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stike

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  • Re: Cured UNCOOKED Ham

    they are hard to find because most folks expect smoke of some sort. you won't find it in a supermarket, i can tell you. i don't know f any readily available cured ham (pork leg), that hasn't been also smoked.

    honestly, the easiest thing is the twice smoked ham.  so-called because it comes cured and smoked, and then you smoke it again when heating.  it's also precooked usually.  so just reheat slowly at 250 or so with copious hickory smoke.  glaze etc. as desired.

    better yet, ask the butcher for a pork leg ('ham' cut, but not a cured 'ham'), and cure it yourself in a brine of salt, a little nitrite, and flavorings.then cold smoke, then ultimately hot-smoke to cook it and serve

  • Re: Grate Cleaning

    what about the difference between a 'slab' and a 'rack' of ribs? :laugh:
  • Re: Need some honest input...BGE vs. Kamado Vision as a gift

    and I'd bet more than a few non-BGE Kamado owners cruise the BGE forums anyway. 
  • Re: Valentine's Day Menu

    Eggzilla.  A suggestion.  I don't think many folks realize you are with BGE, so "we" might not mean anything to those not aware.

    I think it would be a help if your signature made mention of the fact that you are on the ground, gettin' it done, etc. on behalf of the forum.  I don't know if the proper term is 'moderator' or not, but wouldn't it be a good thing if people could tell from your sig that you were just an average forum member, but that you were actually integral to it?

    like:
    --------------------------------------------------------------------------------
    Egghead Forum Moderator

    or:
    ---------------------------------------------------------------------------------
    Official BGE Forum rep
  • Re: Good Smoke vs Bad Smoke w/ wood chunks.

    ...and not to start a sh!t storm, but smoke flavor is never absorbed into the meat under any condition.  hot, cold, early in the cook, or later.  if there is smoke, no matter when, it is flavoring the meat. and it does so by landing ON the meat.  smoke does not penetrate or get absorbed.

    the smoke RING is a chemical byproduct of meat being cooked in an environment fueld by wood fire.  it has nothing to do with wood smoke FLAVOR, but since the smoke is what causes the reaction, people assume it has something to do with flavor.

    no.

    the smoke ring kicks in early in the cook, generally when the meat is cooler, and stops when that meat (at the surface, not interior) becomes about 2140.  but that doesn't mean the smoke stops flavoring the meat.

    smoke in your cooker means smoke flavor.  at any time.


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