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FREE Double Smoked Ham Copy Kat
In the fall when we get the new crop of pecans I make a bunch of butter pecan brittle. This year I plan to flavor at least one batch with the spice mixture used on the ham. I may even make a batch with the spice mixture and some Myer's Dark Rum. -
Pricing Custom Smoking
Cost of materials + cost of your labor + profit = total charged customer. You can figure labor as either per hour, $10/hr, or per job, say $500 to prep, cook, serve and clean up. The problem with small jobs for 12 to 15 is that the labor to prep, cook, serve and clean up is about the same as fo...- AllAces
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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FREE Double Smoked Ham Copy Kat
The ham came off exactly as Bear described in his post. Willie, our yard man was here and he and I stood around snacking on the rindered, and candied bacon. Strained the drippings from below the ham, added a little brown sugar and some of the spice mixture, reduced as a sauce for the ham. The... -
FREE Double Smoked Ham Copy Kat
The ham hit 124F internal and just as Bear said, I added the glaze. Dudes, that glaze is so goooood you could pour it over ice cream. I saved out a little and added a little Myer's Dark Rum and some butter. WOW! I know how I am going to flavor my next batch of pecan brittle. Bear hit that glaze... -
Finally, a brisket everyone liked!
If looks could taste.............. That looks as good as any brisket I've seen in Texas. -
Bring out your tongs
My favorite grilling tongs are cheap, about 18 inches long and can be found at any restaurant suupply.- AllAces
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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FREE Double Smoked Ham Copy Kat
I don't have a 3D printer, but I did have this nice butt end of a ham. It's in the MES per Bear's instructions. -
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FREE Double Smoked Ham Copy Kat
I too got a free, or very nearly free ham right after Easter. Until Bear came along with his FREE Double Smoked Ham I was not sure what I was going to do with it. The ham is thawing today in anticipation of doing a Copy Kat of Bear's FREE Double Smoked Ham. The only change I'm making is adding... -
Freezing pulled pork
I freeze my eastern NC vinegar based bbq with no loss of flavor. -
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Stuffed Pork Loin w/ Qview
Very nice. I done a lot of stuffed loins and I have found that a very sharp filet knife works best for me. One of our favorites is to stuff with granny smith apples and fresh goat cheese. I let the cheese soften, mix the spices in with the cheese and spread on the loin. Some fresh sage leaves... -
Ref; Ideas for Pears?
1. Pear butter. 2. Pears cooked in simple syrup, flavored with one of the following: mace, allspice, cloves, cardamon. 3. Pears cooked in port or merlot. 4. Pear ice cream. 5. Pear salad - peel a really ripe pear, coat with lemon juice, core, place on lettuce, a dollop of mayo on the pear, top...- AllAces
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Prep for Baby Backs
Dog is still grinning. Next week I plan to attempt Bear's spiral ham. -
Prep for Baby Backs
Dudes, those ribs are out of the smoker, sauced and off the grill, done, eaten and the dog got the bones. Nice light hickory smoke, good flavor, good bark. Probably not the absolute best ribs I've ever done, but dang good. These were some of the meatest baby backs I've ever had. Served 'em up... -
WELL I JUST HAD TO DO IT!!
Dang Bro, THAT is one fine pie- AllAces
- Post #37
- Forum: Blowing Smoke Around the Smoker.
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Honey Sesame Sauce
This very similar to my go to Asian sauce. Kick up the heat and it is dynamite on wings. For a twist, leave out the corn starch and soy and use to make Asian Coleslaw. I don't have a list of measured ingredients, but here is how I make it: As much finely shredded cabbage as needed. The...- AllAces
- Post #6
- Forum: Sauces, Rubs & Marinades
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Prep for Baby Backs
I'm preping a rack of baby back ribs for Monday night dinner. Here's the plan: Ribs in the fridge overnight with the below listed rub. Monday they go in the MES30 with two hours of smoke to infuse the hickory flavor. Out of the MES, foil for 30-45 minutes. Then onto the Weber for a finishing...
