|
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. |
|
Thread Tools |
03-30-2013, 01:22 PM | #1 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
ham is on! nap time...
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
Thanks from:---> |
03-30-2013, 01:24 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
Sure hope you put the lid on before you dozed off.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
Thanks from: ---> |
03-30-2013, 01:33 PM | #3 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
Ditto!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
Thanks from:---> |
03-30-2013, 01:35 PM | #4 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
|
That is a nice big one! I got my first ham in the fridge that I'm putting on tomorrow after the brisket comes off.
I notice you didn't trim any of the fat off the top, or season... what are you going to do for a glaze? I'm looking at using something close to the Dr. Chicken glaze.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
|
Thanks from:---> |
03-30-2013, 01:45 PM | #5 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
Well, I did cure it for six weeks so should be ok either way....;)
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
Thanks from:---> |
03-30-2013, 02:31 PM | #6 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
|
|
|
03-31-2013, 07:33 AM | #7 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
naw, 8 days, i was farkin with HSLS.
some finishing pron... with the dry glaze applied photo (1).JPG and sliced photo (2).JPG happy easter everybody!!!
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
Thanks from: ---> |
03-31-2013, 07:40 AM | #8 |
Knows what a fatty is.
Join Date: 03-17-13
Location: Smithfield, Utah
|
Holy Hell! That looks awesome!
|
|
Thanks from:---> |
03-31-2013, 07:43 AM | #9 |
is one Smokin' Farker
Join Date: 10-02-09
Location: Longmont, CO
|
Wow !
__________________
Smokemaster Offset*'70 Hasty Bake*WSM 18.5*WSM 22*'00 Plum Weber SS Performer*Imperial Kamado |
|
Thanks from:---> |
03-31-2013, 07:48 AM | #10 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
Terrific lookin Ham. Hoping mine come out 1/2 as well!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
Thanks from:---> |
03-31-2013, 07:55 AM | #11 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
Thanks from:---> |
03-31-2013, 07:56 AM | #12 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
That really looks perfect Boogiesnap. How did that famous line in Casablanca go? "I was misinformed".
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
Thanks from:---> |
03-31-2013, 07:57 AM | #13 |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
|
Looks delicious Boogie!
How's it taste? Happy Easter! Dave
__________________
Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL] |
|
Thanks from:---> |
03-31-2013, 08:01 AM | #14 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
it's not bad.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
03-31-2013, 08:05 AM | #15 |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
|
Suuweeee, oh how pretty, Boogiesnap! Happy Easter indeed!
__________________
Got beer??? |
|
Thanks from:---> |
Thread Tools | |
|
|