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27 lb boneless pork leg… help

post #1 of 6
Thread Starter 

   Got a 27 lb boneless pork leg and need to cook it for a prechristmas party to feed a large group. I am looking for some tips on how to go about tackling this thing. I might brine it over night and put it in the oven or maybe smoke it outside with an indirect method. All suggestions would be welcomed.

 

Thank You 

post #2 of 6

I like to do a  light smoke (about four hours) just to get some smoke flavor in it, then coat it in a rub and braise in beer till done.  Haven't had any complaints.....at least not to my face.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 6

I've never dealt with a boneless (or bone-in) fresh ham on my own.  But with the size being big and all, you might need to inject the brine.  If I were to smoke this, I would hot smoke it with monitoring temperature regularly.

post #4 of 6

You could make Cuban style and cook it for about 8 or 9 hours @275  It falls apart.

Or hot smoke about 5-8 hours. or till  internal temp hits about 160=65. Cuban style has less shrinkage.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 6
Thread Starter 

Well we don't want any shrinkage now, do we

post #6 of 6

You could spit roast it.  What a presentation that would make.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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