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  • Ground Chuck
    Club Member
    • Apr 2019
    • 146
    • Northern Kentucky

    #16
    My company gives away hams and turkeys to each employee every year, so I decided to smoke my spiral-cut ham for my in-laws this past Sunday. I opted to try my hand at a Honey-Baked ham, following an easy Malcolm Reed recipe. The ham turned out delicious, so close in fact, that my mom just thought I smoked an actual Honey-Baked Ham from the store since I kept calling it Honey Baked Ham. She really started raving when she realized it started out as a "normal" ham. I had real HBH yesterday, and I think Malcolm's might have been even better, plus cheaper! I'd guess a Real McCoy of the same size would cost in the neighborhood of maybe $75-$80.

    I tried snapping a couple pics mid-cook, along with a shot of the firebox on the Gator. I'm starting to get a lot better with my fire building. Ran out of the first batch of wood that I bought from Frutia and Carolina Cookwood, so I used a bag of Hickory splits from Lowe's. They actually burnt really well! My dad bought me some Cherry and Oak for Christmas, and I can't wait to try it out!

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    • Ground Chuck
      Club Member
      • Apr 2019
      • 146
      • Northern Kentucky

      #17
      Well, Santa was very good to me this year! In addition to the new Kindling Cracker that Secret Santa gave me (which I absolutely love by the way), Santa also left me four rubs and some oak and cherry woods under my tree!
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      I decided to use one of my new rubs to help me Wingin' the New Year!
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      I'm really loving cooking on this new pit. I can see improvement every time I fire it up, and when I'm not cooking on it, I'm thinking about cooking on it. I cut up about 7 pounds or so of wings, seasoned them up, and then smoked them with a mix of oak and hickory for about 2 hours in the 250 - 325 neighborhood, which I know is a rather wide neighborhood lol. Still learning. I would have let them go longer if I didn't have to get to a New Year's party. I did try making a Siracha Orange Marmelade wing sauce, but it was way too sweet, and way too spicy. I do not think I will make that again!
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      Hope everyone had a Merry Christmas, and a Happy New Year!

      Comment

      • HawkerXP
        Club Member
        • Jul 2016
        • 5974
        • Virginia
        • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
          Thermopops
          Dot and Chef Alarm with probes
          Slo n Sear
          Cold beer

        #18
        Looks great. Congrats and Happy New Year!

        Comment

        • Greygoose
          Club Member
          • May 2019
          • 681
          • South Shore,MA

          #19
          Great job !!!!
          I'm hungry,,,,

          Comment

          • Ground Chuck
            Club Member
            • Apr 2019
            • 146
            • Northern Kentucky

            #20
            Good Morning Friends! Ground Chuck coming to you live from the garage on this soaker of a Saturday in Northern Kentucky!
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            My lovely mother came over Tuesday and taught me how to install quarter round in my bedroom that I've been putting off for a couple of years. I told her I'd like to have her over for dinner this weekend as a thank you. She gave me a top 10 food request, in order (😂), with ribs being at the top, followed by pulled pork. So I thought this would be a great time for me to try a bbq with multiple items.

            I fired the pit up around 8, hoping to get the roughly 6 lb shoulder on by 9. I was able to get it on by 915 so not bad! I'm following Harry Soo's Kalua Pork recipe this go around. The first time I made it, it was incredible, if you like pineapple. I started the fire with a chimney of KBB and then a handful of quarter splits, mostly cherry. I think I've built my initial fire too big so I'm keeping that in mind for next time.
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            Pork shoulder is on:
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            Now I'm just sitting here tending the fire, it's actually quite fun and relaxing!
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            I've got two slabs of baby backs going on around noon I'd say. I'm trying to have everything done by 530? We will see. One slab was dry brined and will be seasoned with Rendezvous, and the other I skipped the dry brine, and may try Blue Hogs or BB Kings. We will see. Hopefully I can try to update a little as I go!

            cheers!
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            • Ground Chuck
              Club Member
              • Apr 2019
              • 146
              • Northern Kentucky

              #21
              If anyone is around, is this the time to add a split?? Click image for larger version

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              Comment


              • Ahumadora
                Ahumadora commented
                Editing a comment
                Certainly I don't even let it die down that much. Jam a couple of splits in the corner of the firebox to preheat

              • Ground Chuck
                Ground Chuck commented
                Editing a comment
                You were right! Ran inside, came back and it was smoldering! That's been my biggest learning hurdle. Now I'm trying to bring it back to life!
            • Ground Chuck
              Club Member
              • Apr 2019
              • 146
              • Northern Kentucky

              #22
              I just went for it!! Click image for larger version

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              • Ground Chuck
                Club Member
                • Apr 2019
                • 146
                • Northern Kentucky

                #23
                I'm using Mesquite by the way for this cook, cant recall if I mentioned that. Harry Soo requests it.

                Comment

                • Ground Chuck
                  Club Member
                  • Apr 2019
                  • 146
                  • Northern Kentucky

                  #24
                  Got the ribs on at 12:25.... Rendezvous on one slab, BB King/Blue Hogs on the other. All in all my wife held down the fire nicely while I was gone!
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                  Update on the pork butt, she is looking absolutely voluptuous!
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                  • Ground Chuck
                    Club Member
                    • Apr 2019
                    • 146
                    • Northern Kentucky

                    #25
                    I'm also thinking maybe I need to try a sheet of expanded metal? Got a piping hot bed of coals but unfortunately all at the bottom of the pit! Click image for larger version

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                    • Ahumadora
                      Ahumadora commented
                      Editing a comment
                      Looks fine. You want the embers to burn almost completely away before dropping into the ash and snuffing out, to get the most out of your wood. Clean the ash out after every use as damp ash will rust out your firebox.

                    • Ground Chuck
                      Ground Chuck commented
                      Editing a comment
                      Thank you, brother! I guess I'll just have to keep practicing.

                    • tbob4
                      tbob4 commented
                      Editing a comment
                      Yes. A piece of sheet metal bent to the shape of your firebox makes a great ash catcher and makes clean up a breeze. When you see how quickly it goes bad, about a year, you will really see what Ahumadora was alluding to.

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                  Meat-Up in Memphis 2021

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                  Meat-Up in Memphis

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