What's for Thanksgiving
Posted 15 November 2012 - 08:37 AM
My wife and I are hosting both sides of our families at our house. We usually do a traditional oven roasted turkey and I smoke a whole ham. I inject the ham with a concoction of my rub, maple syrup, apple juice, and broth. Then put a lot of the rub on the outside. The rub is brown sugar based and has spices to give it some zing.
Here's last years.
Posted 15 November 2012 - 12:54 PM
Dinner's at 5, but you're gonna wanna get here early for the appetizers.
Posted 15 November 2012 - 01:43 PM
Posted 15 November 2012 - 04:18 PM
My Mom passed the torch a couple years back, so I do most of the cooking anymore.
This year I'm BBQing two dry rubbed turkey breasts, bacon fat fried green beans, garlic whipped Taters, homemade beer bread, homemade cranberry sauce, corn (haven't decided on the preparation yet), sweet boiled carrots.
My aunt will bring a salad, and my Mom is making dessert.
Posted 15 November 2012 - 05:03 PM
Posted 15 November 2012 - 06:12 PM
Posted 15 November 2012 - 06:33 PM
Should I bring a nice bottle of wine?
Posted 17 November 2012 - 04:10 PM
I might grill them, I do that a lot! Summertime I basically only cook on the grill. A cold beer and hot coals are my idea of unwinding at the end of the day.
Ahhh, a man with taste....charcoal is the way to go. While I own a gasser, it ain't what I use to cook most things. I have a couple Bubba/Big Steel Kegs and a 36"x20" offset smoker. I belong to a couple online bbq forums. Friendly bunch of people, those bbq'ers.
Posted 18 November 2012 - 12:21 AM
Posted 18 November 2012 - 08:06 AM
Posted 18 November 2012 - 09:08 AM
They bring back memories of when I was a kid in Misawa.in the early 60s, just off base, there were these street vendors with old wooden push carts similar to hotdog carts. They had a makeshift oven in the cart and baked these sweet potatoes. You could smell sweet potatoes for a block.
Posted 18 November 2012 - 05:33 PM
Posted 18 November 2012 - 10:38 PM
The Bubba Keg I use the most is double wall porcelan coated steel and shaped like a Big Green Egg and similar ceramic kamado cookers. Works about the same as the ceramics. 3 lbs of lump charcoal will do a 24 hr 250F burn. Or you can run it up to 650F for pizza.
Posted 19 November 2012 - 12:12 AM
Posted 19 November 2012 - 01:49 PM
Posted 19 November 2012 - 03:15 PM
Posted 19 November 2012 - 04:03 PM
This has been working for me...
Get a Farmer John Ham, either butt or shank or whole ham, but NOT SPIRAL CUT.
Buy one of those injection syringe thingys.
Get some John Henry's Sugar Maple Rub from BBQ's Galore or online. If you can't find it or it's too late to get the rub, find a savory rub with the usual paprika, pepper, chili etc. and add about an equal amount of brown sugar to it.
In a sauce pan, add:
1/2 cup of the rub
about 3 cups of chicken broth or vegetable stock
1 cup of real maple syrup
heat and stir until all rub is dissolved. Cool the mixture to room temp.
Trim the fat off the ham.
Score the ham in a diamond pattern about 1/2"-3/4" deep.
Inject the ham with the mixture
Put the ham on a smoker at around 250F or less using apple wood or other fruit wood for smoke and smoke for an hour
Apply the rub and return it to the smoker and allow the temp to slowly rise over the next couple hours toward 350F but not more.
Heat until it's about 150F or more internal
Since you are using a gasser grill, the way I smoked many of these hams before I bought a smoker was to get a small metal smoker box from the bbq store or just use some Reynolds Heavy Duty Foil doubled over and make a large burrito shaped roll with the wood inside. Open it up and use a propane torch or simply place a lit charcoal lump in there with the wood and close it loosely to allow it to smolder but not go out and not flame. You'll have to play with the foil openning. I start with just the wood burrito burning and let the coals from the wood build up the heat over time. You just want smoke initially. Use some foil to close all those side leak paths for the smoke but leave some openning. After you have burned thru an hour or so of wood for smoke, the heat should start building from the coals, You can almost do it all without any gas, but you probably will have to light a burner off to the side to get the heat up in the last couple hours.
I think you'll find people raving over a ham made this way.
Posted 20 November 2012 - 04:42 PM
Here's my recipe:
One bag of cranberries, one small pomegranate, juice of half a lime and half an orange, white wine, 1/2 cup sugar, 1/4 agave nectar, all spice, nutmeg, pumpkin pie spice. Simmer for.20 minutes or until the berries burst. Puree, add in some dried cranberries and simmer on low until it reduces to the consistency you like.
I serve mine cold but it's good hot also!
Posted 20 November 2012 - 05:54 PM
Posted 21 November 2012 - 09:34 AM
Posted 21 November 2012 - 09:41 AM
Posted 21 November 2012 - 10:17 AM
Posted 21 November 2012 - 10:21 AM
One or two of the guys on the bbq forum I belong to like a brown sugar, maple syrup and savory rub glaze. I've been known to "cheat" the glazing in local areas with a propane torch when the glazing was uneven.
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