Aswell
Wandering around with a bag of matchlight, looking for a match.
- Joined
- Jan 9, 2015
- Location
- Chicago
:doh:
So I really didn't know what I was doing when I was at the butcher yesterday and ended up getting a 18.5lb ham with the skin on instead of a shoulder.
I was hoping to split it into two and do some kind of pulled pork with it, but now knowing what actual cut I have, I feel pretty lost.
Anyone have some suggestions on what I should do? I'm working on a 30" Masterbuilt Smoker (Live in the city with a small balcony)
So I really didn't know what I was doing when I was at the butcher yesterday and ended up getting a 18.5lb ham with the skin on instead of a shoulder.
I was hoping to split it into two and do some kind of pulled pork with it, but now knowing what actual cut I have, I feel pretty lost.
Anyone have some suggestions on what I should do? I'm working on a 30" Masterbuilt Smoker (Live in the city with a small balcony)