Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: Ssteppe on December 31, 2017, 10:19:24 AM

Title: Christmas cook
Post by: Ssteppe on December 31, 2017, 10:19:24 AM

Trying out photos on the new site - crossing my fingers

Smoked 2 turkeys at 275 F, apple pellets.
Ambient temperature 25 F.

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Two 13-pounders, spatchcocked.

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Decided to try a spiral-sliced ham this year. Since it's already smoked, and to keep it moist, I warmed it via sous vide in original cryovac to 140 F for 3 hours.
Then I rolled it in "Honey Baked Ham" glaze and caramelized the glaze with a butane kitchen torch. Stayed moist, might be my go-to method from now on.

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Title: Re: Christmas cook
Post by: Bar-B-Lew on December 31, 2017, 10:29:06 AM

where are the pics of the finished product?

Title: Re: Christmas cook
Post by: Canadian John on December 31, 2017, 11:23:14 AM

 The photos turned out well.  Nice.

Title: Re: Christmas cook
Post by: Bentley on December 31, 2017, 12:59:23 PM

Wow!  This is a 1st, I swear I though how did you get a photo of my Memphis!  Someone that has a Memphis that looks like mine!

(http://i110.photobucket.com/albums/n90/lwnna/Pelletheads/IMG_0001-1.jpg)

Title: Re: Christmas cook
Post by: Ssteppe on December 31, 2017, 05:06:50 PM

Quote from: Bentley  on December 31, 2017, 12:59:23 PM

Wow!  This is a 1st, I swear I though how did you get a photo of my Memphis!  Someone that has a Memphis that looks like mine!

Ok, Bentley, that's uncanny. I even keep my Memphis tool in the same slot on the right.  ;D