I'd been wanting to smoke a ham for a while and finally found a smaller one and had a nice day to do it.
I also thought I' try some shotgun shells and some of SmokinEdge's melting potatoes.
For the shells I just used cream cheese, sharp cheddar and chopped jalapenos for filling.
I had the bright idea of using black olives to plug the ends of the Manicottis so maybe a lot of cheese wouldn't run out the ends.
Gave 'em a spritz of water before bacon wrapping and resting in the fridge for an hour or so.
Sorry no pics of that.
The ham went in the offset running around 250 - 270 using Hickory. Everything rosy.
Then things started going awry. I was using brisket tallow to brown the potatoes (russet instead of yukon)
and must have gotten the grease too hot or deep and set off the smoke alarm. Chaos ensued....
Instead of in the oven the taters went into the smoker with the ham. No big deal.
The olive plugging didn't work. Most of them blew out the ends.
The ham did well, though! After about 3 1/2 hours I mopped with a pineapple/turmeric glaze for the last half hour.
I called it at 145IT for no reason in particular. Running out of Hickory.
I was so disgusted I didn't get any pics of the shotgun shells or that nights plate.
This is the next night.
(The taters aren't burned at all. Must be the light.)
The first night I used grated Parmesan on the potatoes and sour cream the next night. Absolutely good both ways!
Like a baked potato browned off. The orange things are my butter/brown sugar/nutmeg carrots. Foolproof.
The shotgun shells weren't pretty but they tasted good.
Learned a couple of lessons.
Brisket tallow has a low smoke point.
Nothing but cheese won't stay in a manicotti.
All in all not a bad cook and I have a couple of packages of ham and a nice meaty bone for beans.
Thanks for looking, and keep trying new things!
Dan
I also thought I' try some shotgun shells and some of SmokinEdge's melting potatoes.
For the shells I just used cream cheese, sharp cheddar and chopped jalapenos for filling.
I had the bright idea of using black olives to plug the ends of the Manicottis so maybe a lot of cheese wouldn't run out the ends.
Gave 'em a spritz of water before bacon wrapping and resting in the fridge for an hour or so.
Sorry no pics of that.
The ham went in the offset running around 250 - 270 using Hickory. Everything rosy.
Then things started going awry. I was using brisket tallow to brown the potatoes (russet instead of yukon)
and must have gotten the grease too hot or deep and set off the smoke alarm. Chaos ensued....
Instead of in the oven the taters went into the smoker with the ham. No big deal.
The olive plugging didn't work. Most of them blew out the ends.
The ham did well, though! After about 3 1/2 hours I mopped with a pineapple/turmeric glaze for the last half hour.
I called it at 145IT for no reason in particular. Running out of Hickory.
I was so disgusted I didn't get any pics of the shotgun shells or that nights plate.
This is the next night.
(The taters aren't burned at all. Must be the light.)The first night I used grated Parmesan on the potatoes and sour cream the next night. Absolutely good both ways!
Like a baked potato browned off. The orange things are my butter/brown sugar/nutmeg carrots. Foolproof.
The shotgun shells weren't pretty but they tasted good.
Learned a couple of lessons.
Brisket tallow has a low smoke point.
Nothing but cheese won't stay in a manicotti.
All in all not a bad cook and I have a couple of packages of ham and a nice meaty bone for beans.
Thanks for looking, and keep trying new things!
Dan
