Can't wait. Two weeks ago for Super Bowl I bbqed a 18# brisket for
about 20 hours. Turned off the Super Bowl and enjoyed the brisket
when done.
Fall/Winter/Spring is the best time to bbq in South Texas as the
weather makes it a joy. The cold front we have now bringing out temps
into the teens is passing, and it is supposed to be in the 60s during
the day this weekend, and I may just have to do a pork shoulder or a
butt.
MMMmmmm..... pig.
Wanna see the equivalent of this group for the bbq set?
rec.food.barbecue
Their archives are unbelievable.
Robert
Thu, Feb 15, 2007, 4:12am (EST+5) [email protected]
(Lew=A0Hodgett) sayeth:
<snip> 3) Use your imagination for the rest.
http://highlandway.com.au/shwroadk.htm
JOAT
When in doubt, go to sleep.
- Mully Small
<[email protected]> wrote in message
> MMMmmmm..... pig.
MmmmmmMM ... cabrito!!
I need a fix, bad!
--
www.e-woodshop.net
Last update: 2/07/07
Lew Hodgett <[email protected]> wrote in news:g91Bh.2471$tD2.467
@newsread1.news.pas.earthlink.net:
> [email protected] wrote:
>
> > MMMmmmm..... pig.
>
> Assume you stuff that piece of pig with garlic cloves and roll him in
> Kosher salt and fresh cracked black pepper first.
>
> BTW, expect temps in 80's this weekend.
>
> Lew
>
It struck me as funny that you roll the pig in kosher salt. Should taste
great, though.
Now I gotta run down to Costco, and get me some Boston butt. Should be 72
here in the SF Bay area Saturday, before getting back to winter by Monday.
Patriarch
[email protected] wrote:
> MMMmmmm..... pig.
Assume you stuff that piece of pig with garlic cloves and roll him in
Kosher salt and fresh cracked black pepper first.
BTW, expect temps in 80's this weekend.
Lew