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coffee mill.jpg
- jjlnyc
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- Album: Cracked Black Pepper
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Discussion, how to produce smoke ring in electric smokers?
Ditto!- jjlnyc
- Post #45
- Forum: Electric Smokers
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Another Easter Dinner
- jjlnyc
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Another Easter Dinner - priceless! ;-)
I just saw this on a FB post, and had to share.. .- jjlnyc
- Thread
- Replies: 5
- Forum: General Discussion
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rabbit.jpg
- jjlnyc
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- Album: Another Easter Dinner
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A sad tale
My condolences on the robbery."Off with their heads!" I say! (Or maybe they were "Democratic Socialists" anticipating a Sanders win, just trying to eliminate the government-as-middleman"?)- jjlnyc
- Post #17
- Forum: General Discussion
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Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
And the results are in. 4 3/4 hours in the smoker, at temps that vacillated between 200 and 250, to reach 155F, then covered for about 1/2 hour to rest, while we ate our first course (Grandma Joi's home-made manicotti - she makes everything from scratch, from the sauce to the wrapping, to the... -
easter 5.jpg
- jjlnyc
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- Album: Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
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easter 4.jpg
- jjlnyc
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- Album: Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
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easter 3.jpg
- jjlnyc
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- Album: Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
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easter 2.jpg
- jjlnyc
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- Album: Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
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easter 1.jpg
- jjlnyc
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- Album: Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
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Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
More later on the results. But as for the terminology, Vince confirmed that it can't be called "Ham" unless it is from the hind leg, but that if it is from the hind leg, then it is a ham. Even if it is NOT cured, it is a "fresh ham" (which he has made for Easter several times over the years)... -
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Thermometer location
I just bought the Maverick ET733 - there were no clips supplied for the probes :-( I put the meat probe about 1 - 2 inches in the meat, let the grill probe dangle between the grates- jjlnyc
- Post #10
- Forum: For New Members
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what is ham.jpg
- jjlnyc
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- Album: Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
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Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
Truth be told, I will cede the term "Ham" - not because of my preparation though, but because of the cut: "Ham" in the United States must come from the hind leg to be labeled as such, and I am using loin. BUT - pork does NOT necessarily have to be wet or dry-cured, nor does it need Cure #1 or... -
what is ham.jpg
- jjlnyc
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- Album: Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
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Work in Progress - Pork Loin to Quick (ish) Easter Ham (ish)
Al, you may be right
