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Author Topic: Christmas cook  (Read 461 times)

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Ssteppe

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Christmas cook
« 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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Memphis Pro - low and slow in Hoosier land.

Bar-B-Lew

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Re: Christmas cook
« Reply #1 on: December 31, 2017, 10:29:06 AM »

where are the pics of the finished product?
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MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Canadian John

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Re: Christmas cook
« Reply #2 on: December 31, 2017, 11:23:14 AM »

 The photos turned out well.  Nice.
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Bentley

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Re: Christmas cook
« Reply #3 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!

« Last Edit: December 31, 2017, 01:00:58 PM by Bentley »
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Bacon is a Gateway Food...

Ssteppe

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Re: Christmas cook
« Reply #4 on: December 31, 2017, 05:06:50 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
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Memphis Pro - low and slow in Hoosier land.
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