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Place the ham cut side down directly on the smoker or grill grates and smoke at 250°F for 1.5 hours. Step 5: Remove it from the smoker and place it in an aluminum pan.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Burgers’ Smokehouse is a smokehouse and producer of cured and smoked meats and other foods in California, Missouri. It is one of the largest processors of naturally cured hams in the U.S. [ 1 ] The company's packaging says "Home of Hickory Smoked, Sugar Cured Meats since 1927".
[4]: 119 Included in the new line was the Original Chicken Burger, a ham and cheese burger, a roast beef burger, a new fish burger called the Long Fish Burger, and a new burger called the Sirloin Steak Burger. [3] [6] The ham and cheese burger replaced an earlier version ham and cheese burger called the Yumbo that was served hot and was the ...
Cut. Weight/lbs. Minutes/lb. Minimum Internal Temperature & Rest Time. HOW LONG TO COOK SMOKED HAM, cook-before-eating. Whole, bone in. 10 to 14. 18 to 20. 145° and allow to rest for at least 3 ...
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The Rodeo burger is a hamburger, consisting of a 1.7 oz (48 g) beef patty, barbecue sauce and onion rings on a sesame-seed bun. A cheeseburger variant adds a slice of American cheese , while the chicken variant swaps the beef patty out with a 2 oz (57 g) fried chicken patty and extra serving of barbecue sauce.
A similar burger was tested in Wisconsin in 1999. That Great American burger featured a single 8 oz (230 g) burger patty and different toppings. It was designed to be cooked on a forerunner of the current batch broiler. [notes 26] Other LTO products sought to expand existing product lines with new base ingredients.