not nearly as much as you guys did your dinner!    Good Job!  You've earned the diy smokers badge...  
 
Posts: 7
Location: Reston
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

James Freyr wrote:It was a long day but worth it. I'm going to stick with smoking smaller pieces of pig like a 6 or 7 pound butt, as those can be started at sunrise and be done in time for supper allowing for a normal nights sleep. The picnic turned out real nice. This is the first time I did not wrap the meat in foil to finish cooking after the stall in temperature rise. The bark turned out much chewier. I hope readers enjoyed the thread, and happy valentines day!


it looks like a stone in the picture before the cutting :D:D:D
anyway, i think it came out really delicious!
 
catch it before it slithers away! Oh wait, it's a tiny ad:
Heat your home with the twigs that naturally fall of the trees in your yard
http://woodheat.net
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!