Official 2019 BBQ, Smoking, Grilling, Baking and Beer thread

jimim

Bronze Supporter
Jun 20, 2016
2,445
NE/Pa
Not my dinner but dinner I caught for my buddy’s dad today. All filleted and delivered already. I’m an fillet wizard I will say. My uncle taught me well. DA92EA18-69E2-4522-B7C5-0496CF0E1FF2.jpeg
 
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pooldv

Mod Squad
TFP Expert
Platinum Supporter
LifeTime Supporter
Aug 10, 2012
25,408
FL panhandle
Some fresh seafood getting cooked around here.

Red snapper sauteed in butter with lemon butter caper sauce and lump crabmeat
with Brussels, bacon and grapes

And some fresh, gulf blackened shrimp tacos with cabbage, maters, avocado and cilantro
 

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jimim

Bronze Supporter
Jun 20, 2016
2,445
NE/Pa
Decided to do turkey for Easter cause we were gone away Thanksgiving. I injected it a few hours ago with a marinade I made and threw some Cajun and bbq seasoning in the skin. It’s in the Big Easy now. I’m telling you this thing was worth every penny.

This was the injector I used. My wife got it for me on my birthday when we started the pool project. You can dial in the amount of oz it injects with each trigger pull. Ya overkill. But it works so well.

3723A76D-A49E-4B64-B366-1F449E44A7AA.jpeg0D404174-E67C-4EAF-8ABC-7EC0A8E6957F.jpeg
 
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Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
2,872
Jacksonville, FL
Brent,

Just baked? How bout a recipe! :) would love to know how long and what you used and did?
Hey Jimm The pork shoulder is 10 lbs and all I did was score the pork skin and put dry bbq rub on the outside. I ran out of my homemade rub so I used a brand called BUTT RUBB by Bad Byron sold at out local Sams Club. Put in roaster pan uncovered and oven set at 250 degrees. I set my meat thermometer for 180 degrees and it was in the oven from 2:30 pm till 7am the next morning. The great smells all nite long in the house was incredible. I will continue to experiment as I have another pork shoulder in the freezer. BTW the pork skin is to die for :cheers:
 

jimim

Bronze Supporter
Jun 20, 2016
2,445
NE/Pa
Hey Jimm The pork shoulder is 10 lbs and all I did was score the pork skin and put dry bbq rub on the outside. I ran out of my homemade rub so I used a brand called BUTT RUBB by Bad Byron sold at out local Sams Club. Put in roaster pan uncovered and oven set at 250 degrees. I set my meat thermometer for 180 degrees and it was in the oven from 2:30 pm till 7am the next morning. The great smells all nite long in the house was incredible. I will continue to experiment as I have another pork shoulder in the freezer. BTW the pork skin is to die for :cheers:
Holy cow! That’ a long time! I have to try it. I’ll flip the time maybe. Get up at 230. Get it going. Go fishing for the day. Have the wife watch it and then come home to it for dinner. Lol. Does that sound bad? It defy looks awesome man!