Post by shaggietrip on Feb 2, 2017 10:50:11 GMT 10
That rig looks kick ass! Get you cooks posted. Often many forget to take picks. Your not the only one trust me. If ya ever make videos get ready for the pressure. Live shooting and cooking at same time can be distracting. Happy for ya guessing your family and friends will be also.
Post by shaggietrip on Apr 21, 2017 10:25:34 GMT 10
hello, going to shout out to this thread and ask for some opinions. I have ended up with a spiral cut ham. I generally get picanic<[hehehe] ham or the real deal. I have ideas on what to do with this ham of which i feal is a discrace to SPIRAL CUT!!!! you have to be kidding me! So I you so wish to add suggetstions on how to ccok a fracking ham that has been slice to hell please add comment. My thoughts are...
1- I will do a cold smoke on this perhaps 1-2 hrs. then?
2?- wrap in a foil and slowly bring to heat? Spiral Cut! frack me.
3- a glaze and drop over flame? careful of any sugars of course.
I have found spiral cut dry out quick fast before the center is too heat. sure it is pre-cooked yet got to get to temp on the grill man! I will try to shoot the a vid of this but want good results so looking for advice. For those that end up with a SPIRAL CUT ham.
Lets get Grillin.
EDIT: wife picked up the ham..god bless her soul at the BBQ gates to heaven .
Post by shaggietrip on May 29, 2017 7:26:16 GMT 10
Did some cooking. 10 hr pork butt.boston butt. Tried out the smoker I bought for 10 bucks. No video just a few picks.
The pork butt I did inject let sit in fridge for several hrs. Then applied a rub. Smoked for 3 hrs with maple and apple wood. Wrapped it after 3 hrs and cooked another 7 hrs. Ran a temp of smoker at 250. bit high and low yet that was the average temp. Pulled it let it sit in cooler for 4 hrs. I started at 11pm so pulled it at 9am, Friend cooked the rib below. More on that.
Some straight up some wet with sauce.
ribs, I Personal did not like how the ribs were cooked. It was his deal. Let me explain. He boiled the ribs and then finished on the grill. as you see pale meat is well flavorless in my opinion. Bland with BBQ sauce. They were ok, But I like grilled and or smoked not boiled meat. I chowed them of course.
Never had/cooked them like this so thought to grab a picture.
plate Over all pretty good tuff. I put the corn on the smoker shucking it 1/4 to 1/2 way. With little time I put pecan wood on for it has a heavy smoke. To be honest tasted better smoke flavor off the corn. 40hrs no sleep. the price of low and slow.
Hope you all got outside and did some cooking also? Stay well.
I forgot to take before pictures, but, I have two sets of ribs on low and slow. Gonna let them smoke for one and a half hours. Topped them off with Applewood rub and using Applewood chunks with Kingsford Applewood charcoal. 225-250 degrees. Now I have to work out posting pics.
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