ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-09-2012, 10:28 AM   #1
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default easter ham, barrell o' pron!

so i started with 2 25# fresh pork legs(ham). i trimmed pretty close. prolly too close really then i cured them for 10 days with prague #1, kosher salt, brown sugar, pickling spice, and oakridge secret weapon.

here's how they looked after the cure.

easter ham.JPG

i then fired up the WSM to 225* with stubbs, cherry, apple, and hickory wood.

easter ham 2.JPG

they cooked for about 9 hours at that temp, here's how they looked after.

easter ham 3.JPG

then i applied a mustard and brown sugar glaze on one and phrasty's pepper and brown sugar dry glaze on another.

easter ham 4.JPG

easter ham 5.JPG

then they cooked for about another hour to back in the glazes.

easter ham 6.JPG

easter ham 7.JPG

easter ham 8.JPG

easter ham 9.JPG

and they money shot! tender, juicy, and pink!

easter ham 10.JPG

thanks for looking!
__________________
[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


Thanks from: --->
Unread 04-09-2012, 10:32 AM   #2
Big Bears BBQ
is One Chatty Farker
 
Join Date: 03-06-11
Location: Hillsdale,Mi.
Downloads: 0
Uploads: 0
Default

I'd like to have some of that right now ....
Big Bears BBQ is offline   Reply With Quote


Thanks from:--->
Unread 04-09-2012, 10:33 AM   #3
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

me too, but it's all gone!!
__________________
[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


Unread 04-09-2012, 10:35 AM   #4
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Airmont, NY
Downloads: 0
Uploads: 0
Default

Boogie - great job!
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Thanks from:--->
Unread 04-09-2012, 04:01 PM   #5
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Wow, nice man, nice. Maybe next year for me. Which one did you like better?
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Unread 04-09-2012, 04:46 PM   #6
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

My kind of colour in that last pic!
Nice hunks of meat!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 04-09-2012, 09:39 PM   #7
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fingerlickin' View Post
Wow, nice man, nice. Maybe next year for me. Which one did you like better?
i'd have to say of the crowd of 40, more complimented the brown sugar and pepper dry glaze. i think because it is so unique. it is a distinct flavor and compliments the ham nicely.

i might try molasses and black pepper next time thinned with butter or apple juice.

i don't think i have phrasty's technique down to get the dry glaze melted and set up properly.

thanks again to everyone who helped me through a rocky start.
__________________
[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


Thanks from:--->
Unread 04-09-2012, 10:08 PM   #8
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Excellent hams, what did you think of Phrasty's ham coat?
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 04-09-2012, 10:14 PM   #9
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Excellent hams, what did you think of Phrasty's ham coat?
genius, really.

i mean what's better than salt, pepper, and some sweet?

it's amazing how simple and complex it is at the same time. he hit a homerun with that one.
__________________
[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


Thanks from:--->
Unread 04-10-2012, 07:17 AM   #10
Norm
is one Smokin' Farker

 
Norm's Avatar
 
Join Date: 02-22-10
Location: Union, IA
Downloads: 0
Uploads: 0
Default

Nice job!
__________________
XL & Lg BGE
Weber Kettles
Red Spicewine
Weber Summit
White Thermapen
Norm is offline   Reply With Quote


Unread 04-10-2012, 10:26 AM   #11
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Wow man! Those are some firkin good looking hams! Nice and big! With only 10 days in the cure did they cure right through? So glad you liked the "ham coat" You mentioned the same reason I love it... Easy to put together and it adds so much being to simple!

I'd call those a home run brother! I'd hit it those HARD!
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
Phrasty is offline   Reply With Quote


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

Loading



All times are GMT -5. The time now is 03:11 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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