We took 2 hogs this weekend. About 70-85 lbs field dressed each.

I don't have a CLUE how to cook them. I've thought about taking them down to the processor and seeing if they will bone the hind quarters and smoke them for me...what should that cost?

Any recipe suggestions would be VERY helpful.

Processing can be expensive, depending on what your having done and where you take it - could range from $1.50/lb - $8.00/lb.
Might want to try this, it's perfect for the Deer Camp or football.
Smoke a hind quarter, just like a brisket only wrap immediately after it gets some smoke on it. When it's done, let it cool then pull the meat from the bone and throw it in a crock pot with a bottle of you favorite BBQ sauce, a sliced onion or two, and as many chopped jalapenos you can take. Let it simmer in the crock pot a few hours stirring occassionally, then throw it on a bun or tortilla. It's even better the second day!!!
P.S. You can also freeze the meat after pulling it off the bone. If you're going to smoke one hind quarter, might as well throw the other one on there for the next trip.

Sound like Fowlplayr has got a good recipe there to try!

I personally get my hams smoked at Kuby's. First of all, they do it a lot better than I can! Secondly, it's guaranteed to be perfect every time. I'll pay so that I have them done right. After you try it you'll never do it yourself again. Good stuff!!

What do they charge to smoke the hams, TCH?

I can't remember right off hand. I'll check into it though.

Take a shoulder and boil it until the meat is coming off the bone. Take the meat off and chop it into bite size pieces. Pour off all but enough liquid to cover the meat. Add adobo paste, you can get it at a mexican grocery or in the mexican section of almost any grocery. Put in to taste, you now start with a tablespoon and keep going until you like it. Season with salt and pepper and simmer down a little. Then get some flour tortillas and heat them up, fill with the pork and chow down. I love to do this over the campfire.

Here's another one. This is best on pigs up to 50 lbs. I like to take the pig and saw the ribs off leaving the loin on the backbone. Take the whole back of the pig and season it with Fiesta fajita seasoning, worchestershire sauce, cracked black pepper and what ever strikes your fancy. Put onto foil and place on your grill, or campfire. Cook covered for at least an hour or however long it takes to get done. Baste with the juices as often as you like. At the end take it off he foil and let it glaze over. This will make a cave man out of you as you pull the meat off the backbone.

I don't have any recipes for the hams,but if u get some chops or cuttlets u want to try to fry take pancake batter un mixed and dip them in milk then the dry mix and fry them to a golden brown on a medium heat.there great, it also takes out any wild taste that might be in the meat.

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Take a shoulder and boil it until the meat is coming off the bone. Take the meat off and chop it into bite size pieces. Pour off all but enough liquid to cover the meat. Add adobo paste, you can get it at a mexican grocery or in the mexican section of almost any grocery. Put in to taste, you now start with a tablespoon and keep going until you like it. Season with salt and pepper and simmer down a little. Then get some flour tortillas and heat them up, fill with the pork and chow down. I love to do this over the campfire.

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Tried this last weekend. GOOOOOOD STUFF!!! My wife and daughter liked it on the tortillas the best. I kind of leaned towards some pork on top of a bed of spanish rice.

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Smoke a hind quarter, just like a brisket only wrap immediately after it gets some smoke on it. When it's done, let it cool then pull the meat from the bone and throw it in a crock pot with a bottle of you favorite BBQ sauce, a sliced onion or two, and as many chopped jalapenos you can take. Let it simmer in the crock pot a few hours stirring occassionally, then throw it on a bun or tortilla. It's even better the second day!!!

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I've got one shoulder left. Hoping to try this one this weekend. Now I need to go get some more piggies somewhere.