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Double smoked ham resting question
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Double smoked ham resting question
Got one ham done today. Used a pineapple orange glaze and it it turnout out awesome. One more ham to do tomorrow, gonna make a root beer glaze on that one. Ill post a pic once its done as well. -
Double smoked ham resting question
Ok sounds good. Thanks for the input! Ill try to remember to snap some pics abd post them -
Double smoked ham resting question
Do you think if i foil/towel/cooler it, it will hold around 140 for very long? -
Double smoked ham resting question
So im doing two double smoked hams this weekend. One on saturday and another sunday. Neither dinners are at my house, but i was asked to bring something. My question is, how long can i safely rest each ham beforr eating? Both dinners are a 30 minute drive away, and i would like to show up a... -
Pork butt temp question
Hey guys, so we're having a family BBQ today. I bought 2 bone in pork butts, each one was just under 8 pounds. I put them in at 11pm last night at 225. Stabilized the temp, then went to bed. Checked on them again, and the temp dropped to around 180. Got the temp back up to 230. It's now noon... -
Fresh ham
Sorry I should have mentioned I am cooking it tomorrow so I won't have time to cure. I am thinking of just doing it the same as a butt.- moist
- Post #3
- Forum: Grilling Pork
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Fresh ham
Ok so I wanted to smoke a ham and didn't realize that my wife bought an uncooked, uncured leg of pork. I have no clue what I want to do with it. Thinking I might just use my rub that I use for pulled pork, throw the rub on it the night before, and smoke it around 225 until it hits around 165...- moist
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- Replies: 6
- Forum: Grilling Pork
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16 lbs rib eye roast suggestions
Just saw bears step by step. He cooked his at 220. What am I better off with in regards to temp. I'll have the whole day. I'm thinking about throwing one chunk of cherry wood on it to help give it a nice colour, but I do t want to over smoke it- moist
- Post #5
- Forum: Grilling Beef
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16 lbs rib eye roast suggestions
So my wife's family is having a camp out, and I got nominated to cook the roast. I'm bringing up my weber bullet, as it's the only thing we have that will fit the roast. My plan originally was to inject it with some beef broth, however I'm guessing it's gonna be close to 8 hours before it hits...- moist
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- Replies: 11
- Forum: Grilling Beef
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3-2-1 ribs turned out a tad chewy
My ribs came pre trimmed. I think it was cartilage though, it was way too hard to be fat. It ran literally throughout the whole rack around the middle of bones. Never had it before. We have two more racks, I'm gonna try to cook them a bit longer and see -
3-2-1 ribs turned out a tad chewy
The chewy band was in the middle of the meat. There was good meat on the top, good meat on the bottom, then a thick chewy band right down the middle attached to each bone -
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3-2-1 ribs turned out a tad chewy
I cooked up some St. Louis spare ribs today. Threw a rub on me last night after I removed the membrane, smoked me for 3 hours in my wsm, then foiled them with some brown sugar, honey, and some butter along with some apple juice in the bottom. Foiled them for 2 hours. Then I took them out of the... -
Weber thermometer way off
Phones giving the pictures a really red hue. Turned out awesome. Great flavour, love the rub this time. Best pork shoulder I've done uet- moist
- Post #18
- Forum: General Discussion
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Weber thermometer way off
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- Post #17
- Forum: General Discussion
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Weber thermometer way off
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