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Since there is no playbook for frying a ham we decided to go about 3 1/2 to 4 minutes per pound. We have a little leeway for the fact the ham is pre-cooked. We were trying for about 140-145 final temp and hit that in a little over an hour. From the pic, you can see we have a basket, so we'll...
First of all, good looking brisket which was my original intent for viewing this thread....But since it came up and I am an Ohio native, a buckeye is a tree that produces a nut that looks like an oversized acorn. It is poisonous to eat and will kill other trees in its area. It is the state...
Anytime meat hits oil that hot with excess water on it, the oil will boil violently and has a chance to spill over which can be a disaster. It's the basic "oil and water don't mix". When you see stories on the news about somebody blowing up a garage or deck because of a turkey fryer, what...
It's certainly not the most heart-healthy thing to eat. But it takes a pretty average cut of meat and turns it into some good eats. It comes out VERY juicy, and the outside bark is mighty good. Perfect for a tailgate!
I had posted a thread earlier in the week about removing salt from a ham. I was planning on deep frying it instead of smoking but figured I'd still post pics for you guys to check out. This was for a tailgate party and turned out great. We started with a basic store bought ham... 18lbs...
Yes.....I've done 4 of them before and am very careful. They always turn out salty which was why I was asking about reverse-brining. I think what I'm gonna do is soak it in water for a day, remove it and pat dry, and then inject it and let it chill out another night. So it will have time to...
I'm begging for leniency on this because I am going to be deep frying this and not smoking....
I think I got the answer from searching through the forums but I just wanted to be clear. I am going to deep frying just a basic store bought ham and wanted to remove some salt. Can these be...