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Re: Ham it is.
A popular method: Ham, Maple-Bourbon, Egret INGREDIENTS: 10-12 Lbs Cooked, ready to eat Ham (bone-in Butt or Shank section) 1/2-1 cup Maple Syrup Cherry and Apple Chunks Maple-Bourbon Paste: 2 Tbs pu…1 · -
EGRET D@&* You
for coming up with this wonderful maple bourbon baked ham recipe. Friend of ours recently passed and he loved these hams during the holidays, so as a goodby to him I cooked this am for his sister an…1 · -
Re: Any good recommendations on a boning/filet knife?
Good sturdy knives and not very expensive. http://www.cutleryandmore.com/victorinox-forschner/boning-fillet-knives2 · -
Re: I want a sweeter tasting rib.....
When in a sweet mood, I like to spritz with some orange juice and add some type or marmalade to the sauce toward the end.1 · -
Re: 47# Whole Pig on BGE XL - First Time
Helped a friend do one on an xlrg about 40lbs 4th July '10 and by checking with a thermapen after about 10 hours or so found that we had to rotate him as there were hot spots. The guru kept the …1 ·
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