iloveburgers's Profile
Al's italian beef
Hey there
Coming in to Chicago this weekend from NYC. I have a few estaurants on my list but was interested in trying al's. I saw it on man vs food. I noticed there are a few locations....is there an original location that is best? Should I avoid all together?
Holiday Ham issues....
Thanks for the input...I'm stuffing the slits with paste made of garlic, rosemary and oregano. Like the previous poster said I should hopefully have some nice pan drippings to make a pan sauce. Cheers to all!
Holiday Ham issues....
there is a 1/2 inch of fat on this bad boy. Any suggestions on how to flavor it. I'm assuming my glaze would not work. I was planning on doing a normal "ham" type glaze w/ brown sugar, mustard and maple syrup.
Holiday Ham issues....
After reading online and looking at the cut it's definitely not brined or cured. I was rushing around when I bought it and I'm not sure what I was thinking. Should I brine it overnight to cook it for tomorrow? Will that lead to a more "hammy" flavor?
Holiday Ham issues....
Hi all....
So I'm having a holiday party this saturday and making a ham for the in-laws. The sizes of precooked hams at Whole Foods were too small so I bought an uncooked "ham" from the butcher there. My wife and I believe is said "Christmas Ham" in the glass. Now I'm reading alot on line about how it simply could be a pork leg and perhaps it's not brined and would not be considered ham. Do you think Whole Foods would be selling an unbrined ham? The sticker on the butcher paper says "Pork Leg Bone in Whole". Do you think I screwed up? Any advice on how to cook this thing? I found a simple glaze recipe online that consists of maple syrup, brown sugar and dijon mustard. Any thoughts and suggestions would be GREATLY appreciated!
Cheers,
Dave
