re: #126 Tommy’s cone of shame

Today I am smoking a pork shoulder and a whole chicken in my smoker, 8 hours for the ham, 4 for the chicken. Applewood from my property is the smoke producer, soaked overnight in water. Hopefully I will be bragging tomorrow. I have to rub some brown suger on that ham before I fergit, if ya know what I mean, wink, wink, nudge, nudge.

That sounds like a very good dinner. What do you plan on accompanying the those meats with?