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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 08-06-2004, 06:13 PM   #16
willkat98
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Wow Jim

You revived an old thread that was born on a slow day with only about 100 members, and turned it into one hell of a quality ham thread (once you skim past my tripe)
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Unread 08-06-2004, 06:38 PM   #17
Mike(Mi)
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Excellent. Does anyone know if Dr. Chicken is posting anywhere nowadays? I't been a long time since we heard from him, he posted for a short time over on the PC place. We could invite him over for an cold one and an update.
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Unread 08-06-2004, 08:16 PM   #18
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Doc is a good friend and I know he is happy to share the recipe. Go ahead and post in recipe section but be sure and give Dave Spence (Dr Chicken) all of the credit.
Dave is only on line once and great while right now but when some things change he will be more available.

I know Dave is looking at having an offset built real soon, if I remember correctly a 36X60 with upright, two fish fryers and a grill. Looked like a nice unit.
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Unread 08-06-2004, 08:52 PM   #19
Mike(Mi)
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Jim, I remember that he got a Bandera at one time and had all kinds of problems with his door "warping". Don't know if he got a bad one or was expecting Klose quality. In any case, his experience, techniques and personality would be welcome here. Ask him over when he gets squared away.
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Unread 08-06-2004, 09:54 PM   #20
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Thanks Jim, I posted both the Ham and the injection recipe.
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Unread 08-06-2004, 10:23 PM   #21
jminion
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Quote:
You revived an old thread that was born on a slow day with only about 100 members, and turned it into one hell of a quality ham thread
Bill
I thought I was posting to the current "BBQ Ham" thread, not sure how I got here.
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Unread 08-07-2004, 06:09 AM   #22
Neil
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I know what I'll be cooking for Labor Day. YUM!
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Unread 11-13-2004, 09:51 PM   #23
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Did a ham and a turkey today. My wife LOVES twice smoked ham. Tastes to me like a virginia ham, which is okay except why settle when you can go straight to the real deal? No worries though, I have a fridge with DAYS of smoked leftovers, a crockpot with a smoked hamhock and beans going. Life is good, and a waist is a terrible thing to mind.
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Unread 11-15-2008, 12:12 PM   #24
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bump for thanksgiving
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Unread 04-10-2009, 11:31 AM   #25
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Easter Bump
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Unread 04-10-2009, 12:14 PM   #26
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thanks for bumping again and I'm doing my Easter ham based on the above info...thanks!
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Unread 12-19-2009, 10:05 PM   #27
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I tried Dr. Chicken's 2X smoked ham. Delicious!! Now I am gettting ready to smoke 5 more for my employees.
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Unread 04-03-2010, 07:55 AM   #28
Neil
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If you are going to smoke a ham tomorrow, I strongly reccommend this one. Its wha I'll be cooking for Easter dinner along with a brisket. I have a 24 lb. whole bone-in ready for injection.
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Unread 04-03-2010, 08:06 AM   #29
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Quote:
Originally Posted by jminion View Post
Here is a recipe for Dr Chicken's Double smoked ham, very good.

Glazing Sauce:

½ cup brown sugar
¼ cup maple syrup (use dark grade B real maple syrup if available)(dark grade B has more flavor than grade A)
¼ cup honey
2 Tbsp cider vinegar
1 – 2 Tbsp Worcestershire sauce
2 Tbsp instant coffee granules (use a good brand because it makes a difference)
1 Tbsp dry ground mustard
2 Tbsp orange juice concentrate



Enjoy!!! El Chefo Dave (aka: Dr. Chicken)
This glaze is disgusting. It is the worst thing I have ever qued on the egg. Ruined the whole meal. The coffee really drive it over the edge.
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Unread 04-03-2010, 08:48 AM   #30
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That bad, eh? Probably the coffee in it.
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