And by the way,by using the coupon code “april” (without quotes) at checkout, you can get 15% off at the HomeBBQ.com online Store (www.bbqstore.co), until the end of April.
HomeBBQ.com Fresh Ham Recipe
7 to 10lb Fresh Ham (shank portion, if whole ham increase the amount of brine by 50%, and go to max brine time)
Extra Virgin Olive Oil
HomeBBQ.com World famous Rib Rub
8 quarts water
2 cups course kosher salt
1 cup dark brown sugar
1/2 cup HomeBBQ.com World Famous Rib Rub
Easiest way to prepare the brine is to heat the water, dissolve ingredients
and cool the brine before using it.
1 cup honey
1 cup brown sugar, packed
1/4 cup cider vinegar
1 teaspoon cinnamon
1- 1/2 tablespoons Rib Rub
(mix until rib rub and brown sugar is dissolved)
This is a quick brine method.
The day before, score all sides of the ham, and place it into
the (cooled or cold) brine, submerged for min 4 and max 12 hours.
I find a 5 gallon bucket works best for this, you can then place
the bucket into a can cooler and surround the bucket with ice.
Remove the ham from the brine, and rinse thoroughly, and pat dry.
Coat ham thoroughly with extra virgin olive oil, then a liberal coat
of HomeBBQ.com World Famous Rub.
Heat smoker to 250 to 275 degrees, place the ham in the smoker, and cook to an internal
temp of 160 degrees. About 15 minutes before pulling from the smoker, coat
Let sit for a minimum of 10 minutes, slice and serve.
HomeBBQ.com online Store ( http://www.bbqstore.co), hurry the sale is only while current supplies last.
Wholesale Inquiries Please call 407-347-4738 and choose Option 1
By Kevin Bevington
This is probably the single biggest obstacle to many beginner bbq’rs, in fact the unfortunate thing is many start out with the cheapest smoker they can buy, and don’t understand that they have just purchased a cheap piece of equipment, loaded with design flaws. However, they are fairly easy to overcome if you understand the basics to controlling heat.
First, heat is produced by fire, whether it is wood, charcoal, or gas (we will talk about electric in a minute). A fire needs air to stay lit, right? Most of us somewhere in life have attempted the experiment of putting a candle in a jar, and watched it go out, as soon as it ran out of air. The same applies to a smoker. We can now control the size of the fire, with the amount of air. Increase the amount of air, and you can increase the intensity of the fire (assuming you have enough fuel). Decrease the amount of air, and you reduce the intensity of the fire.
Second, you need to have somewhere for the smoke, and heated air to go. If you put an air tube in the jar with the candle, pushing air in, the candle would still eventually go out, suffocating from it’s own smoke. The same applies to a smoker, you need an escape (or vent) for the smoke and heated air.
Getting a good Online Store can be a very daunting task, even if you have been selling online for as long as I have. If you ever want to go this route, I can surely help you.
We are running some nice specials, for those that like things with some heat, our awesome Hot & Sweet, Rub & Grill (5.5oz bottle) is on sale for only $2.75! We also have a combo we call our competition combo, which have have for a special sale price. And, we are also running a coupon sale until the end of March (coupon code is march) and it is good for 10% off.
To visit our Online Store just click on the Menu link “Online Store” or click the picture in this article.
Get a Hole in One, Win Steak!
Actually make that 4 steaks, and make that filet’s, and you have the new promotion for the month of August, from Omaha Steaks! That’s right. Get a hole in one, of at least 150 yards or more, and you win a box of 4 6oz Filet’s from Omaha Steaks.
But, you don’t have to get a hole in one to win, they are giving other ways to win steaks as well. Including their Hole In One Trivia contest, and their Foursquare- Check-In On the Green Giveaway.
Click the get more information below link to go their Facebook Page to get more information on this fantastic promotion.
As smokers and grills literally get the cobwebs cleaned out, and with others, it seems to becoming a weekend ritual, except there is an extra day. There are a few things we need to keep in mind, first what this holiday is all about.
Let’s take some time think about those who gave their life so we can enjoy a weekend like this.
Next, let’s talk about grill/smoker safety, there will be literally thousands of out of control, on fire grills/smokers today, mainly because they are not kept clean.
A great idea is to line the bottom of the smoker with aluminum foil, and after each cook, just remove and throw away. Those using a gas grill, and using ceramic briquets, if you use that grill frequently it is a great idea to change those out every couple of months, for those not so frequently once or twice a year.
Most of all, enjoy the time off, enjoy the day..
We will be featuring, Grilled Soft Shell Blue Crab with some real nice Tarter Sauce made with a sweet Jalapeno Relish.
Fresh Salmon cooked a-la HomeBBQ.com style on a plank, a Zuchini Medley, along with grilled corn on the cob.
I believe as of this minute, there a couple of Seats left, class starts at 7:00pm!
All Grills and More
71 Geneva Drive Oviedo,, FL 32765 - (407) 366-7301
My guests will not be here for a few hours but on todays menu will be as follows;
St Louis Spares, and there is only one way to cook those, and tht is with HomeBBQ.com World Famous Rib Rub! They are already on the cooker. Next we will be cooing wings, brine is ready to go, and we will be making them with 3 different rubs today. For the sides, its Baked beans, and potatoes, both our cooking class classic recipes.
Clara is getting in the act as well, she is cooking her classic Bannana Cake, and there are many who have tasted that and know what that is all about. I know we can’t be the only one cooking today
I actually don’t really care who wins, since the Dolphins didn’t even make the playoffs, so I want to say good luck to both the colts and the Saints, may the best team win!
For many years, ordering product from our Online Store meant you used PayPal to pay for your order. For many, this was perfectly acceptable, since PayPal was safe and many people used it for Ebay or many other Online Stores.
As time moved on many have contacted me stating they would never use PayPal, and others wanted some kind of non-online processing of Credit Cards.
We have listened to your requests, and now offer 3 more ways to pay for product through our online store. We now offer secure online credit card processing without going through PayPal, and we also now support fax in offline credit card processing. And, we also now offer Google Checkout. 4 ways to pay in our online store, Please visit and let me know if you have any problems with any of them. You can visit our online store by clicking the link below, or Clicking Online Store in the Menu above.
To many in Southeast US, the very meaning of barbecue, is pork. Pork is obviously a very generic term, and really could mean anything cooked from a hog. However for most of us, in barbecue, cooking pork means the shoulder, and for most, the desired cut from the shoulder is the Boston Butt, and this is what we will cover in this article.
The selection process I use for this piece of meat, includes finding one has the fat well marbled or dispersed throughout the cut.
Then, I start looking at weight, the higher the weight, the longer the cook, so I like them right in the middle (8-9lbs). You can find very small ones, which in my opinion are normally difficult to get tender (4-6lb), and the very large ones (11-13lb) are difficult to cook evenly.
The folks at Mug Root Beer have come up with what they feel is a great recipe, for a BBQ Sauce.
They feel so strongly about it, that they want to send folks from HomeBBQ.com the recipe, and the entire kit to make it, there even throwing in an apron also.
As a Fathers Day promo of sorts, send me your name, address, and a brief description as to why you should be the one who gets this to email@example.com
5 people will be chosen, and sent the Brew-B-Q Kit.
This promo will also be posted in the Forum, so from those who receive the kits we would love to see some comments on what you think about the BBQ sauce recipe, and if you think you made it better!