HOT SMOKE: Gammon to Ham

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A ham is nothing more complex than a cooked gammon (‘gammon and eggs’ on a restaurant menu is technically inaccurate, but let’s not get into that). Making gammon from a pig’s leg – well that s a little more complicated, but if you go to the butcher and buy a nice lump of pre-cured gammon then it’s hams-ahoy! Although I …

HOT SMOKE: Beef Ribs

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Pre-cut ribs seemed annoying when I unwrapped them, but allowed me to experiment. Half wrapped, half unwrapped. First outing for the Slow n Sear in the Weber Mastertouch… The Details: Extra Notes: Had a terrible time getting the coals lit and steady Definitely don’t like the suggested lighting technique for the Slow n Sear Rub was a bit salty After …

Smoking Garlic

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Cold or hot smoke garlic. I think that proper smoked garlic is probably hot smoked for quite some time, judging by the skin, but peeling and cold smoking might have some benefit, so long as it’s used soon after the event… The Details: In the Smoker: Extra Notes: I peeled the flaky outer skin of the garlic away before smoking …

HOT SMOKE: Sunday Beef Joint

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Firing up the Weber Smoky Mountain for the first time… The Details: Extra Notes: Used a marinade of mustard powder, white pepper, salt mixed in oil. Then ground extra pepper over the outside – too much pepper! I was unsure of a target temperature, so kept it at around 140°C for most of the cook. Temperature started dropping off at …