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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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11-13-2011, 06:57 PM | #1 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Chris Lilly's Spicy Apricot Ham Glaze
Smoked a ham butt portion today. Turned out nice. Hard to mess up. The ham was already fully cooked. When I was searching for ham rubs, most of the ones I found said to not use a spiral cut ham, so I bought a uncut ham. I ended up liking the Chris Lilly Spicy Apricot Glaze recipe. It called for a spiral cut ham. I was supposed to save half the glaze for the final 15 min. I put it all on at once after I smoked it with some hickory for the first hour before glazing and foiling as in the instructions. I would make it again. Next time with the cut ham and glaze again at the end.
Spicy Apricot Glaze ½ cup apricot preserves ¼ cup honey 2 tablespoons dark brown sugar 1 tablespoon Dijon mustard 1½ teaspoons Worcestershire sauce ½ teaspoon soy sauce ½ teaspoon paprika ¼ teaspoon black pepper ¼ teaspoon cayenne pepper ¼ teaspoon garlic powder 1/8 teaspoon cinnamon 1/8 teaspoon rubbed sage 1/16 teaspoon ground cloves Here is the link for all of the instructions: http://www.grilling.com/home/article/2464/
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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Thanks from: ---> |
11-13-2011, 07:57 PM | #2 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Pappy, try his pork chop recipe in his book if you haven't. Simply fantastic.
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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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chris lilly ham glaze, Spicy Apricot Glaze |
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