The ingredients sound a bit odd, but they almost taste like a melted milkshake. A decidedly grown-up one.
Bichelmeyer Meats, and, using the recipe in Michael Ruhlman's Charcuterie, brined it in a cooler for about six days. It wasn't a fancy brine -- just kosher salt, brown sugar, and some pink salt. I smoked it up on Friday (about 7 hours total, until the internal temp hit 155 degrees). It was delicious! I always thought a ham required a lot more knowledge, skill, and equipment than the average home cook could muster, but I can gladly report that we'll be doing this again -- just as soon as we eat the other 13 pounds of this one.
Homesick Texan, and some gently steamed asparagus drizzled with some lemon juice. It was all paired with a 2009 Becker Prairie Rotie, a really tasty Rhone-style blend that complemented the flavors of the meal. And a fresh strawberry pie for dessert.
cascarones. A south Texas and Mexican custom, a cascarone is a dyed eggshell filled with confetti. A spirited battle at a nearby park ensued, and the Scampwalker tradition of "It Ain't Easter Until Someone Cries or Bleeds" was fulfilled.