WOW! you all pulled off the pig cooking then some. looked awesome. the tenting of the pig was way cool. the muffin pan breakfast I am sure will be done by others. sounds like a heck of a prelude to june 12 2010.
sigpicWal-Mart shopping cart undergoing heavy mods.
nano second fast camo titanium splash proof thermo pen
need a larger spatula for early morning road kill removal.
As the venomous south American hissing skunk rat is growing fast and needs larger portions.
frikkin' lightweights.. they're all pau now.... fsce down in da pork...
sheesh good thing i ain't in cali-pork-i-a... there's be some palm azz slap goin' on.. yeee-haw
fookers were dozin' on a b-mary mornin' 2 hours behind me on kahlua & kona coffee & braggin' 'bout the 1 hour sleep.. it just ain't right....
i only burned 1/2 a rick of hickory to keep my azz toasty doing chix legs & moinks......tell me it's cold out there... we saw the pics- bwahahaha.....
brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
you cooked a whole pig fer a pulled pork sammie????
thats hard core & thats why ya get love from me...screw the pointz- yer above that now....where is the god status???(& goddess?) even though we know her apron was northface thermal gear w/ a drink cooler pocket...got 1 of those?? need 1????
brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
We need to put this on a post card....................
those 4 freaky elves would scare the crap outta me @ x-mas lol
brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
Pulled the porker at 190* oik-ternal temp. Flipped it off the grate after premeditating the flip.The flip Went off ,without a hitch...eh Foiled one hour on a super huge cutting board. Pulled and served. I think this is one of the best pieces of pork I have ever had. And a crate load of fun too!! I am going to bury my head in a pillow! I'll edit this in the morn., with the full info.
dude.. leif garrett came to your party?????
or petey frampton w/ the hair extensions... oo ok sorry- it was there...
brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
strawberry fields forever....oops- guess i need bed now too...
brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
you cooked a whole pig fer a pulled pork sammie????
Be fair - they made more than just the one sandwich
Personally I'd have been tempted to abscond with a whole leg and find somewhere quiet to gnaw it in peace lol
Careful with that needle! LOL... The heat is on I see... Did you concentrate it toward the ends of the pig?
We did concentrate the heat at the ends of the pit. Looks like it was directly under it, but it wasn't. When I tossed some preburnt log and coals it may have rolled farther. Just under the hams and shoulders.
[QUOTE=curious aardvark;82793]make it one of your lambs and we probably got a deal ;-)
]
After my family came and chowed down. They said the same thing Alex. I think that is a great idea. That one is next for sure. I will look into the availability of the lamb, for the grate!!
I left the tail on. When it was done resting, I gave that tail a light tug. Tail came out with a hunk 'o meat on it that was to die for. Friggin' "Pigsicle" We laid it meat side down on this huge cutting board I had prepared for us, when it rested. Went to pull it over por pig pickins and the meat just fell out like a bushel of juicy pork. Holy pile of pig pickins. The buns were there for if ya wanted a sammie or not. Some went with piles of pork only. This had to be the best damn Pork I have ever put in my mouth. Friggin temps dropped Friday EARLY morning to 'bout 25* Therma pen developed condensation on the battery and told be the grate temp was -17 * Yeah...uh Ok took it inside warmed it up and wala it was game on again! I would like to personally thank all yall for hanging out with us and for all the great info we shared to get to this point!! Kick ass party and a great start to a New Year!
Thank you for checkin out our roast! More pics to upload and I will post them as soon as I get them
Ryan
I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
Clint Eastwood
Awesome thread Unc, and very entertaining too. I bet everyone had a blast.
Funny to see you cali folks in hoodedcoats when its 50 degrees out, us michigan folks wear shorts and tees in that weather.
Nice banner and group pic!
Lang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
____________________________________________
Takes allot of work and an open mind to make good sense.
Praise the Lord and pass the Cannabis.
Looks like a great time wish I were there but whats with all the winter parkas I thought you were in southern cali.we dont even dress that warm around here
2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135
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