Easter menu. Ham, deviled eggs, green beans, 7 cup salad, potato casserole and my wife made rosemary garlic sourdough. For desert I made a raspberry cheesecake which I didn't get a picture of before we cut.
Originally Posted by Buehler445:
No sauce. Brother in law just puts some sort of pineapple juice and pineapples and shit in the cook. It comes out pretty legit.
Ham is just so...meh.
I think ham is meh too. I do cook it with pineapples and some cherries which really helps it.
Don't mind it inside a sandwich with cheese. [Reply]
Originally Posted by lewdog:
Also what sauce do people do for ham? Some sort of mustard or horseradish?
Never horseradish—that goes with beef like roast beef, prime rib or tenderloin roast.
There's different glazes for ham. Many use pineapple but some use a sweetened mustard glaze like a honey mustard or brown sugar, or even mixed with booze like some Bourbon. Some mixed with maple syrup.
Here's a list of variations. I read spruce eats fairly often.
Originally Posted by GloryDayz:
Pressure cooker babybacks...
I may never use a smoker/grill for ribs again. Ha....
How you get the smoke liquid smoke? For me its so easy to fire up the weber kettle and charcoal with a smoke tube. I don't even bother with the pellet or WSM on baby backs.
I do wonder how beef ribs would be in a pressure cooker? I never seem to get them right smoking but then I don't have much experience with beef ribs. [Reply]
Originally Posted by BucEyedPea:
Never horseradish—that goes with beef like roast beef, prime rib or tenderloin roast.
There's different glazes for ham. Many use pineapple but some use a sweetened mustard glaze like a honey mustard or brown sugar, or even mixed with booze like some Bourbon. Some mixed with maple syrup.
Here's a list of variations. I read spruce eats fairly often.
We use honey and sometimes mustard on ham, but honestly nothing really seems to “go woth” ham very well. Since we usually have ours cured when it’s butchered I don’t mind it by itself
We had ham today and I used a ham bone to make my beans with. Put them over cornbread [Reply]
Originally Posted by srvy:
How you get the smoke liquid smoke? For me its so easy to fire up the weber kettle and charcoal with a smoke tube. I don't even bother with the pellet or WSM on baby backs.
I do wonder how beef ribs would be in a pressure cooker? I never seem to get them right smoking but then I don't have much experience with beef ribs.
I do add some liquid smoke. Just to add a little smoke flavor..
And it was a shitty day here, so the grill was out of the question. [Reply]
Originally Posted by Kman34:
Did you broil them in the oven to get the burnt parts? They won't look like that coming right out of the pressure cooker..
Yep, that's about 5 minutes under the broiler, maybe a little less. After I pull them from the cooker I put the cooker on sauté, reduce the liquid, mop the ribs, then broil to add color. [Reply]
