Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: richvalle on December 10, 2014, 09:17:48 AM
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Anyone done a ham in the SRG? I'm not sure it would work well. Too dense and the outside would cook way faster then the middle.
I know the glaze would be out until the very end as the sugar would burn.
Starting to think about Christmas dinner. :)
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Cooking a raw or fresh ham probably will not work in an SRG. You would need a real low and slow smoker or cooker to keep the temps down to where it could cook without burning the outside. Here is a precooked ham I reheated and glazed in my first Big Easy. The out skin looks burnt but it really was not, but it was a tad crispy.
I glazed it and place it back in for 8 to 10 mins and this is how it turned out. It was good BTW ;)
Now if you reheated a fully cooked ham on low in the SRG with smoke then added glaze near the end it would be good
(http://i624.photobucket.com/albums/tt326/TMBs/Ham010WEB.jpg) (http://s624.photobucket.com/user/TMBs/media/Ham010WEB.jpg.html)
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I think the hams I look at (spiral cut) are pre-cooked. I thought about cooking it on low but still not sure about it. I'm thinking I might cook a ham on the 'old' Weber grill I have and cook a beef roast in the SRG.
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Roast beef is really good in the SRG. Like I said if you cook it on low setting it might work just wait till the last 10 mins or so to add glaze