Happy New Year!


 
M

Matt Galletti

New member
Well, Happy New Year, everyone. As a musician, many gigs have been cancelled, including NYE, so have some friends in from Virginia and have the chimney lighting now for some racks of ribs on the WSM.

Very appreciative of this group and joining into the WSM life after only having this smoker for 2 weeks. You have all been helpful in starting my journey and look to more cooks in 2022.

Stay safe and healthy all!
 
Welcome Matt and Happy New year too you also. Don't know how long you lurked before joining but there is a great group of very friendly folks on here that can help with any questions you might have about your new WSM.
 
Matt Galletti said:
Hey Joan- I grew up in Upper Darby and know Essington very well. Small world!
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Hi, so glad to hear that. I was only 8 when we moved down here, so I don't remember too much of Essington. I do remember my grandmother and I taking a bus to Philly every day for 12 days to get me tetnus (sp?) shots in my belly. Ouch!! lol And I THINK my step-grandfather had family in Upper Darby and they used to take me with them when they were invited for dinners.
 
Timothy F. Lewis said:
Welcome Matt, what do you play?
I know you will enjoy the ribs, not smoking anything this holiday, trying a new ham recipe, if it’s good I will share.
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Hey Timothy, I play drums (have some music out on streaming sites under my name). That is cool about the ham. Had some not too great ham over the holiday when visiting family, so would be interested in hearing about it if you enjoyed it.
I made some ribs using the basic recipe here, but cooked for 5:20 minutes. Sprayed some butter at the 4:30 mark, then BBQ at 4:50 and rib candy at 5:05 mark. Overcooked a smidge (intentionally) and the ribs were so amazing. Fell right off, which is how we like em. No need for a knife!
 
Rich Dahl said:
Welcome Matt and Happy New year too you also. Don't know how long you lurked before joining but there is a great group of very friendly folks on here that can help with any questions you might have about your new WSM.
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I would say a good 6 weeks. The lurking time was all I needed to pull the trigger on the WSM. Happy I did.
 
It’s a slow cooker ham, ten pound face down, honey mustard glaze poured over.
1-cup honey
1/3-cup B sugar
2-T coarse mustard
2-T Dijon mustard
1/4-cup melted butter
Hold back 1/3 of the mixture for final glazing.
3-4 hours on high 5-6 on medium
Fire broiler up, remove ham from crockpot place on a sheet pan (foil it for ease of cleanup.
Brush the remaining glaze over and crisp up the surface but take care not to let it burn.
It’s about two hours in right now, beginning to smell pretty good! I’m debating using a torch instead of the broiler. Still undecided on that.
 
OK, the ham turned out better than I had expected, the “quick and easy“ spinach Parmesan? Not so much. I’ll use my old method. End result is much better.
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Hoppin’ Johns
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I believe there are ample leftovers for a few more delightful lunches and scalloped potatoes with ham for maybe Tuesday.
I used the torch to candify the honey glaze. Low stress, high return, I’ll do this again, no doubt!
 
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