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, 22.5 WSM, Backwoods Chubby, UDS, 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
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!