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Wyobulldog
04-14-2010, 10:35 AM
Just got the word, the whole hog I'm smoking this weekend weighs 197 lbs. I'm figuring 18 to 20 hours @ 200-225 should do it? Any suggestions?

Mike

BluesDaddy
04-14-2010, 11:16 AM
Just got the word, the whole hog I'm smoking this weekend weighs 197 lbs. I'm figuring 18 to 20 hours @ 200-225 should do it? Any suggestions?

Mike

Yep, send me some in a chest packed with dry ice!! :becky:

bigabyte
04-14-2010, 11:33 AM
I have a great suggestion. Come on over here and cook it!:cool:

NRA4Life
04-14-2010, 12:13 PM
My suggestion is, get a lot of beer.

Wyobulldog
04-14-2010, 06:57 PM
OK so just so I have this right all I need is a "lot of beer" "in a chest of Ice" "over here" and the pig should be right. cool I can handle that!

Grillman
04-14-2010, 08:41 PM
Any suggestions?

Mike

Yes....set an extra plate...(I'll bring my own fork)

And as they say..."Serve no Swine; before its time"