oink
The BBQ BRETHREN FORUMS.


Our Homepage 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
Old 03-31-2013, 09:13 PM   #1
gayler
Is lookin for wood to cook with.
 
Join Date: 03-22-13
Location: Lakin,Ks
Default Well, I survived Easter!

Ham wasn't as good as I hoped for, but wasn't as bad as it could have been! Came out a little dry but was good otherwise. Maybe if I could have let it rest for a while before slicing. How about you Guys and Girls?
gayler is offline   Reply With Quote


Old 03-31-2013, 09:21 PM   #2
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Default

I'm sorry to hear it was less than outstanding. However be sure to use it as a learning experience. First I suggest you report more detail on what you did - preparation, time, temperature, rest and so on. I can't help in this regard but I'm sure others here can suggest things to try next time.

I also highly recommend you keep some kind of organized notes that you can refer back to the next time you want to make a ham. Describe in sufficient detail what you did, what the results were and most important, what you would do differently next time. That will help move you toward much more satisfactory results. I blog all of my cooks so I can easily search the records and refer to my notes.
__________________
Weber Crazy
HankB is offline   Reply With Quote


Old 04-01-2013, 08:39 AM   #3
gayler
Is lookin for wood to cook with.
 
Join Date: 03-22-13
Location: Lakin,Ks
Default

Thanks! This was a nine pound smoked ham,cooked at 275 in a pellet grill. Smoke was pecan pellets. I put it in a shallow pan with 1/2 inch water and cooked till 155F. I was running behind as usual and did not let it rest for more than ten min.
gayler is offline   Reply With Quote


Old 04-01-2013, 10:34 AM   #4
bobaftt
is one Smokin' Farker
 
Join Date: 04-12-08
Location: Chattanooga TN
Default

the resting probably hurt you. I usually rest for 30 minutes to an hour. I also heavily glaze mine so there is some extra juicyness added.
__________________
Weber Smokey Mountain "C" Club
bobaftt 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 05:41 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.