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  • Re: Tips on cooking a ham

    I put an 11 lb spiral sliced ham flat side down over a water pan and cooked at 225° using the FlameBoss 200 for about 5 hours to get to what @Ozzie_Isaac said.  I like a little char on the outside so I went to 250° today for a friend that's going to reheat tomorrow.  Turned out awesome. Used Apple and Cherry...very moist.  We just had to sample some of the first slice.



  • Re: OO No shipping

    We get it for under 6 bucks a bag here in OKC.  Henapple was the one suggested I try it.  And...I do like PBR too.
  • Re: How much is a good price for a medium?

    I found one on Craig's List for $350.00 with nest and ash tool.  Be carefull when buying a used egg though.  Make sure you don't smell lighter fluid. 
    My dealer said since I bought an XL, they would help me on any issues. 
    Food for thought.
  • Re: Meditteranean Style Stuffed Deboned Chicken (pic intensive)

    @Dyal_SC ; Well done Sir.  You've now inspired me to plan one.
    Can you share the Greek dressing recipe?
    Thanks in advance.
  • Tasso

    I pulled out an old recipe I haven't used in many years to make homemade Tasso (cajun spiced ham).
    Wife asked if I wanted to put some in the Potato Soup she was making.  Totally made it for me although this recipe is really spicy, I found that if you rinse the Tasso in water, the results are much milder.
    I used to heat up the Tasso with olive oil in a pan and add fresh asparagus and finish with peels of fresh Parmesan.
    There are a lot of recipes out there and most are close to this.  I'm going to cut back on the Cinnamon but, since rinsing cools it down, I'm going to go with my recipe on the red pepper.  I can eat this like jerky though...very hard to stop.


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