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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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06-21-2004, 11:25 AM
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#1 |
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On the road to being a farker
Join Date: 12-22-03
Location: OKC, OK
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Vermont Pure Maple Syrup
I got a gift from a business client in the mail today---Vermont Pure Maple Syrup. Not a big syrup fan, but the bottle says it can be used as a glaze on meat. I guess it would kind of be like putting a jelly on ribs for the last hour. Anyone ever tried this?
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Bryan in OKC |
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06-21-2004, 11:52 AM
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#2 | |
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somebody shut me the fark up.
  
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Re: Vermont Pure Maple Syrup
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I have heated up the regular to make it less "gooey" and injected it into a turkey breast before smoking. Love maple turkey. Its pretty darn good.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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06-21-2004, 11:55 AM
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#3 |
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Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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The gravlox recipe I've been tinkering with calls for it. Good stuff.
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tk PitBitch |
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06-21-2004, 11:56 AM
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#4 |
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Full Fledged Farker
Join Date: 12-22-03
Location: Selma, AL
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Maple Syrup glaze:
1 5 to 7 pound fully cooked bone in ham(shank or butt) 1 1/2 cups maple syrup 1 teaspoon Ginger 1/4 teaspoon nutmeg 1/2 teaspoon allspice 12 to 16 whole cloves Pineapple slices canned Marachino cherries Score ham combine all ingredients except pineapple and cherries cover ham with mixture(24 hours ahead is best) smoke 2 to 3 hours Using toothpicks add pineapple and cherries smoke 1 more hour. This is my Christmas Ham MikeG |
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06-21-2004, 12:07 PM
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#5 | |
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On the road to being a farker
Join Date: 12-22-03
Location: OKC, OK
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Quote:
Mike, that sounds pretty damn good. I'm not a big ham guy, but love it when it's smoked and nice and glazey. I'm going to try this one next Christmas. Thanks.
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Bryan in OKC |
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06-21-2004, 12:38 PM
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#6 |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Sorry, I can't wait that long.
Might try it next week :)
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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06-21-2004, 12:44 PM
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Full Fledged Farker
Join Date: 04-13-04
Location: Pacheco, CA (NCAL)
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Quote:
How do you think it would treat Pork Butt? |
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06-21-2004, 12:46 PM
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#8 |
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somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Mofo,
I would try it on the shoulder insted of the butt. More like ham. Mista
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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06-23-2004, 09:25 PM
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#9 |
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Is lookin for wood to cook with.
Join Date: 06-15-04
Location: dallas, tx
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quote "We order their sugar free variety. Its much more runny. " end quote.
reminds me of randy quaid in "las vegas vacation". "Man, the bread puddin' is extra runny tonight!" |
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06-23-2004, 09:31 PM
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#10 |
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Full Fledged Farker
Join Date: 02-04-04
Location: Rockmart, Georgia
Name/Nickname : Papa Stu
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the last time I made fatties (about 3 weeks ago), I used maple syrup and apple cider as a glaze/basting sauce. use two parts maple to 1 part apple. reduce it over medium heat to about 2/3 the original qty. (that means heat it to boiling and watch the steam float into your kitchen. when there's about 2/3s the original amount of liquid, take it off the heat) and use part as a basting sauce. use the remainder as a glaze when they're done.
abso-farking-lutely outrageous. 'course you could just use the maple sausage, too, and save the aggrevation. but that ain't no fun, either, is it?
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--- --- --- --- I barbecue, therefore I am. – Rene Descartes ---------------------- Love is in the air! No, wait. That's Barbecue. Nevermind ---------------------- LANG 36D, NB Black Diamond, Purveyor of Fine Swine and Originator of the Fatty, Right-Wing whackadoo (and according to the Dept of Homeland Security, quite possibly a threat to National Security) |
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