F these damn hams !!!!!

by **FlintRiverFowler** » Mon Nov 25, 2013 8:29 pm

ImageUploadedByTapatalk1385429309.135140.jpg

Cooking these for my mechanic at work and the IT will not get to where it needs to be. Hovering at 140, I need 160. 6 hours in. Beer me.

by **Redbeard** » Mon Nov 25, 2013 8:46 pm

FlintRiverFowler wrote:
ImageUploadedByTapatalk1385429309.135140.jpg

Cooking these for my mechanic at work and the IT will not get to where it needs to be. Hovering at 140, I need 160. 6 hours in. Beer me.

lemme hear how it turns out. My buddy at work swears ham off his trash can smoker is the best

by **FlintRiverFowler** » Mon Nov 25, 2013 8:49 pm

Redbeard wrote:
FlintRiverFowler wrote:
ImageUploadedByTapatalk1385429309.135140.jpg

Cooking these for my mechanic at work and the IT will not get to where it needs to be. Hovering at 140, I need 160. 6 hours in. Beer me.
lemme hear how it turns out. My buddy at work swears ham off his trash can smoker is the best

I'll let you know at Christmas when I do my own... These are goin straight to him when they come off. I don't even get to try them. Just tryin to bring his family a little holiday cheer, since his wife's mother just passed away.I offered to do thanksgiving turkeys but they prefer hams...

by **Redbeard** » Mon Nov 25, 2013 8:53 pm

Nice of you

by **FlintRiverFowler** » Mon Nov 25, 2013 9:12 pm

Redbeard wrote:Nice of you

I try to counter balance my raging asshole nature.

by **capt1972** » Mon Nov 25, 2013 9:13 pm

FlintRiverFowler wrote:
Redbeard wrote:Nice of you

I try to counter balance my raging asshole nature.

How many hams you plan on cookin?

by **capt1972** » Mon Nov 25, 2013 9:13 pm

by **FlintRiverFowler** » Mon Nov 25, 2013 9:14 pm

capt1972 wrote:
FlintRiverFowler wrote:
Redbeard wrote:Nice of you

I try to counter balance my raging asshole nature.

How many hams you plan on cookin?

by **Mornin Beef** » Mon Nov 25, 2013 9:14 pm

yup, just maintain. dont go over the top, but dont lose control either.

by **Redbeard** » Mon Nov 25, 2013 9:22 pm

FlintRiverFowler wrote:
Redbeard wrote:Nice of you

I try to counter balance my raging asshole nature.

well don't misinterpret my last post as me being a nice guy

by **FlintRiverFowler** » Mon Nov 25, 2013 10:03 pm

Redbeard wrote:
FlintRiverFowler wrote:
Redbeard wrote:Nice of you

I try to counter balance my raging asshole nature.
well don't misinterpret my last post as me being a nice guy

You've gone soft.

by **Feelin' Fowl** » Mon Nov 25, 2013 10:06 pm

FlintRiverFowler wrote:
Redbeard wrote:
FlintRiverFowler wrote:
ImageUploadedByTapatalk1385429309.135140.jpg

Cooking these for my mechanic at work and the IT will not get to where it needs to be. Hovering at 140, I need 160. 6 hours in. Beer me.
lemme hear how it turns out. My buddy at work swears ham off his trash can smoker is the best

I'll let you know at Christmas when I do my own... These are goin straight to him when they come off. I don't even get to try them. Just tryin to bring his family a little holiday cheer, since his wife's mother just passed away.I offered to do thanksgiving turkeys but they prefer hams...

I would have guessed they preferred tacos...

Looks good, Flint!

by **Redbeard** » Mon Nov 25, 2013 10:20 pm

FlintRiverFowler wrote:
Redbeard wrote:
FlintRiverFowler wrote:
Redbeard wrote:Nice of you

I try to counter balance my raging asshole nature.
well don't misinterpret my last post as me being a nice guy

You've gone soft.

dickhead

by **assateague** » Mon Nov 25, 2013 10:28 pm

Speaking of smokers, the wife has talked me into cutting the turkey in half, marinating it in the chicken brine and smoking it. I have no idea how long it's gonna take, though. What you think Flint- 6 hours?

by **FlintRiverFowler** » Mon Nov 25, 2013 10:48 pm

assateague wrote:Speaking of smokers, the wife has talked me into cutting the turkey in half, marinating it in the chicken brine and smoking it. I have no idea how long it's gonna take, though. What you think Flint- 6 hours?

I have only done this one before, it was with a bone in breast and it took almost 5 hours at 325. Used your lime juice thing from your brine and injected creole butter, it was the best turkey ive ever eaten.I've got a weber dome lid now and a third rack. Gonna be doing two whole turkeys at once on Wednesday. Ill let you know. Always cook for temperature though not for time. I read 4 hours on those hams and it took 7. And remember these things run through coal faster in cold weather when Mother Nature isn't spotting you 100 degrees to begin with.

by **assateague** » Mon Nov 25, 2013 11:53 pm

You cooking them whole, not splitting them?

by **FlintRiverFowler** » Tue Nov 26, 2013 9:37 am

assateague wrote:You cooking them whole, not splitting them?

Yeah, I'm stuffing them. With apples and onions and celery, then pouring what's left of the creole butter into the cavity. Here's what the bone in breast looked like.

ImageUploadedByTapatalk1385476630.575420.jpg

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