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03-25-2005, 09:38 AM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Honey Baked Ham at the Wolfe's Den! Keeping it simple but good!
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03-25-2005, 09:48 AM
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#2
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Couple racks o' spares on the WSM and some fresh grilled veggies on the Silver B!! 
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03-25-2005, 10:03 AM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Susan Z
Larry, do you do something else to it, or just eat it as is?
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As is! Have you ever eaten one?? They are heaven and there's nothing to do to it but eat it!
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03-25-2005, 10:08 AM
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#4
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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They are really good Larry...funny anticdote...I get one ever year from work...being a nice guy, the first year I got it (17lber) I offered it to my Mother-in-law...she accepted it and then when I brought it over and she saw it was "Honey" she immediatley refused it! She said something like...oh, we don't like THAT kind of ham!
NEVER AGAIN!! 
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03-25-2005, 10:11 AM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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You've got to be kidding me?????? I've never heard of anyone not liking HoneyBaked Hams or their other products. The only thing I don't like is they are very pricey!
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03-25-2005, 12:53 PM
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#6
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BBQ Central Pro
Join Date: Mar 2005
Location: Kentucky
Posts: 999
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How bout a honey baked ham sandwich and a Corona Susan.
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Spicewine Turbo 2007 model
Perry Brothers & Sons Bar-B-Q
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03-25-2005, 12:57 PM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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Well, with the weather going up to the 40's (WWHHHHHAAAAHHHOOOO) somethings getting smoked. We're haveing "Easter Dinner" with my parents on Saturday over their place, so it wont be ham on Sunday. I bought some great ribs at a butcher near my parents place a few weeks ago, so I may go that route. Mayhaps some fresh Polish sausage too...
Anybody got any ideas for fish for Good Friday ? I was gonna do them in foil packets with some veggies in the oven for lack of a better idea...
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"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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03-25-2005, 01:14 PM
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#8
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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No smoking...doing some chicken breasts and a steak or two on the kettle. I love that thing. But it's taking time away from my bullet....I have two mistresses in my life. 
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-25-2005, 04:52 PM
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#9
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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I'm doing a pork roast on the rotis. tonight. Prime rib on Sunday.
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I hope this isn't negative!
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03-25-2005, 04:55 PM
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#10
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Quote:
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Originally Posted by Greg Rempe
Couple racks o' spares on the WSM and some fresh grilled veggies on the Silver B!! |
Just got back from BJ'S...2 slabs of spares equaling almost 12lbs in total...YIKES!! :biggrin:
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03-25-2005, 05:00 PM
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#11
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Guest
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[quote=Greg Rempe]
Quote:
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Originally Posted by "Greg Rempe":x35t60zs
Couple racks o' spares on the WSM and some fresh grilled veggies on the Silver B!! |
Just got back from BJ'S...2 slabs of spares equaling almost 12lbs in total...YIKES!! :biggrin:[/quote  35t60zs]
Bet they came from this sucker!
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03-26-2005, 09:07 AM
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#12
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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I can anwer that question for Glenn, Susan...he is in Clearwater at the "Ultimar"!! SOOOOO NICE!!!
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03-27-2005, 02:30 AM
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#13
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Graduate of BBQ Central
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
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A group of hog growers have formed a co-op and are looking to spread the word about their product. They gave me a couple of butts and a few racks of spares to try and give feedback. Butts are on now and a double smoked ham goes on in the morning.
The butts are square cut 7 to 8 pounds, good color, thought about injecting but I want to get a good feel for their teste so just turbinado and rub, hickory for smoke.
Jim
__________________
To get a better piece of chicken you'd have to be a rooster
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03-27-2005, 08:05 AM
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#14
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Quote:
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Originally Posted by jminion
A group of hog growers have formed a co-op and are looking to spread the word about their product. They gave me a couple of butts and a few racks of spares to try and give feedback. Butts are on now and a double smoked ham goes on in the morning.
The butts are square cut 7 to 8 pounds, good color, thought about injecting but I want to get a good feel for their teste so just turbinado and rub, hickory for smoke.
Jim
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It sucks to be you , aye Jim? 
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"I was born to cook for people"
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03-27-2005, 01:58 PM
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#15
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Saint O'Que
Join Date: Jan 2005
Location: Clemmons, NC
Posts: 1,294
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Last minute decision: beer can chicken. I just didn't have the energy to do anything really complicated or time consuming; besides, it's gray, dreary, and misting rain here.
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"If we took the bones out, it wouldn't be crunchy, would it?"
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03-27-2005, 04:17 PM
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#16
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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Brisket is in the cooler. Brocolli, Yorshire pudding, fresh made bread, and some smoked cabbage rolls a'la ABT. Yeah like an ABT but instead of a jap, I'm using a cabbage leaf and rolling my own. The market didn't have any good looking japs and I was out of my prepped, frozen ones ( I usually have some on hand ) :/ So I had a head of cabbage and thought...Hmmm. They go on in a little while, I'll let you know how they turn out.
Err ummm traditional? No way ! LOL
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03-27-2005, 04:18 PM
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#17
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Graduate of BBQ Central
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
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The butt is off, 8 pounder took 14 hours in a heavy rain storm, WSM worked great. 190 internal very moist and tender. Wrapped in foil waiting for dinner. Ham just came off also.
Woody sometimes it's ok, on the political side sometimes I feel like I have a traget on my back, but I knew that going in.
Jim
__________________
To get a better piece of chicken you'd have to be a rooster
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03-27-2005, 04:36 PM
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#18
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Guest
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What did you cook those in, Jim.. FES-100?
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03-27-2005, 04:42 PM
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#19
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Jim, you always pull butts at 190? Do you figure they rise a little in the foil?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-27-2005, 06:15 PM
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#20
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Captain Morgan
Jim, you always pull butts at 190? Do you figure they rise a little in the foil?
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Cappy,
I don't wanna answer for Jim, but I also pull my butts at 190* and do not notice a "rise" once foiled and put in the cooler. However using that method the butts pull like butter and are very moist.
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