A couple early guest for the wedding.

[viper125]

Well time to start with the pulled pork. Took them out of refrigerator and gave 2 of them a good rub down using Jan's Rub. Rubbed the other With Toms TMB Rib Rub just to try it out. Had it on ribs and it was great figured what the heck try some pulled pork with it. I'm sure it will be great. Now Since its a wedding the wife didnt think it was a good time to experiment as I wanted to try mustard and molasses as a glue. But she said later. LOL
Oh forgot wife didnt buy pork butt either she has pork shoulder hams. Should make good pulled pork though. Only problem they come skin on. so a little more knife work. I don't believe in one sided flavor so skinning is a must. I know some cant tell the difference and that makes me wonder about taste buds out there. Because its a sure thing flavor wont go through that thick hog skin! LOL  Also makes for good pork rinds. Plan is to remove pork at about 12-1:00 at bed time to warm for 2 hours. Get up at 3:00 to start the smoke. Since I don't sleep and smoke tomorrow will be a long day. LOL Not sure how long it will take as all three are 8-9 lb pounder's. Will wait to see amount. But with the full menu think 3 may be. Decided to use slider buns. As there are quite a few kids and i hate wasting meat. Adults can make as many as they want and also there will be lots of other foods too. If It don't look like enough when done i'll do 3-4 more later this week or next. I hav 2 - 8 lb hams also to be sliced for sandwiches. Along with a lot of different finger foods,pasta sald and other things. Also a desert table with home made items.

This is the hams all trimmed of skin,extra fat and glands. All rubbed and wrapped ready for the fridge. Note 3 hams in back ground about ready to cure.





This is my pork rinds waiting to see what seasonings Im going to chose. Something a little spicy and flavorful. Not to hot so the wife can eat to. Maybe a couple for me with Ghost powder on.

[MidKnightRider]

Look-n-good so far!

[mikecorn.1]

Looks like you're gonna be a busy man for a while. Looking good, Paul. 

[viper125]

Oh yeah just hope my health permits it. That's why I started 19 days early. LOL  Got another dish to. I'm taking the tiny full cap mushrooms and you add virgin Olive oil to coat. And the secret ingredient of Coarse my new Cajun Dust. That was the main reason for coming up with it. Just tried a small batch and they are fantastic! Of coarse mild for the wedding. Also the wife has promised to make her meat balls in a little smokies shape so i can wrap bacon and a little rub on it. My mother in law is doing her little smokies and brown sugar every body loves them. Going to be a busy couple weeks.

[squirtthecat]

Sounds like a meat fest!  Good luck!

[viper125]

Buddy when we party its always a meat feast with plenty of sides.

[squirtthecat]

Buddy when we party its always a meat feast with plenty of sides.

My kind of party..

And then turkey sammies and salads for a week!

[viper125]

Or in this case pulled pork and sliced ham.
My kind of left overs.

[OU812]

All then eats sound gooood,,,,,,,,,,,,,,cant wait to see them all on the table.

[viper125]

Well got the hams for pulled pork smoking. Never used hams before. Hope there as good as butts afraid I may have to add some fat to it if it's too dry. They been on 9 hours already and still a long way to go.