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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-28-2012, 09:49 AM | #16 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Jeez guys, ya sure made it easy on me figuring out what to cook for Christmas! This sounds great! I must admit, I always thought they'd dry out; thanks for the wisdom!
-Chris Edit: And finally I can bust out the hickory without the wife commenting how it makes the food taste hammy!
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Kettleheads Anonymous Charter Member Last edited by MisterChrister; 11-28-2012 at 10:06 AM.. |
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11-28-2012, 10:00 AM | #17 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Glad this popped up - it never would have occurred to me to smoke a spiral cut ham, but now it totally sounds worth doing.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-28-2012, 10:53 AM | #18 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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I've never done it but it's very common with the BGE guys. Seems like dozens have done it and they all rave about it. Since I'm curing my own now, probably won't try it this holiday but it sure would be nice to grab one and have it ready in a few hours instead of a week!
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11-28-2012, 11:41 AM | #19 | |
On the road to being a farker
Join Date: 08-04-11
Location: Ankeny,Iowa
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Quote:
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Thanks from:---> |
11-30-2012, 10:20 AM | #21 |
Knows what a fatty is.
Join Date: 07-05-12
Location: Harrisburg, Pennsylvania
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@Pappy do you have the recipe and if so can you post it?
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WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke |
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12-01-2012, 07:43 AM | #22 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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Thanks from:---> |
12-03-2012, 08:23 AM | #23 |
Knows what a fatty is.
Join Date: 07-05-12
Location: Harrisburg, Pennsylvania
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So I must say the ham was fantastic, I started with a 9lb spiral cut with natural juices from Walmart...Sam's Club brand. I fired up the WSM with 2 smaller sized chunks of pecan wood and brought her up to temp @225F. The ham was sitting in a foil pan cut side down with 1 can of crushed pineapple surrounding it. I let it go for about 2hrs with the temperature never reaching above 230F, pulled when the internal was about 120F. The last half hour the ham was basted every 10 minutes with a maple syrup, all spice, dijon, fresh cracked pepper, and bourbon (JD) glaze mixture that was simmered on the stove for about 10 minutes until all was thoroughly blended. The ham was sweet yet the slight wee bit of bite from the Jack Daniels could be tasted, not overpowering though. This folks was a moist ham and anyone who would say that spiral cuts dry out is obviously doing something terrribly wrong because I will not go back. Thanks for nudging me in the right direction and I was never so happy to be wrong concerning my wife's suggestion again. Sorry about the lack of quality photos but it was dynamite!
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WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke |
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