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Looks awesome BAMA!!!

OMG, my cardiologist is going crazy right now, and i dont even have one..LOL But I will soon, cause I'm gonna do this, just with SMOKE!!!

jarjarchef is on the money, i personally would never microwave my p/p. when i freeze some, i wrap in individual bags, then just pull a bag out, add a touch of finishing sauce, and in the saute pan on low to med. heat til about 160-165 degrees. Pulled pork whenever you want, in just minutes!! But...

I'm almost positive myself and So MS Smoker (Mike) will be there, Mr. Jerry, If you can think of anything we can bring or do, please let me or mike know!!

Never thought of EVOO, gonna try that myself...

Let me know how that comes out Mr. Jerry, would like to try cold smoking it myself..

It wouldnt hurt to spray the basil with water every 15 minutes or so to help keep moist, good luck, and keep us posted on the outcome!!

Thanks for posting this, i cant wait to try it. And thanks to chef jimmy for the jus recipe!!

Artisan beard, I have actually put basil in my smoker for a short while with the meat i was smoking. I used it in a sausage pasta dish, you can deffinately taste the smoke in it. I had it in the smoker , away from the heat for about an hour before i took it off. Hope this helps!!

Cant wait to see some Q-view on these!!

Definately going to have to try JD on my butt and my belly this weekend!!

Yes. We kicked major butt. Aparently by a landslide. Can't wait to get our recipe out to y'all. :)

Yea Mike, you should post the recipe, the test batch you made the other day was awesome.

I'm starting to think that the SELA gathering should be two times a year al. Lol.. I'm already checking out the camping gear and thinking of what could be smoked..:grilling_smilie:

Excellent time at SELA gathering . great people. Great folks. Can't wait til next year.... Adam