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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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03-31-2013, 08:30 PM | #16 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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170* scared me a bit too.
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[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: |
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03-31-2013, 08:30 PM | #17 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Dude! That is one nice looking plate of food there. Bravo!
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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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03-31-2013, 08:34 PM | #18 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
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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[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: |
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03-31-2013, 08:34 PM | #19 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-31-2013, 10:07 PM | #20 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-31-2013, 11:04 PM | #21 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-31-2013, 11:06 PM | #22 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-31-2013, 11:19 PM | #23 |
Knows what a fatty is.
Join Date: 08-09-12
Location: Colville, Washington
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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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[SIZE=2]John Rec-Tec#1165, Traeger 075 Texan (1990's model), Weber Genesis E-330, Bradley digital 6 Shelf Smoker[/SIZE] |
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03-31-2013, 11:30 PM | #24 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
Happy Easter! Jed
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-01-2013, 09:24 AM | #25 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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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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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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04-01-2013, 10:41 AM | #26 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-01-2013, 11:14 AM | #27 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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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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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04-01-2013, 11:21 AM | #28 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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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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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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04-01-2013, 02:36 PM | #29 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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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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04-01-2013, 03:39 PM | #30 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
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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