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kinda of complicated
but none the less I was told that if I tried this marinade I would be impressed .
and then last night I put some fajita roja seasonings on it straight out of old mexico.
next stop in a few is the smoker and we shall see what we shall see I suppose .
wish me luck friends :highfive
will report back soon on the results :cheers2
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Can’t wait for the update!!
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That’ll probably work on squirrels
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Well it's Monday, where's the leftovers?
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We ate about half a front shoulder and it was quite tasty as you can imagine .
I smoked it at around 200 degrees over pecan wood for about 10 hours .
the rest goes to work with me for my bud and the crew to eat for lunch today :cheers2
homemade mashed potatoes and whole kernel corn and smoked pork is a mighty fine thing to consume for sure :highfive
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:HandsClapping Looks awesome!
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Mmm, and some samwiches afterwards!!
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Nice looking viddles fer shor thar Ketchin