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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.


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Unread 12-28-2006, 10:03 AM   #16
Q_Egg
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Quote:
Originally Posted by Neil
I did two 15 #er's in the 'dera on Christmas and both came out great. I stuck cloves in each square of the scoring and sprayed with leftover injection marinade. I also glazed it once the internal temps hit 125*. I was able to maintain pit temps of 225-250 throughout the cook and they were both done within 15 minutes of eachother. Total cook time was 5 hours. I started cooking hams this way last year and will never cook anorther one any other way again.
Neil, did you use essentially the injection formula in the 'double-smoked ham' recipe posted here several times ( butter pecan extract one ) ? My result was good, but subtle, so I'm guessing that lots of different injections will do well.
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Unread 12-28-2006, 12:52 PM   #17
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Great looking Hams.

I never did a double smoked ham so I will have to add it to my list of things to cook.

Thanks for the pics.
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Unread 12-28-2006, 01:10 PM   #18
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I did a 10 pound double smoked ham (1/2 shank) in the WSM for Christmass dinner...came out great. I smoked it with Guava wood (got it from brother Greg Kemp). Very smoky flavor but no over powering bitter taste at all.

I may try some chicken in Guava wood at a comp next year.
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Unread 12-28-2006, 01:13 PM   #19
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Quote:
Originally Posted by Jeff_in_KC
I used a boneless ham because we were pushed a bit for time but it turned out fantastic! I just scored where the indentations were from the "net" after injecting the sweet kiss of death marinade through the cryo-wrap. Brushed on the coffee/maple sauce 4 times during the cook.
That really looks good and 'boneless' sure makes life easier when serving. I will add that option based on your pics and comment. I guess there are times for both ways.

Thanks,
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Unread 12-29-2006, 05:03 PM   #20
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I used the recipie originaly posted by Jim Minion and I do use the Watkins Butter Pecan Extract. I also like using a whole bone in ham best.
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Unread 12-30-2006, 07:06 AM   #21
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I have gotta try this one. I looks awesome. Where did you find the butter pecan and rum extracts? I am not familiar with them.
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Unread 12-30-2006, 08:32 AM   #22
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Quote:
Originally Posted by Smokin Gator
I have gotta try this one. I looks awesome. Where did you find the butter pecan and rum extracts? I am not familiar with them.
Watkins seems to be the only 'true' extract. One other outfit I searched had syrup or flavoring (less intense). Watkins is a small ~2 oz bottle. That is the taste that really comes through with each slice end-to-end.
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Unread 12-30-2006, 01:41 PM   #23
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Both of those hams looked real good to me. I think that the final product needs to look good in order to taste good. It's like getting a good first impression.

A buddy of mine worked for Honey Baked Ham Co many moons ago during the holiday rush. He told me that if you want a good glaze on your ham, you need to use a torch, that is how they did it.
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Unread 12-30-2006, 05:57 PM   #24
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Looks good. This will be one of the first things I try when I get my new BGE.
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Unread 12-30-2006, 07:43 PM   #25
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.... Hmmm .... the decision looms close ?? All the best ... and regards to our leader ... Dr BBQ . It's sometimes hard to really know how tough it is to be the trailblazer.

Sorry, but it's almost New Year's and I get sentimental .....
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Unread 12-30-2006, 08:15 PM   #26
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Good looking stuff guy's. I got two 12 pounder shank portion hams to do that with!
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Unread 12-30-2006, 08:58 PM   #27
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Quote:
Originally Posted by Grumpy's Q
Good looking stuff guy's. I got two 12 pounder shank portion hams to do that with!
... just post the secret to 'protecting' that large and tasty open side and we're in business! Maybe some foil halfway thru ?

Best!
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