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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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11-30-2011, 01:46 PM
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#16 |
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Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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That is amazing? Another request for the brine ingredients please.
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2-Weber 22.5 OTS, Green Weber Performer, WSJG, Mini WSM, Char Griller Kamado, Weber Gasser, UDS awaiting production! [FONT=Arial Black]Of everything I have lost in this life...I miss my mind the most![/FONT] |
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11-30-2011, 04:28 PM
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#17 |
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is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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Man, does that look gooooood!!!
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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11-30-2011, 04:58 PM
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#18 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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You're killing me, that looks fabulous!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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11-30-2011, 05:04 PM
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#19 |
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Babbling Farker
  
Join Date: 06-23-10
Location: NorCal
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WOW, that looks fabulous.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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11-30-2011, 05:09 PM
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#20 |
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Quintessential Chatty Farker
 
Join Date: 11-12-06
Location: Des Moines, Iowa
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Good lookin' eats right there! I've never brined anything except poultry before, maybe I'm missing out on something.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. |
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11-30-2011, 06:43 PM
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#21 |
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is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Alright come on big boy, give us the general steps/ingredients and most of us will figure it from there. No secret recipes needed.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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11-30-2011, 11:29 PM
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#22 | |||
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Quote:
Quote:
Quote:
Here's a great base to start from. For a 12-15lb ham use: 1 Gallon Water 1.5 cup Kosher Salt 2 cup Brown Sugar 1.5 oz Cure #1 (Pink salt) That's a good base for your brine. Add whatever spices & herbs you want. Add any un-crushed spices you'd like (eg cloves, cinnamon, allspice, peppercorns, garlic, chilis) to hot water & stir to dissolve (Make sure to dissolve the pink salt first). Cover & steep for a bit then put it in the fridge and let it cool to 40˚ before adding meat. Brine for 2 lbs a day (12lb ham = 6 days) Then you remove from the brine, wash it off, dry it & smoke + glaze. There you go. Hope this helps. Cheers
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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 |
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11-30-2011, 11:33 PM
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#23 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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^^^Thanks! I'll be doing this before the month is out for sure!
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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? 
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12-01-2011, 12:27 AM
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#24 |
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Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Ok, you're starting with a raw, un-cured (green) ham, right?
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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12-01-2011, 12:55 AM
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#25 | |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Quote:
 
__________________
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 |
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12-01-2011, 05:05 AM
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#26 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Phrasty... You ROCK!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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12-01-2011, 07:01 AM
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#27 |
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is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Awesome thanks for the info. I'm planning on giving it a go with a picnic portion, or a boned and heavily trimmedbutt. Which do you think would be better?
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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12-01-2011, 07:30 AM
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#29 |
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is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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That looks great Phrasty. I need to try this. Thanks for the brine recipe.
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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