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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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05-31-2009, 08:55 AM
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#1 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Sunday Picnic...
...Picnic Ham that is...
 I got an 8 pounder goin' on the UDS III this morning. I've been wanting to try the Perfect Picnic recipe out of Smoke & Spice...stay tuned for more play by play action... Rubbed up with the Jamison's "Perfect Picnic Rub"...  On the UDS III @ 6:00 am...  Next up..."Picnic Mop"...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-31-2009, 08:59 AM
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#2 |
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is that a front leg?
hey! is that a bge replica lower vent? cool!  |
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05-31-2009, 09:04 AM
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#3 | |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
Yep...that there sliding vent idea was stolen...errr...borrowed from my BGE... 
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-31-2009, 09:23 AM
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#4 | |
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is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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I assume your talking about the cut of pork....if so it's the lower half of the pork shoulder...the boston butt is cut off. at least that is where the picnic is from. Why picnic ham?? No idea. |
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05-31-2009, 09:40 AM
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#5 |
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it's the part of the hog used for a nice BOILED dinner! hahaha
http://en.wikipedia.org/wiki/New_England_boiled_dinner i thought JD might be wanting to sneak it in the throwdown this week  looks good so far, sir! |
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05-31-2009, 10:48 AM
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#6 | |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
 ...I thought you were talking about the bottom of the drum!  And yes...you are correct sir...it is going to be my entry for the "Ham Throwdown"...here's an update...Mop ingredients...   Mop...  1st mopping...2 1/2 hours in to the smoke...I'll be mopping every hour until done... 
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-31-2009, 01:33 PM
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#7 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Picnic Ham Update...
5 1/2 hours in to the smoke...UDS III rock steady @ 250 dome (and has been since 6:00 am... )3rd mopping...  Starting to pull away from the bone...we're gettin' there... 
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-31-2009, 01:36 PM
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#8 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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How do you resist eating it right now?
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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05-31-2009, 06:39 PM
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#9 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Picnic Ham update...
Pulled @ 178...foiled...toweled...and coolered! Next up...pulled sammies...    
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-31-2009, 06:42 PM
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#10 |
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is One Chatty Farker
 
Join Date: 06-22-08
Location: North Dallas
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Aww man I cant wait to see the finale. Eveything looks great so far. Wonder if the condiment will be a simple slaw top and chips or something more spectacular?
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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05-31-2009, 06:45 PM
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#11 | |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-31-2009, 07:18 PM
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#12 |
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Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Nice, very nice. Is it time to eat yet?
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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05-31-2009, 07:21 PM
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#13 |
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Knows what a fatty is.
Join Date: 04-04-09
Location: OakBank, Manitoba, Canada
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What exactly is the reason for wrapping it and placing it into a cooler?
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Blue Ember IQUE (April 09) - Large BGE (June 09) Certified MOINK Baller 2009 |
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05-31-2009, 07:24 PM
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#14 |
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is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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So how long does it take for that poor ole slow Green Thermopen to relay the temp to ya???
Nice grub!!!
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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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06-01-2009, 10:41 AM
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#15 | ||
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
Quote:
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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