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  1. 2012-03-09_11-39-57_8.jpg

    2012-03-09_11-39-57_8.jpg

    • ob2689
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  2. ob2689

    Whole fresh picnic

    It's 10.5 pounds
  3. 2012-03-09_09-10-40_646.jpg

    2012-03-09_09-10-40_646.jpg

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  4. 2012-03-09_00-09-52_630.jpg

    2012-03-09_00-09-52_630.jpg

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  5. 2012-03-09_00-05-46_238.jpg

    2012-03-09_00-05-46_238.jpg

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  6. 2012-03-09_00-04-21_665.jpg

    2012-03-09_00-04-21_665.jpg

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  7. 2012-03-08_23-42-28_599.jpg

    2012-03-08_23-42-28_599.jpg

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  8. ob2689

    Whole fresh picnic

    Doing a whole fresh picnic today, using Jeff's rub recipe. with skin off Mustard added With the rub Using Big Green Egg Lump charcoal, apple wood chips and cherry wood chunks.  Will post more pictures as it goes along.
    • ob2689
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    • Forum: Pork
  9. 2012-03-09_00-09-52_630.jpg

    2012-03-09_00-09-52_630.jpg

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  10. 2012-03-09_00-05-46_238.jpg

    2012-03-09_00-05-46_238.jpg

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  11. 2012-03-09_00-04-21_665.jpg

    2012-03-09_00-04-21_665.jpg

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  12. 2012-03-08_23-42-28_599.jpg

    2012-03-08_23-42-28_599.jpg

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  13. 2012-03-08_23-42-28_599.jpg

    2012-03-08_23-42-28_599.jpg

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  14. 2012-03-08_23-41-29_821.jpg

    2012-03-08_23-41-29_821.jpg

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  15. ob2689

    Italian Style Herb Pork tenderlion and bone in Center Cut Pork Roast

    They are done
  16. 2012-03-02_19-20-11_673.jpg

    2012-03-02_19-20-11_673.jpg

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  17. 2012-03-02_19-19-06_427.jpg

    2012-03-02_19-19-06_427.jpg

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  18. 2012-03-02_19-19-18_15.jpg

    2012-03-02_19-19-18_15.jpg

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  19. 2012-03-02_19-18-30_169.jpg

    2012-03-02_19-18-30_169.jpg

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  20. 2012-03-02_18-48-29_925.jpg

    2012-03-02_18-48-29_925.jpg

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