Just lit the chimney, gonna smoke a gammon over some applewood. Or that’s the idea, anyway…
Then doing a ‘normal’ barbecue this evening.
Just lit the chimney, gonna smoke a gammon over some applewood. Or that’s the idea, anyway…
Then doing a ‘normal’ barbecue this evening.
Lots of positive replies. More than I expected. Got 3 hours to shower and prep a barbecue for 10
today is indeed the day. I currently have a 80 pound pig roasting in the smoker.
That looks delicious. I will be sending massive amounts of pics later, he’s roasting slower than I want right now, need him ready by 3PM (little less than 6 hours from now). But I can’t risk overcooking, so door staying shut for a couple of hours for optimal smoke.
Need to get 200 jalapeno poppers wrapped in bacon on there to. Folks might be eating an hour later than I wanted, oh well.
I want to come to your party.
Might do a half lamb leg on the bbq tomorrow. Might not though. Still don’t have a thermometer
Get on the plane still have plenty of time
You don’t need one. If it looks cooked, then it is cooked. No-one ever got sick from undercooked meat anyway.
If I didn’t already have plans to meet the ATD (All Time DiSer @wileycat I’d be on my way to the airport!
Yeah, to be fair I’ll be slow cooking it, so if it tears it’s done, if not, i can wait.
apple in the mouth?
That’s only in the movies my friend.
wrong! I have been to a hog roast with an apple in the beast’s mouth.
if i was round yours for a bbq and I noticed the pig didn’t have an apple in its mouth, i’d be like ‘hey goober, where’s the apple’
Then your eating brisket only
So glad you suggested this, it’s been a staple of my barbecues ever since.
That’s a lot of sausages