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Recent content by bso8870
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I am planning a BBQ and was thinking about making pulled pork with traditional BBQ sauce, but wanted to try and also make some with a garlic sauce. I have had pork at restaurants (Cuban) and was thinking about something on those line. Anyone have any recipes or have tried something like this?
I bought it at western beef supermarket. It just said smoked Bone In Picnic. I have looked at pics on web, and it is a cured ham.
I appreciate all of the help. You guys are great.
Is this something I smoke until it reaches about 200 degrees, while keeping heat at 250 degree's in WSM? Do I cook it similar to pork shoulder?
I have a 4.5 pounder and thought this cooked like shank, but now I am thinking to cook it like a pulled pork.
Any advice would be appreciated.
Can someone repost the double smoked ham recipe. I had it saved but I guess when the server crashed it disappeared. I made it for christmas last year and it was great. I am also looking for a nice ham glaze recipe.
Thanks,
Mike
A little confused!! Do I buy italian sausage and cut open and take out the meat and then roll? Does Jimmy Dean sausage come with sausage already in ready to roll form? Sorry for the confusion.