Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: allornothing on March 07, 2016, 08:42:31 AM
-
Has anyone ever done a ham in their SRG. I was thinking of trying one for Easter, but I didn't want to end up with no meat to eat at dinner if it's not a good idea since most are precooked. I thought I could cook it on high uncovered until I got a little bark on outside then foil it to temp.
Any help or thoughts would be appreciated.
Thanks
-
just remember that your are heating it only..I would get a good bark on it, it's gonna cook quick tho, maybe start in the oven then srg it to get a good bark, I serve glaze on the side..my family doesn't like that glaze...go figure. Tommy will be here to help you. .☆´¯`•.¸¸. ི♥ྀ.
-
I am sure Tommy will be chiming in shortly. I believe he has done one.
The SRG would be great for finishing a glaze on a ham I would think. It would carmalize the sugars real fast.
-
Here is a ham I cooked a few years back. Now posting this now but will explain later at work and very short on time
Will give more info later
[attachment deleted by admin]
-
Gonna have to change his name from TMB to "Tommy the Teaser."
-
Gonna have to change his name from TMB to "Tommy the Teaser."
Sorry, some of still work :P :P :P :P
The ham was a precooked spiral cut ham that really only needed reheating and glazing.
Place the ham face down and cook on low til 120 to 125 IT after IT is reached start glazing with your glaze. I made my own because I think it's a better glaze then the one they send in the pouch.
The glaze I make is this.. 4 cups of Sundrop (Mt Dew works also)
1 cup brown sugar
3/4 honey
pinch of salt (if you like cloves then add them)
Simmer glaze till it thickens then brush on every 10 mins till the IT 0f 140 to 145 is reached. Brush one more time then let it rest in the chamber for 10 mins or so. Remove and if you want to brush again (I like sweet style ham so I do) After you pull it let it sit on a platter
for a few more mins before slicing. The ham will unfold it's slices like a flower then it's ready
NOTE, Sugar burns real fast in infrared so keep an eye on it while glazing till IT is reached!
-
Thanks Tommy, I think I might it a try, I may glaze it in the oven I would imagine that would make a heck of a mess in the srg or smoke like crazy. If I decide to do it I'll let you know how it turns out. I'd like to say I'd post pictures but I'm probably worse than Dee at trying to figure it out.
-
Thanks Tommy, I think I might it a try, I may glaze it in the oven I would imagine that would make a heck of a mess in the srg or smoke like crazy. If I decide to do it I'll let you know how it turns out. I'd like to say I'd post pictures but I'm probably worse than Dee at trying to figure it out.
Place a pie pan under the ham (bottom of basket) the dripping will end there. Yes sugar makes a mess but with a little thought it can be done.
Also, place the ham on the half rack about two rungs up in the basket. Add smoke and the glaze with pick it up for a better flavor!
-
Oh man, I may have to do this now!
Sent from my SAMSUNG-SM-N915A using Tapatalk
-
Tommy, you say start face down, what exactly is the face of a ham? Also, did you keep it on low the whole time and lid up or down?
-
Tommy, you say start face down, what exactly is the face of a ham? Also, did you keep it on low the whole time and lid up or down?
Sorry for the late reply, I can only sit up for an hour or so then I have to lay down for a few to let the meds settle in my back after the four shots yesterday
Here is the face (I call it anyway) use the half racks just off the bottom about two rungs then face down. You can go low heat or even med heat lid down and if you want smoke (I do) then add it at the beginning so you can get as much smoke as possible.
As for glazing, it's up to you I did it the way I felt best and it worked good. The dark edges you see are not as burnt as they appear but they were dark. Really had good flavor and it's a keeper for Easter and Thanksgiving
NOTE: The SRG will not cook a raw/uncooked ham because the cooking temps/infrared are to high and will burn the meat. Best to use a precooked ham
(http://i624.photobucket.com/albums/tt326/TMBs/IMG_1346_zps9yczgcoj.jpg) (http://s624.photobucket.com/user/TMBs/media/IMG_1346_zps9yczgcoj.jpg.html)
-
... Here is the face (I call it anyway) ...
In some less-refined venues they call that the butt face. Luckily, this is not one of those venues.
-
Lol KA huna.....
Tommy, No need to apologize, you do what you need to for you, then if you have time to reply it's appreciated.. Thanks for the clarification, the face makes perfect sense to me now, but I just couldn't figure it out, duh....
-
Here is a picture of the ham I did this morning! Came out great. Followed the above directions, but used brown ale as a base for the glaze. My wife is semi-serious with the knife!
(http://uploads.tapatalk-cdn.com/20160327/61f04a39473e88316a0ae18c0a63057f.jpg)
Sent from my SAMSUNG-SM-N915A using Tapatalk
-
Looks wonderful!
-
Wow that looks great, really nice.
My plans changed and we did ham at daughters house last weekend so didn't try one in SRG. Did first center cut pork loin yesterday though. Bought way to much had 9lb, wouldn't fit on rack so I cut in half and used two rack. Marinated overnight, then did the mustard, salt and pepper rub that I see everyone suggest. Cooked on high for about 30 minutes to brown, then wrapped in foil to finish on low heat. Foil held in all the juices so I was able to pour off and then finish on top of grill to get bark on bottom. Took about two and half ours, foiling it really slowed down cook, but ended looking and tasting great. I think I have about five pounds of left overs, I was thinking of putting back in srg and making trying to pull it. Don't know if this cut will work for pulled pork or not.
I wish I had pictures, but I didn't take any and really have issues posting them anyway lol.
Thanks to all who had recipes on here for the pork.
-
Wow that looks great, really nice.
My plans changed and we did ham at daughters house last weekend so didn't try one in SRG. Did first center cut pork loin yesterday though. Bought way to much had 9lb, wouldn't fit on rack so I cut in half and used two rack. Marinated overnight, then did the mustard, salt and pepper rub that I see everyone suggest. Cooked on high for about 30 minutes to brown, then wrapped in foil to finish on low heat. Foil held in all the juices so I was able to pour off and then finish on top of grill to get bark on bottom. Took about two and half ours, foiling it really slowed down cook, but ended looking and tasting great. I think I have about five pounds of left overs, I was thinking of putting back in srg and making trying to pull it. Don't know if this cut will work for pulled pork or not.
I wish I had pictures, but I didn't take any and really have issues posting them anyway lol.
Thanks to all who had recipes on here for the pork.
If you try to pull it apart carry the IT to 205 (LOW setting) and wrap with foil after it hits 160.. Don't forget to add a little apple juice before you wrap ;)
-
I've been looking for this post. Gonna do it for tomorrow!
Sent from my SAMSUNG-SM-N920A using Tapatalk