TubeNet

So I love a good BBQ and smoked meats, but as you may be aware I live in the frozen tundra and my grill is buried beneath an 8 foot snow drift. Even if it wasn't it is just to blasted cold and would take forever to cook the meat in these sub-zero temps. With that said, do you have any good recipes for BBQ or a way to smoke meat with a basic kitchen (electric stove/oven, electric skillet, and slow cooker)? I don't have a garage and live in a small apartment so I am very limited with what I can do, but as I sit here watching Man Vs. Food on Netflix I am really needing some good meat right about now.

Help please

LJV wrote:Just missed the foil part that all...

Never miss the foil.

Joe, Hendersonville,nc has a National "tin foil" Xmas Tree Museum Re all those foil trees they used to sell in the 50"s and 60"s at J C pennys and Sears.

Bloke said;

Buy one of those "cheap hams" (shank-end $1.25/lb., etc.) NOT a "spiral-sliced" ham. NOT a ham that has any seasoning. NOT any sort of "name-brand" ham.

Cut and peel off the clear plastic. Rinse it off. Stick it in a steel pan completely wrapped in foil.

Put NOTHING on it. no mustard, no brown sugar, no grandma's secret recipe....NOTHING !!!!!

Put 1" of water in the pan (which will end up being displaced by liquids from the ham).

Stick it in the oven and bake 8 hours (average size "cheap ham") at 275 degrees.

It will end up being the VERY BEST HAM you've ever tasted in your life.

Bloke...I agree that this sounds tasty, but I love a sweet glazed ham. I take the same cheap shank end ham, peel off the rind, shmear it with Dijon mustard and then pack on as much light brown sugar as it'll take. Put in a baking dish uncovered, and add 1 cup orange juice and 1 cup water. Add about 20 or so whole cloves to the liquid and bake uncovered at 310F for 3 to 4 hours. The aroma will make you crazy. And when you get tired of eating the ham as is...make ham salad.

Practice with Spam til you get it right , then get into the big money meat.

Joe, you're right---------------even those 10 cent cans of sardines now cost over a buck! Have been able to buy a pretty big pack of balogna lately for 99 cents at "Food Lion" though.

I've read that Spam sales historically increase during tough economic times. I like it once in a while but have to say that as much as I like salt, it really is almost over the top (many hams also).But Spam costs roughly $4.00 or so a lb. which isn't extremely economical compared to the price of ground beef, whole chicken, or even the sale price od boneless chicken breast...etc...

Evil Ronnie

knuxie wrote:Ever tried Spam's evil cousin potted meat? Spam's direct rival Treet? Vienna sausages - - with or without BBQ sauce? Ah, the fat calories...

Ken F.

Ken,

As a son of the South, I can proudly admit my familiarity with all three products that you mention. Potted meat sandwiches on squishy white bread with plenty of mayo. Mmmm....

Evil Ronnie wrote:

knuxie wrote:Ever tried Spam's evil cousin potted meat? Spam's direct rival Treet? Vienna sausages - - with or without BBQ sauce? Ah, the fat calories...

Ken F.

Ken,

As a son of the South, I can proudly admit my familiarity with all three products that you mention. Potted meat sandwiches on squishy white bread with plenty of mayo. Mmmm....

I freely admit to having a can of Spam and a can of Vienna sausages in the cabinet at the moment having purchased both cans within the last few weeks on sale as a "treat" to myself. I have done the potted meat just as Evil Ronnie describes and have to agree, pretty good stuff, but don't have any at the moment. Right now I'm just waiting for the spring floods, er thaw, so I can get the grill out and cook me up some good steaks over the open flame. In the meantime I'll be trying Bloke's ham recipe when I find the ham on sale.

With St. Patty's day right around the corner and the corned beef ready to hit the sale prices soon, does anybody have any good recipes for that particular cut of meat to share?

Marty: I LOVE the picture of the ham (radio operator) covered in tin foil.
I am a ham and i love the sound of Blokes ham no matter what he calls his tuba.
haha...
Armin (thinking about fooood)

Has anyone found a way to remove the center vienna saugage from the can without damaging the others?--------------------------------Oh, you fellow sons of the south----------don't forget our gourmet "liver pudding" and crackers.

Brown Mule wrote:Has anyone found a way to remove the center vienna saugage from the can without damaging the others?

one word: corkscrew



tub"it's not just for wine anymore"bba

Old school lunch meats discussed here. Taylor Pork Roll was popular growing up in Norfolk, Va. and I still see it in stores when I go for a visit. There's one store here in Chicago where I'm able to find it.

Enjoy:

http://nymag.com/restaurants/features/70959/" target="_blank" target="_blank

Read yesterday a delicacy in Alaska is Smoked Grissly Bear Tongue----------------have to be smoked pretty darn well for me to eat it.