THE BBQ BRETHREN FORUMS

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You got some great color on that bad boy! Looking forward to the final result.

I've got two little ones as well, and I'm getting a Shirley Patio in June. It will make things a lot more convenient to tend a fire in there vs. my cinder block cooker.
 
All done in 8.5hrs. Hog resting, stole some ribs, cleaning up. I'll pull it in a bit.

Oh and also sold it today!
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How's the skin come out cooked on your offset like that? Is it good enough to pull/chop and mix with the rest or do you discard?

It isn't like doing it on a direct charcoal pit. There are parts that have some crisp to them around the edges, but it's not where it needs to be to chop in. A few of the cooks we snagged some chicharon at the local markets to chop up and put into the meat mix.
 
Well, I've had the other balls, guess the eyeballs will have to be next!
Great looking cook and a perfect sendoff!

Congrats to both of you!
 
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