NEED food smoker HELP!!!!
- Thread starter meowzer
- Start date
meowzer
Moderator
Quote:
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/180#post_3398572
pork isn't great anyway, go with chicken and beef and let the wierdos from SC do the pig...
The whole point was I already have this whole ham....then what do I do with it
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/180#post_3398572
pork isn't great anyway, go with chicken and beef and let the wierdos from SC do the pig...
The whole point was I already have this whole ham....then what do I do with it
dthug421
New Member
If you have never cured a ham before, I would do a test run to get a handle on it before you serve it to others.
If you bought an entire pig, I would recommend looking into making some sausage before curing a ham, Sausage is easier, you grind up the meat, add spice and cure, and mix it all in getting the curing agent evenly dissolved into the meat if you plan on making smoked sausage. You also do not have to let it cure for days, only overnight. You could also make non cured, case less breakfast, or Italian sausage, that you could then freeze and use whenever.
If you wanted to make a meal for your coworkers, and want to use your new toy and incorporate the copious amount of pork you know own, I would do pulled pork sandwiches. Take a boneless pork shoulder, rub it down with EVOO and season with S and P, paprika, Cheyenne pepper and garlic powder. Throw that in the smoker, 30 mins per lb at 225. Once done pull it out, while still warm, pull the strings apart with a fork until it looks like shredded wheat.
Now this is where it get subjective; serving it:
I like to throw it in a crock pot with some chicken stock au jus, let people serve them self’s and pick a BBQ sauce to their liking.
OR
You can put it in the crock pot and slather it with your favorite BBQ sauce and call it a day.
If you bought an entire pig, I would recommend looking into making some sausage before curing a ham, Sausage is easier, you grind up the meat, add spice and cure, and mix it all in getting the curing agent evenly dissolved into the meat if you plan on making smoked sausage. You also do not have to let it cure for days, only overnight. You could also make non cured, case less breakfast, or Italian sausage, that you could then freeze and use whenever.
If you wanted to make a meal for your coworkers, and want to use your new toy and incorporate the copious amount of pork you know own, I would do pulled pork sandwiches. Take a boneless pork shoulder, rub it down with EVOO and season with S and P, paprika, Cheyenne pepper and garlic powder. Throw that in the smoker, 30 mins per lb at 225. Once done pull it out, while still warm, pull the strings apart with a fork until it looks like shredded wheat.
Now this is where it get subjective; serving it:
I like to throw it in a crock pot with some chicken stock au jus, let people serve them self’s and pick a BBQ sauce to their liking.
OR
You can put it in the crock pot and slather it with your favorite BBQ sauce and call it a day.
stdreb27
Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3398573
The whole point was I already have this whole ham....then what do I do with it
What should be done with every ham thown at Arod...
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3398573
The whole point was I already have this whole ham....then what do I do with it
What should be done with every ham thown at Arod...
meowzer
Moderator
Quote:
Originally Posted by dthug421 http:///forum/thread/386021/need-food-smoker-help/180#post_3398579
If you have never cured a ham before, I would do a test run to get a handle on it before you serve it to others.
If you bought an entire pig, I would recommend looking into making some sausage before curing a ham, Sausage is easier, you grind up the meat, add spice and cure, and mix it all in getting the curing agent evenly dissolved into the meat if you plan on making smoked sausage. You also do not have to let it cure for days, only overnight. You could also make non cured, case less breakfast, or Italian sausage, that you could then freeze and use whenever.
If you wanted to make a meal for your coworkers, and want to use your new toy and incorporate the copious amount of pork you know own, I would do pulled pork sandwiches. Take a boneless pork shoulder, rub it down with EVOO and season with S and P, paprika, Cheyenne pepper and garlic powder. Throw that in the smoker, 30 mins per lb at 225. Once done pull it out, while still warm, pull the strings apart with a fork until it looks like shredded wheat.
Now this is where it get subjective; serving it:
I like to throw it in a crock pot with some chicken stock au jus, let people serve them self’s and pick a BBQ sauce to their liking.
OR
You can put it in the crock pot and slather it with your favorite BBQ sauce and call it a day.
LOL....it was cut up by a butcher....
HAHA...I just called the butcher.....I am gonna bring it to them and they will cure it for me
Originally Posted by dthug421 http:///forum/thread/386021/need-food-smoker-help/180#post_3398579
If you have never cured a ham before, I would do a test run to get a handle on it before you serve it to others.
If you bought an entire pig, I would recommend looking into making some sausage before curing a ham, Sausage is easier, you grind up the meat, add spice and cure, and mix it all in getting the curing agent evenly dissolved into the meat if you plan on making smoked sausage. You also do not have to let it cure for days, only overnight. You could also make non cured, case less breakfast, or Italian sausage, that you could then freeze and use whenever.
If you wanted to make a meal for your coworkers, and want to use your new toy and incorporate the copious amount of pork you know own, I would do pulled pork sandwiches. Take a boneless pork shoulder, rub it down with EVOO and season with S and P, paprika, Cheyenne pepper and garlic powder. Throw that in the smoker, 30 mins per lb at 225. Once done pull it out, while still warm, pull the strings apart with a fork until it looks like shredded wheat.
Now this is where it get subjective; serving it:
I like to throw it in a crock pot with some chicken stock au jus, let people serve them self’s and pick a BBQ sauce to their liking.
OR
You can put it in the crock pot and slather it with your favorite BBQ sauce and call it a day.
LOL....it was cut up by a butcher....
HAHA...I just called the butcher.....I am gonna bring it to them and they will cure it for me
gemmy
Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3398996
This is the ham in the package.....I am supposed to take it back to the butcher tomorrow
does it look cured to you guys???????????????
????
Is there a pic?
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3398996
This is the ham in the package.....I am supposed to take it back to the butcher tomorrow
does it look cured to you guys???????????????
????
Is there a pic?
meowzer
Moderator
Quote:
Originally Posted by Gemmy http:///forum/thread/386021/need-food-smoker-help/180#post_3398998
????
Is there a pic?
HAHA....you were too fast...I added it
Originally Posted by Gemmy http:///forum/thread/386021/need-food-smoker-help/180#post_3398998
????
Is there a pic?
HAHA....you were too fast...I added it
Quote:
Originally Posted by dthug421 http:///forum/thread/386021/need-food-smoker-help/180#post_3398579
If you have never cured a ham before, I would do a test run to get a handle on it before you serve it to others.
If you bought an entire pig, I would recommend looking into making some sausage before curing a ham, Sausage is easier, you grind up the meat, add spice and cure, and mix it all in getting the curing agent evenly dissolved into the meat if you plan on making smoked sausage. You also do not have to let it cure for days, only overnight. You could also make non cured, case less breakfast, or Italian sausage, that you could then freeze and use whenever.
If you wanted to make a meal for your coworkers, and want to use your new toy and incorporate the copious amount of pork you know own, I would do pulled pork sandwiches. Take a boneless pork shoulder, rub it down with EVOO and season with S and P, paprika, Cheyenne pepper and garlic powder. Throw that in the smoker, 30 mins per lb at 225. Once done pull it out, while still warm, pull the strings apart with a fork until it looks like shredded wheat.
Now this is where it get subjective; serving it:
I like to throw it in a crock pot with some chicken stock au jus, let people serve them self’s and pick a BBQ sauce to their liking.
OR
You can put it in the crock pot and slather it with your favorite BBQ sauce and call it a day.
30 mins per lb? That is nowhere near enough time to smoke a pork shoulder. Should be closer to an hour per pound. Usually when I do a shoulder, they are around 10 lbs and it takes about 8-10 hours to cook properly so that it pulls apart nicely.
Originally Posted by dthug421 http:///forum/thread/386021/need-food-smoker-help/180#post_3398579
If you have never cured a ham before, I would do a test run to get a handle on it before you serve it to others.
If you bought an entire pig, I would recommend looking into making some sausage before curing a ham, Sausage is easier, you grind up the meat, add spice and cure, and mix it all in getting the curing agent evenly dissolved into the meat if you plan on making smoked sausage. You also do not have to let it cure for days, only overnight. You could also make non cured, case less breakfast, or Italian sausage, that you could then freeze and use whenever.
If you wanted to make a meal for your coworkers, and want to use your new toy and incorporate the copious amount of pork you know own, I would do pulled pork sandwiches. Take a boneless pork shoulder, rub it down with EVOO and season with S and P, paprika, Cheyenne pepper and garlic powder. Throw that in the smoker, 30 mins per lb at 225. Once done pull it out, while still warm, pull the strings apart with a fork until it looks like shredded wheat.
Now this is where it get subjective; serving it:
I like to throw it in a crock pot with some chicken stock au jus, let people serve them self’s and pick a BBQ sauce to their liking.
OR
You can put it in the crock pot and slather it with your favorite BBQ sauce and call it a day.
30 mins per lb? That is nowhere near enough time to smoke a pork shoulder. Should be closer to an hour per pound. Usually when I do a shoulder, they are around 10 lbs and it takes about 8-10 hours to cook properly so that it pulls apart nicely.
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3399153
WELL....I took it to the butcher...LOL...and I am gonna have them fully smoke it for me too....for $12 I will now have no worries, and only have to deal with the turkey
They are going to cure and smoke the ham for you for only $12? That's really cheap! What favors did you offer them for that one?!?
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3399153
WELL....I took it to the butcher...LOL...and I am gonna have them fully smoke it for me too....for $12 I will now have no worries, and only have to deal with the turkey
They are going to cure and smoke the ham for you for only $12? That's really cheap! What favors did you offer them for that one?!?
meowzer
Moderator
Quote:
Originally Posted by DragonZim http:///forum/thread/386021/need-food-smoker-help/180#post_3399163
They are going to cure and smoke the ham for you for only $12? That's really cheap! What favors did you offer them for that one?!?
LOL...you have to remember ZIM...I live in a small town in Oklahoma....a lot of things are cheaper out here
Originally Posted by DragonZim http:///forum/thread/386021/need-food-smoker-help/180#post_3399163
They are going to cure and smoke the ham for you for only $12? That's really cheap! What favors did you offer them for that one?!?
LOL...you have to remember ZIM...I live in a small town in Oklahoma....a lot of things are cheaper out here
stdreb27
Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3399183
LOL...you have to remember ZIM...I live in a small town in Oklahoma....a lot of things are cheaper out here
He's probably got 20 to do already, and it is just taking up space in his smoker...
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3399183
LOL...you have to remember ZIM...I live in a small town in Oklahoma....a lot of things are cheaper out here
He's probably got 20 to do already, and it is just taking up space in his smoker...
meowzer
Moderator
Quote:
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/180#post_3399249
He's probably got 20 to do already, and it is just taking up space in his smoker...
IDK...they said it was $1.25 a lb regardless.....and I just told them what day I needed it
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/180#post_3399249
He's probably got 20 to do already, and it is just taking up space in his smoker...
IDK...they said it was $1.25 a lb regardless.....and I just told them what day I needed it
meowzer
Moderator
OK GUYS....The turkey has been in the fridge thawing....it is about 12 lbs
Need to know....WHEN do I inject it? Can not find that on the label
ALSO....IIRC I was told the turkey should be cooked IN A PAN???? BUT UNCovered.....
I have been trying to read back thru this thread...and either I am missing it....or something...just can't find those 2 things
Need to know....WHEN do I inject it? Can not find that on the label
ALSO....IIRC I was told the turkey should be cooked IN A PAN???? BUT UNCovered.....
I have been trying to read back thru this thread...and either I am missing it....or something...just can't find those 2 things
meowzer
Moderator
Quote:
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/180#post_3400500
I said that. Just inject the thing right before you toss it on in the smoker.
When I've made a turkey, I'l just put it in a big pan, stuff the gullet with whole lemon, garlic and onion. Put about an inch of water in the bottom of the pan sprinkle salt and smoke.
Thanks Ruben...I just couldn't find it
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/180#post_3400500
I said that. Just inject the thing right before you toss it on in the smoker.
When I've made a turkey, I'l just put it in a big pan, stuff the gullet with whole lemon, garlic and onion. Put about an inch of water in the bottom of the pan sprinkle salt and smoke.
Thanks Ruben...I just couldn't find it
stdreb27
Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3400501
Thanks Ruben...I just couldn't find it
The whole point of the water is just to keep it from burning on the pan and for gravy...
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3400501
Thanks Ruben...I just couldn't find it
The whole point of the water is just to keep it from burning on the pan and for gravy...
meowzer
Moderator
Quote:
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/180#post_3400500
I said that. Just inject the thing right before you toss it on in the smoker.
When I've made a turkey, I'l just put it in a big pan, stuff the gullet with whole lemon, garlic and onion. Put about an inch of water in the bottom of the pan sprinkle salt and smoke.
LOL...So take a whole lemon....I am guessing you cut it (HAHA) and do you use whole garlic cloves..or minced
I'm getting nervous now LOLOL
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/180#post_3400500
I said that. Just inject the thing right before you toss it on in the smoker.
When I've made a turkey, I'l just put it in a big pan, stuff the gullet with whole lemon, garlic and onion. Put about an inch of water in the bottom of the pan sprinkle salt and smoke.
LOL...So take a whole lemon....I am guessing you cut it (HAHA) and do you use whole garlic cloves..or minced
I'm getting nervous now LOLOL
stdreb27
Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3401355
LOL...So take a whole lemon....I am guessing you cut it (HAHA) and do you use whole garlic cloves..or minced
I'm getting nervous now LOLOL
hmm, I don't remember I probably would have forked it. I tossed the whole garlic and onion in...Not having done anything. But remember it is what you like, I cook just about everything with some variation of garlic lemon onion salt and pepper.
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/180#post_3401355
LOL...So take a whole lemon....I am guessing you cut it (HAHA) and do you use whole garlic cloves..or minced
I'm getting nervous now LOLOL
hmm, I don't remember I probably would have forked it. I tossed the whole garlic and onion in...Not having done anything. But remember it is what you like, I cook just about everything with some variation of garlic lemon onion salt and pepper.