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I'd like to keep practicin', but . . .

Posted by pandjlocke on Sunday, November 16, 2008

I've got to make up my secret BBQ dry rub and get 35 lbs of pork butt rubbed up and ready to smoke tomorrow for a church dinner. Ah, 8 hours over alder smoke (200 degrees), and 3 more hours in braising liquid (lots of garlic) for fall apart tender. Last church dinner 'til after the first of the year; best make it a good one! Anyone want to come have supper?

5 comments on “I'd like to keep practicin', but . . .”

Koala_in_pjs Says:
Sunday, November 16, 2008 @10:41:21 PM

Yummy,  Can you send me some crackling please.

Kip

banjotef Says:
Monday, November 17, 2008 @4:54:12 AM

We'll be right over!!

jamie_t123 Says:
Thursday, November 20, 2008 @5:44:54 AM

That does sound pretty gosh darn good!

Banjo75 Says:
Saturday, November 29, 2008 @11:18:50 PM

That is the one food item we don't really have here in New England is good BBQ!  I will be right over.

banjo bode Says:
Sunday, November 30, 2008 @8:44:08 AM

sounds great!
 I lived in Everett from 72 - 76 where I found some of the best smoked food ever. In the south most bbq is greasy pork, its good but you cant find the good smoked beef, deer and oh what I would give for some good fresh smoked salmon!!! but I dont miss the rain.  wish i was there.

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