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my double smoked ham was another success!

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RRP
RRP Posts: 25,898
edited November -1 in EggHead Forum
IMG_0933.jpg
<p />Here's my 9 pounder prior to carving. The chopped pecans sprinkled on the last baste stuck perfectly and added a little kicker to complement the butter pecan in the marinade. Thanks, Dave Spence - just wish you would email me! BTW Dave it was 4-19-05 that you last emailed me - remember that promise???
Re-gasketing America one yard at a time.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    RRP,
    What did you do in Perry, MO? I can't find Blues Hog in KC. If you have some stash I need it.[p]Mike[p]Ham looks great.
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  • RRP
    RRP Posts: 25,898
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    Car Wash Mike, I only drove 2 miles off my route to run into tiny Perry. It's on the South East edge of the Mark Twain Lake and the Clarence Cannon Dam. It's off route 19 which connects with 54 on down to Mexico. BTW Old Dave has even now sicced me on to Ozark Oak lump which is available at an IGA there in Mexico that he says is mighty rightous lump. Small world, huh? I don't have any "stash" of Blues Hog sauce right now to share with you but, here's a spot to order some - I really like the taste myself![p]We're going back to Centralia again in a few weeks and will run by Perry again and then swing by and stay at Hermann and drink some smashed grapes for fun!!!

    [ul][li]Hawgeyes[/ul]
    Re-gasketing America one yard at a time.
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  • Larry McSass
    Larry McSass Posts: 56
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    Ham.jpg
    <p />RRP,
    Kudos on the recipe. Ours was incredible.
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  • RRP
    RRP Posts: 25,898
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    Larry McSass,
    I'm glad for you!...and please accept my apologizes from last night's post...I just incorrectly envisioned a newbie who was rolling the big dice on his very first BGE cook and I was suggesting a 24 hour cooling off period!!! Then when I read your post tonight and your ref to using your BBQ Guru I slapped my head and said "You're probably 18 miles ahead of me NOW even though I started egging 6 years ago! Go for it and let dummies like me learn!

    Re-gasketing America one yard at a time.
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  • Clay Q
    Clay Q Posts: 4,486
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    RRP,
    Wow! Your ham looks excellent.
    Clay
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  • fishlessman
    fishlessman Posts: 32,776
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    RRP,
    looks great, did you find all the ingrediants, any substitutions. i need to make one of those
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 25,898
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    fishlessman,
    I've been doing that cook for 4 years now, so I always have the extracts on hand or can easily obtain them from five Watkins dealers in our locale. Do try it - it's worth the effort plus makes terrific cold ham sandwiches later plus an extraordinary ham and bean soup.
    Re-gasketing America one yard at a time.
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