Hi everybody. New here from new york. - BBQ Central

Go Back   BBQ Central > Corporate Administration > New Member Introductions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-13-2012, 02:15 AM   #1
BBQ NOOB
 
Join Date: Apr 2012
Location: New York State
Posts: 4
Hi everybody. New here from new york.

Hiya. i'm new to the bbq forum. Been smoking about 3 years. Found my barrel smoker in the trash if you can believe it. All rusty and neglected, it needed someone to take it home and give it some love. Now, it gives us love. Rich people have good garbage! Everything that comes out of the cooker is outstanding. Porky shoulders, ribs, sausages, beef roasts,chicken, turkeys... Just picked up a 20 pound fresh ham because the price was right. $.99 a pound! Haven't done a ham yet, should be interesting. If any of ya'll have any tips offhand for a first time ham smoker, to brine or not to brine, cooking time for a 20 pounder, remove the skin or not, etc... they'd be much appreciated. Thanks and good to meet you! --amanda
__________________

__________________
"Loyalty to the country, always. Loyalty to the government when it deserves it..." --Utah Phillips
bucknasty is offline   Reply With Quote
Old 04-13-2012, 06:27 AM   #2
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Re: Hi everybody. New here from new york.

Welcome to the jungle! Where abouts are you in NY?
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 04-13-2012, 07:41 AM   #3
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Re: Hi everybody. New here from new york.

Welcome Bucknasty, can't offer help on the ham, but I'm betting Wittdog will weigh in soon, he is the man on hams ... and a number of other meats. Any pictures of the rescued barrel or any of those cooks.
__________________
Buzz Price
WSM 18.5 WSM 22.5 Performers, Black & Green Q 300 Gasser
KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 04-13-2012, 11:21 AM   #4
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Re: Hi everybody. New here from new york.

Welcome aboard...it wont be long till us New Yorkers are the majority here...then we can swing the vote ! We love pics !
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 04-13-2012, 11:34 AM   #5
Saint O'Que
 
Bob In Fla.'s Avatar


 
Join Date: Oct 2008
Location: O-Town, Florida
Posts: 1,115
Re: Hi everybody. New here from new york.

Welcome to the camp.

I found my first smoker in the trash, too. Be very careful, this obsession (smoking meat) can be addictive.

On the ham, unless Wittdog says different, I'd remove at least about half of the skin so that the smoke and any seasonings that you use can get to the meat. I've never brined or cured a fresh ham, I just cook them like you would a butt or a shoulder. It's good and the texture of the meat is different from the butt.

BOB
__________________
The Battle Wagon used on the BBQ Pitmasters Show "Chicken Wang, Chicken Wang, Chicken Wang" NOW lives in O-Town, Floriddy
Stump's Smoker "Baby" (Pretty in Pink)
Stump's Smoker "Tailgater"
Stump's Smoker "Monster" (01/08/2013)
Weber Smokey Joe (Homer Simpson Edition Mini BGE
Bob In Fla. is offline   Reply With Quote
Old 04-13-2012, 12:20 PM   #6
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Hi everybody. New here from new york.

Hey Buck welcome. Cook it about 3 hours then skin and re rub the wet spot. Thats how I do so it must be right. Keep cooking both till the skin crisps up so you have some munching material. Get the ham to internal of 190-195. That should make it soft but still sliceable. Glaze it if you want. Give it plenty of smoke. Start at around 220 and gradually raise the temp to 240-250. Best of fortunes.
bigwheel is offline   Reply With Quote
Old 04-15-2012, 02:52 AM   #7
Saint O'Que
 
Tri Tip's Avatar


 
Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
Re: Hi everybody. New here from new york.

Welcome!
Tri Tip is offline   Reply With Quote
Old 04-16-2012, 12:38 AM   #8
BBQ NOOB
 
Join Date: Apr 2012
Location: New York State
Posts: 4
Re: Hi everybody. New here from new york.

Lets see...in order of questions asked...Westchester County, NY. Next, I do have photos of the rescue barrel and also some of the goodies therein, need to figure out how to post them. Advice with that would help too! And Bob in fl. I found out early on that I am in fact addicted and my aspirations have outgrown my current smoker already,,, My name is Amanda and I have a problem.... And Saint O'Que thank you and you couldn't be more right about the happiness of a beer in one hand and a spatula in the other. That's just great. Bigwheel, love the tag by the way, reminds me of the awesome days of carefree happiness...do you brine it first? Inject it with the flavorings? Thank you everybody for being so welcoming. --amanda
__________________
"Loyalty to the country, always. Loyalty to the government when it deserves it..." --Utah Phillips
bucknasty is offline   Reply With Quote
Old 04-16-2012, 02:00 AM   #9
BBQ NOOB
 
Join Date: Apr 2012
Location: New York State
Posts: 4
Re: Hi everybody. New here from new york.

Think my messages got screwed up... Tri Tip! Thank you for the quote and the welcome, my apologies. And bigwheel... thank you for re-affirming my initial .... "oh crap, I bit off more than I and my friends can chew..." ,,I need to fall back on my experience with the shoulders...That was the original plan as I had nothing else. But, it seems a good idea to stick with what works. I find my best rhythm with the temp. between 220 and 275. 14 pound shoulders go for 14 or so hours...ribs, 6-8, depending on thickness. When I do sausages, I use plain mild Italian sausages. Stick 'em in the cooker and let 'em sit in the smoke for 2 or 3 hours. When they are done, internal temp. of 180 degrees or so, let them rest for 15 or 20 minutes. Then, you may eat them and oh, my, word... When you bite into one, they are like Buttah! Rich, silky and buttery inside!
__________________

__________________
"Loyalty to the country, always. Loyalty to the government when it deserves it..." --Utah Phillips
bucknasty is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.