|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-14-2013, 02:58 PM | #1 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
|
• Phrasty's Epic 2012 Xmas Ham Thread
So this thread is a bit late but it's been busy so I'm just kinda getting around to going through the pics and whatnot...
Anyways, this year we stepped it up a notch and doubled our usual amount of hams by curing 2 batches. We did 6 cases of pork, 3 cases of legs and 3 cases of shoulders totaling to about 370lbs before trimming and prepping, along with about 30 gallons of brine (32 hams in all). It was a feat for sure. This is our 4th year doing Christmas Hams and we had to turn away requests cuz we were sold out. Our hams are really doing well seeing as it's mainly spread by word of mouth. Have to give thanks for that. Anyways, on to the details. Here are some of the first batch coming out of the brine and going into the freezer for 3 weeks til time to smoke: We had one massive 28lb ham that we had to cut in half to sell: Glad to see it cured right through: Here's the first batch going on the smoker after everything was cured (Dec 23rd): Soaked in water and trussed up nicely: Couple hours in and ready for glazing: ***Chefs getting "glazed" off Appleton and coconut water First batch off: Second batch soaking for the smoker: Didn't get any midway shots... was getting pretty tired by this. lol Here they are about to come off: At the end of the night we had 2 8' tabled packed with hams packaged in half pans. It was stupid of us but we were cooking from 5am to 6am... Yeah, need to work on that schedule for next year... But with results like this we were very happy with how it all came out. Already have bookings for next year... Thanks for looking guys! Sorry for the long post. Cheers.
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
|
Thanks from: ---> |
01-14-2013, 03:01 PM | #2 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
|
Very impressive. Are you smoking with the skin on?
__________________
Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
|
Thanks from:---> |
01-14-2013, 03:08 PM | #3 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Love it!
Really fantastic work there. I've done a couple ham cured butts thanks to your threads & I'm gonna go for a ham cured ham next.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
Thanks from:---> |
01-14-2013, 03:23 PM | #4 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
|
Wow, that is some epic pron right there! I love the looks of the dry glaze you put on there. Did you ever tell us what's in that? Holy fark does that look good.
__________________
[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
|
Thanks from:---> |
01-14-2013, 03:28 PM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
Thanks from:---> |
01-14-2013, 03:40 PM | #6 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
|
HOLY FARK!! That is EPIC, Phrasty!
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
|
Thanks from:---> |
01-14-2013, 04:06 PM | #7 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
|
Ham-a-rama! Gorgeous product there Phrasty.
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
|
Thanks from:---> |
01-14-2013, 05:44 PM | #10 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
|
Dang! That looks awesome!
__________________
Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
|
Thanks from:---> |
01-14-2013, 06:38 PM | #11 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
you the MAN, man! i mean HAM, man....i mean hamana, hamana, hamana, no it's manamanah!
i'm babbling those look so good. recipe time brother. or no changes from last year?
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
Thanks from:---> |
01-14-2013, 09:54 PM | #12 | ||
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
|
Thanks a lot guys. Appreciate the kind words!
For the legs I smoke skin on then remove it when I'm glazing. Quote:
Quote:
These were brined. Used about 30+ gallons of brine in all. Again thanks guys. Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
||
|
Thanks from:---> |
01-14-2013, 10:29 PM | #13 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
|
Phrasty, you truly are amazing! Man, that's a long-arsed haul of a cook. They look incredible, and I'm not at all surprised that you sold out. You don't get that kind of word-of-mouth advertising if you're a lousy cook. Kudos, brother!
__________________
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
|
Thanks from:---> |
01-15-2013, 02:20 AM | #14 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
|
Good job keeping them mosquitos off the meat!
Nice work Sir!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
|
Thanks from:---> |
Thread Tools | |
|
|