Well, I did my first ham on the kettle. We cooked, and we took the food over to my Mother's. The vessel, the U.S.S. Warrior
The cook, a Hamshank, smoked with a little bit of apple chips and given a rub I made up using the Creole seasoning I bought this month as
one of the ingredients among many others. It cooked about 2 and a half hours at about 300 degrees. I used Cowboy lump charcoal, kept one bowl vent closed, one cracked, the other plus the lid vent opened full. I finished it off with a major honey bath and let it go another 10-12 minutes on the grill. Heres a couple shots of the grill used and the ham. My scoring lines are far from perfect, but this ham and rub was a huge hit and I managed not to ruin anyone's Chrissy dinner.
File photo of the Brownie-Warrior, from nicer weather days
Another file photo of the exact setup I used. G!, I am IN LOVE with this table!! Thanks again!!
Couple action shots of the ham.
A few beers later, I walk in the house, set this on the stovetop, Wife is excited by it, but I then say out loud to my wife and kids, "Somethin happens! And it only seems to happen in a Weber cooker!" I got crickets from my daughter, and an eye roll from my wife, and a "Thats a COOKIN!" and big smile from my son! He gets it!!
"Whatever you say, honey!" my wife tells me.
Christmas morning. My God, would you look at that mess!
Merry Christmas!!
Craig
Topic: Christmas Dinners (Read 6688 times)
