Yeah if the weather ever switches from winter to spring I’ll give that a go. Was planning on smoking a butt, but weather forecast of 3-4” of snow changes those plans. Instead it’s a ham tomorrow in the oven and some ham and bean soup Sunday.
Been trying to find the ham recipe/method, how much time should I give per pound? Smoke at 225 until ~140 and start glazing?
I'd start glazing around 125 personally. Can smoke at 250-275 if you want. It takes about three hours, give or take
Pretty simple. Bake a bone-in ham on a rack in a roasting pan covered in foil. Reserve all the juice. 1 one pound package of navy beans...pick out any bad looking beans or stones 8 cups water 1 Onion, diced Carrots Ham juice ( depending on how much I have I don't always add all of it. It can be frozen if you don't use it all) Put the beans and onion in the water. Bring to a boil and turn off. Let sit for one hour. Add ham juice and bone, bring back to a boil then turn down to a simmer. Check after 2-3 hours to see if the beans are done. Taste then add salt if necessary. I don't salt before now because the ham juice adds salt. I add sliced carrots for color. Take the meat off the bone and put back in the soup. Cook until the carrots are done....maybe twenty minutes.
cover, chimney, pizza stone, digital thermometer and 20lb bag of lump included now i gotta build one of those tables to drop it into
Sounds like a damn good deal to me. I've got a picnic shoulder working hot and fast today around 300. Ms. Cotton wants to make enchiladas for the games tonight. I do most of the cooking around these parts, when she finds a recipe on her Defined Dish website, I'm fully supportive.
I’m 14 hours into my first brisket cook. There were a few hiccups along the way, but I am hopeful it will turn out edible. The beef is at 187* right now and we are planning to eat around 4pm. Pray for Mojo.
I didn’t take any since it was as the middle of the night. I’ll post some finished pics even if it is awful.
I don’t know what happened, but the temp spiked to about 300* for the first hour of the cook so I fought with the fire until about 1am. I went to bed at 2am with the grill at 255* and woke up around 5am to 242*. The first charcoal refill was fine, but I re-upped again at 10am and struggled to get the fire back up to temp. I’ve been at about 240* since then. This is why I’m jealous af of cal and his $250 Kamado Joe.
God that just sounds horrible to me. It was a big enough of a pain in the ass to do a butt. Can’t imagine brisket.
Yeah man. I've had to put more coals in on a rib indirect on a kettle. Probably my fault in the first place but I really don't want to tend a fucking brisket on that bitch
Finally have a free, non-rainy Saturday to smoke. First one of the year. Put it on at 5:30 this morning. Sitting at 171 internal at 226.
Just got back from Discount Tire, put new shoes on the War Wagon Discount tire kid screwed up and I ended up with a new spare tire for free Now she is ready to hit the road to a company sponsored cookoff on Thursday morning Categories are Ribs, chicken, beans, chili, and dessert Dessert can be whatever you want, but must be prepared completely on site. My secretary has something in mind for something smoked that I dont know what it is yet, but am super pumped to do it.
Send the pic to yourself via text. Download it and upload the download. It will resize it. No more excuses, show us your hot meat.
Pictures don’t really do it justice, but it was delicious. I think I left a little too much fat on though. 9 out of 10 would smoke again
The weather today in Houston made it a treat to be outside, 70* and sunny. I smoked a pork butt for Easter lunch tomorrow, and they had center cut spare ribs at HEB, so I got a rack of those for the games tonight. The spare ribs came out a little fattier than I prefer...never done them before, not sure if I should have trimmed them some beforehand. Pork butt was dynamite though.
Got some lamb loin chops. Gonna do half garlic rosemary and the other half balsamic and honey. I have no idea what I'm doing.
Sounds good to me. We got lamb skewers going on the disk cooker soon with similar things. Got potatoes and chicken on now
Had 3 things going today. Snoked the ham with the apricot glaze. 2 chicken breast for lunch throughout the week. Pork belly burnt ends. Successful day.
Took a little longer than I though it would, but everyone loved it. Really moist, nice smoke flavor, little sweetness from the glaze.
Grabbed a small ham at Publix. Made an apricot glaze for it. Flavor was great but the finished product was a touch dry. I blame the non-Smithfield ham.
Kid had a bad dream and woke me up, so I'm watching a Traeger infommercial and TMB'ing until she crashes again. These things are basically really nice electric smokers that get to higher temps, right? I'm not hating I love my electric for a lot of things. I guess I had a misunderstanding of what they really were.
A pellet grill can get much higher than my Masterbuilt ever could. I have a Traeger and a Masterbilt and honestly I like them both, but usually use the Traeger because my back is completely fucked and crouching to work with the Masterbuit sucks.
Not really. The electricity powers the ignitor rod, fans, and auger but the heat/smoke comes from the combustion of the pellets. A fire does the cooking.
Spare ribs and whole pork loins were on sale at Sam's today. Just the kind of deicision maker I needed
Do you trim your spare ribs at all when you prep them? I tried some this weekend and they came out really fatty.