peeps
somebody shut me the fark up.
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.
Earl all set with a mix of Pecan, Hickory, and some Bradford Pear...
Nevermind that chuckie...I'll explain that beauty later :becky:
Did a variation on Dr. Chicken's Double Smoked Ham Glaze with the ingredients I had on hand...
...but with a secret weapon...1 TBS of Oakridge BBQ Habanero Death Dust!
After the first glaze...
All done!
Chunked up!
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!!!!
So I did another! :wink:
8.88 lb bone-in ham.
Earl all set with a mix of Pecan, Hickory, and some Bradford Pear...
Nevermind that chuckie...I'll explain that beauty later :becky:
Did a variation on Dr. Chicken's Double Smoked Ham Glaze with the ingredients I had on hand...
...but with a secret weapon...1 TBS of Oakridge BBQ Habanero Death Dust!
After the first glaze...
All done!
Chunked up!
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!!!!
