Ross Posted December 26, 2016 Author Share Posted December 26, 2016 Superb cook, looks fantastic, fine job!Thanks, Philpom, and likewise on your holiday dinner. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Cgriller64 Posted December 26, 2016 Share Posted December 26, 2016 Holy cow or should I say pig that looks good. Quote Link to comment Share on other sites More sharing options...
Ross Posted December 26, 2016 Author Share Posted December 26, 2016 Holy cow or should I say pig that looks good. Thanks, CG... it was very tasty ....Sent from my iPhone using Tapatalk Cgriller64 1 Quote Link to comment Share on other sites More sharing options...
Jack. Posted December 26, 2016 Share Posted December 26, 2016 Looks beautiful, Ross. Great job on a cut we've not seen cooked very often here. Ross 1 Quote Link to comment Share on other sites More sharing options...
Ross Posted December 26, 2016 Author Share Posted December 26, 2016 Looks beautiful, Ross. Great job on a cut we've not seen cooked very often here. Thanks jack... I will experiment with this cut in the future... my thoughts are extend the brining time by a couple of days, limit the rub to salt, pepper, onion and garlic powder. Cook time seemed about right., starting at 210° with lots of smoke and slowly bringing up to 309-325° range ...5?hiura there, then shut vents and kept it in for another hour... seemed perfect ... great flavor. Not sure if I'll do a regular store ham again...Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
BSA Posted December 27, 2016 Share Posted December 27, 2016 Great job Ross. Really looks wonderful. Did you cook it on a regular size Kamado or do you have a bigger one now? Deflector I assume. Quote Link to comment Share on other sites More sharing options...
Ross Posted December 27, 2016 Author Share Posted December 27, 2016 Great job Ross. Really looks wonderful. Did you cook it on a regular size Kamado or do you have a bigger one now? Deflector I assume.Cooked it on my old Vision kamado. It was a tight fit.. but it worked out... yes, a heat deflector was used... Sent from my iPhone using Tapatalk BSA 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted December 27, 2016 Share Posted December 27, 2016 Looks tasty. Ross 1 Quote Link to comment Share on other sites More sharing options...
Ross Posted December 28, 2016 Author Share Posted December 28, 2016 Looks tasty. Thanks it was, indeed.Sent from my iPhone using Tapatalk TKOBBQ 1 Quote Link to comment Share on other sites More sharing options...
Aussie Joe Posted December 28, 2016 Share Posted December 28, 2016 Love pork leg you done a great job on this cook nicely doneOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
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