I do like the Tim Midyett “How To”.
I love the way that’s written. I especially love this approach… “You don’t need special equipment, and even if you totally blow it, you can probably eat it when you’re done.”
Ham update - I was initially worried that it would not be fully submerged in the brine. My fears have been allayed, it seems the brine it has absorbed has weighed it down and help it stay put under there, I’m pretty relieved. I had a look at it last night and it is slowly taking on the brine around the edges. Injected a bit more brine into (on recommendation from the butcher, apparently a piece this big really needs at least 14 days in the brine and from my calculations it will only have 10 full days in brine)it and turned it over. Starting to be less stressed and more excited. I’ll turn it again tonight and continue to inject it every other day. This will make it super wet but I intend to dry it out in the fridge the night before smoking. I’m hoping a 12 hour smoke will stop it from being wet like shitty supermarket ham, and then it’ll get another couple of hours in the oven or on the weber for Christmas day, plus a glaze.
Speaking of the glaze, I was thinking a sweet apple cider and mustard combo, given that it will be apple wood smoked. Any thoughts or suggestions on this? Normally glaze has a sweet element like honey or sugar, I’m thinking a sweet cider should negate the need for added sugar. Any thoughts are appreciated.
I have no advice but I am impress with the effort your putting in. Pic request for finished product.
I reckon that’ll happen. If I can remember I will take pics everyday and do a little write up at the end. Mainly for my own records because I already want to do this again next year!
Not BBQ but I made pulled pork in my pressure cooker the other night (1 hour)
2.2 kg pork shoulder
Cumin, salt, paprika, chilli flakes
1.6? cups of vege stock
a bit of white vinegar
a splodge of store bought BBQ sauce
2 cloves of garlic
1 small onion
Turned out great and so bloody easy, pork shredded with minimal effort (could probs go 50 minutes cooking time) and I threw it on some burritos with salady stuff. Also I have no idea how to cook for 1 (only just started living alone) and had to freeze a tonne.
Reduced the liquid on the stove for 10 minutes afterwards and then strained, reserved and fridged it for future applications.
TC: Made (average) crackling out of the fat afterwards and have been zapping it in the mic and eating it like chips.
Revisiting the Weber on saturday after previous failed attempts.
I do something pretty similar, sounds good mate.
Get some full bacon rashers (streaky pialligo if budget allows), cook that off with some brussels sprouts. Chop cracking and mix through and you’ve got yourself a great little side dish. Have done this, was a great success.
The youthful enthusiasm and dedication trigger puts into his food preparation is always good.
tbh - i wont eat a fair bit of what he makes, but i love hearing about his adventures and plans.
Aw shucks.
I’ve no idea on the glaze Trigger, will be doing my first on Christmas Day. Probably going to do this spiced apricot glazefrom this smoked ham recipe
I guess it depends how sweet your cider is. As long as it counteracts the smokiness so you get that balance, and isn’t too thin.
Hadn’t thought about the viscosity of the glaze… That’s a good point. Maybe I’ll cook it down a little… Shit time is running out, I should get on to this!
On the topic of glazed hams, I have done a couple, and last Saturday I went to prepare the classic brown sugar/dijion/orange/cloves combo only to discover I had only the Dijon… Anyway I had to get the ham in the oven quick smart so I did a soy, honey, Dijon, red wine vinegar glaze for an hour while I ducked down the shops for brown sugar and cloves. Got back from the shops and then basted it some more in the orange/Dijon/brown sugar glaze and the end result was brilliant. Was pretty happy that I didn’t f#$% it up. let alone come out with a winner!
After a couple of years out of touch with my BBQ (the inlaws don’t like BBQ) - I got back into it with a brisket over the weekend to get my mojo back.
Cook time of 5 1/2 hours with 1.5 hours in an esky wrapped in foil. Pleased with the result, the rub had a big spice hit though so I will tone that down a bit next time.
I really wish I had been there for this. Thanks for sharing mate.
Soon JP!
Small brisket? Or enormous bbq?
A 750gm brisket isn’t massive.
Yeah, tiny brisket, so had to be careful it didn’t dry out.
Just read this from the start. Great thread.
We extended the outdoor area with big deck and wood fired pizza oven. My lovely wife allowed me to get the dream BBQ, a big Weber to complete the setting.
The BBQ has a smoker box, so I have been doing a few long cook pulled porks, with the beer chickens once the pork is wrapped. Bloody fantastic. I am yet to try a brisket, and am trying to schedule one in prior to Christmas and I think I’ll smoke the Ham and Turkey for the big day as well.
Love BBQing.
This is my strategy when doing a long cook too - do a bbq chook while the other meat rests, just as a backup in case the slow cooked one is no good.
Thread revival!
Did a brisket on the weekend. 2.5kg, dry rub of salt, pepper, onion powder, garlic powder, smoked paprika (I put that shit on everything!), and cayenne pepper. Stayed up late Friday night to put it on the weber at 1.30am. Came off at 9.15am Saturday, into the eksy, and then carved at 12.45pm for lunch. Only my second ever brisket, and it came out a treat, so gonna do it again at Christmas.
Almost done…
Bonus - surprise esky!
