It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
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It's experimentation time.... I just bought a Fresh Bone in pork leg. I assume is a Ham that has not been smoked. My plan was to do it low and slow like a Boston Butt. Rub it down with a dry rub and let cook for 15+ hours. But before I removed it from the Cryo-pack I thought I would see if I am on the right track. Should I handle this like a Butt or is this a piece of meat I should brine or soak in a cure first? It has a good layer of fat all the way around it so I would assume it will be self basting, but I'm not sure does this leg need to be basted during the cook.
Thoughts? ideas? experience?[p]Thanks in advance,