MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-31-2013, 08:30 PM   #16
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

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.
__________________
[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:
boogiesnap is offline   Reply With Quote




Old 03-31-2013, 08:30 PM   #17
martyleach
Quintessential Chatty Farker

 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

Dude! That is one nice looking plate of food there. Bravo!
__________________
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]
martyleach is offline   Reply With Quote


Thanks from:--->
Old 03-31-2013, 08:34 PM   #18
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

Quote:
Originally Posted by Hometruckin View Post
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.
__________________
[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:
boogiesnap is offline   Reply With Quote


Old 03-31-2013, 08:34 PM   #19
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

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!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 03-31-2013, 10:07 PM   #20
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

You made biscuits out of cat's heads and gravy out of eyes?



Nice job! I'm glad that it came out well!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Old 03-31-2013, 11:04 PM   #21
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

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!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 03-31-2013, 11:06 PM   #22
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

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.
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 03-31-2013, 11:19 PM   #23
wct
Knows what a fatty is.
 
wct's Avatar
 
Join Date: 08-09-12
Location: Colville, Washington
Default

Very Very nice hometruckin! Great pic's and that plate makes me want to go for seconds.
__________________
[SIZE=2]John
Rec-Tec#1165, Traeger 075 Texan (1990's model), Weber Genesis E-330, Bradley digital 6 Shelf Smoker[/SIZE]
wct is offline   Reply With Quote


Old 03-31-2013, 11:30 PM   #24
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Quote:
Originally Posted by wct View Post
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
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 04-01-2013, 09:24 AM   #25
samfsu
is one Smokin' Farker

 
samfsu's Avatar
 
Join Date: 05-18-10
Location: New Market, MD
Default

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...
__________________
Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer
samfsu is offline   Reply With Quote


Old 04-01-2013, 10:41 AM   #26
Wampus
somebody shut me the fark up.

 
Join Date: 06-05-09
Location: Mooresville, IN
Default

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!
__________________
[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]
Wampus is offline   Reply With Quote


Old 04-01-2013, 11:14 AM   #27
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

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.
__________________
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?
gtr is offline   Reply With Quote


Thanks from:--->
Old 04-01-2013, 11:21 AM   #28
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

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!
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote


Old 04-01-2013, 02:36 PM   #29
Just BS
is one Smokin' Farker
 
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
Default

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.
Just BS is offline   Reply With Quote


Old 04-01-2013, 03:39 PM   #30
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

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.
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:09 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts