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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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12-22-2010, 02:04 PM | #16 |
On the road to being a farker
Join Date: 11-17-07
Location: Simi Valley, CA
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Awesome looking cook, that meat looks great. I've never tried to cure and cook a ham before, I just do the Dr BBQ double smoked hams. In fact I'll be doing one of them for Christmas.
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Dick Still Trying!! :doh: 22 WSM, 18 WSM, Performer, OTG, Smokey Joe |
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12-22-2010, 02:36 PM | #17 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Lucky guys all the way
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Getting A smoke Ring is were it's at Yall |
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12-22-2010, 03:04 PM | #18 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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That is awesome! Maybe for Easter.
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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12-22-2010, 03:27 PM | #19 |
Full Fledged Farker
Join Date: 09-08-10
Location: New Baltimore, VA
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Damn nice Brother!!
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[B][COLOR=black]Rigs:[/COLOR][/B] 1[B] - [COLOR=orange][I]The Good-One Rodeo Smoker[/I][/COLOR][/B] [I]2- [COLOR=blue][B]Char-Griller Outlaw[/B][/COLOR] with offset[/I] [I]2 - [COLOR=blue][B]Char-Griller [/B][/COLOR][I][COLOR=black][COLOR=blue][B]Professional[/B][/COLOR] [/COLOR][/I]With offset[/I] [I]2 -[B][COLOR=darkorange]Gold[/COLOR][/B] [/I][B]Weber 22 1/2" kettle, with therm- sear grate, ash can[/B] [I]1 - [B]200gal[/B] smoker[/I] [COLOR=green][B]Rescue_ranger[/B][/COLOR] also known by my fellow [COLOR=red][B]USMC[/B][/COLOR] clan as G-Bear :boxing: |
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12-22-2010, 03:47 PM | #21 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Now those are some fine looking hams, no wonder they all sold! Ribs ain't no slouch there either.
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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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12-22-2010, 03:53 PM | #22 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Phrasty!
An inspiration to us all. I love seeing your hand built bad a$$ pit (that I followed religiously during the build) all stuffed full of pork goodness. Love it.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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12-22-2010, 04:19 PM | #23 | |||
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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No I don't inject with the brine, I found out it gets a bit salty. I inject with something sweeter about an hour before it goes. I use some fruit juice & stock that has been raised to a boil with some spices and a little honey to counter the saltiness of the brine.
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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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12-22-2010, 04:47 PM | #24 |
Full Fledged Farker
Join Date: 05-06-10
Location: Niagara Region, Canada
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Those look Fantastic!!
I have always wanted to do my own ham but never have. Your post may have just inspired me!
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Large BGE; KBQ; Blackstone Griddle; Napoleon Gasser; RecTec WYLDSIDE |
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12-22-2010, 05:01 PM | #25 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Wow, that is some amazing looking Porkage. You've just inspired me to do my own ham...THANKS!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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12-22-2010, 07:07 PM | #26 |
On the road to being a farker
Join Date: 11-14-10
Location: Meridian, MS
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Wow, those sound and look great!
About how long did it take to bring that batch in the photo to temp? And, If you don't mind me asking, what do you sell them for? |
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12-22-2010, 07:35 PM | #27 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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I have a stupid question. Why did you use twine on the hams? Was that merely to give them a cris-cross effect?? Sorry for the retarded question. My local Kroger has a few of these fresh hams in stock...thinking about picking one of them up....they are stupid cheap....
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12-22-2010, 07:40 PM | #28 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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That's what I call a good day! Beautiful work!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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12-22-2010, 07:52 PM | #29 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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No words can describe that........NONE!!!!!!!!!!!!
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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12-22-2010, 08:37 PM | #30 | ||
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Cheers
__________________
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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