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04-27-2013, 10:59 AM
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#1 |
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Senior Member
Join Date: Nov 2005
Location: Table 17, Bay Park Fish Co.
Posts: 943
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Alright - just about ready! Pork shoulder just came off the smoker - 14 1/2 hours smoked with pitmasters choice (Hickory / cherry / maple) and the new rub recipe. Wrapped up in towels and "resting" for several hours before I pull it. Finishing sauce, custom BBQ sauce made and the coleslaw is in the fridge doing it's thing. See you all tomorrow!
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04-27-2013, 12:29 PM
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#2 |
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Senior Member
Join Date: Mar 2011
Location: el cajon
Posts: 239
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That did it. Im in.
 
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04-27-2013, 03:42 PM
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#3 |
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Senior Member
Join Date: Aug 2011
Location: San Diego
Posts: 332
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04-27-2013, 08:24 PM
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#4 | |
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Senior Member
Join Date: Sep 2005
Posts: 1,922
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Quote:
Wish I could make it... Not for the spotties, but that pork looks awesome
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04-28-2013, 04:08 PM
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#5 |
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Senior Member
Join Date: Aug 2011
Location: San Diego
Posts: 332
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It was nice meeting you all wade ,jarrod,and baja t.Hopefully I'll get my Kayak repaired soon and get back on the water.Thanks for the eats it was great.
Frank |
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04-28-2013, 04:30 PM
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#6 | |
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Member
Join Date: Jun 2012
Posts: 60
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