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Old 09-29-2012, 11:11 PM   #11
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Y'all may have outdone yourselves right there - and that's a tough job!

How did you like it? It really looks amazing. It seems it might be hard to tell with all the seasoning going on, but can you tell a diPhPherence in Phlavor between regular pork and wild boar?

Hope y'all are good - I'm missing you guys!
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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Thanks from: --->