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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, 12:50 AM | #1 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Black Pepper Smoked Ham
Hey everyone. Been working on a black pepper home cured ham, and I finally got time to smoke a tester. Got a small 3 lb boneless shoulder and put it in my brine for 2+ days and rolled it in fresh cracked black pepper! I'm not a HUGE black pepper man but damn it tastes pretty darn good! Here are the pics:
Here's the boneless shoulder: In the brine: I took it out the brine & patted it dry. Then I tied it up & rolled in the freshly cracked coarse black pepper and returned it to the fridge for a couple hours to dry off: And on to the smoker with some lychee wood for smoke: Pulled it off at 155˚ ... and rested: Sliced: Man this was good! A keeper for sure! Thanks for looking... 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 Last edited by Phrasty; 11-30-2011 at 01:08 AM.. |
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11-30-2011, 02:11 AM | #3 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Dang...
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-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 |
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11-30-2011, 06:48 AM | #5 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Lookin dang fine!
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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! |
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11-30-2011, 08:47 AM | #9 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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That looks awesome!! I would love to hear what was in the brine.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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11-30-2011, 09:01 AM | #11 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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excellent work! beautiful color.
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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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11-30-2011, 09:03 AM | #12 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Outstanding!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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11-30-2011, 09:52 AM | #14 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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That is seriously inspirational. I've been buying pepper rind hams and doing the double smoke thing with 'em. I will be doing this - soon! (at least as soon as my family gets over the ham we've been eating for the past week )
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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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