I turned this whole Pork Leg into one BIG ham
Вставка
- Опубліковано 15 лип 2024
- RECIPE: www.pitmasterx.com
Big thanks to our VIDEO SPONSOR:
▶️BURNHARD www.burnhard.com/
GEAR I love to use
▶️FORGED forged.nl/en/
▶️SKOTTSBERG bit.ly/3vItN5V
▶️MEATER meater.com/
**************************************************
0:00 - intro
0:27 - iberico porkleg
1:27 - dry cure
2:40 - rinse of the salt
4:31 - seasoning
4:56 - burnhard pelletsmoker
5:10 - temperature
5:51 - resting time
**************************************************
Subscribe to my CHANNELS:
🔥PITMASTERX: ua-cam.com/users/BBQpitma...
🔥ROEL: ua-cam.com/users/roelwest...
🔥PITMASTERXSHORTS: ua-cam.com/users/pitmasterxs...
My SOCIAL MEDIA, Let's connect!
🔥Facebook: / bbqpitmasterx
🔥Instagram: pitmasterx...
🔥TikTok: / pitmasterx
Become a UA-cam MEMBER:
🔥PITMASTERX: / @pitmasterx
(UA-cam takes 30% of the membership)
**************************************************
😀 JOIN the PitmasterX community: / discord
😀 Get PitmasterX MERCH: pitmasterx.creator-spring.com
😀 Become a Patreon: / pitmasterx (Patreon takes 5% of the pledges)
**************************************************
OFTEN USED EQUIPMENT
- Kamado Joe store amzn.to/3O1l6u1
- Napoleon store: amzn.to/3z1edEN
- Burnhard store: amzn.to/3z5KMBu
- Masterbuilt store: amzn.to/3yWKMDK
- Moesta store: amzn.to/3IBTV7M
- Borniak: amzn.to/3yCAmI1
- Meater thermometer plus: amzn.to/3c4PINN
- Meater thermometer block: amzn.to/3IxRh2P
- Meater thermometer original: amzn.to/3P0AOXx
- Skottsberg store: amzn.to/3c7J1dK
- Skottsberg light weight cast iron pan: amzn.to/3uEHp1u
- Skottsberg cast iron grill pan: amzn.to/3uEHp1u
- Skottsberg cast iron casserole/dutch oven: amzn.to/3PkIymZ
- Skottsberg cast iron skillet 31,5cm: amzn.to/3P2vva6
- Skottsberg carbon steel pan: amzn.to/3RsfGLd
- Skottsberg stainless steel pan: amzn.to/3cc65IE
- Forged store: amzn.to/3Rp0EWP
- Forged Brute chefs knife: amzn.to/3nT70jB
- Forged Brute 3 piece knife set amzn.to/3yyPbv5
- Forged Sebra chefs knife: amzn.to/3Pl7haN
- Forged Sebra 3 Piece knife set: amzn.to/3RpqOZx
- Forged Flambadou amzn.to/3Po6Igv
- BBQ Gloves: amzn.to/3MjnV9L
- Under Gloves: amzn.to/3LhuKHt
- Food Grade Gloves: amzn.to/39mmoB4
- Cutting board rectangular: amzn.to/3PhVGdr
- Cutting board round: amzn.to/3yDAE2O
- BBQ Large Tongs: amzn.to/3FNl32e
- Torches: amzn.to/3LnIcJH
- Mixer: amzn.to/3sF6RmB
- Meatgrinder: amzn.to/3sEe5Ht
- Food Processor: amzn.to/3wjRZws
- Brush: amzn.to/3FN5GqL
- Spatula: amzn.to/3G3UN45
- Burger Mold: amzn.to/3wdSTKF
- Fire Starter: amzn.to/3sDbqy1
- Coffee maker filter: amzn.to/3lcjxxe
- Coffee grinder: amzn.to/3FRv0M0
- Syringe: amzn.to/39tdodz
- Spray: amzn.to/3lcugrF
- Butcher paper: amzn.to/3FWVFr6
- Aluminium foil: amzn.to/3yFKvp8
- Salt Fleur de Sel: amzn.to/3NgkEYS
- Peppermill: amzn.to/3wgvus0
**************************************************
VIDEO EQUIPMENT
- Cameras: amzn.to/3kUEEnC
- Lighting: amzn.to/37vYt1p
- Audio: amzn.to/3FvRiTz
**************************************************
CHECK OUT OUR TEAM
Cinematographer - Morrison Hulshof - / morrisonhulshof
Video editor - Jim van Raan - / jimvvraan
Studio Manager - Mitchell Reijnders - / mitchellscooking
**************************************************
My Music: share.epidemicsound.com/pWhWl
**************************************************
KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk smoked ham leg leg of iberico jamon ham at home how to smoke pork porkmeat bbq pork sauce glazed ham christmas diner recipe ideas 2022 holidays burnhard pelletsmoker pellet grill meater thermometer
**************************************************
Thank you so much for watching see you on the next video! - Навчання та стиль
Thanks for showing us exactly how to prepare this Roel!
I am from Spain and I can tell you two things. The first is that Iberia is not a region in Spain, it is how Romans called the territytgat is now Spain and Portugal. The second is that I really doubt that pork leg is Iberian race because those pigs are black and quite small, a ham is barely 7 kilos and that one looks kind of pink so it has been crossed with another pork race. I do not doubt your ham is tasty, but a real dry cured pure Iberian ham is king for a reason... Furthermore, I can tell you that we do not use hams with s lot of intra- muscle fat for cooking in the oven, it comes out really greasy. We do for the BBQ and it's mainly beef instead of pork...
Great video again and even better with another one of your gang includded i belive includding them improves these videos I thing it makes your videos better ie your channel does not suffer the linus affect, have a great festive season guys and back sure you give eva a Giant bone
I’m sure you made a bunch of people happy with that ham. Cheers!
What happened to Morrison? It's been a while without him on the channel...
An epic looking ham. So juicy! An amazing cook. Cheers, Roel! 👍👍✌️
That looks stunning. I am salivating at the thought of tasting that 😘
Ooooh man🙃 so nice and thanks for the tip! Where can i get my water back? I got a dry mouth thanks to you
Nice!!!!
I would take off some more of that fat to make the seasoning penetrate more, but this recipe is amazing! I do pork legs every week and I have my very own recipe and technique which is amazing, but this week is Roel's turn🤝🏼
Looks good. I think this is more like a roast than a ham. I know I know you already know it's not cured and you did use the proper primal for ham. It's just one of those semantics like uncured bacon isn't bacon it's just pork belly.
That is exactly what I planned for Christmas.. how long does it need to cook? And will a 5 kilo ham fits on a kamado joe classic one?
Tasty.
Beautiful. That looks like a BBQ competition showpiece. Do you get a markedly different flavor with the Iberico pork as compared to a grain-fed hog?. I know they eat a lot of acorn which imparts a different flavor than a grain diet. Is that flavor as pronounced with this type of preparation as it is with a long-cured ham?
Morrison? Is he gone?
he's still doing the camera filming afaik
,!!!!!!
Ham is ham.
Это ты верно подметил
True dat
Ham is awesome. We need Morrison back.
Ben ik benieuwd naar een BBQ versie van Jamon Iberico Belotta. En dan op de manier die je met een hammes moet fileren.
En je zei het dikste deel naar de firebox. Een pellet smoker heeft toch de firepot er recht onder? Aan de andere kant, het deel wat nu te ver was zat geen vel op en meestal kan dat juist meer hebben dan vlees zelf.
The video cut you did on the shoulder bone scene when you said you could take it out tells me, you tried to get it out, but you missed like 30°C core temp to be able to pull it out. This wasnt pulled pork, not fall of the bone :D
Not sure about that pure sugar glaze, let it cool a little and its gonna be rock solid, could see fine strings when you pulled it apart and ate it.
I noticed the same things, this isnt really a nice glaze and theres no way he is going to be able to just rip out the bone.
The glaze would have been 100x better is he just kept alls the drippings in a pan with some mustard and honey
Glad I wasn't the only one who noticed it.
How big is your Fridge :)
Omg gimme that leg!!!!
this ain’t ham it’s a shoulder😔
AMAZING ONCE AGAIN ! But I have another question that's not cooking related. How do you manage to keep your Napoleons stainless so nice ? I've tried a ton of stainless steel cleaners and non seem to work . Any tips and or suggestions would be greatly appreciated . Can't wait for your next video
There's this one cleaner we used to clean when I've worked in kitchens and body shops for cars it's called barkeepers friend it's literally one of the best cleaners out of a few dozens of brands I've had the chance to use it's not too aggressive but it's aggressive enough. I'm not sponsored btw
Everybody asks where Morrison has gone - he's in the back scrubbing all the stainless!
@@joeydressshoes3337 Thank you sir ! I'll give it a shot .
Also be careful with the scruff pads and steel wool you n may be using id scuff up and remove thick portions with a scuff pad or fine steel wool lightly soak the area being cleaned with chemicals for a while if it's in a area not soakable use a hot rag and water maybe a bit of chemical if water doesn't work and the. If you want it make it real nice take some rubbing compound of deep scratches and finish with polish for that mirror finish
@@joeydressshoes3337 Thanks so much for the advice . We'll give it a shot .
😋😋
I just had dinner and thought I was no longer hungry. I was wrong. This looks incredibly delicious 😋
Gekmakerij 😅weet wat een klein stukje iberico bij de jumbo kost
Roel, wanneer mogen we weer eens een filmpie zien met onze vrolijke vriend nick toettiee?
funny that you asked.....
@@PITMASTERX its coming ? ;o
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
If you can afford it most people have to choose food or heat
Hahaha True, but the BBQ gives heat too😁
That's not even remotely true.
Oh ig is the cost of living has gone up just
I'm a vegetarian so it doesn't help me
It cost a pig it's leg🤣🤣🤣🤣
Your recipes are usually on point, but this has nothing to do with jamon. The taste from the process of ageing the ham is the best thing that can happen to pig meat. I'm sure it was tasty, but jamon is better.
I only see 2 sec and my mouth is wet😋😳👍 i go for the full punishment💪🏼😍
Love your videos! But I live in the US. Can you also put in Fahrenheit! Love you man!
I love your videos but im pretty sure every single spaniard dude watching this video contemplated the idea of destroying the monitor at least twice. So many wrong things with it i cant even begin to talk about it... still, it looks delicious anyways, like always.
aff...
You DID NOT make a ham, you made a pork roast. Since salt penetrates the meat at about 1 inch every 7 DAYS, you did little other than salting the outside of the leg. NOT A HAM just a roast.
I like most of your stuff but you just ruined that ham
Just show things that the normal people can do at home. Nobody has a hole leg or can even find it in the store. Please be real 😉
You can order one online easy or find your local butcher
Proper clickbait, without getting into details (shoulder blade edit, fat rendering, caramel sauce called glaze, "ham, instead of calling in roast", and not putting the hoof over the hottest point).