What did everyone cook today?
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Deepwoodsbutcher love the different selection. We like chicken thighs the best at my house too, but I usually just do them all the same rub since it’s easy to toss all in one bowl. But I bet my kids would like a choice like how you do it, will have to try that next time!
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Deepwoodsbutcher love the different selection. We like chicken thighs the best at my house too, but I usually just do them all the same rub since it’s easy to toss all in one bowl. But I bet my kids would like a choice like how you do it, will have to try that next time!
Andrew calls this Blackberry Forest Ham
I just call it Blackberry/Dewberry Bourbon Boston Butt Ham. The brine-injection has strong hints of Freshly picked Blackberry & Dewberry juice with Bourbon. After the ham is smoked, I put a nice Blackberry/Dewberry Bourbon glaze on it for about the last hour & sit it on the pan to not loose any of the glazing. We had it with fresh sauteed Red Cabbage from the garden & roasted sweet taters. This stuff is not only good, but addicting. It is like having deesert for dinner. -
Andrew calls this Blackberry Forest Ham
I just call it Blackberry/Dewberry Bourbon Boston Butt Ham. The brine-injection has strong hints of Freshly picked Blackberry & Dewberry juice with Bourbon. After the ham is smoked, I put a nice Blackberry/Dewberry Bourbon glaze on it for about the last hour & sit it on the pan to not loose any of the glazing. We had it with fresh sauteed Red Cabbage from the garden & roasted sweet taters. This stuff is not only good, but addicting. It is like having deesert for dinner.calldoctoday wow does that look good, and your description sounds even better! So you make this from a brine injected pork butt? Do you have a post on that, because that final baked product is commanding me to learn more! I can imagine a slice of that ham with those juices poured over…
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Dave in AZ Thank you, I really appreciate that. It was very good. You should try it, I am certain you will like it. I just use the normal Walton’s Country Brown Sugar Cure & duece it up with some blackberry/Dewberry Juice & Bourbon. I like to boil my brine first with what ever extras I add like in this case a good handful of dewberries & some bourbon, stirring until everything is completely mixed. Then let it completely cool before adding to the ham. I don’t really measure after the cure weights, etc. I take about four or five cups of fresh Dewberries & Blackberries & simmer that in enough filtered water with a bit of lime juice & honey to cover them for about 10 minutes, give or take. Then stuff them in a container filled with about a half cup of Old Forrester Bourbon, give or take & cover the remainder in filtered water & let it sit for about a day. The Ham is brining for several days. After the blackberry bourbon flavors meld I strain off maybe 2 cups, not more than that, if even that amount, through a mesh strainer & inject that juice into the center of the ham. I have done it with just a regular Boston Butt or a picnic or even a raw ham when I can get one & get them to cut it to a smaller, upper portion & not the hulking 25 pounder. Then slow smoke the ham. Prepare the glaze with the remainder of the blackberry/Dewberry juice infused with bourbon. Add a good measure of brown sugar, probably about three cups to the juice & simmer for at least 45 minutes, just keeping it just below a boil. Spoon that over the ham (now placed on a tray) & smoke about another hour, give or take. Then let it rest & slice it. The flavors really come through pretty well in just the pieces of ham slice off the ends, even the fat tastes good. Spooning some more glaze on the ham slices takes it to the deesert level.
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Andrew calls this Blackberry Forest Ham
I just call it Blackberry/Dewberry Bourbon Boston Butt Ham. The brine-injection has strong hints of Freshly picked Blackberry & Dewberry juice with Bourbon. After the ham is smoked, I put a nice Blackberry/Dewberry Bourbon glaze on it for about the last hour & sit it on the pan to not loose any of the glazing. We had it with fresh sauteed Red Cabbage from the garden & roasted sweet taters. This stuff is not only good, but addicting. It is like having deesert for dinner.calldoctoday That’s a very good lookin’ ham. Thanks for the steps to accomplish. The flavor profile just hit the back of my throat. Yikes!!!
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Thank you. It was really good. I really appreciate it.
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Broiled rack of lamb, fresh brussels sprouts blackened with home made bacon, and baked potato.
Side note: If my Mom had fixed brussels sprouts with bacon when we were growing up, I would have had a completely different opinion about that vegetable . I hated them then, and love them now.
processhead That plate is absolutely terrific looking and I agree with the bacon brussels sprouts comment.
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processhead
Mushroom bed flushed so I had to try them. Pulled out some calamari rings to go with them. Got out the chicken on the run and the deep fryer and went to work! Both were excellent!RON PARRISH Wow that looks so good.
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Grilled up some chicken thighs tonight
Deepwoodsbutcher Chicken thighs and smoke are a great combination.
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I made some venison boudin empanadas, picked up some crawfish balls at a meat market and made a Cajun aioli. This was for a crawfish boil a few houses down.
HerbcoFood looking really good.
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Andrew calls this Blackberry Forest Ham
I just call it Blackberry/Dewberry Bourbon Boston Butt Ham. The brine-injection has strong hints of Freshly picked Blackberry & Dewberry juice with Bourbon. After the ham is smoked, I put a nice Blackberry/Dewberry Bourbon glaze on it for about the last hour & sit it on the pan to not loose any of the glazing. We had it with fresh sauteed Red Cabbage from the garden & roasted sweet taters. This stuff is not only good, but addicting. It is like having deesert for dinner.calldoctoday wow I know that tastes terrific.
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calldoctoday wow I know that tastes terrific.
mrobisr Yes, it was very good. The flavors really came through well. Thank you, I really appreciate it.
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Andrew calls this Blackberry Forest Ham
I just call it Blackberry/Dewberry Bourbon Boston Butt Ham. The brine-injection has strong hints of Freshly picked Blackberry & Dewberry juice with Bourbon. After the ham is smoked, I put a nice Blackberry/Dewberry Bourbon glaze on it for about the last hour & sit it on the pan to not loose any of the glazing. We had it with fresh sauteed Red Cabbage from the garden & roasted sweet taters. This stuff is not only good, but addicting. It is like having deesert for dinner. -
calldoctoday my word that is a awesome looking ham bet the taste is amazing I just had my snack for the evening and now I am hungry again
gus4416 Thank you, I really appreciate it. Yes, everyone really enjoyed it & the flavors came through perfectly.
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Dave in AZ Thank you, I really appreciate that. It was very good. You should try it, I am certain you will like it. I just use the normal Walton’s Country Brown Sugar Cure & duece it up with some blackberry/Dewberry Juice & Bourbon. I like to boil my brine first with what ever extras I add like in this case a good handful of dewberries & some bourbon, stirring until everything is completely mixed. Then let it completely cool before adding to the ham. I don’t really measure after the cure weights, etc. I take about four or five cups of fresh Dewberries & Blackberries & simmer that in enough filtered water with a bit of lime juice & honey to cover them for about 10 minutes, give or take. Then stuff them in a container filled with about a half cup of Old Forrester Bourbon, give or take & cover the remainder in filtered water & let it sit for about a day. The Ham is brining for several days. After the blackberry bourbon flavors meld I strain off maybe 2 cups, not more than that, if even that amount, through a mesh strainer & inject that juice into the center of the ham. I have done it with just a regular Boston Butt or a picnic or even a raw ham when I can get one & get them to cut it to a smaller, upper portion & not the hulking 25 pounder. Then slow smoke the ham. Prepare the glaze with the remainder of the blackberry/Dewberry juice infused with bourbon. Add a good measure of brown sugar, probably about three cups to the juice & simmer for at least 45 minutes, just keeping it just below a boil. Spoon that over the ham (now placed on a tray) & smoke about another hour, give or take. Then let it rest & slice it. The flavors really come through pretty well in just the pieces of ham slice off the ends, even the fat tastes good. Spooning some more glaze on the ham slices takes it to the deesert level.
calldoctoday thx so much for your thorough directions, I think I could attempt it from them. This really is the best thread for someone who loves cooking, I see great dishes and get amazing ideas here every day! This blackberry bourbon ham though, is just hitting ALL my culinary hot buttons. Might be what I try for anniversary dinner! Thx again.
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I made some venison boudin empanadas, picked up some crawfish balls at a meat market and made a Cajun aioli. This was for a crawfish boil a few houses down.
HerbcoFood Excuse the drool!
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calldoctoday thx so much for your thorough directions, I think I could attempt it from them. This really is the best thread for someone who loves cooking, I see great dishes and get amazing ideas here every day! This blackberry bourbon ham though, is just hitting ALL my culinary hot buttons. Might be what I try for anniversary dinner! Thx again.
Dave in AZ You are very welcome. I am sure I left out some details, like I think I left out that I rubbed a little mustard (Dijon & yellow) & added a little spice to that to kick it up a notch. You can do it. Just remember, make sure you have enough Bourbon so it comes through, but if you get too much, you cam mellow it out a bit with the honey or some brown sugar. You want it to come through, & it does very well with the Dewberries & Blackberries, but you don’t want it to know you out. I think that covers it. Just use your imagination. When I first started making this, I thought I was on to something. Then later, like most things I have come up with, I found that it had already been out there for some time. But, when I first did it, I thought I had an original.
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Grilled up some chicken thighs tonight
Deepwoodsbutcher Your chicken thighs inspired me, my wife got a 10 pack tonight, and so I did them on the pellet smoker like yours but I did lemon pepper and a buffalo spice mix I had. Everyone liked having a choice, most ate both! Don’t know why I never did 2 flavors, but never thought of it til your post above.
I told them I got the idea online from you, then went on about you setting up your small shop…well, I think I might have talked my wife into several of those stainless tables you got, for my outdoor kitchen. She took my folding card table down last week as looking “trashy”, so it was a perfect time to strike!
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Broiled rack of lamb, fresh brussels sprouts blackened with home made bacon, and baked potato.
Side note: If my Mom had fixed brussels sprouts with bacon when we were growing up, I would have had a completely different opinion about that vegetable . I hated them then, and love them now.
processhead that was a perfect looking plate.
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I made some venison boudin empanadas, picked up some crawfish balls at a meat market and made a Cajun aioli. This was for a crawfish boil a few houses down.
HerbcoFood heck yeah. Great way to use that deer.
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