Naked

SteveWPBFL · June 2012

On one of the threads not too long ago somebody mentioned that they quit using rubs and now prefer to do all their cooks naked (the meat, not them). I'm intrigued by that and am planning to try a few cooks that way.

Anybody else cook much naked or maybe with minimal rub and or just use a dipping sauce at the table.

reh111 · June 2012

Damn You!!!!!!!!! I was looking for something a little more provacative when I opened this ;-)

The Cen-Tex Smoker · June 2012

no way. I will do just salt and pepper on some cuts but never naked

Mickey · June 2012

That could have been my new way of doing ham. Nothing(naked) cooked indirect and from now forward the only way I will cook a ham

A few days ago went looking for (did not know this at the time) a naked ham / smoke only. Thank you Wayne (Thirdeye)for the hand holding. Also thanks to Richard and Gary (Village Idiot)and Kent and Chubby for all the emails and calls on other ways to do a ham w/o the maple. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both pecan and cherry chunks. Cooked at 300 till 145/150. I did score the ham deep.

Village Idiot · June 2012

I saw that Mickey had posted on a "Naked" thread and got so excited, only to be let down. =))

gdenby · June 2012

If one is cooking over lump, the meat will never be really "naked." The residual smoke from the lump, altho slight, will offer a little of the chemicals in spices.

If I get a particularly good piece of meat, say some pasture raised hog, I'll do some w. just salt. Or S&P on a good steak. Once in a great while, I'll do chicken without anything, but chicken really takes the smoke flavors well.

tdeater · June 2012

Great looking ham. I have gone naked with a few cooks and then just garlic powder. Sometimes less is more, just depends on what you are trying to achieve.

Mickey · June 2012

I saw that Mickey had posted on a "Naked" thread and got so excited, only to be let down. =))

Yep, you and I. The poster boys for "Naked"
X_X

stike · June 2012

dry aged steak needs nothing but salt. and it barely needs salt.

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