jahfre
Newbie
- Dec 30, 2013
- 2
- 10
We did pork ribs, oysters, pork tenderloin, pork shoulder roast, 16 lbs of home-cured bacon and pork jowls and two chickens.
Started at dawn, cold and clear. Fresh 2" of snow and single digit temps.
The Lang Original 36 " smoker is just a joy to cook on.
Ribs ready!
That's the 2nd load of bacon being brought in.
Half a bushel of oysters smoked and put in a pint jar of olive oil.
Pork tenderloin. Oh...so yummy!
The first of the two chikens.
Finally, the pork shoulder roast. That porker was a good investment!
Started at dawn, cold and clear. Fresh 2" of snow and single digit temps.
The Lang Original 36 " smoker is just a joy to cook on.
Ribs ready!
That's the 2nd load of bacon being brought in.
Half a bushel of oysters smoked and put in a pint jar of olive oil.
Pork tenderloin. Oh...so yummy!
The first of the two chikens.
Finally, the pork shoulder roast. That porker was a good investment!
