troyphoto
Snarky Old Fart (in training)
Well, howdy there internet peeps and those trying to understand how Root Beer isn't really beer.
It's Troy again
TOM O Hope you are feeling better, and your Diet Dr P hits the spot and stays there this morning.
Our dinner last night was yum... double smoked ham.
I used the glaze packet of syrup from the package the ham came in, but mixed in some Costco Scottish Whiskey to give it an adult bite.
I also made the cornbread myself. Followed the instructions on the print out, but mine was off somehow. Made sure I used Baking Powder and not soda. The top was a tad more brown than normal, but the center collapsed when I set it on the stovetop to close the oven door. Evidently I don't have the "touch" to remove cake-like confections from the oven and not have them "fall". It's still yummy, but the center is a bit less airy than normal.
The texture of my cornbread is much better than what the wife was doing substituting in her flour and sugar substitutes.
As for using the new Fireboard brand Fan Controller - LOVE IT!
The tricky part was not overshooting the initial grill temp before I added the fan to the lower vent. I started the cook at 250° F and had to bring it up to 330° to get the ham done on time. I'd jump it by 10° at a time, then 20°. Only had to go adjust the top vent once to help it out. If I do an overnight brisket, this will be well worth the money!
Not sure what today is going to bring. Probably leftover ham for lunch, then take the wife out to pizza.
It's Troy again
TOM O Hope you are feeling better, and your Diet Dr P hits the spot and stays there this morning.
Our dinner last night was yum... double smoked ham.
I used the glaze packet of syrup from the package the ham came in, but mixed in some Costco Scottish Whiskey to give it an adult bite.
I also made the cornbread myself. Followed the instructions on the print out, but mine was off somehow. Made sure I used Baking Powder and not soda. The top was a tad more brown than normal, but the center collapsed when I set it on the stovetop to close the oven door. Evidently I don't have the "touch" to remove cake-like confections from the oven and not have them "fall". It's still yummy, but the center is a bit less airy than normal.
The texture of my cornbread is much better than what the wife was doing substituting in her flour and sugar substitutes.
As for using the new Fireboard brand Fan Controller - LOVE IT!
The tricky part was not overshooting the initial grill temp before I added the fan to the lower vent. I started the cook at 250° F and had to bring it up to 330° to get the ham done on time. I'd jump it by 10° at a time, then 20°. Only had to go adjust the top vent once to help it out. If I do an overnight brisket, this will be well worth the money!
Not sure what today is going to bring. Probably leftover ham for lunch, then take the wife out to pizza.
