Pork-a-palooza 2018 is here, close to 55lbs of pork shoulder rubbed and ready for the Weber Smoky Mountain tomorrow. This means pulled pork all winter long
Pork-a-palooza 2018.jpg
Pork-a-palooza 2018 is here, close to 55lbs of pork shoulder rubbed and ready for the Weber Smoky Mountain tomorrow. This means pulled pork all winter long
Pork-a-palooza 2018.jpg
Sign me up!!!
Looks like some good eating right there!!
It's a lot of work, but so worth it in the dead of winter!
If we had room to store a large amount of cooked meat I would do that too. Unfortunately I end up cooking through out the winter.
Currently reloading for .380 ACP, 9MM,327 Federal Mag, 38 Special, .357 Mag, 40 S&W, 44 Mag, 45 ACP, .458 Socom, .223 Remington, 22-250,7MM Remington Mag, 30-06 and 340 Weatherby Mag, 50 Beowolf
I don't mind cooking in the winter. Unless it is only 10 degrees. Takes a lot of fuel (wood and charcoal) to cook a pork shoulder for 12 hours.
Currently reloading for .380 ACP, 9MM,327 Federal Mag, 38 Special, .357 Mag, 40 S&W, 44 Mag, 45 ACP, .458 Socom, .223 Remington, 22-250,7MM Remington Mag, 30-06 and 340 Weatherby Mag, 50 Beowolf
Pulled pork assembly line at full production, proper attire required.
Pork pulling party 2018.jpg