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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 04-04-2010, 09:21 AM   #31
Ron_L
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Quote:
Originally Posted by Arthur D View Post
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.
Wow! That's a pretty strong statement. It was too sweet for me, but I'm not a fan of very sweet stuff. Otherwise it taste fine.
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Unread 04-06-2010, 08:08 PM   #32
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Not sure how I missed this thread originally (oh yeah I wasn't a member yet), but I do love double smoking hams.
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Unread 04-07-2010, 08:59 AM   #33
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A blast from the past. I've sure double smoked lotsof cheap hams since then.
I've pretty much settled on a mustard slather/dry rub. Savory; not sweet.
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Unread 04-14-2011, 11:38 PM   #34
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2011 bump.
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Unread 04-15-2011, 09:42 AM   #35
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dejavu all over again
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Unread 12-15-2011, 12:43 PM   #36
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Time for a Christmas 2011 bump?

I love twice smoked hams. I usually just glaze with brown sugar and melted butter. Turns out fantastic! I am doing 2 this year, one for my fam and one for the inlaws. Nothing like firing up the smoker early xmas morning.
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Unread 12-15-2011, 03:02 PM   #37
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I'm getting the ham out of the brine this weekend and as it's going to be between 0C and 4C for the next week it's going to be cold smoked all week and then roasted on Christmas Eve.
So not technically a twice smoked ham but it'll have five days of smoke on it!
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Unread 12-15-2011, 04:06 PM   #38
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Quote:
Originally Posted by LM600 View Post
I'm getting the ham out of the brine this weekend and as it's going to be between 0C and 4C for the next week it's going to be cold smoked all week and then roasted on Christmas Eve.
So not technically a twice smoked ham but it'll have five days of smoke on it!
Did you brine a pre-cooked pre-smoked ham? That sounds interesting. Do you have to worry about it turning out salty? Or does the brine not call for any salt?
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