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Bringing the funk All. Weekend. Long. (AKA The longest live thread ever)

Well you know we had to eat lunch.... I brought some beef ribs... 30'poundsof conecuh sausage and some boudan from Jerry Lee's.....Matt did us up right by putting it in the smoker above the hog







The boudan





On the smoker......









The bones are ready













Conecuh is ready too








Boudan is done








Me TuscaloosaQ acting foolish






Chris(oifmarine) Kirk (chicagokp) Sharon.... and matts (shagdog's) mom and dad..... it is awesome would have never met the people had it not been for the brethren.







Smoke ninja and his gal



 
Well it is done.... the hog is amazing!!!!!


Off the smoker











Youngins inspecting the hog










The hog had beautiful color











Ran the cooker around 300 degrees.... hog was 110 pounds....






Shagdog and the hog up close and personal








Ready to pull








Smokerpa.(Ryan) seems to be happy







Ryan... Kirk... and chris





The cabbage and after math of the hog.... cabbage was stuffed in the hog to help maintain shape and keep the loins protected



 
OK, I AM NEW
TO THE CABBAGE -CAN YOU EAT IT?

I BET IT'S OILED UP!
i hate caps lock
 
oifmarine2003 said:
The cabbage was awesome. Ryan was wrapping some hog up in the cabbage and eating it like spring rolls. Really good.
Click to expand...

Nice looking end product.

First time I've heard of using cabbage. A local fella does pig roasts for cash and he stuffs the cavity with whole chickens, and sliced peppers and onions.

Another local just stuffs a couple of butts in there to protect the loins.

I might have to give the cabbages a try.
 
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