It's Grilling Time! The Official Stangnet Grill/Smoke Thread

What internal temp did you cook it to?
I went to 195. It still is a little tough at this stage. I’ll go to 205 next time.
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I‘ve got it in the oven cooking a little longer right now in it’s juices. Look how much fluid came out of that chunk of meat btw.

I was able to pul the bone out fairly easy at 195, the meat is still a little connected at that temp though. It does taste good.
 
Ok, I like ham a bunch. So there I was, snooping around on the Snake River Farms website.

I had already heard about Berkshire pork and how it has more flavor than your average pig strutting into Wally World.

So SRF has pork called korubota (that’s fancy japanese talk for black pig, meaning berkshire pork), .......some people just gotta make things seem difficult.......

Anywho, I thought I might order me a nice korubotashire (whatever) ham for the holidays. I wanted the big guy (not Biden, didn’t want him). They have a bone in whole ham weighing at least 12 pounds. This should make a good meal for me and my kids and whomever else shows up.

They were all sold out, but they had some whole boneless Berkshota (whatever) hams in stock, I figured, “ok, I’ll get that”.

A couple days later, up comes the fed ex guy to my house with a nice sized box. Cool :nice: got me a thanksgiving feast started now. So I opened the box up, right? That’s what I did.

What I have is a ham the size of a smaller sized football, like the boys used in grade school. So is this why they call it a pigskin?

Anywho again, the website says the average is about 6.5 pounds. This mini football was 6.5 lbs. A hundred dollar mini football.

Alright, so I’ve blown the money. Let’s just cook it and see if it lives up to being porkus maximus. I’ll smoke a turkey again for thanksgiving this year instead. It turned out pretty dang excellent last year.

Into the oven it goes for about two hours at 325*. The last half hour of cooking I painted on a cherry/clove glaze. So here’s what it looks like freshly sliced.
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My review? It was a very nice ham, was it worth a c note? I don’t really think so. It might be better than what I’ve had from Wally World. Not a big leap in flavor like going from regular beef to wagyu.

All that said, I’ll still try some berkshire ribs. Maybe even do a direct comparison to some locally raised pigs.

I am going to try one of those slices fried on a sandwich with a little cheddar melted on top. I’ll see how that goes.