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Banned
Join Date: Mar 2005
Location: Travelers Rest, South Carolina
Posts: 8,795
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Another grill experiment is underway
 Hope this finds most of you full of Christmas cheer, bon homme, and so forth.A good part of my family is eating a Christmas dinner together tomorrow, so I decided another "grill experience" was in order since I'm providing the main meat dish. I bought a fresh ham, that is an uncooked chunk of Pork, which weighed in at 11.28 pounds, to attempt the test. After considerable research, about 15 minutes worth, on the web I found that the best thing is to cook it for something like 45 to 60 minutes per pound at 200-225 degrees. Essentially, it's being smoked. Of course I'm cheating a bit, I have a pretty decent meat thermometer that I'll consult from time to time. I checked the temp at about 2:30PM and it was 110 degrees, that's after about 4 hours cooking time. The temp will have to be at least 130-140 to be done to just beyond rare, higher I expect for the result I want. The goal is to have meat with the consistency of "pulled porK". I put together a "dry rub"; sage, ground coriander, thyme, Hungarian hot Paprika, garlic powder, black pepper, and salt. I'll post an update later. 
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12-24-2006, 10:59 AM
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Registered ConfUser
Join Date: Aug 2006
Location: Waterlogged
Posts: 23,460
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Pat,
I have to admit that I've enjoyed disagreeing with almost every post you've offered. In this case, you've got me stumped. Seems like a rightious endeavor and with a bit more time (2 more hours + or - ), I think you'll achieve success. Despite all the year-long gibberish...happy holidays to you and yours. All the best!
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Mike “I wouldn’t want to live under the conditions a person could get used to”. -My paternal grandmother having immigrated to America shortly before WWll. |
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12-24-2006, 12:46 PM
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I'm with Bill
Join Date: Jun 2005
Location: Scottsville Va
Posts: 24,186
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So when should I knock on your door? I'll be the one with the empty fork!
__________________
Electrical problems on a pick-up will do that to a guy- 1990C4S |
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12-24-2006, 12:49 PM
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Registered
Join Date: May 2004
Location: A few miles west of old London town.
Posts: 709
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Is it done yet? I'm geting hungry!
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12-24-2006, 03:58 PM
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Banned
Join Date: Mar 2005
Location: Travelers Rest, South Carolina
Posts: 8,795
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Okay, Okay, it's done. I took it off the grill at 8:00PM based on the pull apart physical status of the meat, the meat thermometer read 162 degrees. This is pushing it into the meat until it's in the center, but not touching the bone. Bone conducts heat differently and will give an erroneous reading.
It does look fabulous by the way, I did test the outer layer, cook's privilege, and must pronounce it "real good". The Hungarian Paprika made the outer "skin" pretty spiicy, which I like, so those children of a lesser God will have to eat one of the inner cuts. This will be eaten tomorrow. Tonight, I'll have to be satisfied with roast chicken and steamed Brussels Sprouts. Ah well, that's life. Yes, I cooked both, multi-tasking all the way. 
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12-24-2006, 04:32 PM
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