I watched her cut that beef up and it just made me hungry 
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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
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Too legit to quit
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Glazed baked ham ( honey, browns sugar and kinders the blend ), oven roasted vegetables in ham juice
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Wow oh Wow @shooterrex & @kwyatt64 you guys know how to cook
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Are you using a convection oven or conventional ? You roasted goodies alway look so perfect 
@kwyatt64
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Looks like conventional to me — 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
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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.
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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.
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Wow never heard thatvone before great idea !
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WOW that all looks great!
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Yea, first time I’ve boiled ribs before grilling, pre-seasoning and vacuum sealing are a must.
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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 .
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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.
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The ribs were around 2 inches thick, good to have nice meaty ones.
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Its only 800am and ypur making me hungry @kwyatt64 .. dangit 
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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 .
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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? 
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