Rain Check or Recipe, Please : )
Albuquerque! You just missed it! We attended back in the 70's when we lived at Clovis! It was an amazing festival and I've always wanted to return. The one here is good, but that one seemed magical. Maybe because I was a kid. Dunno.
https://balloonfiesta.com/
https://balloonfiesta.com/
Ahavati said:Albuquerque! You just missed it! We attended back in the 70's when we lived at Clovis! It was an amazing festival and I've always wanted to return. The one here is good, but that one seemed magical. Maybe because I was a kid. Dunno.
https://balloonfiesta.com/
Bookmarked!
thank You
https://balloonfiesta.com/
Bookmarked!
thank You
Anonymous
<< post removed >>
k, anyone got any good (tried and trusted) brining recipes for a GINORMOUS ham? can't get it smoked in time for thanksgiving, so planning on brining it then roasting.
it's from the second pig we took apart in 2 weeks, from one of his son's 2 year old cut males, and must weigh about 30lbs? not weighed it, but it's big, solid, and isn't as heavy as a 50lbs bag of dog food
science, you gotta love it.
it's from the second pig we took apart in 2 weeks, from one of his son's 2 year old cut males, and must weigh about 30lbs? not weighed it, but it's big, solid, and isn't as heavy as a 50lbs bag of dog food
science, you gotta love it. butters said:k, anyone got any good (tried and trusted) brining recipes for a GINORMOUS ham? can't get it smoked in time for thanksgiving, so planning on brining it then roasting.
it's from the second pig we took apart in 2 weeks, from one of his son's 2 year old cut males, and must weigh about 30lbs? not weighed it, but it's big, solid, and isn't as heavy as a 50lbs bag of dog food science, you gotta love it.
I've seen it done at the beach -- cooking the pig from a hole dug in the ground and the pig was soooooooooo freakin' tasty
https://www.alohadreams.com/hawaiian-slow-cooker-kalua-pork/
it's from the second pig we took apart in 2 weeks, from one of his son's 2 year old cut males, and must weigh about 30lbs? not weighed it, but it's big, solid, and isn't as heavy as a 50lbs bag of dog food
science, you gotta love it. I've seen it done at the beach -- cooking the pig from a hole dug in the ground and the pig was soooooooooo freakin' tasty
https://www.alohadreams.com/hawaiian-slow-cooker-kalua-pork/
Tallen said:
I've seen it done at the beach -- cooking the pig from a hole dug in the ground and the pig was soooooooooo freakin' tasty
https://www.alohadreams.com/hawaiian-slow-cooker-kalua-pork/lol, wait, i'll just get H to install a beach...
seriously, seen those on documentaries/food channel stuff, and it really DOES look like fabulous meat.
because of the size of it, i was wondering if i could brine it in one of the big polystyrene coolers but don't know how that might affect the flavours by any reactions. otherwisse, it's gonna have to go into one of the clothes plastic hampers with a lid on.
I've seen it done at the beach -- cooking the pig from a hole dug in the ground and the pig was soooooooooo freakin' tasty
https://www.alohadreams.com/hawaiian-slow-cooker-kalua-pork/lol, wait, i'll just get H to install a beach...
seriously, seen those on documentaries/food channel stuff, and it really DOES look like fabulous meat.
because of the size of it, i was wondering if i could brine it in one of the big polystyrene coolers but don't know how that might affect the flavours by any reactions. otherwisse, it's gonna have to go into one of the clothes plastic hampers with a lid on.
butters said:lol, wait, i'll just get H to install a beach...
seriously, seen those on documentaries/food channel stuff, and it really DOES look like fabulous meat.
because of the size of it, i was wondering if i could brine it in one of the big polystyrene coolers but don't know how that might affect the flavours by any reactions. otherwisse, it's gonna have to go into one of the clothes plastic hampers with a lid on.
Not sure about brining as Ham is pretty salty in itself. How about a sweet and sour marinade?
https://www.food.com/recipe/sweet-and-sour-marinade-for-grilled-chicken-137896#activity-feed
Just me in my mind thinking ----------am making chicken noodle soup with whole green beans and ham in a crock pot just now and so don't mind me
seriously, seen those on documentaries/food channel stuff, and it really DOES look like fabulous meat.
because of the size of it, i was wondering if i could brine it in one of the big polystyrene coolers but don't know how that might affect the flavours by any reactions. otherwisse, it's gonna have to go into one of the clothes plastic hampers with a lid on.
Not sure about brining as Ham is pretty salty in itself. How about a sweet and sour marinade?
https://www.food.com/recipe/sweet-and-sour-marinade-for-grilled-chicken-137896#activity-feed
Just me in my mind thinking ----------am making chicken noodle soup with whole green beans and ham in a crock pot just now and so don't mind me
Tallen said:
Not sure about brining as Ham is pretty salty in itself. How about a sweet and sour marinade?
https://www.food.com/recipe/sweet-and-sour-marinade-for-grilled-chicken-137896#activity-feed
Just me in my mind thinking ----------am making chicken noodle soup with whole green beans and ham in a crock pot just now and so don't mind me
oh, this is the big joint of meat before it's been cured or cooked... basically, i need to make it into "ham". was just looking online and can use a cooler, but any plastic bins must be food grade unless i plan on putting everything in a great big ziplock bag and putting THAT in the cooler. not the plan.
it says i need to brine for about 1 day per 2lbs of my joint... so i'm looking at brining for a couple of weeks!
Not sure about brining as Ham is pretty salty in itself. How about a sweet and sour marinade?
https://www.food.com/recipe/sweet-and-sour-marinade-for-grilled-chicken-137896#activity-feed
Just me in my mind thinking ----------am making chicken noodle soup with whole green beans and ham in a crock pot just now and so don't mind me
oh, this is the big joint of meat before it's been cured or cooked... basically, i need to make it into "ham". was just looking online and can use a cooler, but any plastic bins must be food grade unless i plan on putting everything in a great big ziplock bag and putting THAT in the cooler. not the plan.
it says i need to brine for about 1 day per 2lbs of my joint... so i'm looking at brining for a couple of weeks!
