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  • An Unexpected Gift from........

    ........the great Lawn Ranger! We were "talking" on Facebook the other day about Anasazi Beans and I made a mention that they were hard to find around these parts. So, in the mail today came a box from Mike containing 4 bags of these precious gems from the Southwest USA. I was always fascinated with the history of these beans and their direct link to the Anasazi (Ancient Ones) Indians. For those of who don't know about the Anasazi people, they were the cliff dwellers of the Southwest and many of their dwellings are still standing in the four-corner states of Colorado, Arizona, Utah, and New Mexico. Mesa Verde and Canyon de Chelly are good examples of the many cliff dwellings found in the four-corners area. I know beyond a shadow of a doubt that I was an Indian in a former life......!?  

    Thank you so much, Mike, for sending these to me.......I really and truly appreciate your thoughtfulness....... 
  • Re: First time Egrets Ham Tips or Suggestions?

    caliking said:
    Is there a link to the recipe available? All this ham talk is giving me ideas.
    Here you go :

    Maple-Bourbon Ham

    by John Hall (egret)


    Maple-Bourbon Paste (recipe follows)

    10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section) 

    1/2-1 cup Maple Syrup

    Cherry and Apple Chunks


    The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).

    Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).

    Stabilize egg at 250℉ with plate setter (legs up) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours). 

    Maple-Bourbon Paste:

    2 Tbls. pure Maple Syrup

    2 Tbls. freshly ground Black Pepper

    2 Tbls. Dijon or Honey-Dijon Mustard

    1 Tbls. Bourbon

    1 Tbls. Vegetable Oil

    1 Tbls. Paprika

    1 Tbls. Onion Powder 

    2 tsp. coarse Salt, either Kosher or Sea Salt

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