Salmonidstalker Posted September 8, 2015 Report Share Posted September 8, 2015 Get yourself a simple Napoleon kettle style bbq. Upgrade to cast iron grate and you're done. Link to comment Share on other sites More sharing options...
bigugli Posted September 9, 2015 Report Share Posted September 9, 2015 I was looking for a cooking forum to get some advice and then I remembered this thread. So here I am looking for ideas for rubs and baste recipes. I've been asked to cook a whole rear 1/4 of beef or it'll be a number of large roasts adding up to approx 200lbs of meat. I have my own wood fired spit and I've cooked a number of whole pork; largest being 180lbs dressed weight, but I've never done beef on my spit before. I pics 038.jpg I pics 039.jpg I was told by the organizers that "Not everyone likes the standard red sticky BBQ sauce"; so I'm looking for a mop that'll add flavor but no sweet or heat (spice); I guess some form of au jus? It would also be great if someone had any hints on roasting that large amount of beef all at once It's for a wedding reception and I don't need a pissed off bride after me.LOL Dan Couple of things come to mind. First, make deep 4-6" stabs into the meat and insert garlic segments. Infuses flavour all through the the hip of beef. Simple brine mop of cider vinegar, worcester and soy liberally seasoned with garlic, mustard, salt, pepper, and paprika. Lastly, timing is everything. The longer the cooking time at lower temps is ideal. Depends on the time available. Link to comment Share on other sites More sharing options...
smitty55 Posted September 9, 2015 Report Share Posted September 9, 2015 (edited) Tks for the info Doug. Just what I was looking for. My main concern is drying the meat out, so chances are after maybe four hours I'll finish it in the oven at 200° or so. Maybe spread the smokin' to 3 or 4 smaller pans as well. Dave I've bought a fair amount of those loins over the last few years and never seen them so bad, but I hear you about the sirloin end. Still a real lousy job. Brian I'll be sure to post pics of the finished product. If it looks near as good as on that recipe link I'll be happy. Cheers Here's that link again. http://www.nwedible.com/how-to-make-canadian-bacon-at-home/ Edited September 9, 2015 by smitty55 Link to comment Share on other sites More sharing options...
misfish Posted September 9, 2015 Report Share Posted September 9, 2015 5:45 am and Im looking in the food thread.LOL I think the boys were right, you are using a different cut, BUT, the bacon in the link is very nice. Looks like something I want to try. Thanks for the link Smitty Link to comment Share on other sites More sharing options...
DanD Posted September 9, 2015 Report Share Posted September 9, 2015 Couple of things come to mind. First, make deep 4-6" stabs into the meat and insert garlic segments. Infuses flavour all through the the hip of beef. Simple brine mop of cider vinegar, worcester and soy liberally seasoned with garlic, mustard, salt, pepper, and paprika. Lastly, timing is everything. The longer the cooking time at lower temps is ideal. Depends on the time available. The garlic sounds like a great idea; should I use a whole clove lightly crushed per stab hole or just a 1/4 - 1/2 pieces of a clove? I also agree on the low temps and longer cook time; the last pork I did; I kept the closed spit temp around the 200 - 225 mark; until I have a good layer of crackling formed. The last couple of hours, I could raise the temp to 350 and force the heat to the bone. It usually takes anywhere around 16 to 17 hours to get the internal temp to 150 - 155 and juices to run clear. I then let the pig rest on the carving table for an hour or more; literally a pig in a blanket. The internal temp will easily raise another 10-15 degrees; once this temp increase stops, it's time to start carving. I'm still concerned about how I'm going to balance out the doneness (word?) of the beef. My wife won't eat beef unless it looks like shoe leather; myself I like mine rare and then there's everyone else in between? A friend suggested cooking it all rare to medium; have a couple of BBQ ready to finish off the cut to where an individual wants it? Anyone think that would work and not ruin the smokey spit flavor of the meat? Dan. Link to comment Share on other sites More sharing options...
misfish Posted September 9, 2015 Report Share Posted September 9, 2015 It wont take much to cook it a bit more if you do go with the bbqs and no, I don't think it will hamper the flavor as I said, it wont take much to cook a bit more. The whole clove of the garlic is what I do even on small roasts like the one I did on the weekend. Just be sure to remove it from a slice before serving. I don't mind it left in, but can make for a powerful taste for some unexpecting quest. Link to comment Share on other sites More sharing options...
Headhunter Posted September 9, 2015 Report Share Posted September 9, 2015 Dan, I think grilling the meat afterward will work just fine. You won't loose flavor, well much anyway and since you will be cooking the crap outta it on the grill, probably won't make any difference to those who prefer it that way. HH Link to comment Share on other sites More sharing options...
mr blizzard Posted September 9, 2015 Report Share Posted September 9, 2015 Dan, u have some great advice from the guys, I have to say how amazing the roasted pig looks in the pic, never had an opportunity to try any but I am sure it puts the taste buds in a frenzy, looks like quite the endeavour, Good luck on the roasts and enjoy the wedding Link to comment Share on other sites More sharing options...
DanD Posted September 9, 2015 Report Share Posted September 9, 2015 Thanks guys. It'll be Thanksgiving weekend when they're holding the reception; so I'll have time to get organized and figure out what to do. I'll try and remember to take some pictures along the way. Dan. Link to comment Share on other sites More sharing options...
Old Ironmaker Posted September 9, 2015 Report Share Posted September 9, 2015 Thanks for the Ztaziki recipe. We had it with BBQ'd Chevap, or Chevapcici, Baltic area mini skinless sausages made of lamb, pork and beef or a combo of all 3. If you haven't tried them please do. Eaten traditionally with raw spring onions. Link to comment Share on other sites More sharing options...
mr blizzard Posted September 9, 2015 Report Share Posted September 9, 2015 Smitty, thx for the link re bacon,,, not in our budget re pork loin, but out of curiosity went to the store to get a nwt price lol, does not matter they , the store don't stock it anyways Link to comment Share on other sites More sharing options...
Old Ironmaker Posted September 9, 2015 Report Share Posted September 9, 2015 What does a pound of pig go for in the NWT Blizz? I remember the local tradesmen going out west to work camps in Alberta when they started the oils sands years ago and saying a single egg was a buck. Still today? Link to comment Share on other sites More sharing options...
misfish Posted September 9, 2015 Report Share Posted September 9, 2015 Thanks for the Ztaziki recipe. We had it with BBQ'd Chevap, or Chevapcici, Baltic area mini skinless sausages made of lamb, pork and beef or a combo of all 3. If you haven't tried them please do. Eaten traditionally with raw spring onions. You mean that skinny coiled sausage? I forget the name of it, but always buy when I can. It goes on the bbq for snacking on while the main dish is cooking. That or spatini rubbed with sea salt once cooked. Link to comment Share on other sites More sharing options...
Snowball Posted September 9, 2015 Report Share Posted September 9, 2015 Add some flavor to your dish with a recipe from here: http://www.budget101.com/frugal/seasoning-mixes-198/ Regards, Snowball Link to comment Share on other sites More sharing options...
mr blizzard Posted September 9, 2015 Report Share Posted September 9, 2015 Ironmaker the prices in some cases are similar to Alta, egg, dozen approx. 4 bucks, pork anywhere from 13 to 17 bucks per kilo depending on chops, ribs etc. The av. price for 4 narrow strips of pork ribs in a package weighing approx. 2.5 kilo is 60 bills Link to comment Share on other sites More sharing options...
Old Ironmaker Posted September 9, 2015 Report Share Posted September 9, 2015 Eggs are $2.50 a dozen from a local farmer here. Pork is about the same depending on cut. I was in Fortino's yesterday and grabbed 7 packages of 4 a pack Fennel sausages for an average of $1.25 each package. They were marked wrong. I asked the kid putting them out " Is this price right?" Nope, but not before I grabbed them all. Usually 7 bucks for 4. So I bought a bottle of Dr. Smirnoff's on the way home. Freebee. The skinny coils I know of are called Barresi. Usually Lamb but can be Pork. Link to comment Share on other sites More sharing options...
misfish Posted September 9, 2015 Report Share Posted September 9, 2015 The skinny coils I know of are called Barresi. Thats the name. Thanks. I love that stuff. The one I buy is lamb from Coppas ( formaly highland farms). My last visit though ,I find their prices creeping up a bit much for me. Great ontario grown veggies. I need to get me down to the Vaughan area to stock up again.I love the area as there are many great stores to explore. Barrie has filtered try again please. Link to comment Share on other sites More sharing options...
Salmonidstalker Posted September 9, 2015 Report Share Posted September 9, 2015 (edited) . Edited September 9, 2015 by VXP Link to comment Share on other sites More sharing options...
misfish Posted September 9, 2015 Report Share Posted September 9, 2015 LOL ^^^^^^^^^^^^ No matter how you spell it, it GOOD VXP. Link to comment Share on other sites More sharing options...
bigugli Posted September 10, 2015 Report Share Posted September 10, 2015 The garlic sounds like a great idea; should I use a whole clove lightly crushed per stab hole or just a 1/4 - 1/2 pieces of a clove? I also agree on the low temps and longer cook time; the last pork I did; I kept the closed spit temp around the 200 - 225 mark; until I have a good layer of crackling formed. The last couple of hours, I could raise the temp to 350 and force the heat to the bone. It usually takes anywhere around 16 to 17 hours to get the internal temp to 150 - 155 and juices to run clear. I then let the pig rest on the carving table for an hour or more; literally a pig in a blanket. The internal temp will easily raise another 10-15 degrees; once this temp increase stops, it's time to start carving. Put the whole clove in the slit. On the subject of doneness, finishing your cuts on a grill is an easy cheat. That way you keep it simple. The other alternative is to cook 3 hips with different timings for doneness. I'm still concerned about how I'm going to balance out the doneness (word?) of the beef. My wife won't eat beef unless it looks like shoe leather; myself I like mine rare and then there's everyone else in between? A friend suggested cooking it all rare to medium; have a couple of BBQ ready to finish off the cut to where an individual wants it? Anyone think that would work and not ruin the smokey spit flavor of the meat? Dan. Link to comment Share on other sites More sharing options...
bigugli Posted September 10, 2015 Report Share Posted September 10, 2015 Sorry for not adding a lot of input lately. Harvest is big this year in volume and quality. That also means a lot of canning. SO far we've put down dills, bread & butters, and sweet & sour pickles, peaches, pears, and a few cases of salsa. For a first, we're even trying our hands at making baby food for the little ones. Stuffed another batch of poblanos for the freezer. That is one simple recipe well worth keeping. Link to comment Share on other sites More sharing options...
mr blizzard Posted September 10, 2015 Report Share Posted September 10, 2015 I was just happy to buy some bottled water after four days been livin off a tub of potatoe salad and four burger buns over the the last four days with my wife and son, things will get better, the recipies are awesome keeps us going , no games, never gone thru this in 54 years Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 10, 2015 Author Report Share Posted September 10, 2015 I was just happy to buy some bottled water after four days been livin off a tub of potatoe salad and four burger buns over the the last four days with my wife and son, things will get better, the recipies are awesome keeps us going , no games, never gone thru this in 54 years Whoa what the??? Link to comment Share on other sites More sharing options...
mr blizzard Posted September 10, 2015 Report Share Posted September 10, 2015 ya its real Link to comment Share on other sites More sharing options...
mr blizzard Posted September 10, 2015 Report Share Posted September 10, 2015 yes and took on 2 more kids who had nowhere to live from Kirkland lake who were up here for summer jobs could not let them sleep in a camper uninsulated for 2 more weeks before they went home and some people on this board think they are stressed over just postings really . wecould lose our house hello Link to comment Share on other sites More sharing options...
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