Dan H.
TVWBB Pro
3 questions been driving me nuts, as quick as I can.
1) I was asked to smoke a ham (not exactly sure, which exact part... maybe both) from a farm raised pig for a guy I often work around. I'm totally up for it, but never have before, and am planning on following K's steps in much older post I dug up on this site, for they made the most since to me, anything else I should know? almost just a quick basic lesson of do's and don'ts that I may not expect through my planning. thanks a million.
2)the talk of "burnt sugar" or "be careful of high temps. w/ this rub cause the sugars will burn" This I've thought through so much w/ no answere that makes any sense. A LOT of rubs bought or made all have sugar, yes some is turbinado, but I bought a whole bag of "Texas BBQ RUB" original, (which is surprisingly extremely good) that apperantly has what looks to be an %^&^*load of brown sugar in it. I also realized I've must have burnt the crap out of sugars I've used in the past on certain things. Can I assume ALL THE RUBS IN THE WORLD (basicly, but just kidding) would not be good candidates for high heat cooks?? To make more since, a perfect example from this site would be Roadside Chicken. Sugar is in it and I really get them baby's flamming and there awsome, burnt sugar and all. see what I mean? Is it sometimes desired to burn it or is to much burnt bad or what the heck...so many things have sugar, you cant escape it. I have decided sugar seems to be an important ingredient in certain desired amounts in a lot of my cooking/smoking/grilling. So I hope I can make sense of this, I can already feel my head getting bigger from the much appreciated info. THANKS!
3) Lastly, pine, fir, etc. and whatever are all porouse nasty "don't smoke with" woods and I totally agree obviously, but lately i've read about 'Black Forest Ham" and other things like Jamaican guys using soft woods and all kinds of crazy things! just curious cause I was under the impression overdosing on that nasty stuff could even make ya sick! and I wonder if camping this year I shouldn't be cooking my dogs over spruce wood anymore, lol. THANKS. just didn't want to post again till I felt I had a good reason. have a good one. sorry if these are silly q's, but heck It's ok w/ me I don't know nothin'!
-Dan
1) I was asked to smoke a ham (not exactly sure, which exact part... maybe both) from a farm raised pig for a guy I often work around. I'm totally up for it, but never have before, and am planning on following K's steps in much older post I dug up on this site, for they made the most since to me, anything else I should know? almost just a quick basic lesson of do's and don'ts that I may not expect through my planning. thanks a million.
2)the talk of "burnt sugar" or "be careful of high temps. w/ this rub cause the sugars will burn" This I've thought through so much w/ no answere that makes any sense. A LOT of rubs bought or made all have sugar, yes some is turbinado, but I bought a whole bag of "Texas BBQ RUB" original, (which is surprisingly extremely good) that apperantly has what looks to be an %^&^*load of brown sugar in it. I also realized I've must have burnt the crap out of sugars I've used in the past on certain things. Can I assume ALL THE RUBS IN THE WORLD (basicly, but just kidding) would not be good candidates for high heat cooks?? To make more since, a perfect example from this site would be Roadside Chicken. Sugar is in it and I really get them baby's flamming and there awsome, burnt sugar and all. see what I mean? Is it sometimes desired to burn it or is to much burnt bad or what the heck...so many things have sugar, you cant escape it. I have decided sugar seems to be an important ingredient in certain desired amounts in a lot of my cooking/smoking/grilling. So I hope I can make sense of this, I can already feel my head getting bigger from the much appreciated info. THANKS!
3) Lastly, pine, fir, etc. and whatever are all porouse nasty "don't smoke with" woods and I totally agree obviously, but lately i've read about 'Black Forest Ham" and other things like Jamaican guys using soft woods and all kinds of crazy things! just curious cause I was under the impression overdosing on that nasty stuff could even make ya sick! and I wonder if camping this year I shouldn't be cooking my dogs over spruce wood anymore, lol. THANKS. just didn't want to post again till I felt I had a good reason. have a good one. sorry if these are silly q's, but heck It's ok w/ me I don't know nothin'!
