The Grill and BBQ thread

#876
#876
governmentmule said:
I can understand why not now :)

what do you think about brining a ham ?
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I haven't tried it myself but I've seen different brining recipes online. It's typically longer brine period than a turkey. What type of brine were you looking at trying?

WallyBalls said:
She might not have done that, but I'm not even going to bring it up at this point.

Trying it again this weekend but I will have total control over this one, so if it sucks its on me lol.
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Let us know how it works.
 
#878
#878
Ok my wife's tomato gravy got me thinking about smoking canned tomatoes. I smoke fresh sliced ones with a little olive oil, salt and pepper on my Traeger @225°....hour and a half or so...and they are delicious.

I used a big can of crushed and a whole tomatoes and smoke them in a roasting pan for three or four hours on smoke. They were delicious and I use them to make a marinara sauce that was phenomenal.

Give it a try sometime.
 
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#880
#880
VolMax said:
Ok my wife's tomato gravy got me thinking about smoking canned tomatoes. I smoke fresh sliced ones with a little olive oil, salt and pepper on my Traeger @225°....hour and a half or so...and they are delicious.

I used a big can of crushed and a whole tomatoes and smoke them in a roasting pan for three or four hours on smoke. They were delicious and I use them to make a marinara sauce that was phenomenal.

Give it a try sometime.
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That sounds great man. Gonna have to try this. Wouldn't want to share the recipe for the marinara
 
#881
#881
Smoked marinara...GOOD GOD.

I've worked hard to lose a lot of weight in the last year.

That could undo everything.
 
#882
#882
vols72 said:
That sounds great man. Gonna have to try this. Wouldn't want to share the recipe for the marinara
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I love tomatoes!

I just throw a bunch of stuff in the pot...couple of spoons of minced garlic (from a jar), couple of spoons of Italian seasoning (I get most of my spices from Penzey's), couple of spoons of dried minced onion (regular and toasted (Penzey's), salt and pepper. Longer it simmers, the better it gets. Depending on how chunky you like your tomatoes, you may want to run them through the blender before making the sauce.
 
#883
#883
one reco, when you smoke the Tomatoes, you could do a couple of Red Peppers too, and either put them in with the Marinara after taking the skins off, or after taking the skins off, mix up with some olive oil, and turn into a paste/butter for the bread
 
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#884
#884
Coug said:
I haven't tried it myself but I've seen different brining recipes online. It's typically longer brine period than a turkey. What type of brine were you looking at trying?
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actually I was thinking of using the same one as I used for the turkey,but I will have to look into ones for hams now :) hmmm maybe add a jug of pineapple juice to the mix ?
 
#885
#885
governmentmule said:
actually I was thinking of using the same one as I used for the turkey,but I will have to look into ones for hams now :) hmmm maybe add a jug of pineapple juice to the mix ?
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I'm not certain but I think there might be an acidity issue if you try to brine with pineapple juice. Most recipes use pineapple juice as part of a glaze rather than a brine.
 
#886
#886
do you have a recipe for a ham handy coug? I'll look for one shortly,be sure it says easy too lol
 
#887
#887
governmentmule said:
do you have a recipe for a ham handy coug? I'll look for one shortly,be sure it says easy too lol
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I don't have a ham brine of my own.
This would be your most basic brine: water, salt, sugar.

How to Brine a Ham With Sugar | Everyday Life - Global Post

You can add ingredients such as rosemary, bay leaves, mixed peppercorns, garlic, orange peels and boil it to dissolve the sugar and salt and release the flavors of the herbs and orange peels.
 
#888
#888
that looks pretty close to what I used on the turkey coug,except it had some lemons and oranges,I will leave those out and see what happens,of course I've been making some pretty good smoked hams with out a brine too,so i will have to decide which way to go and as all ways,thanks for the help :hi:
 
#896
#896
VolMax said:
Ok my wife's tomato gravy got me thinking about smoking canned tomatoes. I smoke fresh sliced ones with a little olive oil, salt and pepper on my Traeger @225°....hour and a half or so...and they are delicious.

I used a big can of crushed and a whole tomatoes and smoke them in a roasting pan for three or four hours on smoke. They were delicious and I use them to make a marinara sauce that was phenomenal.

Give it a try sometime.
Click to expand...

Jim and nick's bbq has a smoked salsa that is insane good! I don't know if they only smoke the tomatoes or all of the onions and peppers too. I'd imagine those are canned tomatoes.
 
#897
#897
OrngeChkrboardVFL said:
Jim and nick's bbq has a smoked salsa that is insane good! I don't know if they only smoke the tomatoes or all of the onions and peppers too. I'd imagine those are canned tomatoes.
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I like to grill my veggies in the summer for salsa. You don't really need to "smoke" them, just hit them with some flame for a little char. I do the onions and peppers for a few minutes, then whole tomatoes for a minute or two. Have to watch those or they will burst. Then, throw it all into a food processor with cilantro, lime juice, and salt. Bam.
 
#899
#899
Christmas Ham is done and been ate,everybody said it was good,I thought it was a bit over done around the edges :)

here is a picture somewhere around 3 hours give or take into it,I got lazy and didn't do a brine :)
 

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#900
#900
ooh and the edges where like charcoal tuff and looked it too,I had to do some careful trimming to get it slicked up good and some parts had little strands of orange in them,is that from over cooking it ? or to much smoke ? I only got the temp up to around 150 in the smoker and finished it in the oven,the internal temp did creep up to 184 while it was resting
 
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