Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Nole4L

    Turkey in a hole

    Starting to think about Thanksgiving. I've seen several YouTube videos but I'm curious if anyone here has first hand experience cooking Turkey in the ground. I'm planning to try it (along with one cooked in the oven) for Thanksgiving.
  2. Nole4L

    Barbacoa (lots of pics)

    I've been trying to find a good way to cook barbacoa and think I finally found one. It took trips to a few different stores (the chiles weren't easy to find) but it was worth it. I got the recipe from https://meatwave.com/blog/smoked-and-braised-mexican-beef-barbacoa-recipe. This calls for 7...
    • Nole4L
    • Thread
    • Replies: 8
    • Forum: Beef
  3. Nole4L

    Sunday Burnt Ends

    Summer is here and it's time to start tuning up for football season. Burnt ends, beans, collard greens and corn. Started the briskest around 3 this morning. It finished around 1 pm so I pulled it and put it in the cooler for a couple hours while I floated around in the pool and enjoyed a...
    • Nole4L
    • Thread
    • Replies: 3
    • Forum: Beef
  4. Nole4L

    Easter Ham (lots of pics)

    So after a couple good experiences curing beef I decided to try curing ham for Easter. Started off with a 17.5 pound fresh ham front the butcher. I bought this a little over two weeks ago. Plan was to use Pop's brine. I broke out the tools to work on this. A knife and screwdriver.... I...
    • Nole4L
    • Thread
    • Replies: 12
    • Forum: Pork
  5. Nole4L

    Easter Ham

    Need some advice on Easter ham. I have a fresh ham that I've had curing in Pop's brine. Everything looks good with that. I'm planning on smoking it around 250 starting @ around 6AM. Some questions.... -I removed the skin before I started curing it but left the bone in. Any thoughts/advice...
    • Nole4L
    • Thread
    • Replies: 5
    • Forum: Pork
  6. Nole4L

    First rack of lamb

    I bought a fresh ham last week to make ham for Easter. While I was at the butcher I decided to pick up a rack of lamb. I've never cooked one and wanted to give it a try. Marinated overnight in balsamic vinegar and herbs. Onto the smoker at 225 Sunday afternoon and pulled it once it hit...
    • Nole4L
    • Thread
    • Replies: 12
    • Forum: Lamb
  7. Nole4L

    Alabama BBQ?

    So we're taking a trip up to Alabama to look at U of Alabama and Auburn with our daughter. I'm primarily the chauffeur but I always try to check out local BBQ places when we travel (shout out to WarPigs in Copenhagen!!). Any suggestions for "don't miss" BBQ in Auburn or Tuscaloosa?
Top Bottom
Back
Clicky