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Shoulder stuffed with bacon & sausage
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SGH
Posts: 28,791
I decided to try my hand at something I haven't done in quite some time. A stuffed shoulder. Deboned and laid out a 9 pound shoulder then stuffed with bacon, sausage, green and white onion and cheese. Then tied and jet netted. Topped it off with a little salt and cayenne pepper. Going to put it on at 2:00am CST at 200 degrees until tomorrow night. Will post pics when complete. I'm going to go ahead and admit I made a mistake on the tying. I would have corrected it but the shoulder is for me so I'm not concerned with a perfect tie. @DMW I know you see my error but I ask please do not point it out. Let's see who notices it other than you my friend. Wish me luck my friends and thanks for looking.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
Comments
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1 hour in and holding 202 degrees. I was shooting for 200 degrees but I'm not going to fuss over 2 degrees at 3:00am in the morning. The oak wood is smelling great.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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@jllbms
Thank you my friend. It's been a while since I did one. Hope I can pull it off. Again thanks for the kind words my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH I've never heard of stuffed shoulder before. I saw you mention it in a prior post and was hoping you would post the cook. As far as the tying, I do not see anything wrong with that, looks good to me. I'm looking forward to the results.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
This is what I love about the Forum..Folks sharing cooks which I would never have thought about. I am at the stage with my cooks that I need to start thinking outside the box..Thanks for the inspiration and look forward to the finnish pics..Greensboro North Carolina
When in doubt Accelerate.... -
Looks great @SGH.I can see that your mistake was putting the netting on inside-out but, I don't think that that will make much difference in the end result!
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks fantastic. Can't wait to see the final results. Thanks for posting such a unique cook.LBGE, Marietta, GA
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@tulocay
Thank you for the kind words my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks great and something I would never have thought off
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@Dutch_egg
Thank you for the kind words my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
My friend, I would disagree that you made a "mistake" when tying. This is food, not brain surgery...and whatever gets the job done on the way to yummy deliciousness is a-okay in my book. Looking forward to updates on the cook!XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
@PNWFoodie
Thank you for the very kind words my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Got an update on this cook, @SGH?Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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^^^I was wondering the same thing, I suspect @SGH has things stable and has turned in for a nap, or is about to.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@nealcr1
It's sitting at a internal of 183 as we speak.
@DMW
You are correct. I had to sneak a little nap in. Hey I'm old my friend!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Oh wow, that look great and I love the stuff you put in it....I really enjoy this forum and all the fantastic cooks and Eggsperts like yourself...Enjoy my friend!!!
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Looks amazing, are you planning to slice or pull it? can't wait to see the inside!canuckland
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@anzyegg Thank you for the kind words my friend. But trust me when I say that I'm not an eggspert. There are others here far more deserving of that title than me. But I truly appreciate my friend.
@Canugghead I haven't did one of these in many years so to err on the side of safety I will take the internal temp to 205 to ensure a good pull. The stuffing can cause uneven cooking so I will take it a little higher than I take unstuffed shoulders.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I hated to do it but the weather is getting bad so I bumped the temp from 180 on up to 250 to finish. Always something to deal with when you are trying to cook!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
17 hours and she is done. Was going to cook her for 24 hours but was forced to bump the temp up due to pending weather. Final internal temp was 207 on the Thermapen. When I cut the jet net and butcher string she fell apart on her own. That's usually a good sign. Hope you all enjoy and thanks for looking.
@DMW I hope that you both enjoy and approve my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I just ate but I would crush that thing- looks amazing @SGH. Glad you found your way here as I am truly enjoying your contributions.Greensboro, NC
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@Wolfpack
Thank for the kind words and compliment my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH, that looks amazing, you're making me hungry! Well done, I will have to try that myself.
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A big O'l hunk of pork heaven. WTG @sgh-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@Dutch_egg @Mattman3969 @jmarbs21
I sincerely thank you for the kind words my friends. Glad that y'all enjoyed my cook.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@Biggreenpharmacist
As always I thank you for the kind words my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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