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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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01-05-2018, 01:20 AM
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#62 | |
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somebody shut me the fark up.
  
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
 Worked real well. I'm happy.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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01-05-2018, 04:50 AM
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#63 |
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Quintessential Chatty Farker
 
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes!  IMBAS Certified Moink Baller 
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01-05-2018, 06:51 AM
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#64 |
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Babbling Farker
Join Date: 04-23-14
Location: Tallmadge, OH
Name/Nickname : Matt
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Killer looking ham Sako! I wish I had the time to do one from scratch, but alas, I don't. I'll keep putting out the Dr Chicken ham though.
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God save the Queen, God bless America, God defend New Zealand and thank Christ for Australia! Weber Original 22" - RIP UDS Fiskgriddle Weber Kettle Premium - Copper |
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01-05-2018, 07:03 AM
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#65 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That sammie looks spectacular
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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09-10-2018, 02:13 PM
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#66 |
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is One Chatty Farker
Join Date: 09-07-13
Location: Nebraska
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I know its a little early in the year right now sako, but have preparations/planning begun for this years ham?
I have done 3 hams in the last 2 months and have to finish the 4th one tomorrow. these all came from the 3 hogs I slaughtered on easter this year.
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Nate. a pellet pooper and a gasser |
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09-10-2018, 06:42 PM
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#67 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Much respect Sako!
I've just caught this thread for the first time. I've done bacon, ham hocks etc before, but never had the guts to go that hard at a full ham like that. But just seeing your process convinces me to have a crack this year. Thanks for the inspiration! Cheers!
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A butterflies wings. About to bring down everything... |
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