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Snowing like crazy here.

Say, I meant to tell you. We also grilled that ham. It was a huge fresh ham and here's how I did it...

First, I rubbed it all over with a salt and sage. Then, I put it in the grill, but not over a burner that was on...just off to the side. Then I turned on the other burner, and right on top of the burner, I put a aluminum packet of mesquite chips...small ones. Just folded the aluminum over a couple of handfuls of dry chips, leaving the ends open. I sat it RIGHT DOWN on the lava rock on top of the flame. It took a while, but it eventually started smoking. After it got going, I put in another packet, this time with soaked chips...about half soaked, half dry. Kept doing that periodically throughout the time it cooked which was about 3 hours. Cooked it on a medium to low heat...not over the burner, you understand...off to the side.

It was delicious. The meat fell off the bone. The top got a little crispy. Would a marinade on top prevent that? The bottom, where it sat on the grill, was delicious and juicy.

Snowing like crazy here.

Weatherman is predicting close to a foot of snow here Tuesday night into Wednesday. I'm REALLY hoping work will be cancelled Wednesday morning if it's particularly bad.

To top it all off, I'm sick. Helped by brother move yesterday, and too much in and out of the cold caused me to wake up sneezing and stuffy.

"Sick JR is typing, and sneezing, achoo-moo-moo, achoo-moo-moo, achoo-moo-moo, achoo-moo-moo-moo-moo."

try a little sugar in yer rub... it turns into a crisp glaze a keeps in the juices... coat it with oil before you apply the rub...

made a brisket the other night... used charcoal and mesquite... rub was 2 tbsps salt, and paprika, tspn each of thyme, ground red pepper, black pepper, and sugar... sliced up three garlic cloves and inserted them into slits in the beef... it wuz great...