Where's Chef Jimmyj?
I think he is one of the resident whole hog experts.
Paging Chef Jimmyj, paging Chef Jimmyj
I think he is one of the resident whole hog experts.
Paging Chef Jimmyj, paging Chef Jimmyj
No it turned out perfect at 165.. everybody grubbed down. Me and my buddy sat out back and enjoyed a cigar while everyone had at. Thanks for all the input and help!Freaking Fantastic Looking Swine!
I'm daydreaming about mouthfuls of fatty meat wrapped in crisp skin.
So how was the overall doneness at 165°?
Any really pink meat or blood on bones or joints?
It was a green mountain grill Daniel Boone. Just barely barely barely fit.What kind of smoker is that? I am trying to figure out if I could fit this in mine or if I would have to use my FIL Louisiana.
The skin was very good. We rubbed Costco Avacado Oil all over itHow was the skin, was it tough or was it edible? :)
The skin was very good. We rubbed Costco Avacado Oil all over it
Did I just see you comment in the " eating healthy thread ? " LOL.I'm daydreaming about mouthfuls of fatty meat wrapped in crisp skin.
Yes, yes you did.That looks fantastic . Great job .
Did I just see you comment in the " eating healthy thread ? " LOL.
Moderation is the key.
It's not meats and cheeses that are unhealthy, it's the over indulgence.
Combine that with too many carbs, processed sugars, bad eating habits and lack of exercise.
Smaller meals with in between snacks, no huge meals followed by a nap/sleep.
All easier said than done.