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|Dale began preparing his firepit on November 24. "Three
happy campers (Chef’s d’pit?) don’t
you think? So, as you can see, this year’s culinary
experience is off to a fine start. Tonight we brine da
November 25: We also enlisted a documentation person
to record the highly scrutinized brine recipe…here
- 1 Big ol Fresh Ham (22 Pounds!) Score the fat with
a serrated knife in a diamond pattern being careful
not to cut all the way to the meat.
- 4+ Cups Kosher Salt
- Remains of 2 bags brown sugar (1 light, 1 dark)
- 1 Month old South African Orange (Cut in half,
squeeze, toss whole thing in brine)
- 3 Whole Heads of Garlic, Crushed. (Use neighbor
for the peeling process)
Leaves – until
it looks like enough.
Cup (less what falls on floor) black peppercorns
mortar & pestle.
- 1 – 5th
or so cheap rum, stolen from your parents bar in
(parents sure are handy) Less
for Cuba Libres.
- 1- Mostly new jar of fresh horseradish.
- Enough REALLY HOT tap water to cover ham.
- Mix well and add the ham.
- Quickly add cold water to completely cover the
ham (cause you forgot to cool the brine first)
ice to brine since cold water isn’t working
- Cover brine tub and place in Michigan refrigerator
(back porch) overnight.
Well there’s the brine recipe. I’ll pass
along the rub recipe after we finalize it tonight.
And ahhh yes, tonight’s the big night. It’s
time to fire up da pit and bury da ham!!!! Woooohooooo!
Pics to follow!
|November 26. The Rub Recipe:
Decorate the brined ham with whole cloves.
whole cloves of garlic in the fat so you can smell
really good for days afterward.
32oz of honey mixed with
one bag of brown sugar and just enough lemon juice
to make you pucker!
Pat” the ham with the honey mixture…use
it all…it’s supposed to be messy.
3 packages of cheese cloth…you’ll
find it in the “Housewares” section at
Wrap in at least 7 yards of muslin (We
would have used last years, but the girls wouldn’t
let us save it).
Wrap in one roll of heavy duty aluminum
Place wrapped ham in a wire cage and bury deep in
those hot coals!
- Finishing touches,
- Into the pit we go!
- The totally legal coverup!
Thanksgiving Day, November 27
Well there you have it. Another successful year
and a wonderful Holiday celebration! Who woulda thunk
Dave’s inspirational Firepit Turky Recipe would
warm the hearts of so many (heck…what do you think
the odds were for me FINDING Dave’s recipe….I
had the dream…Dave had the directions !!). Thanks
guys, It has now become tradition. Our Thanksgiving holiday
has become a wonderful process that allows all involved
the opportunity to check out from the everyday routine
and enjoy the company and the spirit of the season. The
process has become what we call….”The five
days of Thanksgiving”.
Dave, our “hole time” was about 40 hours
(Tuesday 11pm – Thursday 3pm). We felt the ham
was well into the cool down process. The ham was definitely
warm enough and very done, however, we now feel very
good about the process and pit composition that we
can reduce the hole time down to the 30 hours you are
moving to. Maybe even less. Even though we felt the
ham was in too long, the ham was still excellent which
supported are original theory that the fresh ham would
be much more forgiving (concerning over cooking) than