Pulled pork and poppers galore

[sawhorseray]

Another great cook on your Lang Jeff, I'd bet whatever army you fed was thrilled! I stopped reading Myron's book when I got to the part where he smokes prime rib to a IT of 155º. RAY

 

[912smoker]

Wow great looking grub ! That's a lot of enjoyment and work !

 

[Smokin' in AZ]

Another great job with the Lang Jeff!

It all looks fit for a king...

BIG LIKE!

John

 

[SmokinVOLfan]

Straight cash Jeff! That all looks awesome man. I know how much prep work that is to put in. My back hurts just thinking about slicing and de-seeding all of those peppers. Glad to see you are enjoying the lang. BIG LIKE!

 

[Buckeye1]

thanks!
Thanks Gary!
Thanks Chris!
Good luck with the ulcer. Hope all goes well. I need to do mild ones next time for my brother who can’t eat spicy foods.
Thanks Jim!
Thanks David! The poppers are addictive for sure.
Man I need one lol!!
thanks Dan! I do brown the sausage , drain and mix with the cream cheese and cheddar. Makes a nice paste that’s easy to stuff them with. I cut them in half and do them boat style.
thanks Al!
Thanks!
thanks!
thanks Jim! I damaged a few for sure haha
Man it sure does. It’s close to impossible to not roll clean smoke.
thanks!
He is a personal friend. I’ve been telling him he’s missing the boat on keto versions. I gave him some artificial brown sugar sweeteners to make this up. Shoot me a PM. I’ll see if he’s going to sell them soon or if he has any extra.

Pm will be sent. It would be great to support a veteran and fellow NE Ohioans.