Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Some Thanksgiving practice

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Some Thanksgiving practice

    Since my cousins husband fries a turkey every Thanksgiving, and thats the only thing he really cooks I try to leave that his domain. So I did a low and slow on my weber today on a ham. That was some mighty good eating.

    Set the kettle up with a snake, apple and cherry wood chunks, pineapple juice for moisture.

    Click image for larger version

Name:	H1.jpg
Views:	77
Size:	168.4 KB
ID:	30418

    Slathered with mustard, brown sugar and a touch of rub, ready to smoke.

    Click image for larger version

Name:	H3.jpg
Views:	74
Size:	213.8 KB
ID:	30419

    The finished product, glazed with brown sugar and pineapple juice

    Click image for larger version

Name:	H4.jpg
Views:	67
Size:	298.7 KB
ID:	30420

    Ran it at 225 for 4 hours, foiled for the 3rd hour before glaze.

    #2
    Looks good, I need to do one. I assume it was already cured and precooked?

    Comment


    • Deuce
      Deuce commented
      Editing a comment
      Yes it was John

    #3
    Should have added, was it salt or sugar cured? I would guess salt, but it might surprise me.

    Comment


    • Deuce
      Deuce commented
      Editing a comment
      It was salt cured

    #4
    Looks awesome! I've MH's recipe with an uncured ham as well. Turned out amazing.

    Comment


      #5
      Originally posted by Pit Boss View Post
      Looks awesome! I've MH's recipe with an uncured ham as well. Turned out amazing.
      Thanks, I think I'm going to try an uncured one next month with MH's recipe.

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes

      Spotlight

      These are not paid ads, they are a curated selection of products we love.

      All of the products below have been tested and are highly recommended. Click here to read more about our review process.

      Use Our Links To Help Keep Us Alive

      Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.


      GrillGrates Take Gas Grills To The Infrared Zone


      GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


      Groundbreaking Hybrid Thermometer!

      Thermapen One Instant Read Thermometer

      The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.


      Grilla Proves That Good Things Come In Small Packages

      The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.