Thanks Kathy, I know I can learn a lot from you. I do think you get squirrels when you're extra bad though. :tsk:
(There were three Hos in that post. I thought for sure someone would've pointed out the other one by now). :heh:
SPECIAL -> BBQ Brethren "Happy Holidays 2012" Throwdown!
- Thread starter bigabyte
- Start date
Thanks Kathy, I know I can learn a lot from you. I do think you get squirrels when you're extra bad though. :tsk:
(There were three Hos in that post. I thought for sure someone would've pointed out the other one by now). :heh:
Will work for bbq
Babbling Farker
The only other Ho I saw was in Amsterdam.
colonel00
Quintessential Chatty Farker
^^^Easiest game ever!
I win :whoo:
I win :whoo:
Will work for bbq
Babbling Farker
Thats why I specified "next to the mushrooms" in my previous post.
Your not suggesting, you have your own private
[ame="http://www.youtube.com/watch?v=n7t7cGwN7_0"]B-52's Private Idaho - YouTube[/ame]
Santa had a Good Time
First off, Luzziann went to baking. [Santa Llikie]
Then she did a Ham and Swiss loaf (Dang I wish the crust TD was this week). :tsk: :
Then Santa has to have some Real Meat:
File photo of an oil less Cajun fried Turkey because it was rainnin Hammerhandles and Pitchforks here while tring to cook this bird :
Injection time:
Out of the Big Easy:
The Pup waiting on Santa by the tree!
Plated:
Thanks for Lookin'
First off, Luzziann went to baking. [Santa Llikie]
Then she did a Ham and Swiss loaf (Dang I wish the crust TD was this week). :tsk: :
Then Santa has to have some Real Meat:
File photo of an oil less Cajun fried Turkey because it was rainnin Hammerhandles and Pitchforks here while tring to cook this bird :
Injection time:
Out of the Big Easy:
The Pup waiting on Santa by the tree!
Plated:
Thanks for Lookin'
Last edited:
Awefully impressed with Gore and Toast's entries so far.
We had a big day on Xmas day. I took a lot of pics. My ribs were the best I ever did, yet I had good company with many other things cooked on an open flame with my 40 kilograms of lump charcoal that I brought over for the event.
I just hope these pics come out OK. I'm calling the lab now to see if the prints are ready...:wink:
Cheers!
Bill
We had a big day on Xmas day. I took a lot of pics. My ribs were the best I ever did, yet I had good company with many other things cooked on an open flame with my 40 kilograms of lump charcoal that I brought over for the event.
I just hope these pics come out OK. I'm calling the lab now to see if the prints are ready...:wink:
Cheers!
Bill
High Q
is one Smokin' Farker
**Please note this is my throwdown entry**
We had a very Merry Christmas at our house. My Mom and Dad came and ate with the six of us - Mrs Q, the baby Qs and me.
While the shrieking and paper explosion were in full gear, I stepped into the kitchen and put one part course salt, one part extra coarse black pepper and one part montreal steak on the exterior of a standing rib roast that had been ageing in the fridge since Saturday.
After we all enjoyed the last of our presents, I stepped outside and fired off the WSM with one full lit chimney of Kingsford and one full chimney of unlit. The smoker went up into the 300s and I put the meat on (about a 5 1/2 pound, 3 bone roast).
After an hour and a half the internal temperature was in the mid 90s. The WSM temp was around 350 and all was well. A shot at the 90 minute mark.
After another 30 minutes the internal temperature was in the 110s. I took the smoker apart and put the grill grate directly on the charcoal ring. I wanted to make sure we had a good exterior crust. I didn't char it, just a good sizzle. After finishing that exercise, I put the smoker back together and put the roast back in.
Pulled it at and internal temp in the low 120s and let it rest 20 minutes while we rounded up the family and served the mashed potatoes, squash casserole, fruit salad and rolls.
Mrs Q was kind enough to get a shot of the slicing. There was enough for everybody and for y'all too. (please use this photo)
A very Merry Christmas to you all from Houston, Texas USA. Thanks for all your kindness and friendship over the years.
We had a very Merry Christmas at our house. My Mom and Dad came and ate with the six of us - Mrs Q, the baby Qs and me.
While the shrieking and paper explosion were in full gear, I stepped into the kitchen and put one part course salt, one part extra coarse black pepper and one part montreal steak on the exterior of a standing rib roast that had been ageing in the fridge since Saturday.
After we all enjoyed the last of our presents, I stepped outside and fired off the WSM with one full lit chimney of Kingsford and one full chimney of unlit. The smoker went up into the 300s and I put the meat on (about a 5 1/2 pound, 3 bone roast).
After an hour and a half the internal temperature was in the mid 90s. The WSM temp was around 350 and all was well. A shot at the 90 minute mark.
After another 30 minutes the internal temperature was in the 110s. I took the smoker apart and put the grill grate directly on the charcoal ring. I wanted to make sure we had a good exterior crust. I didn't char it, just a good sizzle. After finishing that exercise, I put the smoker back together and put the roast back in.
Pulled it at and internal temp in the low 120s and let it rest 20 minutes while we rounded up the family and served the mashed potatoes, squash casserole, fruit salad and rolls.
Mrs Q was kind enough to get a shot of the slicing. There was enough for everybody and for y'all too. (please use this photo)
A very Merry Christmas to you all from Houston, Texas USA. Thanks for all your kindness and friendship over the years.
colonel00
Quintessential Chatty Farker
^^^:hungry:
Kathy's Smokin'
Babbling Farker
Out of the Big Easy:
Beautiful bird, wow! I remember you posting about the oiless fryer before, you've got a delicious looking discovery there. Lemon meringue is a favourite of mine --the whole meal looks great. Aren't those half pound peanut butter cups fantastic? Bought 6 packages to eat over the year til they come back next Christmas and didn't share them with a soul....... :laugh: :twisted:
Kathy's Smokin'
Babbling Farker
That is one booo-you-tee-full crust, High Q. Wow. Did you age it in the fridge open to air on that racked pan? Is that what gave it such a beautilful crust? Like air drying a peking duck? I've been salivating over the Christmas prime rib roasts I've been seeing on site, must do something about that. I love the description of the 'shrieking and paper explosion' and stuff, good description of Christmas morning with kids.
Kathy's Smokin'
Babbling Farker
You mean the one in the Amersterdam doorway? Noticed her right away but didn't notice your 'ghost writing' until 3 minutes ago. I was overcome by the delicious food, that's my story and I'm sticking to it! :redface:
bigabyte
somebody shut me the fark up.
Wow...I'm thinking Santa might get even fatter this year!
High Q
is one Smokin' Farker
I bought the roast Saturday morning. I put it in the garage wrapped loosely in butcher paper until Tuesday morning. Early Tuesday, I put the salt/pepper/montreal on it. I think that the ageing and putting the salt on early to draw moisture out of the surface of the meat contributed to the crust along with the light sear at the end of the cook.
Appreciate the comments. Thanks.
Kathy's Smokin'
Babbling Farker
Is it evil to wonder if Santa's elves are fattening him up for spit roasting?
fingerlickin'
Quintessential Chatty Farker
Toast, I'm gonna need some of that ham and swiss loaf, like now brother!
MS2SB
is Blowin Smoke!
Official Throwdown Entry - Home Cured Christmas Ham
I had some family come up to visit from Northern California for Christmas and so decided to do something special for Christmas Eve dinner. Since we still have leftover turkey in the freezer from Thanksgiving and my mom was making our traditional prime rib dinner on Christmas night, I decide to fill out the holiday large meal trifecta with a Christmas Ham.
Since I am uncapable of doing things the easy way I decided that rather than go to the store and buy a pre-cured ham and double smoking it, I would start with a fresh ham, cure it and smoke it myself.
Since there would be 10 of us for dinner I figured I needed a full leg. Overkill? I think not. When making ham or turkey or anything for that matter you should always have a back-up.
I went to the butcher and had him split a 20 lb leg into a 9.5 lb shank end and 10.5 lb butt end.
Here you can see the shank end before trimming.
I took a sharp knife and peeled off the skin as well as any areas of thick fat.
Next it was time to create the brine. I used the recipe from Ruhlman's Charcuterie and bumped up the volumes by 1.5x since his recipe was for a 12-15lb ham and I had nearly 20 lbs.
Salt, brown sugar, pink salt all got measured into a bowl.
And then were added to 10 qts of cold water along with some molasses, which was my addition to the recipe.
The hams went into a clean bucket,
and were then submerged in the brine with a ziploc of water on top to keep them submerged.
Next they got sealed up and into the fridge for 5-days
5-days later they came out of their salty sweet bath
Then they got patted dry, set onto roasting racks and went into the fridge uncovered overnight so the pellicle could set. Here you can see the sheen that's developled on the outside of the ham after a night in the fridge.
Then onto the Traeger they went and smoked with cherry wood at 225-250 for about 8 hours until they reached 165*.
They were smoked on Saturday allowed to cool then wrapped in plastic and into the fridge until Monday morning at which point the butt end went into a 250* degree oven. Once it hit an IT of about 130* it was time to start glazing. I mixed up a glaze of ~4oz bourbon and close to an equal part of brown sugar as well as some dijon mustard. I hit it with some glaze ever 45 minutes or so until it was nice and sticky and glistening. Once it hit 165* IT out it came. (Voting Pic)
Let it rest for a bit and then sliced and served.
Along with the ham we served an appetizer platter with some salami, crackers and an assortment of cold smoked cheeses.
As well as a salad, some cheesy potato concoction that my wife made in the crock-pot and sauteed green beans. Overall it was a truly incredible meal.
Thanks for looking.
-Dave
I had some family come up to visit from Northern California for Christmas and so decided to do something special for Christmas Eve dinner. Since we still have leftover turkey in the freezer from Thanksgiving and my mom was making our traditional prime rib dinner on Christmas night, I decide to fill out the holiday large meal trifecta with a Christmas Ham.
Since I am uncapable of doing things the easy way I decided that rather than go to the store and buy a pre-cured ham and double smoking it, I would start with a fresh ham, cure it and smoke it myself.
Since there would be 10 of us for dinner I figured I needed a full leg. Overkill? I think not. When making ham or turkey or anything for that matter you should always have a back-up.
I went to the butcher and had him split a 20 lb leg into a 9.5 lb shank end and 10.5 lb butt end.
Here you can see the shank end before trimming.
I took a sharp knife and peeled off the skin as well as any areas of thick fat.
Next it was time to create the brine. I used the recipe from Ruhlman's Charcuterie and bumped up the volumes by 1.5x since his recipe was for a 12-15lb ham and I had nearly 20 lbs.
Salt, brown sugar, pink salt all got measured into a bowl.
And then were added to 10 qts of cold water along with some molasses, which was my addition to the recipe.
The hams went into a clean bucket,
and were then submerged in the brine with a ziploc of water on top to keep them submerged.
Next they got sealed up and into the fridge for 5-days
5-days later they came out of their salty sweet bath
Then they got patted dry, set onto roasting racks and went into the fridge uncovered overnight so the pellicle could set. Here you can see the sheen that's developled on the outside of the ham after a night in the fridge.
Then onto the Traeger they went and smoked with cherry wood at 225-250 for about 8 hours until they reached 165*.
They were smoked on Saturday allowed to cool then wrapped in plastic and into the fridge until Monday morning at which point the butt end went into a 250* degree oven. Once it hit an IT of about 130* it was time to start glazing. I mixed up a glaze of ~4oz bourbon and close to an equal part of brown sugar as well as some dijon mustard. I hit it with some glaze ever 45 minutes or so until it was nice and sticky and glistening. Once it hit 165* IT out it came. (Voting Pic)
Let it rest for a bit and then sliced and served.
Along with the ham we served an appetizer platter with some salami, crackers and an assortment of cold smoked cheeses.
As well as a salad, some cheesy potato concoction that my wife made in the crock-pot and sauteed green beans. Overall it was a truly incredible meal.
Thanks for looking.
-Dave
Mighty Fine MS2SB!
pinkelephant
Full Fledged Farker
Well, I thought I would throw this in.
I water smoked 24 birds in 2 UDSs for Christmas presents.
My second annual "Foul Christmas"
For more info on the cook, go here:
http://www.bbq-brethren.com/forum/showthread.php?p=2305430
I water smoked 24 birds in 2 UDSs for Christmas presents.
My second annual "Foul Christmas"
For more info on the cook, go here:
http://www.bbq-brethren.com/forum/showthread.php?p=2305430
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