Search results

Any more details on your fresh ham cook? I've got mine curing still wondering about what wood etc to use. Thinking 2:1 apple:hickory at 325 until it's about 130. Then start glazing every 30-60 minutes until it's about 150-155. Pull it and foil, taking it to a friends house, not sure if foil will...

Not to thread jack but I'm doing a ham and taking to a friend's house. Did the foil wreck the glaze at all? I might have to keep mine foiled in a (warm) cooler for an hour or so and just wondering if I should also plan to throw it back in their oven to fix or reapply glaze. Thanks!

For those worried about the amount of liquid released from the tomatoes. Go with Green tomatoes. I think traditionally green tomato pie is what this recipe is derivative from.

I have a poultry v shaped rack for my roasting pan. I found a trick else where on the site to just turn it upside down and viola rib rack.

I bought some turkey wings and legs. Thoughts on what to do with them? Should I treat them like a whole turkey but with just less time?

Thanks.

Anyone ever cut their butts in half say to get more bark and decrease cook time? I'm expecting to halve the cook time since there's still mass absorbing heat. But I'd guess you'd drop 25% or so off the cook time keeping it closer to 1-1.5hrs/# rather than 1.5-2/#. Any suggestions on What...

I love bobby flays green onion slaw recipe he did for a throw down. Dressing is olive oil, mayo, serrano chilis, green onion and some stuff blended up. It was very very tasty.

So I ended up doing some pecan with a hint of maple for most of the brisket cook. When I added the ribs it was time to foil the brisket and I did the ribs with apple finished with a Chipotle Cherry BBQ sauce. Along with some ABTs and a fatty. Brisket came out awesome, I can tell there's some...

I think it would be ok w/o the meat, even ground beef would be ok other than sausage. That being said, I think the apples are really what make this recipe. However, w/o the apples and meat it's still going to be pretty good beans. Just not great beans.

Oooh forgot I have cherry too...

I'm making a brisket and some ribs on Sunday. I have was thinking of using a couple of different woods for the smoke. I was thinking of doing the brisket with 1 chunk of hickory and 2 of pecan. After about 8 hours throw in 3 chunks of apple to do the ribs with? Brisket is 10#'s untrimmed. That...

The grain should be really easy to tell (pre cooked). Looks very similar to flank steak if you've ever made it. Strands of muscle running parallel to each other. Then you just cut perpendicular to those strands. After the cook if you separate the flat and point you'll see the grain from the side...

So nothing to do but use what I have in the freezer and find a better butcher?

Oh yeah I cut the rub with about 2 parts rub to 1 part brown sugar. I was running out to so I wanted to cut the rub a little to stretch it. Also, base was 2 parts mustard to 1 part Worcestershire sauce before applying the rub.

I used Texas BBQ Rub (brand I buy online) it's not terribly salty, but they were rubbed about 12 hours before hitting the smoke. Temps were below 250. Usually between 205-225 for most of the time, occasionally had to try to get it back above 200 at some poing. They were enhanced ribs.

I did about 6 racks of Baby Backs on my 22" WSM. I think I smoked them too long instead of a pink ring the meat was pink all the way through. They weren't dry but had chew similar to a St Louis rib rather than baby backs. Still very tasty. Did I use too much smoke or just have them on the cooker...

Made these this passed weekend for a bachelor party with about 8 of my friends. I trimmed spare ribs into St louis ribs and smoked the trim for about 6 hours and used that in my beans. Awesome recipe thanks!