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Forums10
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Jul 28th, 2025
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Joined: Jan 2002
Posts: 3,660 Likes: 7
Sidelock
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OP
Sidelock
Joined: Jan 2002
Posts: 3,660 Likes: 7 |
Have a 17lb leg of pork (skin and bone on) for tomorrow's Christmas lunch and would appreciate roasting suggestions. JC 
"...it is always advisable to perceive clearly our ignorance."ť Charles Darwin
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Joined: Apr 2002
Posts: 6,812
Sidelock
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Sidelock
Joined: Apr 2002
Posts: 6,812 |
Cook says preheat oven 325F, on rack in roaster fat-side up, cook 20 min per lb, baste with Yuengling, Shiner Bock (or beer of choice) every 20 min, gets too much brown crust add alum. foil tent, meat thermometer in thickest part not touching bone should register 160F or say "pork safe". Results may vary other side of equator. What time's dinner?
jack
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Joined: Jan 2002
Posts: 3,774 Likes: 1
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 3,774 Likes: 1 |
JC, you have to tell us how to cook meat being in Chile! Regards, Chile Pepper 
Geno.
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Joined: Apr 2002
Posts: 6,812
Sidelock
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Sidelock
Joined: Apr 2002
Posts: 6,812 |
That's it, JC! Cook your ham in Chil[i]!
jack
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Joined: Jan 2002
Posts: 782
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 782 |
Will Mrs. JC select an excellent local red or white wine to go with the pork....or something from an "overseas" cellar??
Best Wishes of the Season to you and your house - from snowy rural Canada.
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Joined: Dec 2004
Posts: 997 Likes: 7
Sidelock
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Sidelock
Joined: Dec 2004
Posts: 997 Likes: 7 |
JC,
No tengo un buena receta para cocinar su pierna de cerdo, pero tengan ustedes una Feliz Navidad y Prospero Anio Nuevo!
Cameron
Cameron Hughes
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Joined: Jan 2002
Posts: 6,523 Likes: 162
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 6,523 Likes: 162 |
I read in the paper several years ago that people in my area were stuffing their turkeys with White Castle hamburgers. It is supposed to be really good, although I have always been leery of it. You are supposed to remove the pickle, then cut the entire hamburger up into little squares like stuffing and pack it in. One day I am going to get up the nerve to try this. It sounds good. What the heck? Meat, bread, onions? It sounds pretty good to me. So, why am I so hesitant about trying it? Beats me!! Has anyone tried this before? Maybe next Thanksgiving.........hmmmmm.
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Joined: Jan 2002
Posts: 6,523 Likes: 162
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 6,523 Likes: 162 |
If some of you don't know what White Castle hamburgers are, by the way, they are the little square hamburgers you get for about 50 cents. Around here we call them belly bombers.
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Joined: Feb 2004
Posts: 13,883 Likes: 19
Sidelock
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Sidelock
Joined: Feb 2004
Posts: 13,883 Likes: 19 |
JC
The traditional Mexican pork carnitas calls for plenty of cumin and salt, then smoke for a good long time at low low temps. I really like that type of pork.
For the New Year, I'm taking a small ham butt and trimming most of the fat off, putting plenty of John Henry's Sugar Maple Rub on it, injecting it with chicken broth with some of the rub disolved in it and smoking it with apple wood for 4-5 hours at around 200F. That rub is made of salt, brown sugar, paprika, smoke flavor, garlic powder, onion powder, lemon oil, and "spices".
Tomorrow, I'm taking 14 lbs of USDA Prime rib roast and smoking it for at least 3 hrs at around 150-175F with a savory rub.
Last edited by Chuck H; 12/24/09 10:35 PM.
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Joined: Jan 2002
Posts: 3,660 Likes: 7
Sidelock
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OP
Sidelock
Joined: Jan 2002
Posts: 3,660 Likes: 7 |
A Merry Christmas to All!
The leg is in the oven duly scored and covered in a mixture of Dijon mustard, brown
sugar, honey, balsamic vinegar and some Worcestershire sauce.
Thank you for the tips.
JC
"...it is always advisable to perceive clearly our ignorance."ť Charles Darwin
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