Butt Ham/Bacon on seasoned pretzel buns with Smoked Frankenbeans

[Hamdrew]

3 day wet cure

Almost all red (pin) and white oak, some mesquite and hickory chunks/scraps. 200-225*, mostly ~200*. 4hr cook, ~90min wrap in the middle

While smoking the hot dogs, I put a little Blues Hog Tennessee Red in that pyrex and baptized them a couple times. Beans and onions smoked in a cast iron. Got all of them free in a food box thing they do once/month here

Put a decent bit of that Cajun Seasoning in the water besides baking soda, extra onion powder and a bunch of cayenne but dont tell nobody

Sliced half wrong (WITH the grain) to repurpose as burnt ham ends/kebabs on the George Forman Grill later this week. Remnants of the strawberry jam (WELCH'S), brown sugar, Parkay, and Valentina Black (extra hot) in the wrap.

Free onions and the prettiest plate. Blam



:boxing:

 

[jzadski]

Sure beats my leftover Chinese

 

[Hamdrew]

Sure beats my leftover Chinese

I'm outta buns but got some good fresh Kaiser rolls, help yourself


..will free up some space for tonight's pineapple (cajun/butt) ham fried rice

 

[Stingerhook]

Works for me.

 

[ronbrad62]

That looks almost good enough to eat. I absolutely love a good baked bean recipe, especially when it uses a variety of beans and is as colorful as yours. I'd say that was an outstanding cook