oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 10-19-2013, 07:23 PM   #1
swbill
On the road to being a farker
 
Join Date: 08-25-13
Location: grand rapids Michigan
Default Some of my Pron

New member and still learning. Here some of my summer grillin





This was the best ham ever. Spiral cut and smoked for 6 hours, Injected with apple juice and coke cola every hours.


And tonight's cook. MOINKS my way.
swbill is offline   Reply With Quote


Old 10-19-2013, 07:24 PM   #2
AussieTitch
Quintessential Chatty Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Default

That all looks delish.
explain the spiral cut please
__________________
I will never be over the hill,I'm too darn tired to climb it.(Daffy Duck)

Don't send the Foster's, it's a Federal crime(IamMadMan)

AussieTitch
AussieTitch is offline   Reply With Quote


Old 10-19-2013, 07:26 PM   #3
DeepElemCue
Full Fledged Farker
 
DeepElemCue's Avatar
 
Join Date: 06-03-13
Location: Waverly, NY
Default

Quote:
Originally Posted by AussieTitch View Post
That all looks delish.
explain the spiral cut please
+1 for ham explanation
DeepElemCue is offline   Reply With Quote


Old 10-19-2013, 07:29 PM   #4
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

Great lookin cooks there and Welcome to the madness
__________________
IMBAS Certified MOINK baller
WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
Diesel Dave is offline   Reply With Quote


Old 10-19-2013, 07:30 PM   #5
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

That's some good looking cooking right there. Gotta be some happy people around those parts.
__________________
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
HeSmellsLikeSmoke is offline   Reply With Quote


Old 10-19-2013, 07:35 PM   #6
swbill
On the road to being a farker
 
Join Date: 08-25-13
Location: grand rapids Michigan
Default

I had a spiral cut ham in the freezer for about a year and decided to give it a try. I read a lot about spiral not being the best to smoke but WTH. Put it in a tin tray half filled with apple juice and Coke. Covered with pineapple rings and let it rip. Every hour I would suck up the juice from the pan with a turkey baster and pump it in between the cuts. The last hour I put on the glaze. Smoked it hard the first 2 hours with hickory chunks. Never had a ham this juicy before, It fell apart like pulled pork . 250 for 6 hours.
swbill is offline   Reply With Quote


Thanks from: --->
Old 10-19-2013, 07:37 PM   #7
swbill
On the road to being a farker
 
Join Date: 08-25-13
Location: grand rapids Michigan
Default

This was the ham when done..
swbill is offline   Reply With Quote


Old 10-19-2013, 08:04 PM   #8
Happy Matt
Knows what a fatty is.
 
Join Date: 07-10-13
Location: Bloomfield Indiana
Default

Yummy !
Happy Matt is offline   Reply With Quote


Old 10-19-2013, 08:07 PM   #9
DeepElemCue
Full Fledged Farker
 
DeepElemCue's Avatar
 
Join Date: 06-03-13
Location: Waverly, NY
Default

Now THAT is serious pr0n
DeepElemCue is offline   Reply With Quote


Old 10-19-2013, 08:10 PM   #10
buccaneer
somebody shut me the fark up.
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Quote:
Originally Posted by swbill View Post
I had a spiral cut ham in the freezer for about a year and decided to give it a try. I read a lot about spiral not being the best to smoke but WTH. Put it in a tin tray half filled with apple juice and Coke. Covered with pineapple rings and let it rip. Every hour I would suck up the juice from the pan with a turkey baster and pump it in between the cuts. The last hour I put on the glaze. Smoked it hard the first 2 hours with hickory chunks. Never had a ham this juicy before, It fell apart like pulled pork . 250 for 6 hours.
Nice pron but what IS a spiral cut ham, that's what we don't know?
__________________
It seems you never really leave high school....
buccaneer is offline   Reply With Quote


Old 10-19-2013, 08:39 PM   #11
swbill
On the road to being a farker
 
Join Date: 08-25-13
Location: grand rapids Michigan
Default

Damn these were good.
swbill is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 11:15 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts