Odom made a thread early this evening that made me want a pig in front of me to give it it a good chomp, so, after thinking about that pig I decided tomorrow will be BBQ day at my place. That said, I'm going to pass y'all good night-time posters the recipe that has earned me the BBQ black belt amongst my family and friends and the ones who have tried it: Ced's smoked ham!
First of all let me brag about my smoking technique. It's nothing complicated at all. The only thing you need is something to put charcoal in so that when on fire there's a distance of 1'3'' to 1'6'' and therefore the smoke can build up inside the container, which will have a proper cover or some sort of mechanism to keep the smoke inside it for as long as possible. A good option for this purpose would be an oild drum, you cut ¼ up from the lower end so that when you turn it up it gives you the so desired distance and the cover as well. Just add up some bars to make a grill and that's it. I made my own smoker with bricks and it only has a small door to put in the meat on the inner grill and another one to feed the fire with coal. It takes some free time off your hands though to buid the smoker yourself but it's worth it.
For the recipe y'all need:
10 pounds of fresh-cut ham from your butchery, non cured, non smoked nor anything, just the plain 'ol chunk of meat. It's better if it comes without the bone.
½ cup Teriyaki sauce
¼ cup of fresh Parsley, minced
¼ cup of fresh Basil, minced
¼ cup of Hershey's strawberry syrup (yes, is a must!)
5 garlic cloves, minced
3 tablespoons of soy sauce
3 tablespoons of cane sugar
2 tablespoons of salt
1 teaspoon of sodium nitrate (if available, they use it as a food preservative, if not just substitute 1 regular salt tablespoon with one of marine salt)
In a separate bowl start mixing the marinade ingredients, you'll end up with a thick dark colored paste, that is exactly what we want. When y'all have this done, just add it up to the ham and let it marinate in the fridge for 12 hours.
When you're ready to make the BBQ in your smoking device just make sure there's no open flame but make sure it is hot enough to not let you place your hand over the grill for more than 5 seconds, that is the official Ced clan measure for the perfect temperature. It takes some practice to figure out how much coal you need depending on your device. When you have done this, put the meat on the grill and you'll see magic in situ. It takes about 1 to 1½ hours to have this cooked to perfection, and that is when you open it and there's no pink in the meat but and at the same time not being dry (the juice you will see is the intramuscular grease pork naturally has but since we basically shielded it it still keeps it's juices).
After this point all that is left to do is enjoy your food, add up some mashed potatoes and Caesar's salad and y'all have a great meal with your family and friends.
First of all let me brag about my smoking technique. It's nothing complicated at all. The only thing you need is something to put charcoal in so that when on fire there's a distance of 1'3'' to 1'6'' and therefore the smoke can build up inside the container, which will have a proper cover or some sort of mechanism to keep the smoke inside it for as long as possible. A good option for this purpose would be an oild drum, you cut ¼ up from the lower end so that when you turn it up it gives you the so desired distance and the cover as well. Just add up some bars to make a grill and that's it. I made my own smoker with bricks and it only has a small door to put in the meat on the inner grill and another one to feed the fire with coal. It takes some free time off your hands though to buid the smoker yourself but it's worth it.
For the recipe y'all need:
10 pounds of fresh-cut ham from your butchery, non cured, non smoked nor anything, just the plain 'ol chunk of meat. It's better if it comes without the bone.
½ cup Teriyaki sauce
¼ cup of fresh Parsley, minced
¼ cup of fresh Basil, minced
¼ cup of Hershey's strawberry syrup (yes, is a must!)
5 garlic cloves, minced
3 tablespoons of soy sauce
3 tablespoons of cane sugar
2 tablespoons of salt
1 teaspoon of sodium nitrate (if available, they use it as a food preservative, if not just substitute 1 regular salt tablespoon with one of marine salt)
In a separate bowl start mixing the marinade ingredients, you'll end up with a thick dark colored paste, that is exactly what we want. When y'all have this done, just add it up to the ham and let it marinate in the fridge for 12 hours.
When you're ready to make the BBQ in your smoking device just make sure there's no open flame but make sure it is hot enough to not let you place your hand over the grill for more than 5 seconds, that is the official Ced clan measure for the perfect temperature. It takes some practice to figure out how much coal you need depending on your device. When you have done this, put the meat on the grill and you'll see magic in situ. It takes about 1 to 1½ hours to have this cooked to perfection, and that is when you open it and there's no pink in the meat but and at the same time not being dry (the juice you will see is the intramuscular grease pork naturally has but since we basically shielded it it still keeps it's juices).
After this point all that is left to do is enjoy your food, add up some mashed potatoes and Caesar's salad and y'all have a great meal with your family and friends.
