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!
For sure!!
Do 1 big weekend long cook, and be set all winter.
I love it!!Originally Posted by Flyeralan
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
Sometimes cooking in the winter is fun though, at least here on the west coast
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
For sure!! Cold temps can make it rough
Pulled pork assembly line at full production, proper attire required.
Pork pulling party 2018.jpg
Looks like some great stuff there!! That shirt is pretty nice too!!
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