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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.


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Unread 06-21-2004, 11:25 AM   #1
Stucue74
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Default 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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Unread 06-21-2004, 11:52 AM   #2
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Default Re: Vermont Pure Maple Syrup

Quote:
Originally Posted by Stucue74
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?
We order their sugar free variety. Its much more runny.

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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Unread 06-21-2004, 11:55 AM   #3
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The gravlox recipe I've been tinkering with calls for it. Good stuff.
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Unread 06-21-2004, 11:56 AM   #4
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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
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Unread 06-21-2004, 12:07 PM   #5
Stucue74
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Quote:
Originally Posted by MikeG
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


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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Unread 06-21-2004, 12:38 PM   #6
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Sorry, I can't wait that long.

Might try it next week :)
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Unread 06-21-2004, 12:44 PM   #7
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Quote:
Originally Posted by willkat98
Sorry, I can't wait that long.

Might try it next week :)

How do you think it would treat Pork Butt?
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Unread 06-21-2004, 12:46 PM   #8
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Mofo,

I would try it on the shoulder insted of the butt. More like ham.

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Unread 06-23-2004, 09:25 PM   #9
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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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Unread 06-23-2004, 09:31 PM   #10
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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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