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  1. Hawging It

    Apple Glaze for Pork/Poultry

    Gonna try this. Thanks
  2. Hawging It

    Old Knives "New Handles"

    Greetings All! A few weeks ago while slicing and dicing with my great grandfathers hawg killing knife I thought about knife handles. The knife is well over 100 years old and has the original Hickory handle . I'll be 64 next week and mamaw gave it to me when I was about 30. She lived to be in her...
  3. Hawging It

    Boston Butts on the "Big Bertha"

    Thanks Jake!
  4. Hawging It

    Boston Butts on the "Big Bertha"

    Thank you sir!
  5. Hawging It

    Boston Butts on the "Big Bertha"

    Thanks FO SHO
  6. Hawging It

    Boston Butts on the "Big Bertha"

    Thank you. I agree. Never owned a Lang or Yoder but I think she stacks up well with those in my view. She's a monster but easy to maintain heat. No fiddling all the time with it.
  7. Hawging It

    Boston Butts on the "Big Bertha"

    Thank you. They are good ole widowers and were close to my daddy. Known em since I was in diapers. They love my Q. I enjoy putting a big smile on em.
  8. Hawging It

    Boston Butts on the "Big Bertha"

    What's stopping ya!! Get another one!
  9. Hawging It

    Boston Butts on the "Big Bertha"

    Thank you. She is a heavy weight!!
  10. Hawging It

    Boston Butts on the "Big Bertha"

    Thanks. It's the way I learned @ 15 years old. Other than a Weber Kettle, I don't know any other way to do it.
  11. Hawging It

    Beef plate ribs on the Lang (Pics)

    Perfection!
  12. Hawging It

    Sweet-n-Savory Stuffed Pork Loin

    Should be on the cover of Sothern Living Magazine!
  13. Hawging It

    Smoke or deep fry the Turkey?

    I do both. Fried is always easier and juicer.
  14. Hawging It

    Favorite meat to smoke?

    I buy whole spare ribs, cut em down to Saint Louis style. Hoard up the rib tips and vac pack the for a later day.
  15. Hawging It

    Tri Tip

    Just happen to be grilling one Sunday!
  16. Hawging It

    Ribsperiment

    Looking real good to me. Love Malcolm Reed's rub. I order it 5 pounds at a time. That's all I use anymore.
  17. Hawging It

    Boston Butts on the "Big Bertha"

    Well, I haven't fired off Big Bertha in a long time. I picked up a 2 pack of hawg meat and cranked her up! Total weight 18 pounds. All hickory splits and no charcoal. 250 degrees until internal was 210. No wrapping. I had forgotten how easy she is to smoke on even though she's a fatty at 1,100...
  18. Hawging It

    BDskelly Smoked Turkey on deck for Saturday...

    What time to show up and eat?
  19. Hawging It

    Thanksgiving Dry Run w pics

    Outstanding job! Looks great!
  20. Hawging It

    55 gallon smoker in the works

    Outstanding job!
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