So with all the talk of sub-32°F hangs going about I decided it's time to start thinking about Spring. So who is interested in a Smoked Butt (that's pork butt [aka the shoulder] for all you who don't know) BBQ hang?
Instead of seeing how cold we can go, we see how full we can make our bellies on some fine BBQ and fixings. Instead of carrying heavy canvas socks, we carry plates piled high of pulled pork and tater salad. Instead of worrying about loosing a finger to frost bite, we worry about loosing a finger because it got a bit sauce on it and we accidentally ate it in our porcine fueled pig out.
I've gotten the official okay and all clear from the local state park on the hanging and the smoking. Now I'm just wanting to test the waters on the interest.
If you're not sure, then just think someone may bring some yummy Peach Cobbler and Banana Puddin'. :D
Ah man! That might be worth a plane ticket right there. :drool:
Oh, and they even approved a full on pig cooker if someone would want to bring that as well.
I'm looking at you Shug. :D
Now that would be epic...................
This sounds like the greatest hang in the history of time!!
we could fly the hangers in from Aussie land and do a pig in the ground!
I might drive up.
Sounds like a great idea for a hang.
Backtracking here and giving permission to call it the frozen butt.............until it's thawed out.............than you gotta go w/smoked..........:lol:
Oh......I got a cooker))))))))) Wood and gas mix.......I know, I know. I prefer all wood but it takes a feller all night harvesting coals when doing big cooks which I end up doing a bit. This cooker gives me regulated temperatures and the wood box on back bathes the sweet meat with hickory and oak.
Long haul though.