Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: drholly on December 24, 2012, 02:05:09 PM
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I think I've done a pretty good job of searching and looking around... but, I don't see anything about doing a ham on the PBC. Anyone tried it? I'd like to do one tomorrow - we've just found out we'll be home for Christmas. No time to put on a big deal, but it's a good time to try something new. I've done turkey (wonderful) so, want to try something different...
Any thoughts are appreciated.
Merry Christmas,
David
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I would fire up the PBC as you normally would and hang that ham and run a temp probe through it and enjoy your day!!
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Maybe Noah can put up another video with a ham.
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Did you do the ham? Would love to hear about it :) Hope everyone had a great Christmas and sorry I didn't see this before. Amber
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Sorry - no, I haven't done it yet. We ended up going to my wife's sister's home for dinner. Still plan to do it soon. My only concern is how to hang without causing a problem. I have no doubt that the flavor will be great... just want to avoid a "bad hang". I have not purchased the ham yet and am open to suggestion. Any thoughts? I will be happy to experiment, just hoping to learn from any previous attempts.
Thanks!
David
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Sorry - no, I haven't done it yet. We ended up going to my wife's sister's home for dinner. Still plan to do it soon. My only concern is how to hang without causing a problem. I have no doubt that the flavor will be great... just want to avoid a "bad hang". I have not purchased the ham yet and am open to suggestion. Any thoughts? I will be happy to experiment, just hoping to learn from any previous attempts.
Thanks!
David
Have you thought about just putting it on the rack. Just a thought. I did a whole chicken on the rack and it came out outstanding. I stood it up on a beer can chicken holder with an empty can inside.
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Good Call Mike!! The grate sits right in the "Sweet Spot" and you will get the same results as if you hung your meat!!
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Yep, my plan is to just use the grate. Will be back in a couple days and will be giving it a try. Will post pictures.
Thanks
David
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Drholly- Let me check with Noah and see what he recommends for the ham.. I'm assuming its pre cooked so your just heating? I will get back to tonight!
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Drholly- Let me check with Noah and see what he recommends for the ham.. I'm assuming its pre cooked so your just heating? I will get back to tonight!
Hi Amber,
I have not bought the ham yet - will follow your recco! Everything I have done on the PBC so far has been fantastic - just looking for some ideas on a ham.
Thank you!
David
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I was wondering if you could suspend a ham or butt using the hooks with a frogmat. Sort of a "ham hammock".
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I was thinking about a "corkscrew" type of hanger for large cuts of meat....
T
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Drholly- Let me check with Noah and see what he recommends for the ham.. I'm assuming its pre cooked so your just heating? I will get back to tonight!
Hi Amber,
I have not bought the ham yet - will follow your recco! Everything I have done on the PBC so far has been fantastic - just looking for some ideas on a ham.
Thank you!
David
I talked with Noah and he says you can hang it with a couple of hooks or use the grill grate, if it is pre cooked take it to 140 degrees and if it's not take it to 160 degrees. Hope this helps! Sorry, we haven't tried a ham on the PBC yet so we will learn from you on this one :) Happy New Year!!
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Using the grate makes absolutely no difference than if hanging on the re-bar. Just make sure that you place the re-bar back in place when using the grate....this way the PBC works as intended!!
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Colorado is not typically "Ham Country"... ;D What about a beef roast Amber? or any large cut of meat that we want to cook to approx. 200F?( Not that you want to cook ham to 200F...) That is the temp. at which one can shred or "pull" the meat to make pulled pork, sloppy Joe's, etc...
The question I suppose is - will the meat hook just - pull thru the meat in that case? Multiple hooks at different angles? Maybe even the corkscrew idea?
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Drholly- Let me check with Noah and see what he recommends for the ham.. I'm assuming its pre cooked so your just heating? I will get back to tonight!
Hi Amber,
I have not bought the ham yet - will follow your recco! Everything I have done on the PBC so far has been fantastic - just looking for some ideas on a ham.
Thank you!
David
I talked with Noah and he says you can hang it with a couple of hooks or use the grill grate, if it is pre cooked take it to 140 degrees and if it's not take it to 160 degrees. Hope this helps! Sorry, we haven't tried a ham on the PBC yet so we will learn from you on this one :) Happy New Year!!
Amber,
Thank you. I will be home in a couple days and will give it a try on the grate. I expect to get one that is pre-cooked (most available in a variety of sizes.) Will take some pictures and let everyone know how it goes. I appreciate the suggestions and consideration!
Happy New Year to you and Noah!
David
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Using the grate makes absolutely no difference than if hanging on the re-bar. Just make sure that you place the re-bar back in place when using the grate....this way the PBC works as intended!!
Yup - always make sure I do. I kinda assumed that using the grate would be the preferred method vs. hanging in this case (although the hammock sounds kinda cool... ) Looking forward to getting home and giving the ham a try.
Happy New Year,
David
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I kind of like what muebe did for his cook. That's thinking out side of the box ah i mean pit ;D
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121229_154646.jpg)
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I kind of like what muebe did for his cook. That's thinking out side of the box ah i mean pit ;D
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20121229_154646.jpg)
This is very cool!
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Colorado is not typically "Ham Country"... ;D What about a beef roast Amber? or any large cut of meat that we want to cook to approx. 200F?( Not that you want to cook ham to 200F...) That is the temp. at which one can shred or "pull" the meat to make pulled pork, sloppy Joe's, etc...
The question I suppose is - will the meat hook just - pull thru the meat in that case? Multiple hooks at different angles? Maybe even the corkscrew idea?
teesquare- We hang our pork and brisket but we do finish it off on the grill grate and it turns out fantastic! We are always open to suggestions and ideas :) I love the hanging unit that Muebe used!
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So here we are almost 10 months later. Has anyone done a ham on the PBC yet? If so, please give details.
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Ka Honu- I agree :)
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Ok, Ok, I'll take one for the team. If someone will send me their PBC I will try a ham, and ribs, and butt, and chicken and and and and ::) ::)