Green Ham

I had heard that a green ham was some of the best pork BBQ you could have-- so I had to give it a try.  This ham weighed in about 18 pounds.  I had read debates about skin on or skin off and since I was going to smoke it in the 225-250 range I decided that the skin wouldn't get crispy so I removed it.  It was good... but I have to admit I want to try it the other way for comparison. :)

It smoked for about 18 or 19 hours and it was pig pickin' good.

Pulled very easily and I had drawn a crowd by this time.

A few others brought some great side dishes and this was when the feast was about to begin.















I am going to do another this year... skin on this time and high heat at the end to get the cracklin's just right.

Hickory Smoked Chicken

The wife wanted some Hickory Smoked Chicken and I wanted to give one of those White BBQ sauces a la Big Bob Gibson a try.  I have had folks ask me "What kind of sauce did you baste that with?" and the answer is none.  I used hickory wood and I basted it half way through with lard; just like Big Bob used to do.  The chicken skin was crispy and had a wonderful mahogany color.  This was some mighty tasty chicken and the sauce was good too-- even though the missus doesn't care for horseradish. :)

March Madness Brisket

Since this is all new at the moment I have decided to add a few things I have done in the past.  This is the last brisket I did for a cookout we had at work.  I did 2 packers and they turned out mighty tasty.  The proceeds from this cookout went to charity so we all had some good food and did some good things too.  More to come...

First Post

It seems like it is time for my Q obsession to advance past the confines of the forums that I love so much.  I will still visit and post there, but this gives me a way to centralize my information and link others too it.  I am looking forward to this journey and I hope you all enjoy it too.