RecipeMuncher

After the success of learning to BBQ indirectly on Friday night   a generous slipper Gammon joint  went on the BBQ with a roll of brisket. The gammon was rubbed with a spicy mix of mustard seeds , paprika , brown sugar and black pepper before placing it on the indirect heat BBQ with a bowl of soaking woodchips for 2 hours. Below is the result The water soaking with the wood chips means the joint does not dry remaining was moist sweet and salty. The gammon was planned to be eaten (...)