Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. northwood715

    Twice Smoked Ham Help

    Turned out great guys! Followed bears steps for this one. I am looking forward to experimenting next time though!
  2. Twice Smoked Ham Help

    Twice Smoked Ham Help

  3. IMG_20160213_133208145_TOP~01.jpg

    IMG_20160213_133208145_TOP~01.jpg

    • northwood715
    • Media item
    • Comments: 0
    • Album: Twice Smoked Ham Help
  4. northwood715

    Twice Smoked Ham Help

    Any good recipes for rubs and glazes? Which ones gowell together? Anyone every try rubbing with mustard as suggested above then do a honey glaze...honey mustard ham?!
  5. northwood715

    Twice Smoked Ham Help

    Thanks I'll do some searching. How come everyone recommends glazing in the last hour, you'd think it'd soak the flavors up more if it was overnight. How about a rub the night before then smoke it and glaze during the last hour? It will be 9 degrees this weekend I hope it'llget hot enough!
  6. northwood715

    Twice Smoked Ham Help

    Hi everyone I have a 10lb ham that I purchased and I'm looking for ideas on smoking it. Any suggestions for rubs, glazes, wood type, the process etc.. I have never smoked a ham so any help is appreciated! Thanks!
  7. northwood715

    Christmas Prime Rib

    It was pretty good not too chewey
  8. northwood715

    Christmas Prime Rib

    Turned out good! Thanks for everyones help!!
  9. IMG_20151224_141659203~01.jpg

    IMG_20151224_141659203~01.jpg

    • northwood715
    • Media item
    • Comments: 0
    • Album: Christmas Prime Rib
  10. IMG_20151224_141237217_TOP~01.jpg

    IMG_20151224_141237217_TOP~01.jpg

    • northwood715
    • Media item
    • Comments: 0
    • Album: Christmas Prime Rib
  11. northwood715

    Christmas Prime Rib

    Smoker hits about 220 until I refill with water then drops to 195. I may run the rest of the time dry. Otherwise it's going well. I.t. is now 98 at degrees and its 11am. I put it in at 9am, should be done around 1-2 at this rate. I also built a lil wall to block the wind. It's 26 degrees out...
  12. IMG_20151224_094437834~01.jpg

    IMG_20151224_094437834~01.jpg

    • northwood715
    • Media item
    • Comments: 0
    • Album: Christmas Prime Rib
  13. Screenshot_2015-12-24-11-06-06.png

    Screenshot_2015-12-24-11-06-06.png

    • northwood715
    • Media item
    • Comments: 0
    • Album: Christmas Prime Rib
  14. northwood715

    Christmas Prime Rib

    We just had to get a winter storm today. Ugh.
  15. _20151224_085433.JPG

    _20151224_085433.JPG

    • northwood715
    • Media item
    • Comments: 0
    • Album: Christmas Prime Rib
  16. northwood715

    Christmas Prime Rib

    I'm going to wing it tomorro ;) I have cherry that'll be using. Going to probably smoke it at around 225 until it hits 130ish it.
  17. northwood715

    Christmas Prime Rib

    Took it out tonight to apply the rub. It was mostly thawed! I ended up using the steak seasoning, garlic powder, and onion powder. I am thinking I may have done it a little light and will apply more before it goes into the smoker tomorrow morning.
  18. Christmas Prime Rib

    Christmas Prime Rib

  19. _20151223_193735.JPG

    _20151223_193735.JPG

    • northwood715
    • Media item
    • Comments: 0
    • Album: Christmas Prime Rib
  20. northwood715

    Christmas Prime Rib

    After 24 hrs its still hard as a rock. I turned the fridge temp up a bit. Also some change in plans-- this will be for Christmas eve. I plan on doing the rub tomorrow night, should I leave it out for a hr or so while I do the rub to help speed it up? I just want to make sure this roast is thawed...
Great deal on LEM Grinders!
Top Bottom
Back
Clicky