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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. |
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07-09-2011, 09:51 PM | #1 |
Found some matches.
Join Date: 07-06-11
Location: Lexington Tn.
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sitting out tonight cooking mystery meat
Went to the grocery didn't see any shoulders then saw something that said picnic shoulder ready to cook. When I opened up smelled like ham, so now I'm outside cooking it prepared it like a shoulder cooking about 225 to 230. Am I doing right? Any suggestions would be helpful. In uncharted waters but getting wet anyway
Last edited by BobBrisket; 07-10-2011 at 05:42 PM.. Reason: Cooking Class title edited |
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07-09-2011, 09:56 PM | #2 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Picnics are sometimes passed off as hams. See this post.
http://www.bbq-brethren.com/forum/sh...96&postcount=1
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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07-09-2011, 10:01 PM | #3 |
Full Fledged Farker
Join Date: 04-13-08
Location: Troy, Ohio
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Here I posted this on the other thread too.
Sounds like you got a picnic shoulder. I have smoked them before however they are not as good as the Boston Butt. The picnic has a higher percentage of ligaments, tendons, connective tissue, etc. |
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07-09-2011, 10:07 PM | #4 |
Found some matches.
Join Date: 07-06-11
Location: Lexington Tn.
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mystery meat
It was wraped in mesh under the outer wrapping and why the ham smell?
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07-09-2011, 10:29 PM | #5 |
Full Fledged Farker
Join Date: 06-22-11
Location: Santa Rosa, California
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Was it cured? I find them more often than not that way. I use it (uncured) to make "ham" and split pea soup. It's good, but difficult to pull and is firmer and hammier than the blade cut.
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-Avery WSM 22.5" Weber Genesis |
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07-09-2011, 10:34 PM | #6 |
Full Fledged Farker
Join Date: 04-13-08
Location: Troy, Ohio
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Mesh usually means the bone has been removed. I always see them uncured.
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07-09-2011, 10:36 PM | #7 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Around here they are labeled as Picnic Hams. It's a front shoulder (picnic) cured like a ham (hind quarter) would be. I use them for bean soup in the winter. It will smoke up fine but, it is already cooked and you are reheating it and adding some real smoke flavor. It's all good.
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Kevin |
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07-09-2011, 10:42 PM | #8 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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If it a smoke picnic they pretty good to smoke and slice like a ham.
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07-10-2011, 04:56 PM | #9 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm sure it smelled hammy because it was cured. No problem there. +1 on using with beans.
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