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Christmas Day Cook.

 
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k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.

PostPosted: Dec 26 2015    Post subject: Christmas Day Cook. Reply with quote

Twice smoking a spiral cut Ham on the WSM today. Trying out a little cherry wood from our Very own Tony. Thank you Brother. Very Happy

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Stainless
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Joined: 24 Feb 2008
Posts: 66
Location: Fort Smith, AR

PostPosted: Dec 26 2015    Post subject: Reply with quote

Looks like I'll be doing the same thing tomorrow morning.

Nice and sunny here at the moment.. looks like the rain has already found you. They're calling for 6 inches through the weekend. There goes Christmas deer hunt.
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.

PostPosted: Dec 26 2015    Post subject: Reply with quote

Thank You Stainless. Very Happy Yep plenty of rain here. Try to stay dry. Very Happy
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Last edited by k.a.m. on Dec 26 2015; edited 1 time in total
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.

PostPosted: Dec 26 2015    Post subject: Reply with quote

The Ham is glazed and resting. ABT's are looking good. Very Happy





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k.a.m.
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Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.

PostPosted: Dec 26 2015    Post subject: Reply with quote

Corn maque choux cooking down. Very Happy


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Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada

PostPosted: Dec 26 2015    Post subject: Reply with quote

Jeez Kevin your a cooking machine the last couple days...
ham looks purdy..... Laughing
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.

PostPosted: Dec 26 2015    Post subject: Reply with quote

Laughing Thank You Rick. Very Happy Lots of left overs for the week Brother. Very Happy
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wango
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Joined: 17 Feb 2012
Posts: 149
Location: Michigan

PostPosted: Dec 27 2015    Post subject: Reply with quote

Looks great kam! The ham looks great. I've never had corn maque choux. I had to look it up online, we have very little Cajun influence in my neck of the woods. Looks good, I will definitely give it a try.

Any tips or special ingredients that you recommend?
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