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Recent content by pi in sc
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I have smoked raw and precooked hams and for some reason, I prefer the taste of the precooked. They also seem to come up a bit more moist. You certainly cannot beat the convenience of a precooked.... But I do bring the temp of the precooked ham to 148 which is what is recommended on the label...
Only thing I would add.... When doing more than one roast, I like to mix my meat and will smoke a butt and a picnic... I find bringing together the two different cuts really add another layer of goodness to the final product.
Paul
Wow! Pics from the other thread look AMAZING! Smoking ham is my favorite thing by far. Hoping to do a few for a potluck luncheon next week and was thinking of getting a spiral sliced ham to make it a bit more simple for the work atmosphere... Anyone ever tried this?
I started adding instant coffee to my favorite commercial sauce some months ago right before a neighborhood rib-off. I wanted to cut the sweetness of the sauce a bit. First I reduce the sauce by 1/3 over high heat to carmalize the sugars a bit, then add one tablespn of the instant coffee. The...
Hmmm-Hard to say without more info and where you are. I can think of two vines that are common in SC that could be what you describe. One is kudzo which can have large smooth vines. The leaves are oval, fairly fat and grow at the ends in groups of threes. The other is wild grape (muscadine) and...
Well, in the end this is exactly what I did on all of the racks. They came out perfect, exactly what I was looking for. The brown sugar mostly ran off when I applied my mop and need to consider ways I can pervent this. May forgo a mop next time and see if the brown sugar carmalizes a bit...
I use a combination of cherry juice and spiced rum. It does add a nice colour tho it is quickly masked by the carmalized BBQ sauce.
Good idea! Actually, I plan to smoke 4 - 5 racks... your suggestion gave me the idea to do each slightly differnet.
- One nekkid
- one salt and pepper only
- one...
I have been experimenting with different rubs and have failed to find any that I feel really contribute to a finely smoke rack of ribs. I bought 20 racks of BB's from a good friend in the Rest. business and going to use each and every rack to fine tune my method. Starting tomorrow...
We were...
Interesting. Work must somehow block the pics. I pulled this thread up on the iPhone and had no problems. Everything looks fantastic! Definitly a dish I would like to try. I also like the idea of cubing the pork. My favorite part is the bark and this would certainly create more bark. Thanks for...
Hey - I have the same smoker and love it. Matter of fact, I am just wrapping up some baby backs and a couple of lamb chops...
I used a large coffee can to increase the smoke. I filled it with sand and water and poked lots of hole in the bottom of the can (the wet sand keeps it from...