Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Lemans on March 31, 2018, 10:09:11 AM
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Me.. I picked up my free spiraled Ham from my local grocery store for spending more that $400 last
Year. So I’m taking that bad boy and putting some rub on it and double smoking it with Pecan wood..
What’s in your pit?
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Tomorrow I still don't know, but today I made a really nice and tender côte à l'os! (https://uploads.tapatalk-cdn.com/20180331/69bc44eac5c246ec240939833218534f.jpg)
Verstuurd vanaf mijn ONEPLUS A5010 met Tapatalk
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Today, I’m smoking a 4.5 lb pork shoulder using Indiana hickory and Apple. Should make for good sammiches or pulled pork nachos for the final four games. Go Ramblers!
Hams are $.99 / pound at our Meijer if we want to be traditional but they had ribeye for $5.99/ lb, too. Hmm....prime rib or ham? I’m thinking prime rib wins the meat fight.
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Didn’t get my prime rib dinner but “settled” for nice porterhouse and some homemade twice baked potatoes.
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Double smoking and glazing two hams in the morning - one boneless the other bone-in - for tomorrow's family brunch. Baking a loaf of bread too. I might Sous Vide the boneless and finish on the grill. 10 pound shoulder on the smoker today for pulled pork later tomorrow, and grill/smoking three meatloafs for dinner tomorrow while I'm at it. I hate just sitting around at these all-day family gatherings, so I volunteered to keep myself busy.
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Today I been smoking snack food all day long...Time to fire up the grill for a Hanger steak...aka Hanging Tender...
Tomorrow my wife is making the worlds largest batch of ham and beans...So I guess I'll take the day off...
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I’m baking a traditional bone in 20 lb ham. I place it in a pan with a little water and cover tightly. I defat the juice and my brother makes ham gravy using corn starch. It’s been a family tradition on Christmas and Easter for at least 100 years I’m told. Served with mashed potatoes and corn that was blanched and cut from the cob and frozen last year from my uncles farm.
My only twist is I’ve been glazing the ham the last hour on the kettle. It’s a little controversial but the majority really likes it.
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And happy Easter everyone!!
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And festivas for the rest of us [emoji12]
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Merry Easter everyone
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I did a glazed ham and some lamb with mint jelly.
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Happy Easter. leg o lamb off.
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Not smoking but I did a 2 zone indirect cook of 5 lbs of fresh Atlantic salmon on the WSCGC using Kingsford Competition. For the rub, I used some left over DIY Killer Hogs The BBQ Rub that I posted in another thread. It made an excellent crust. 100% thumbs up from three generations of family on this one. This was a 40 minute, no flip, no move cook. The only lighting was from the two Weber grill lights.
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Decided to pull out the big boy for some ribs on Sunday.
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0008.jpg)
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0012.jpg)
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0011.jpg)
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Decided to pull out the big boy for some ribs on Sunday.
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0008.jpg)
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0012.jpg)
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0011.jpg)
Beautiful color on those ribs! What wood did you use?
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Decided to pull out the big boy for some ribs on Sunday.
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0008.jpg)
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0012.jpg)
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0011.jpg)
Beautiful color on those ribs! What wood did you use?
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Just a couple chucks of apple wood. The color is from the dry rub, no sauce on these.
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Decided to pull out the big boy for some ribs on Sunday.
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0008.jpg)
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0012.jpg)
(http://pics.weberkettleclub.com/images/2018/04/02/IMG_0011.jpg)
Beautiful color on those ribs! What wood did you use?
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Just a couple chucks of apple wood. The color is from the dry rub, no sauce on these.
I understand about the rub. I add extra paprika to mine sometimes. I use Apple as well for ribs.
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Dang that looks good! Seriously good!
Easter, I SV'd a rack of lamb @ 134 for 4 hours and seared it on the Weber... sorrrry no pix. We were on a 4 day vacation at the cottage at the beach, ate some WUNDERFUL meals along the way, drank some WUNDERFUL wine, and my camera was giving me fitz... perfect timing. Oh well. Trust me.