Recent content by Chris in bflo

Just to give proper attribution, this is from the Dinosaur BBQ guys and is in their cookbook. It's a very good, basic, sauce. We keep it around pretty much all the time, mostly for pork.

Fresh hams make a wonderful pork roast, but better sliced than pulled, IMO. But its best end is as corned pork, a blissful halfway point between roast pork and Smithfield ham. It's a specialty of a pretty small area in Eastern NC. The recipe is linked in this thread...

Just as a guess, I'm thinking you might be over-cleaning. The concept of "inedible bark" is foreign to me. (Although I use a lot less rub than some folks here.)

Jeff, Just out of curiosity: it looks like you're a collector. I assume you're not cooking on all those? Is there a market for Weber collectibles? Do you do anything with these, or are they sitting in their boxes? Please know this is not a knock in any way--I freely admit I don't have the...

That is a great find!! I wouldn't think it has much additional value as a colllectable, but I've been amazed in the past at what people will pay for. But on its own, it's got to be worth $80-$100--heck, I'd pay $80 for it.

I'll pile on on the Maverick. The one I got was a p.o.s. I use what appears to be a re-branded thermoworks el cheapo, along with the Weber from my Genesis gas, but that's gone about 20 degrees off lately. Been through quite a few probes, but that's life. Also have a couple of long-stem...

Good man! However, depending on how you cook it, you may not have the drippings for red eye gravy. If you do a whole ham submerged (my recommendation), you're essentially parboiling it, so there won't be any drippings, just some (a lot) of fat in the water. Slice very thin and serve. OTOH, if...

No, IMO, the above is not correct. I've cooked many a country ham and watched my mom cook 'em for many years before that, and they need to be all-but submerged, otherwise the meat will be very tough. I have heard of people using the technique in the link above--essentially enclosing the ham in...

I need some clarification. Is this a fresh ham? If so, the "ham" refers to the cut--the back leg. And it is fresh, i.e. uncured. It's a giant pork roast. Therefore, without extraordinary measures, it won't come out "looking and tasting like a ham." OTOH, it will make a delicious roast. I would...

That sauce is OK, (although as noted, it's more Piedmont/Western NC style) but I don't know of any real pig chef in NC, west or east, that uses a rub besides salt and maybe pepper. I know people love the Mr. Brown rub, but it's not authentic. But that's OK too--as the unofficial motto of this...

Without hesitation, I suggest corned ham. It is a wonderful middle point between roast pork and Smithfield style ham (and no relation, flavor-wise, to corned beef, BTW).It's an eastern NC specialty. And it's really easy, as long as you've got the refrigerator room. Here's a basic version based...

I apologize that this is off-topic as it is not an barbecue/grill recipe, but I have to post our favorite bottom round recipe, which also demonstrates that, under certain circumstances, bottom round can be shredded or pulled, although the receipe's claim that it "falls apart easily" is a bit of...