VA-Dave
Full Fledged Farker
Greetings Brethren,
As some of you know, I have been waiting to score a Brisket for the christening of my new WSM, 22.5. I have been unsuccessful in doing so. All Wally world and Sam's has had, has been flats and I'm holding out for a packer. This area is not conducive to BBQ, so I will probably end up ordering online from BPS.
In any event, I decided to smoke our Easter ham on it today. I've had it for 9 days, and I just can't wait any longer.
Shiny new grates:
Royal Oak:
Minion method:
Water pan foiled, and I added a drip pan:
13 lb. ham, bone in, no coating, glaze or rub. We use most of the ham for other meals, and any sweet glaze just doesn't fit with things like ham and scalloped potatoes, etc.
This is what we call Hot Mac & Cheese. Simple, but very flavorful. Made with medium shells:
Add cottage cheese:
Add diced petite tomatoes:
Add red pepper flakes, salt, pepper and mozzarella and keep layering until you reach the top:
Add the cheese sauce, which is a Roux of butter, evaporated milk and seriously sharp cheddar:
Top off with mozzarella and throw in the oven:
I have to be able to cook dessert on my Weber's as well as anything else, so I opted for Apple crisp. I walked out back and picked 2 bags off Granny Smith's sour apples...:wink:
Sliced and peeled:
Covered with white sugar, flour, cinnamon and nutmeg:
Made the "crisp" with brown sugar, flour, quick oats and butter and crumbled on top:
Placed on the OTG for 45 minutes:
Ham and Apple Crisp cooking in harmony. The drum is for my new UDS. I have never seen one without ribs. I think she's sexy....:grin:
Spectacular Crisp:
Pulled the ham at an IT of 140°:
Quickly threw some carrots on the stove with butter and pepper and here are the players:
Mac & Cheese out of the oven:
Plated pic 1:
Plated pic 2:
Dessert with vanilla ice cream:
I am so tired I can barely type, but I wanted to wish a Happy Easter to all of you and your families.
Dave
As some of you know, I have been waiting to score a Brisket for the christening of my new WSM, 22.5. I have been unsuccessful in doing so. All Wally world and Sam's has had, has been flats and I'm holding out for a packer. This area is not conducive to BBQ, so I will probably end up ordering online from BPS.
In any event, I decided to smoke our Easter ham on it today. I've had it for 9 days, and I just can't wait any longer.
Shiny new grates:
Royal Oak:
Minion method:
Water pan foiled, and I added a drip pan:
13 lb. ham, bone in, no coating, glaze or rub. We use most of the ham for other meals, and any sweet glaze just doesn't fit with things like ham and scalloped potatoes, etc.
This is what we call Hot Mac & Cheese. Simple, but very flavorful. Made with medium shells:
Add cottage cheese:
Add diced petite tomatoes:
Add red pepper flakes, salt, pepper and mozzarella and keep layering until you reach the top:
Add the cheese sauce, which is a Roux of butter, evaporated milk and seriously sharp cheddar:
Top off with mozzarella and throw in the oven:
I have to be able to cook dessert on my Weber's as well as anything else, so I opted for Apple crisp. I walked out back and picked 2 bags off Granny Smith's sour apples...:wink:
Sliced and peeled:
Covered with white sugar, flour, cinnamon and nutmeg:
Made the "crisp" with brown sugar, flour, quick oats and butter and crumbled on top:
Placed on the OTG for 45 minutes:
Ham and Apple Crisp cooking in harmony. The drum is for my new UDS. I have never seen one without ribs. I think she's sexy....:grin:
Spectacular Crisp:
Pulled the ham at an IT of 140°:
Quickly threw some carrots on the stove with butter and pepper and here are the players:
Mac & Cheese out of the oven:
Plated pic 1:
Plated pic 2:
Dessert with vanilla ice cream:
I am so tired I can barely type, but I wanted to wish a Happy Easter to all of you and your families.
Dave
