- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Ham on BGE
Posted on 3/29/18 at 1:58 pm
Posted on 3/29/18 at 1:58 pm
Has anyone done a ham on the Big Green Egg with good results and a recipe to share?
2
Posted on 3/29/18 at 3:47 pm to jchamil
Did a “double smoked” ham on my offset for a work Thanksgiving pot luck, bought two pre smoked, spiral cuts and threw them on the smoker 225-250 until they were @ 145 internal temp, glazing periodically along the way.
Used Chris Lilly’s Apricot glaze LINK, was a hit at the office:
Used Chris Lilly’s Apricot glaze LINK, was a hit at the office:
Posted on 3/29/18 at 3:54 pm to weskarl
Posted on 3/29/18 at 4:12 pm to weskarl
quote:
threw them on the smoker 225-250 until they were @ 145 internal temp, glazing periodically along the way
About how long did it take?
Posted on 3/30/18 at 7:15 am to jchamil
I can’t remember off the top of my head, but 3-4 hours. Since your not getting into stall territory so it’s a quick (relatively speaking) ramp up to there. Could always start at little earlier and hold in the oven wrapped in foil at 150/low until it’s time to eat
Posted on 3/30/18 at 10:13 am to weskarl
quote:
Since your not getting into stall territory
O/T from the Ham question...but what do y'all do to get through the temperature stall on smoked porks? Had a boston butt over New Years I could not get to warm up.
Posted on 3/30/18 at 10:18 am to John Gotti
quote:
but what do y'all do to get through the temperature stall on smoked porks
Wait it out, will pick up again. That's why having a temp probe is so important.
Posted on 3/30/18 at 10:26 am to John Gotti
quote:
but what do y'all do to get through the temperature stall on smoked porks?
Wrap it in butcher paper at about 160 degrees. That will help. And because it breathes it won't ruin your bark.
On the ham, I would think all you really need to do is get it to warm up. It's already cooked when you put it on the smoker. You would just want to be careful to not dry it out because you don't have all the fat of a pork butt.
Posted on 3/30/18 at 11:15 am to John Gotti
Let it ride baw. Crack open another beer or 6 and let it do its thing, unless your time crunched then in that case wrap in foil
This post was edited on 3/30/18 at 11:15 am
Posted on 3/30/18 at 12:26 pm to jchamil
I done a couple one was spiral cut and some bone in
Found both to come out great, just went slow and low shooting for 140 internal if i remember right
Also injected the last one with "honey praline" and did a 1/2 cup bourbon and 1/2 cup glaze
I did drink the other 1/2 cup of bourbon...
Found both to come out great, just went slow and low shooting for 140 internal if i remember right
Also injected the last one with "honey praline" and did a 1/2 cup bourbon and 1/2 cup glaze
I did drink the other 1/2 cup of bourbon...
Posted on 3/30/18 at 12:26 pm to weskarl
quote:
unless your time crunched
I was this particular day.
What causes meat to do that?
Posted on 3/30/18 at 2:13 pm to John Gotti
quote:
What causes meat to do that?
The same thing that cools you off when you sweat—evaporation.
Science and shite
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News