Recent content by missmechante

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  1. missmechante

    Smoked Ham!

    oh yeah!!! I must admit, that looks even better than mine did
  2. missmechante

    Smoked Ham!

    yep, it was around 220-225. The ham is already cured and smoked so it doesn't take as long as a completely raw piece of meat. Almost down to the bone now, I think I'm going to dice it up and make some corn muffins with ham and cheddar...
  3. missmechante

    Smoked Ham!

    Hams on sale at the grocery store....the one I picked up was smoked, ready to cook, butt portion, 8 lbs I think. I was using the oven for other things so I decided to stick it in the smoker instead. I did not trim any of the fat or skin, I scored it, slathered it in a paste I made from...
  4. missmechante

    Memorial Day '08 smoke

    That looks great! beautiful color. even if you don't eat the skin, definitely leave it on for smoking, it helps keep the meat moist. Same goes for any cooking method. I find that poultry skin is a little tough to do more than nibble on after it's been in the smoker for hours (mmm smoky human...
  5. missmechante

    And there off!

    I'll have to try that! I use apple juice a lot but have not added rum. I have a huge butt portion ham that I'm thinking about putting in the smoker today instead of the oven, the rum/apple juice combo would be perfect on that...
  6. missmechante

    My latest whole turkey with Q-View

    Here's the turkey I mentioned in my Roll Call post...I love smoked turkey! The meat is so versatile, and the bones make the best stock, gives a great smoky flavor to greens or gravy or soup. Did it a little differently this time....I usually brine them, but this time I realized I was out of...
  7. missmechante

    smokin in Western NC

    Hello! Been lurking for a while and decided to join. I've been smoking for a few years, but I lived in downtown San Francisco with no yard, just a small concrete patio, and the only practical thing I could use was the cheapo Brinkman electric smoker. I've had great results with that, pork...
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