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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 04-27-2004, 07:22 PM   #16
Solidkick
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I don't think you allowed enough for waste, bone, fat, etc....And if they eat like my family, serving sizes would be more like 8oz.

My opinion, i'd go with 30 lbs and be safe, you can always have ham sammiches, ham and cheese omelets, you get my drift.

Hmmmmm Ham!!!!!!
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Unread 04-27-2004, 09:31 PM   #17
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Quote:
Originally Posted by Solidkick
I don't think you allowed enough for waste, bone, fat, etc....And if they eat like my family, serving sizes would be more like 8oz.

My opinion, i'd go with 30 lbs and be safe, you can always have ham sammiches, ham and cheese omelets, you get my drift.

Hmmmmm Ham!!!!!!
Yeah. You can take the leftovers, grind 'em up real good, mix in a touch of this and that, and have a reallygood SPiced hAM meat product kind of thing.

:-)
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Unread 04-27-2004, 09:48 PM   #18
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Where you getting apple down here ?
I have a friend that chopped a tree down and brought it over.
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Unread 04-27-2004, 09:59 PM   #19
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Quote:
Originally Posted by BigdogSmoker
Quote:
Originally Posted by BBQchef33
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Originally Posted by BigdogSmoker
Quote:
Originally Posted by parrothead
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I am smoking ham for 50 this weekend. How much ham do I need?
50 servings should do ya.
Thanks Greg, you're a big help.
greg is wrong.

you will need 55. Cooks gotta sample throughout the process dont he? Then that sammich at midnight.
What a bunch of smart ass farkers. :P
BigDog, you got that right, and none are correct. Here is the secret to your success with 50 teachers.

One 5 lb ham.
100 cans of Spam (Sliced in 3/16 inch strips and grilled).

When it is over, you will have no left over SPAM and since you don't like SPAM, you will have a 5 lb ham left over for you lunches.
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Unread 04-27-2004, 10:05 PM   #20
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Wow. That's a lot of Spam, Al. I can't imagine anybody having anywhere near that many cans of Spam at one time.

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Unread 04-27-2004, 10:19 PM   #21
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Quote:
Originally Posted by racer_81
Wow. That's a lot of Spam, Al. I can't imagine anybody having anywhere near that many cans of Spam at one time.

When it is good, it's good and gone.
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Unread 04-27-2004, 10:29 PM   #22
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Quote:
Originally Posted by racer_81
Wow. That's a lot of Spam, Al. I can't imagine anybody having anywhere near that many cans of Spam at one time.

LMAO
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Unread 04-28-2004, 07:08 AM   #23
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Default Re: Smoked ham

Quote:
Originally Posted by ckkphoto
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Where you getting apple down here ?
I have a friend that chopped a tree down and brought it over.
Leaves me out I have no friends.
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Unread 04-28-2004, 11:39 AM   #24
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Quote:
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Now that signature is real funny and should be moved to the "Jokes" section
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Big Al
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Unread 04-28-2004, 03:57 PM   #25
Bigdog
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Quote:
Originally Posted by Solidkick
I don't think you allowed enough for waste, bone, fat, etc....And if they eat like my family, serving sizes would be more like 8oz.

My opinion, i'd go with 30 lbs and be safe, you can always have ham sammiches, ham and cheese omelets, you get my drift.

Hmmmmm Ham!!!!!!
I'm going with 4 ten pounders, butt end. Found them at $1.08 lb. That way I will have plenty for myself. :D
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Smoke on Brother KC

Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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Unread 04-28-2004, 11:19 PM   #26
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Sounds like a tasty plan there Bigdog.

Good Q'ing.
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Unread 05-06-2004, 09:06 PM   #27
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Just thought that I would update you on my ham smoking project. Everything came out great. I used hickory and pecan so the smoke flavor would not be overpowering; it wasn't, it was perfect.

I smoked 40 lbs. and we used almost 30 to feed about 50 people. Not much food went into the trash. Got a lot of compliments and a few requests to smoke one for them.

I smoked them for about 3 hours and to a temp of 120. I usually go to 140, but the wife wanted to finish them off 3 days later in the school ovens with a brown sugar and pinaple glaze. This way they came out juicy and very flavorable. My son said it was the best yet, and he is a very fussy eater.
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Unread 05-06-2004, 11:31 PM   #28
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For future reference, were the hams bonless? pre cooked? or what?
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Big Al
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Unread 05-07-2004, 07:40 AM   #29
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They were the pre-cooked bone in hams, the kind you just heat in the oven and serve. I use the butt end, rather than the shank.
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