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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-31-2013, 08:30 PM   #16
boogiesnap
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Quote:
Originally Posted by Hometruckin View Post
Right ya did! Thanks for the support, I was running to the store to get a backup, trust me. Ha Happy Easter and Thanks again!
170* scared me a bit too.
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Unread 03-31-2013, 08:30 PM   #17
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Dude! That is one nice looking plate of food there. Bravo!
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Unread 03-31-2013, 08:34 PM   #18
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You were a BIG help! Next time I am in Fairfield I'll look you up. Ct that is
you're wecolme. it was fun cooking in tandem.

btw, how exactly did you know i'm in fairfield county? just give me two hours notice and i'll have something hot and nice cold ready to go.
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Unread 03-31-2013, 08:34 PM   #19
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Quote:
Originally Posted by martyleach View Post
Dude! That is one nice looking plate of food there. Bravo!
It tasted good too! The home cure was very low salt and starting with a fresh ham is definitely the way to go!
Thanks and Happy Easter!
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Unread 03-31-2013, 10:07 PM   #20
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You made biscuits out of cat's heads and gravy out of eyes?



Nice job! I'm glad that it came out well!
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Unread 03-31-2013, 11:04 PM   #21
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Quote:
Originally Posted by Ron_L View Post
You made biscuits out of cat's heads and gravy out of eyes?



Nice job! I'm glad that it came out well!
No, Ron. I made biscuits out of Flour, lard and a little cheddar, and then used a cats head to mix them until it's eyes were red. Then I sat back and took the gravy boat to tuna town. But thanks for asking!
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Unread 03-31-2013, 11:06 PM   #22
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Quote:
Originally Posted by boogiesnap View Post
you're wecolme. it was fun cooking in tandem.

btw, how exactly did you know i'm in fairfield county? just give me two hours notice and i'll have something hot and nice cold ready to go.
I didn't! Just took a WILD GUESS. I lived in Fairfield for 19 years. Off Jennings road. Lookin for some Kuhn's Chili.
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Unread 03-31-2013, 11:19 PM   #23
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Very Very nice hometruckin! Great pic's and that plate makes me want to go for seconds.
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Unread 03-31-2013, 11:30 PM   #24
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Very Very nice hometruckin! Great pic's and that plate makes me want to go for seconds.
Thank you, several of my guests did!
Happy Easter!
Jed
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Unread 04-01-2013, 09:24 AM   #25
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Very nice! When you come up to Jupiter and take some of my rib roast, you better bring some of that ham!! :) Couple questions..
1. How big was the ham?
2. How much Cure#1 did you use?
3. What is Jezebell Sauce Glaze and how does one make it? :)

If you dont mind answering that is...
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Unread 04-01-2013, 10:41 AM   #26
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That's BY FAR my favorite ham recipe.


Oh.....and that's also my favorite baked bean recipe....


Glad it all worked out. Sure looks good!
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Unread 04-01-2013, 11:14 AM   #27
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Fantastic work there! Home curing a ham is very high on my list, and I've enjoyed everything out of that Charcuterie book. Really looks great - the ham, the sides, all of it.
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Unread 04-01-2013, 11:21 AM   #28
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Beautifully done. So glad that it turned out well. You nailed it right on when you said that cure keeps a low salt profile. It lets the meat and the smoke really shine through!
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Unread 04-01-2013, 02:36 PM   #29
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Great looking hunk of pig.

One thing I learned here was that, "it's just que". While we all learn more from failures, true BBQ is forgiving and more often than not are worries are for nothing.
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Unread 04-01-2013, 03:39 PM   #30
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Quote:
Originally Posted by samfsu View Post
Very nice! When you come up to Jupiter and take some of my rib roast, you better bring some of that ham!! :) Couple questions..
1. How big was the ham?
2. How much Cure#1 did you use?
3. What is Jezebell Sauce Glaze and how does one make it? :)

If you dont mind answering that is...
13 lb fresh ham with the shank removed, the shank was another 3 lbs.
The brine was
2 gallons water
3 cups Kosher coarse salt
4 Cups dark brown sugar
3 oz's tenderquick

Jezebel sauce
1 jar Orange marmalade
1 jar pineapple marmalade
1 jar apricot marmalade
1 tbls coleman's dry mustard
3 tbls fresh horseradish
fresh ground black pepper to taste.
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Backyard Disasters are my specialty.

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Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
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