Well I like country ham, so I probably would have liked the salty stuff. When I got to the part that you didn't rinse the brine off I went "oh chit!" out loud 'cause that's exactly something I would do.
Good on ya for having the presence of mind and the 'nads to soak out a ham after cooking it - a most excellent save! I love that with all the gear you got you cooked 'em on a kettle - way cool!
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Avatar by my son!