• working on DNS.. links may break temporarily.

Popdaddy (Funk) Needs Help

B

barbefunkoramaque

Guest
Okay y'all Popdaddy has been pushed in a corner. Out of all the smoking I have done I have never done but a few hams. I do not like doing hams because people have for so long had their taste buds set to factory hams its hard to satisfy them with something more "real."

Well a nice lady that works for the Dickinson Educational Foundation has asked me to smoke 100. Now I am trying to get a teaching job so this would be a good thing to show that I support my community's educational goals and likewise can get me a job.

So, thing is, I need a good recipe from a caterer that has done more than, say 20 at a time. Preferably on an offset but other pits will do as long as they are big. I will be doing a BRINED UNCOOKED BONE IN HAM.

PLEASE NO RECIPES FOR DOUBLE COOKED HAMS since I am not doing that.
 
I use the KISS method on my hams and they get devoured. Coat them with apple butter wrap them up and store in the fridge over night. See I said it was the KISS method.
 
Funk, are you talking about taking raw hams and doing the cure and smoking, or getting hams that are cured and soaking then cooking? Just to clarify that Point.
 
smooookin said:
I use the KISS method on my hams and they get devoured. Coat them with apple butter wrap them up and store in the fridge over night. See I said it was the KISS method.
Click to expand...


Good but 100 RAW hams stored in the fridge? I don't get how this tells me what temp and how long to cook 100 raw hams and what to watch for?
 
landarc said:
Funk, are you talking about taking raw hams and doing the cure and smoking, or getting hams that are cured and soaking then cooking? Just to clarify that Point.
Click to expand...

100 raw brined bone in hams. You can see its up there, so they will be ready to cook. A Brined Ham will not have to be soaked, That is the process of brining in a nutshell.
 
Popdaddy,

Have you looked at Dr. Chickens Double Smoked in the Brethren Recipe section?
 
Last edited:
(he said hes not double smoking it. last sentence in his original post)
 
Hallo Funky oneee! Das ist eine Menge von Schinken! Wenn ich koche Rohschinken ich in der Regel geben sie eine liberale Beschichtung von Duke Ellington, Sarah Vaughan und Stevie Nicks und dann sitzen in der Bass-Drum über Nacht. Dann in den Morgen spülen Sie ihn mit Beyoncee und streicht es mit Jessica Simpson, bis ich nicht sehen kann das Fleisch nicht mehr. Dann gebe ich es eine schnelle Trommelwirbel und steckte es in die Pauken auf 275 Schläge für ca. 30 Takte pro Maßnahme. Sobald es getan habe, schneiden sie mit meiner Leitung und Nieselregen sie mit einer Sauce von Little Richard, Bare Naked Ladies und nur ein bisschen von Sugar Ray gemacht. Ich in der Regel garniert sie mit einigen Maryann, Frau Howell und einem Hauch von Gilligan.

Vergessen Sie nicht, ein schönes Glas Professor mit ihr gehen!

Schweine und Küsse!

Ginger!
 
Translation from babelfish.....I think we need one for popdaddy to english...lol

Hello Funky oneee! That is a quantity of ham! If I raw ham I cook usually give it a liberal coating of Duke Ellington, Sarah Vaughan and Stevie Nicks and then sit in the bass Drum over night. Then in the mornings you rinse it with Beyoncee and paint it with Jessica Simpson, to I not to see can the meat no longer. Then I give it fast drum rolls and put it into the bass drums on 275 impacts for approx. 30 clocks per measure. As soon as it did, they cut them with my line and drizzle with a Sauce made by Little Richard, cash Naked Ladies and only a little from Sugar Ray. I garniert usually it with some Maryann, Mrs. Howell and a breath of Gilligan. Do not forget, a beautiful glass professor with it go! Pigs and kisses! Ginger!


Ginger said:
Hallo Funky oneee! Das ist eine Menge von Schinken! Wenn ich koche Rohschinken ich in der Regel geben sie eine liberale Beschichtung von Duke Ellington, Sarah Vaughan und Stevie Nicks und dann sitzen in der Bass-Drum über Nacht. Dann in den Morgen spülen Sie ihn mit Beyoncee und streicht es mit Jessica Simpson, bis ich nicht sehen kann das Fleisch nicht mehr. Dann gebe ich es eine schnelle Trommelwirbel und steckte es in die Pauken auf 275 Schläge für ca. 30 Takte pro Maßnahme. Sobald es getan habe, schneiden sie mit meiner Leitung und Nieselregen sie mit einer Sauce von Little Richard, Bare Naked Ladies und nur ein bisschen von Sugar Ray gemacht. Ich in der Regel garniert sie mit einigen Maryann, Frau Howell und einem Hauch von Gilligan.

Vergessen Sie nicht, ein schönes Glas Professor mit ihr gehen!

Schweine und Küsse!

Ginger!
Click to expand...
 
Hey Donnie...I hope this helps...:cool: http://www.bbq-brethren.com/forum/showthread.php?t=62726&highlight=perfect+picnic+ham You might consider smokin' them hot-n-fast in pans with 50/50 apple juice and water for moisture (about a cup per 1/2 pan) I'd cook them to 180-190 for slicing or about 4 hours @ 325-350. I really like the sop I used too...it made the ham IMO...good luck brother...

Oops...I just realized you wanted advice from someone who has done 20 at a time...that would not be me...but the above procedure should still apply...
 
Ginger said:
Hallo Funky oneee! Das ist eine Menge von Schinken! Wenn ich koche Rohschinken ich in der Regel geben sie eine liberale Beschichtung von Duke Ellington, Sarah Vaughan und Stevie Nicks und dann sitzen in der Bass-Drum über Nacht. Dann in den Morgen spülen Sie ihn mit Beyoncee und streicht es mit Jessica Simpson, bis ich nicht sehen kann das Fleisch nicht mehr. Dann gebe ich es eine schnelle Trommelwirbel und steckte es in die Pauken auf 275 Schläge für ca. 30 Takte pro Maßnahme. Sobald es getan habe, schneiden sie mit meiner Leitung und Nieselregen sie mit einer Sauce von Little Richard, Bare Naked Ladies und nur ein bisschen von Sugar Ray gemacht. Ich in der Regel garniert sie mit einigen Maryann, Frau Howell und einem Hauch von Gilligan.

Vergessen Sie nicht, ein schönes Glas Professor mit ihr gehen!

Schweine und Küsse!

Ginger!
Click to expand...

You know some famous folks, german lady. Funk, I'm not a ham expert but I can almost guarantee that if you cook it at 225-250 to 185 internal or so and mop/glaze it a couple times it'd be awesome. Treat it like a pork shoulder with a little less fat. You really can't f@ck up pork too bad and can always remoisturize with some apple juice and apple cider if you do!
 
I do pretty many hams. I have never done 100 of them. But they are pretty simple. Here are a couple I've done.

http://www.bbq-brethren.com/forum/showthread.php?t=48035

http://www.bbq-brethren.com/forum/showthread.php?t=34117

I cook them at 250 degrees for about 15-20 minutes a lb. I was taking them to 150-155 internal but, now I only go to 145. Much better result. Typically a 25lb ham will take about 7-8 hours.

I don't glaze anymore either. Just makes more of a mess and does not add that much flavor. I let the pork flavor stand up on its own.

Hope this helps.

Save some for me.

Nate
 
smooookin said:
My mistake, wont happen again.
Click to expand...

Don't worry bud it made me laugh, like someone sending me a recipe that called for boiling each ham 3 hours... thats like days of boiling with 5 pots.

LOL

Another thing, RonL posted me an EXCELLENT recipe. I am gonna do dizzy dicks recipe but for my own, not 100.

I may change my mind. I have time.
 
barbefunkoramaque said:
Another thing, RonL posted me an EXCELLENT recipe. I am gonna do dizzy dicks recipe but for my own, not 100.

I may change my mind. I have time.
Click to expand...

Yeah, I understand the whole scale issue. I've never cooked 100 of anything except maybe wings :-D

I've never tried that recipe. i bookmarked it a while back while cruise the Dizzy Pig site because it sounded good.

I wonder if you could just smoke the hams as they are. The smoke flavor and the cure would probably give them a great flavor. It sure would be easier. I would thin that the cook times and temp from JD or Brewmaster or the Dizzy Pig site would hold true.
 
Ron_L said:
Yeah, I understand the whole scale issue. I've never cooked 100 of anything except maybe wings :-D

I've never tried that recipe. i bookmarked it a while back while cruise the Dizzy Pig site because it sounded good.

I wonder if you could just smoke the hams as they are. The smoke flavor and the cure would probably give them a great flavor. It sure would be easier. I would thin that the cook times and temp from JD or Brewmaster or the Dizzy Pig site would hold true.
Click to expand...


Really I bet the brine is good. My main concern is actually the skinning.

I am NOT skinning 100 hams. I think I will change my demands a bit.
 
You must log in or register to reply here.

Similar threads

cayenne
Can you smoke a store bought ham (Spiral or otherwise) ?
2 3
Replies
42
Views
2K
thirdeye
thirdeye
B
First brisket on my Brazos offset was not a success.
2
Replies
23
Views
1K
Bald-Headed John
B
H
Cheap mini kamado (or...?) for cabin weekend?
Replies
16
Views
1K
Maylar
Maylar
Jason TQ
Weston Pro 1100 vs 2600/2100??
2
Replies
20
Views
1K
Big George's BBQ
Big George's BBQ
FloridaBBQGuy
New to Florida and the beach but not to BBQ
Replies
8
Views
2K
oldgfbbq
O
Back
Top