Another California Smoker

Discussion in 'Roll Call' started by fanciesmom, Aug 24, 2008.

  1. Just to introduce myself . . . my husband and I have been smoking meat for years but kinda dropped it since the smoker was one of those bullet shaped things and a pain to use.

    For my birthday this year he got me a beautiful vertical propane smoker so that I can play even when he's at work our out sailing. Right now we've got a fresh ham smoking over hickory and apple. The lil' piggy was basted internally with an apple/maple syrup baste, brined in an apple maple brine, and then rubbed before he went on the grill.

    I'm looking forward to picking up lots of information here, meeting lots of like minded folks, and really getting motivated to drive my neighbors nuts [​IMG] and put some really good food on the menu.
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Wewlcome, you will love it here, guaranteed.


    Happy smokes.
     
  3. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Welcome Mom..Congrats on the B-day gift..lots of good info and good people around here, enjoy.
     
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    welcome to smf, any ham smokin secrets be welcome here!!!! you will love the sie and glad to see ur getting back into it!!! share a smoke with us thru qview!!!
     
  5. sea_munky

    sea_munky Smoke Blower

    Happy Birthday Mom. Welcome! Mmmmmm....hicklory and apple smoked ham.[​IMG] got any mustard?
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! That's an awesome birthday present, glad ya came here to share your smoking experience with us! The ham sounds great, hope to see some qvue!
     
  7. Thank you for the warm welcome! I just know it's going to be fun here!

    I haven't had time to look around too much yet - is there a specific place for recipes???
     
  8. carnuba

    carnuba Smoke Blower

    right here would be a good place for one.

    tell me more about the brine

    oh, welcome aboard
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Glad you've joined the best smokin' site this side of Mars, SMF that is. I'm with anyone who likes to drive the folks next door nuts!
     
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Franciesmom! Glad to have you aboard.
     
  11. I borrowed the basics of this from a Chef on another forum and made my modifications. Thank you for the idea LJ!

    DRY RUB - I cut these amounts in half and still had a lot of rub leftover. (I need to put in a Penzey's order - ran out of paprika!)

    1/2 cup of sugar
    1/2 cup Paprika
    1/2 cup garlic salt
    1/3 cup Kosher Salt, finely ground
    1/4 cup packed brown sugar
    1 tablespoon chili powder
    1 teaspoon cayenne
    1 teaspoon ground black pepper
    1 teaspoon cinnamon


    INJECTION BASTE

    1/4 cup apple juice - we used Simply Apple, an unfiltered natural juice
    1 cup maple syrup - the real stuff!
    1/4 cup kosher salt, I cut the amount a bit, and used flaked salt
    2 tablespoons Worcestershire sauce
    1/3 cup bourbon

    Make the dry rub:
    Combine all of the ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an airtight container.

    Make the baste:
    Whisk together the apple juice, syrup and Worcestershire sauce in a bowl. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 ounce (1 tablespoon) per pound of meat.

    After you have injected your piggy well take the remaining baste and add
    1 additional cup of apple juice
    1/3 cup of additional kosher salt
    6 allspice berries
    6 whole cloves
    1 bay leaf
    2 cups of water

    Pour into a ziplock bag that will fit your piggy (or a bowl - but you will have to turn him several times) put the piggy into the brine and soak overnight at least - we did about 16 hours.

    Take piggy out of the brine about 45 minutes before you are ready to cook. Dry him off well and coat him well with the rub. Smoke as per your method.

    We used the brine in the water bowl - adding more apple juice and water as needed.

    I made an apple maple bourbon BBQ sauce to go with him! Yum, what a feast!
     
  12. carnuba

    carnuba Smoke Blower

    another addition to my things to try list.

    thanks
     
  13. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF. This place will have you rolling in no time.
     

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