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  1. james211

    Spatchcock Chicken Run

    Looking for a recommendation for a spatchcock chicken recipe. I’ve done it a bunch of times, just looking for something new. I’m going to lightly smoke then ramp up the heat.
  2. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    once injected, how often do you rotate? I'm sure its in the thread some where, but I can't find it at a glance. This is the problem with not doing this often enough! I forget my techniques!
  3. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    I've done the injection technique before, I'm mostly curious how it differs from a soak brine. Soak brine's seem shorter then injection, I would have thought it would be opposite. Also @Bearcarver I saw you mention somewhere you don't use Cure #1, you use TQ. What is TQ?
  4. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    is this thread dead?
  5. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    @daveomak What’s the longest you can let the ham cure? Also, this is probably addressed but what is the difference between soaking the ham vs injecting?
  6. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    If anyone is interested, I picked one of these up and it made a huge difference with injecting. Prior I was just using a syringe and had very little control over the amount injecting.
  7. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    Great! I have no problems being the meat man, ham man whatever they come up with. I just love cooking delicious meat. Thanks for your advice. Given this cut is quite small, about 8lbs the distribution should be pretty good. I’ll continue to massage it and maybe that will help.
  8. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    Quick question....I'm celebrating a late Christmas with my dad and he asked if I could cook a ham, this was yesterday. So I went out and bought a fresh ham and injected it last night. I know you said 6 days minimum, is there any exception to that? I don't use a traditional smoker, I use a...
  9. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    Haha... I tried to post it as a link for google sheets but the forum didn’t like it. Let me try again, click here! Just click on cell B1 and type a number
  10. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    Also, I created this spreadsheet to help calculate the ratios of each ingredient for the injection. All the cells are locked except for the ham weight. You enter the weight in pounds, and it calculates each ingredient.
  11. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    Well I love making mistakes...kind of the story of my life for everything first time around. The only concerning part for me was the color of the meat, but after a good trimming it came out beautiful. Had a bite of ham this morning and its so darn good. Can't wait to watch the jaws drop on...
  12. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    Well, I have to say this ham came out incredibly delicious! I cooked it to 150° then basted it with a mix of maple syrup, brown sugar, nutmeg and clove and finished it with a heavy sprinkling of sugar. For smoke I did a bit of hickory, apple and pecan. Really happy with it. I thought I took...
  13. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    I’m going to rotisserie it on my green egg at around 180° with a mix of apple and pecan. As for the skin yes I’ll remove it. I was just a bit concerned with the darkish spots...I guess that’s normal? Obviously I don’t want anyone getting sick
  14. james211

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    Can you have a look at this and let me know. The meat has some darkish areas...is that normal? It doesn’t smell bad at all.
  15. james211

    Curing Fresh Home for Smoking

    Got it! Guess I’ll try it again! I’m determined to succeed on round two. Appreciate your patience with my stupid questions.
  16. james211

    Curing Fresh Home for Smoking

    @daveomak Picked up a much better injector, long needles as well. Going to try this again, hoping not to miss any spots this time. What are your thoughts on injecting your cure and submerging in a solution (yet to be determined) at the same time?
  17. james211

    Curing Fresh Home for Smoking

    I already threw it out, it was grey on one end, and about a 1/2" around the entire base was grey. I wasn't going to risk it. Picked up a smoked ham today, going to do @Bearcarver 's method with this one. I'll try another raw fresh ham after Thanksgiving. I picked up a better injection kit...
  18. james211

    Curing Fresh Home for Smoking

    Well I failed, there was a big brown ring on the putter edge Off to buy a ham. Still going to do it on rotisserie even though it’s smoked already. Can I still do the injection recipe without the Prague#1?
  19. james211

    Curing Fresh Home for Smoking

    @daveomak @chef jimmyj are dark spots at injection points common? The ham smells amazing!! Also, I left the skin on with hopes of getting some good crispy skin while cooking it on rotisserie, but after reading that no smoke will penetrate I’m going to remove it today before cooking. I...
  20. james211

    Curing Fresh Home for Smoking

    So I'm trying to figure out which day to cook this ham for thanksgiving to make sure I get the best flavor. I know most of the time when I cook things on my egg they usually taste the best a day after, is it safe to assume for the ham? Or do you think it needs more than a day to rest? I'm...
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