Q Ham (Pickled Pork)

[beej]

I'm thinking of trying this on Xmas day.

I've only had the Q320 for a week and 1st attempt (butterly lamb leg using tips from this site) worked well, except a little over-cooked I think due to slow analogue thermometer (took too long to show 65deg, so thought it needed longer). The squeeze of lemon on turning was excellent advice.

Anyway, I have a few quick Q's re this Q Ham:
- I should be asking my butcher for a pickled piece of pork neck yeah?
- From the photos it looks like you guys string it up? If so, how?
- Recipe says roast for 'about an hour' on medium high - is this just the outer ring only?
- Assuming I can find a more accurate or faster thermometer, should I be monitoring the temp during this stage, or just wait till after the basting starts?
- holes/slits in the doubled-over foil?

Less important:
- can you cook 2 meats at the same time? or will the flavours mix and leave you with two munted bits of meat? Was thinking of roasting a portugese chook in there too, but it can go in the oven if not.

Ummm ... that's about it I think. I'm looking forward to many years of amazing cooking on this rig. I've already been asked "Do you want cookbooks for Xmas?" to which I answer "Trust me, I have access to a lifetime of recipes in just one online source"

Regards,

beej.

[Tasmaniac65]

The only Pork Neck I can find locally is not pickled do you think this will still cook alright on a Q with the honey glaze... , Cheers

[Captain Cook]

The only Pork Neck I can find locally is not pickled do you think this will still cook alright on a Q with the honey glaze... , Cheers

No. It needs to be pickled to make ham. Woolies should have it with the corned silverside.

Otherwise ask your local butcher to pickle some for you.

Cheers

Captain

[Tasmaniac65]

what will ordinary Pork Neck cook up like?

[Captain Cook]

what will ordinary Pork Neck cook up like?

Pork neck also known as Boston butt, cooked low and slow with a little dry rub and some smoke will make melt in your mouth pulled pork. Or sliced thick will make a fantastic meat to serve as part as a BBQ meal. Serve a tangy sauce or a good Asian char Sui sauce with it.

Cheers

Captain

[Tasmaniac65]

I have a good source for nice Pork Necks can I pickle my own???

and if so instructions would be great

[titch]

Yes you can.
Instructions are here in the Pork section.
happy reading
Look under ham etc.
Cheers.
Titch

[Tasmaniac65]

Have read lots and learnt some more but still have not found any details on how to Pickle Pork could someone please point me in the right direction

[Smokey]

[Tasmaniac65]

Hey thanks for that mate, I will set about getting stuffffffffffffffff and report back

[Captain Cook]

Just as easy to get a pickled bit of pork from the butcher, even a pickled leg will do to start off with.

Try that before you start shelling out for stufffff.

Captain

[Tasmaniac65]

my apologies I was simply getting frustrated in my attempts to find some appropriate pork I will try a few other butchers, cheers

[olde]

I made one of these y\day from a pickled boneless shoulder. I've gotta start doing the shopping myself again, because although it was on special for $4.99 the missus managed to pay 8\kg. Cooked it to 68, which I'm guessing was a little low for a boneless shoulder roll as it's a bit tough. I've got a bunch of it in the pot on the fire at the mo, with some garlic and yellow\green\barley peas, and the joint smells fantastic. Looking fwd to dinner tonight.

[Tasmaniac65]

Had a go finally at the Q Ham and very happy with the result sweet and moist yumm did mine with honey, tied it up to get a better shape and turned it about 5 times through the cook.

IMG_0995.JPG (44.11 KiB) Viewed 5817 times

Will the Honey Glaze slow the cooking process once applied? the temp was rising nicely on the hour in the late 50's then I started slathering on the Glaze and it took another hour to reach 75

[urbangriller]

Will the Honey Glaze slow the cooking process once applied? the temp was rising nicely on the hour in the late 50's then I started slathering on the Glaze and it took another hour to reach 75

Yes, but only coz you keep opening the lid to put it on...and the Q loses heat.

Chris