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Wolframn
Joined: 12 Apr 2011
Posts: 16
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 Posted: Apr 19 2011 Post subject: Paradox Ham |
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Good morning Gentleman and Gentlewomen,
This morning, instead of a lengthy post, or even pictures, which we all know to grow so very droll, I provide a video.
Smoking all day over all-natural wood briquettes, started in a Weber chimney, on the ECB with hickory chunks.
Please enjoy
Paradox Ham
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Smokin Mike
BBQ Super Pro
Joined: 02 Dec 2008
Posts: 3167
Location: Winston-Salem, NC
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| Posted: Apr 19 2011 Post subject: |
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I didn't see any smoke.  All I saw was some guy spinning a ham around on the counter top.
I may be old fashioned but I enjoy lengthy posts and lots of pictures. |
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Wolframn
Joined: 12 Apr 2011
Posts: 16
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| Posted: Apr 19 2011 Post subject: |
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| Smokin Mike wrote: | I didn't see any smoke. All I saw was some guy spinning a ham around on the counter top.
I may be old fashioned but I enjoy lengthy posts and lots of pictures. |
Sorry! We were preparing it and messing around while the smoker heated up. It's been on about an hour now and is doing well. I will take pictures when I check it in about another thirty minutes to an hour and will post an update as well as plenty of pictures.
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Apr 19 2011 Post subject: |
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I like the humor and I think the "style" may grow on me!
But it loads questions into my mind.
What style of rub / glaze are you going to use, are you going to cook it in the clearware, (don't if the clearware belongs to your wife or girlfriend... they don't appreciate what the smoke does to it), but panned is often a better way to go to keep the juice/ glaze able to be used throughout the cook.
Did you rub it down and refrigerate overnight.
Still as I said I think you may have hooked me, you're going to have to WOW me the rest of the day, or I'll get board!  
_________________
Here's a change Robert.
I still work here! |
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Wolframn
Joined: 12 Apr 2011
Posts: 16
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| Posted: Apr 20 2011 Post subject: |
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| SoEzzy wrote: | I like the humor and I think the "style" may grow on me!
But it loads questions into my mind.
What style of rub / glaze are you going to use, are you going to cook it in the clearware, (don't if the clearware belongs to your wife or girlfriend... they don't appreciate what the smoke does to it), but panned is often a better way to go to keep the juice/ glaze able to be used throughout the cook.
Did you rub it down and refrigerate overnight.
Still as I said I think you may have hooked me, you're going to have to WOW me the rest of the day, or I'll get board! |
Checked it twice - both at hour intervals. I've loaded half a pan of charcoal on top of the old coals and added more chunks whenever I see the smoke stop billowing from the top.
I rubbed Tijon seasoning, which is chili pepper with lime seasoning, and brown sugar all over the picnic about thirty minutes before throwing it on. (Remember I am still a newbie and don't know much about what I am doing!!) I used 1 tablespoon Tijon to 1 teaspoon brown sugar.
We're not cooking in a pan, it's directly on the rack.
One hour:
Two hours:
Two hours, perspective 2:
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tacklebox
BBQ Super Pro
Joined: 07 Jul 2009
Posts: 1870
Location: Big Bend, WI
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| Posted: Apr 20 2011 Post subject: |
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I work 12 hours on 3rd shift and the first thing I get to see is some dood playing with his meat 
Just kidding...looks good so far. 
_________________
~Joe
This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
 Pompous Ass Bigoted LIAR #69 |
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