Canadian made

[misfish]

Since that extremely wild storm put a damper on my river fishing this morning,  I just stayed home. Already had some pork in brine since last weekend and was going on the smoker today,so while that was on for 7 hours,I tied fly,s.

 

Canadian made

When ever the rivers clear up,I will get to try these,

 

Stock for next spring,

[Terry]

They look good

oh, and the meat too 

 

[ketchenany]

Filet of pork with a side of flies! Lovely.

[glen]

You want flies with that?  
 

just did brisket with pc chicken and rib Sauce.  

[misfish]

The pork hit 150 deg. The box kept the heat at around 140-160 all day . Started to cool off outside, pulled and tin wrapped. The meat was so tender . Just a bit of fry to make sure all was good .

[ketchenany]

4 hours ago, misfish said:

The pork hit 150 deg. The box kept the heat at around 140-160 all day . Started to cool off outside, pulled and tin wrapped. The meat was so tender . Just a bit of fry to make sure all was good .

Brian when we do the ‘porchetta’ in the oven 150 for 12 hours. I roast hot banana yellow peppers. The bottom of the pan is always filled with natural “gravy” once we shred the meat we sever it in crusty buns and the hot peppers (who ever wants them) 

 

 

Edited October 25, 2020 by ketchenany

[AKRISONER]

Those stone flys look awesome 

[misfish]

11 minutes ago, AKRISONER said:

Those stone flys look awesome 

Think I might have some over stock soon. LOL

Might put some mixed cases together and sell some.