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Jul 28th, 2025
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Joined: Sep 2009
Posts: 112
Sidelock
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Sidelock
Joined: Sep 2009
Posts: 112 |
This reminds me of the year my wife bought a "fresh" goose for Christmas dinner. We carefully read all that we could find on how to cook it, followed all instructions which involved cooking in and with a large amount of red wine, etc. etc.
End of story? We threw away the goose and drank the wine.
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Joined: Jan 2006
Posts: 15,462 Likes: 89
Sidelock
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Sidelock
Joined: Jan 2006
Posts: 15,462 Likes: 89 |
Some of the best ham I've ate was cooked with a can of Pinnapple juice poored over the top of it.
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Joined: Dec 2001
Posts: 12,743
Sidelock
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Sidelock
Joined: Dec 2001
Posts: 12,743 |
Cooking ham with pineapple, either juice, slices or both is widely practised & liked. I seem to recall seeing somewhere once that pineapple is considered one of the most universally liked fruits worldwide. I personally, however am one of the few oddballs who dislike the taste of anything containing pineapple.
Miller/TN
I Didn't Say Everything I Said, Yogi Berra
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Joined: Jan 2002
Posts: 10,718 Likes: 1355
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 10,718 Likes: 1355 |
I would have put that chunk of meat on the rotissarie on the Weber, with two piles of briquettes on each side, with about a 50/50 mix of apple and hickory wood for smoke at the beginning, wood soaked in grape juice, or, sangria, and a glaze made of equal parts pure maple syrup, honey and Cholula, with a sprinkle of black pepper over the glaze. In a separate grill, I'd ready more charcoal as required, until the meat thermometer said about 150-gain will take care of the last 10 degrees, as the meat rests on the platter, while I run the neighbors off the property, and look for my carving knife.
Oven, my ass.
Best,
Ted
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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 |
Ted, great suggestion. I am downloading it for winter/hunting season use.
The thing is we are having 30+º (Centigrade) weather over here, and I am not inclined to look over
the barbecue.
It is unfortunate to have to have winter menus in this weather, but the outcome was
very much accepted by the "lunchers".
Lots of leftover meat for cold sandwiches!
Best Wishes,
JC
"...it is always advisable to perceive clearly our ignorance."� Charles Darwin
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Joined: Jan 2002
Posts: 10,718 Likes: 1355
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 10,718 Likes: 1355 |
JC,
I use my charcoal grill all winter long. The main egress on my house faces the deck the grill sits on, with a coat rack next to the door-quite handy for a quick check on the meat. Mostly, however, I let the covered Weber do it's job, and keep an eye on the electronic meat thermometer on my belt. Sub-zero F. outdoor cooking isn't as painful as it once was.
I have a leg of lamb that will be twirling around over the coal on New Year's day. I can't wait.
At my house, the wife handles cooking of items that came out of dirt-if it had fur, feathers, scales, and had to be over-powered in some fashion to be eaten, I handle cooking that.
Bon Appeteté
Best,
Ted
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