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Unread 06-12-2013, 06:48 PM   #11
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Quote:
Originally Posted by deguerre View Post
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....
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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