Thursday, May 28, 2009

H1N1 Pig Roast

Dan and Melanie's H1N1 Apocalypse Pig Roast was a lot of fun. Dan had built a great smoker that handled a small 45 pound pig in about 13 hours. The pig cooked all night with three of us peeking at it and trying to keep the smoker temperature between 190 and 210 F. This made for the most tender, succulent pig we have ever cooked. Matt was able to remove the whole ham and back leg by twisting like on a well cooked chicken. The smoke had penetrated the meat an inch in some places. Mmmm, mmm.

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