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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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Old 05-31-2009, 09:55 AM   #1
JD McGee
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Default 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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Old 05-31-2009, 09:59 AM   #2
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is that a front leg?

hey! is that a bge replica lower vent? cool!
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Old 05-31-2009, 10:04 AM   #3
JD McGee
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Quote:
Originally Posted by Rick's Tropical Delight View Post
is that a front leg?

hey! is that a bge replica lower vent? cool!
Nah...it's a brick!

Yep...that there sliding vent idea was stolen...errr...borrowed from my BGE...
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Old 05-31-2009, 10:23 AM   #4
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Quote:
Originally Posted by Rick's Tropical Delight View Post
is that a front leg?


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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Old 05-31-2009, 10:40 AM   #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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Old 05-31-2009, 11:48 AM   #6
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Quote:
Originally Posted by Rick's Tropical Delight View Post
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!
...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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Old 05-31-2009, 02:33 PM   #7
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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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Old 05-31-2009, 02:36 PM   #8
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How do you resist eating it right now?
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Duh.
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Old 05-31-2009, 07:39 PM   #9
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Picnic Ham update...

Pulled @ 178...foiled...toweled...and coolered!

Next up...pulled sammies...







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Old 05-31-2009, 07:42 PM   #10
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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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Old 05-31-2009, 07:45 PM   #11
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Quote:
Originally Posted by Bacon View Post
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?
You're very close...definitely a slaw topping with some Carolina Red sauce and a side of jalapeño beans...
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Old 05-31-2009, 08:18 PM   #12
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Nice, very nice. Is it time to eat yet?
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Old 05-31-2009, 08:21 PM   #13
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What exactly is the reason for wrapping it and placing it into a cooler?
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Old 05-31-2009, 08:24 PM   #14
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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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Old 06-01-2009, 11:41 AM   #15
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Quote:
Originally Posted by worf View Post
What exactly is the reason for wrapping it and placing it into a cooler?
I do that to hold the temp for a while and let the juices reabsorb before pulling.

Quote:
Originally Posted by Barbarian View Post
So how long does it take for that poor ole slow Green Thermopen to relay the temp to ya???

Nice grub!!!
That "poor ole slow Green Thermopen" is sooo quick it knew what the temp was before I stuck it in the meat!
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