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Just pulled these beauties out of the smoker

When are you inviting me over!

(They look great!)
 
Chomsky said:
When are you inviting me over!

(They look great!)
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Hawkeye10 said:
Can I have your babies?
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joG said:
They look exquisite. Do you do them yourself?
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The best thing about these is the price: 1.39/lb. I buy the pork cushions at a restaurant supply place and process them myself. This morning I'll be slicing and vac-sealing them. Some will go to steaks, but most will end up as lunch meat.
 
faithful_servant said:
The best thing about these is the price: 1.39/lb.[/i] I buy the pork cushions at a restaurant supply place and process them myself. This morning I'll be slicing and vac-sealing them. Some will go to steaks, but most will end up as lunch meat.
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Well - hopefully without inflating your ego too much, I'd argue "the best thing about them" is your culinary abilities! ;)

Those little suckers looked just about perfect! :thumbs:
 
Chomsky said:
Well - hopefully without inflating your ego too much, I'd argue "the best thing about them" is your culinary abilities! ;)

Those little suckers looked just about perfect! :thumbs:
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These aren't rocket surgery. I make a brine out of salt, brown sugar, pickling spice and curing salt. Inject them, then bag 'em and pour the rest into the bags. Double seal them, toss them in the fridge for a week. After that week, I pull them out, rinse them off, blot them dry and then put them in the smoker for 5 hours. SERIOUSLY simple process. The work is the slicing and vac-sealing.
 
faithful_servant said:
These are pork cushions, injected and brined for a week and then smoked for 5 hours. The best ham ever!!

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Now I know what I am going to do tomorrow. I am going to smoke something while watching the race at Daytona. Good looking hams. What did you inject them with and what kind of wood did you use? Do you mop them or just let them sit in the smoker?
 
faithful_servant said:
The best thing about these is the price: 1.39/lb. I buy the pork cushions at a restaurant supply place and process them myself. This morning I'll be slicing and vac-sealing them. Some will go to steaks, but most will end up as lunch meat.
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How do you use them? Cold and hot as roast?
 
NonoBadDog said:
Now I know what I am going to do tomorrow. I am going to smoke something while watching the race at Daytona. Good looking hams. What did you inject them with and what kind of wood did you use? Do you mop them or just let them sit in the smoker?
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I make a brine out of salt, brown sugar, pickling spice and curing salt. I use a mix of hickory and alder. No mop, just smoke.
 
Chomsky said:
Well - hopefully without inflating your ego too much, I'd argue "the best thing about them" is your culinary abilities! ;)

Those little suckers looked just about perfect! :thumbs:
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Agree...awesome job.
 
Protein pride. Good job.
 
faithful_servant said:
These are pork cushions, injected and brined for a week and then smoked for 5 hours. The best ham ever!!

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So you aren't a Muslim? ;)

All kidding aside those look great. Thanks for the recipe. How long did it take to smoke all of them?

I love to smoke damn near anything. Recently I tried smoking brie for the first time. It turned out fantastic with a little apricot jam spread on the top right of the smoker.

Tomorrow I'll put boneless chicken thighs in buttermilk to soak overnight. Sunday I'll pat them dry, add some chicken rub and then inject the chicken thighs with garlic sauce and smoke them.
 
Risky Thicket said:
So you aren't a Muslim? ;)

All kidding aside those look great. Thanks for the recipe. How long did it take to smoke all of them?

I love to smoke damn near anything. Recently I tried smoking brie for the first time. It turned out fantastic with a little apricot jam spread on the top right of the smoker.

Tomorrow I'll put boneless chicken thighs in buttermilk to soak overnight. Sunday I'll pat them dry, add some chicken rub and then inject the chicken thighs with garlic sauce and smoke them.
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I smoke them until they hit 160 internal and at least 4 hours. While I'm typing this, I'm waiting for my brine/cure to cool so that I can start another batch for a friend of mine.
 
faithful_servant said:
I smoke them until they hit 160 internal and at least 4 hours. While I'm typing this, I'm waiting for my brine/cure to cool so that I can start another batch for a friend of mine.
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A little over a month ago I bought a new smoker to try. I have two other smokers but I have read great reviews for the Pit Barrel Cooker for a couple of years. It took a little justification with my non-appointed financial advisor (wife) but I finally ordered it, $300.00. Not bad at all. Does it live up to the hype?

The only time in my life where I have actually called a business and told them how pleased I have been with their product was 2 weeks ago when I called PBC people in Colorado. And by the way, the owner of the company puts his personal phone number on every smoker. I don't think he gets many bad calls.

I haven't smoked a ham yet but I followed the PBC instructions exactly to smoke a 13 lb full pack beef brisket. I cooked it in about 7 hours! That's a switch. It turned out perfect. I was amazed. Briskets are notoriously difficult and have been for me at times. I couldn't have been more pleased. I plan to follow your ham recipe. I'll let you know how it turns out.
 
That is amazing. They look really, really delicious.
I bet it melts in your mouth! :cool:
 
a) yum!

b) I used to have / use a charcoal-fired Brinkmann smoker, when I lived in a townhouse.

BUT !!

c) Now that I have the luxury of cooking over a wood fire, I prefer it to any other.

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This is a little trick known to rednecks across the continent as "beer can chicken".
I actually never use a beer can, but instead use an empty rack to steady the bird, keep it upright.

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It's not merely that the culinary result is excellent.

It's also that, at 22 minutes per pound, spending a few hours on a lazy Summer afternoon tending the fire, enjoying a little stereo jam on the boombox, even a refreshing beverage or two, it's a wonderful "Leisure Activity". It's an excuse to see the rabbits hopping, the wild turkeys foraging, and listening to the birds chirping, and watch the raptors hunting.
 

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