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peeps

somebody shut me the fark up.
Joined
Aug 9, 2013
Location
Round Rock, TX
I did a double smoked ham for Thanksgiving and wasn't happy with it because I did it on my mom's hybrid electric/charcoal grill and wasn't ablt to keep temp and get a clean fire so it had a dirty smoke flavor to it. No one mentioned it and Tasha said she didn't notice, but I did...and I wanted redemption.

So I did another! :wink:

8.88 lb bone-in ham.

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Earl all set with a mix of Pecan, Hickory, and some Bradford Pear...

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Nevermind that chuckie...I'll explain that beauty later :becky:

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Did a variation on Dr. Chicken's Double Smoked Ham Glaze with the ingredients I had on hand...

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...but with a secret weapon...1 TBS of Oakridge BBQ Habanero Death Dust!

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After the first glaze...

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All done!

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Chunked up!

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I sliced it all up to use for meals this week! I nibbled as I sliced and Tasha and I both agree that this is a definite keeper method and recipe!!!!
 
Chuckie will be posted later as I just pulled the pulled chuckie off and we are having company for dinner soon.

The HDD gave the ham glaze a nice bite, but wasn't overly hot at all...
 
Good looking ham:thumb: We have always had good luck with Wright's products and that glaze using HDD and that special syrup had to be killer:clap2:
 
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