Originally Posted by deguerre
Your kids are lucky!
How are you cooking the hams, Hance? I'm smoking one this weekend.
Just like the whole shoulders; I'm "pretending" its a whole hog, only that I get to move the parts one by one rather than all at once. Without a head, loins, no spare ribs and no bacon, we'll still be in the 100lb range when adding a few racks of babybacks... Plus, if the shoulders are done a little before the hams I'll remove them and rest them just that much longer. It's a "cheatin'" hog cook; definitely NOT whole... :-)
Will be using my many-times-published injection, and using my long published rub, smoked using clean seasoned hickory.
Went to the store to pick up the ingredients that infernoooo judged a few years back; my (I suppose now) world famous (he's in Australia) sauce recipe. The kids love it by itself; say they could drink it straight....