# Seasoning Secrets **URL:** \ **Category:** Chop House\ **Created:** [November 20, 2024, 5:46pm UTC](https://sixguns.com/t/seasoning-secrets/1127 "2024-11-20T17:46:52Z")\ **Posts on this page:** 20\ **Page:** 16
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [April 9, 2026, 1:55pm UTC](https://sixguns.com/t/seasoning-secrets/1127/301 "2026-04-09T13:55:11Z")
I watched her cut that beef up and it just made me hungry πŸ˜‹ ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [April 20, 2026, 1:52am UTC](https://sixguns.com/t/seasoning-secrets/1127/302 "2026-04-20T01:52:24Z")
Almost homemade stuffed crust pizza ![1797](https://sixguns.com/uploads/default/original/2X/f/f4d6b8af256729d5b3e6b8aeec0adfd9d0f0572e.jpeg) ![1798](https://sixguns.com/uploads/default/original/2X/b/b2f8cf453bccfcdf1548fa3828d4b41b5bb56b64.jpeg) ![1799](https://sixguns.com/uploads/default/original/2X/3/38650f67f81f025b9e6b6965caea13a297f87994.jpeg) ![1800](https://sixguns.com/uploads/default/original/2X/e/ec33cba838075c67c70720e8d7563e5a2d42c74f.jpeg) ![1801](https://sixguns.com/uploads/default/original/2X/0/0416c3b814eebe5d4d972a3ec1e184c343952300.jpeg) ![1802](https://sixguns.com/uploads/default/original/2X/d/d25c2d8f934ff1b2200a274683601f7a7e057fdf.jpeg) πŸ§‘β€πŸ³ ---
**Author:** ![Robert](https://sixguns.com/user_avatar/sixguns.com/robert/32/20_2.png) [@Robert](https://sixguns.com/u/Robert)\ **Post date:** [April 20, 2026, 11:58am UTC](https://sixguns.com/t/seasoning-secrets/1127/303 "2026-04-20T11:58:52Z")
> [@kwyatt64](#): > > Almost I couldn’t say what’s not legit, looks great! The grid did not work as things often have to be on their own line, you had the emoji cook on the grid line, you can view the pencil edit top right of the post and click raw to see ![image](https://sixguns.com/uploads/default/original/2X/6/66c3f421b4aa0df37ce5dceeee924ae684ec5d5b.png) ![image](https://sixguns.com/uploads/default/original/2X/3/3d23c8159d2334809682ef538282437e48896a66.png) ![image](https://sixguns.com/uploads/default/original/2X/0/042f8af40afbdb05e9949db2ccb19dfc44291364.png) ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [April 21, 2026, 3:01am UTC](https://sixguns.com/t/seasoning-secrets/1127/304 "2026-04-21T03:01:11Z")
> [@Robert](#): > > legit Too legit to quit ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [April 26, 2026, 2:25am UTC](https://sixguns.com/t/seasoning-secrets/1127/305 "2026-04-26T02:25:26Z")
Glazed baked ham ( honey, browns sugar and kinders the blend ), oven roasted vegetables in ham juice ![1808](https://sixguns.com/uploads/default/original/2X/5/5aed341b8f1fae6ebfc1912be53f43857ee16f10.jpeg) ![1809](https://sixguns.com/uploads/default/original/2X/5/5011136324ac7e8ddc505552f82c7403b74c9c11.jpeg) πŸ§‘β€πŸ³ βš” ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [April 26, 2026, 9:37pm UTC](https://sixguns.com/t/seasoning-secrets/1127/306 "2026-04-26T21:37:08Z")
Wow oh Wow @shooterrex & @kwyatt64 you guys know how to cook πŸ§‘β€πŸ³ ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [April 27, 2026, 1:00am UTC](https://sixguns.com/t/seasoning-secrets/1127/307 "2026-04-27T01:00:44Z")
Are you using a convection oven or conventional ? You roasted goodies alway look so perfect πŸ‘Œ @kwyatt64 ---
**Author:** ![Kilroy](https://sixguns.com/user_avatar/sixguns.com/kilroy/32/7725_2.png) [@Kilroy](https://sixguns.com/u/Kilroy)\ **Post date:** [April 27, 2026, 1:00am UTC](https://sixguns.com/t/seasoning-secrets/1127/308 "2026-04-27T01:00:56Z")
Looks like conventional to me β€” convection usually gives a little more even browning, but that kind of glossy finish can happen either way. Whatever he’s using, the real trick is probably temp control and not crowding the pan. * * * _Kilroy was here_ ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [April 27, 2026, 1:19am UTC](https://sixguns.com/t/seasoning-secrets/1127/309 "2026-04-27T01:19:03Z")
Regular oven, 350, veggies on the bottom to cook in the juices, 1 hour, final 5 minutes unter a high broiler to caramalize the top and brown sugar coating. Just a pre cooked smoked ham with embelishments. ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [April 27, 2026, 1:22am UTC](https://sixguns.com/t/seasoning-secrets/1127/310 "2026-04-27T01:22:46Z")
There is a little trick, while still sealed up, put the ham in two 45 minute sessions in hot water ( tap ) to fully warm the ham so cooking time is less. ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [May 3, 2026, 2:06am UTC](https://sixguns.com/t/seasoning-secrets/1127/311 "2026-05-03T02:06:49Z")
Wow never heard thatvone before great idea ! ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [May 10, 2026, 1:41am UTC](https://sixguns.com/t/seasoning-secrets/1127/313 "2026-05-10T01:41:07Z")
From the βš” πŸ§‘β€πŸ³ Pork shoulder country style ribs, poppers and broccoli ![1816](https://sixguns.com/uploads/default/original/2X/6/6ce0b09f4401a89e7261ffafea408e9718a39e22.jpeg) ![1817](https://sixguns.com/uploads/default/original/2X/e/e703e37524be0212fa3fbfb12a05a5118e838556.jpeg) ![1818](https://sixguns.com/uploads/default/original/2X/c/c96e898833272edfe2aa4d363e3f5b8ed8ff4af4.jpeg) ---
**Author:** ![Robert](https://sixguns.com/user_avatar/sixguns.com/robert/32/20_2.png) [@Robert](https://sixguns.com/u/Robert)\ **Post date:** [May 10, 2026, 12:13pm UTC](https://sixguns.com/t/seasoning-secrets/1127/314 "2026-05-10T12:13:22Z")
WOW that all looks great! πŸ˜‹ 🍴 ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [May 10, 2026, 11:38pm UTC](https://sixguns.com/t/seasoning-secrets/1127/315 "2026-05-10T23:38:29Z")
Yea, first time I’ve boiled ribs before grilling, pre-seasoning and vacuum sealing are a must. ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [May 12, 2026, 1:59am UTC](https://sixguns.com/t/seasoning-secrets/1127/316 "2026-05-12T01:59:01Z")
Man you cook the best food. I WISHED I had more cooking skills . Now put me over a campfire and I can cook some mean steaks hamburgers , hotdogs on a stick, pizza logs, eggs and bacon , mountain man breakfast , biscuits , keilbasa and veggie stew. Beef stew . I love my cast irin stuff and my dutch oven , I have a tripod and chain. I love cooking outside over hot coals . ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [May 12, 2026, 2:58am UTC](https://sixguns.com/t/seasoning-secrets/1127/317 "2026-05-12T02:58:20Z")
I’d love to have a tripod and chain as well as a rotisserie and grill setup for a camp cook fire. You could do ribs like I did. Pre-season them, get a pot of water boiling over the fire and boil for 40 minutes. Remove and pat dry. Coat with barbecue sauce and grill each side around 10 minutes. The poppers are easy too. Make a foil boat for the peppers and maybe cover with a pot lid to hold in heat, the smoke should also give great flavor. πŸ§‘β€πŸ³ ---
**Author:** ![kwyatt64](https://sixguns.com/user_avatar/sixguns.com/kwyatt64/32/4795_2.png) [@kwyatt64](https://sixguns.com/u/kwyatt64)\ **Post date:** [May 12, 2026, 3:14am UTC](https://sixguns.com/t/seasoning-secrets/1127/318 "2026-05-12T03:14:06Z")
The ribs were around 2 inches thick, good to have nice meaty ones. ---
**Author:** ![WV460HUNTER](https://sixguns.com/user_avatar/sixguns.com/wv460hunter/32/7579_2.png) [@WV460HUNTER](https://sixguns.com/u/WV460HUNTER)\ **Post date:** [May 12, 2026, 12:01pm UTC](https://sixguns.com/t/seasoning-secrets/1127/319 "2026-05-12T12:01:39Z")
Its only 800am and ypur making me hungry @kwyatt64 .. dangit 😳 ---
**Author:** ![JTR](https://sixguns.com/user_avatar/sixguns.com/jtr/32/22_2.png) [@JTR](https://sixguns.com/u/JTR)\ **Post date:** [May 12, 2026, 11:11pm UTC](https://sixguns.com/t/seasoning-secrets/1127/320 "2026-05-12T23:11:01Z")
I did ribs Sunday . St Louis cut ribs seasoned with black pepper , salt , onion and garlic powder wrapped in foil and cooked at 250 degrees on the smoker for three hours . Then taken out of the foil brushed with sauce and grilled over the coals for about 10 minutes per side . Almost falling off the bone . ---
**Author:** ![Robert](https://sixguns.com/user_avatar/sixguns.com/robert/32/20_2.png) [@Robert](https://sixguns.com/u/Robert)\ **Post date:** [May 13, 2026, 12:04am UTC](https://sixguns.com/t/seasoning-secrets/1127/321 "2026-05-13T00:04:07Z")
I have some sitting in the fridge and this thread is surely part of why, I was thinking to try a sweetener in the bake, my BIL added soda to a ham one year and it turned out pretty dang good, btw, where’s your pics? 😁 [Previous page](https://sixguns.com/t/seasoning-secrets/1127.md?page=15) [Next page](https://sixguns.com/t/seasoning-secrets/1127.md?page=17)