- Dec 28, 2013
- 1
- 10
Howdy, I'm Prchr Bob from Denver Colorado. Originally from Hot Springs Arkansas. I've cooked BBQ and grilled most of my adult life, but I'm kinda new to smoking meat.
My wife gave me a Master built electric smoker for Christmas and according to the instructions, I got it seasoned today. My first adventure will be a 9 lb precooked ham shank. I'm not interested in any real fancy or exotic recipes, I just want to put a good hickory flavor in this ham.
My attack plan right now is to carve the crusty hide off of it, leaving the fat. Then diamond score it and apply some " Slap yo mamma" Cajun spice and some of my own " Fire and Brimstone" hot pepper spice.
My dad ( who was a cook in the Navy for 26 years) suggested smoking it with hickory for 2 hours at about 215 degrees.
This is planned for New Years day. I will post my results with photos.
My wife gave me a Master built electric smoker for Christmas and according to the instructions, I got it seasoned today. My first adventure will be a 9 lb precooked ham shank. I'm not interested in any real fancy or exotic recipes, I just want to put a good hickory flavor in this ham.
My attack plan right now is to carve the crusty hide off of it, leaving the fat. Then diamond score it and apply some " Slap yo mamma" Cajun spice and some of my own " Fire and Brimstone" hot pepper spice.
My dad ( who was a cook in the Navy for 26 years) suggested smoking it with hickory for 2 hours at about 215 degrees.
This is planned for New Years day. I will post my results with photos.
