More perch along w/ macaroni salad. I also made a dipping sauce ......
BRAVO! that looks absolutely magnificent.Venison barbacoa from my buck. My neighbor prepared it. This is a great way to utilize a shoulder.View attachment 152122View attachment 152123View attachment 152124View attachment 152125View attachment 152126
Looks awesome. I have done very similar with smoking the whole shoulder. Turns out great. I cook it very similar to a pork butt. Low and slow until 165° wrap it in foil with a little butter and apple juice. Cook until 201-203. Let it rest an hour and shred.Venison barbacoa from my buck. My neighbor prepared it. This is a great way to utilize a shoulder.View attachment 152122View attachment 152123View attachment 152124View attachment 152125View attachment 152126
you had me at "whole lotta bacon"Whole lotta bacon to begin with ...
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You ever make southern fried corn? Wife made some today, gotta say it was pretty good…..Beef and broccoli but with deer cubed steak, amazing!View attachment 152232
cherry is my absolute favorite for pork shoulder, ribs and yardbirds. I have come to prefer a combination of 50/50 oak and cherry for brisket. cherry is highly underrated smoke wood, imo.Smoking up some pork butts.
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I reserve the juice and incorporate a good portion back into it when pulling.
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Using that fine Ohio wild cherry in the stick box. Such a great smoke.