The black one is headed to Texas, green one is for sale.
Welcome a j_elky # 18 to Texas.
Well dang me, no perforatin' hoglets till early next month, and the coyote, buck and hoglet skullz I need to skin out are in the freezer.
So whats a knife-slut to do.
Carve sumpin' up.
Picked this up yesterday at the post office around noon IIRC.
Get the lard out. Sounds like good advice.
I stopped and picked up this Boston Butt pork roast on the way home, plus fixins' for spaghetti made with sweet I-talian sausage.
Mighty fine start, but would not want to over-extend myself so I decided to take a bit of respite to rejuvinate
refreshed and rested it was time to remove the collagen membrane from the sausage, and chop up the onion, garlic, parsley and bell pepper for the 'Sketti'.
I put the pork butt in the smoker at 7:30 last nite and pulled it out about 10:30.
So, 15 hours of smoke and an hour to rest in a warm crock-pot and Voila!
pulled pork with plenty of "bark".
Thanks J., think I'm gonna enjoy this one, not only in the kitchen!
ya!
GWB