EB Forum

piper27 wrote: ↑

Wed Dec 25, 2019 5:36 pm

KSUvet wrote: ↑

Tue Dec 24, 2019 3:51 pm

I did a ham in the smoker for the first time on Sunday. Pretty easy cook and totally worth it on the result. Would do again.

Curious on the details? I'd like to try one as well. Seasoning and cook time? What kind wood?

I tried a pretty much no frills method the first time to see what happened. I used a spiral cut Costco ham. It's already cooked, so you're just adding smoke and warming. I cooked with lump charcoal and pecan wood chunks. I put a little mustard and some of the glaze powder on the outside and let it roll around 250-275 until 140ish° and glazed at the end. I kept an aluminum pan in the accessory rack under with water to collect drippings for gravy. Of course there are different rub and glaze options to try next time. I saw a few recipes where people wrapped for a while like you might do a pork butt. I'm not sure I'd mess with it unless you needed to speed up the process.

Awesome that's a great idea. Definitely going to try that once it's spring here!

I haven’t bbq’ed in a while, but some pastrami was calling my name. A half brisket, flat, was enough to eat and make a few leftover sandwiches. Just smoked until 200 deg f

That pastrami looks great! I really want to do one.

Here's a pork belly I did in the offset the other day. A great result.

The pro says my pastrami looks good... I feel honored. Your food always looks great!

I did a dual set up today, with a cajun turkey breast on the kamado and some cheese in a small Weber with a tube smoker. The turkey came out great on a pretty simple cook. The cheese will have to wait to see.

Catered a wedding on the weekend. Great set-up for a home wedding. They had 3 food vendors there plus a bar and a desserts truck.

Beautiful set-up. Very rustic. How hot was it?

very hot, especially cooking
the flies were the worst thing about it though. Just swarmed me.

that's awesome. really neat set up.

Hope you and your's are all good wotta with the fires . . .

Thanks mate, I appreciate the words.
My local area was hit hard by fires 11 years ago so (thankfully, I guess) we've missed the devastation this year. However the eastern half of my state is ablaze. Had friends stranded in places. Horrible situation.


On a brighter note, here's a 1.3kg tomahawk I cooked yesterday.

so we did a street cars festival this weekend. 17 total vendors so we were hesitant about it, but it turned out to be a great event. We were the busiest vendor there, selling out in 3 hours of the 6 hour event.
Unfortunately it absolutely hammered down right at dinner time, so the crowd dispersed quickly. It also made packing up a nightmare and kept the pit temp down a bit, but we got through it.
Here's a few photos. I dropped pulled pork from the menu and im glad I did.



'

That's awesome! Congrats! It all looks fn amazing!!! Are you thinking about a brick and mortar restaurant ??

Pumped out this platter yesterday. Forgot to add my home made pickled onion though!
Brisket, shorties, pulled pork, baby backs, sausages, wings, corn, brisket cheeseburger, slaw, beans, mac n cheese

that looks amazing