:yikes
the smoked wild hog loin over the pecan for about 7 hours would make you want to slap you face and pinch yourself to make sure you wasnt dreaming :Rofl
KABOOM is the word yawl :HandsClapping
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:yikes
the smoked wild hog loin over the pecan for about 7 hours would make you want to slap you face and pinch yourself to make sure you wasnt dreaming :Rofl
KABOOM is the word yawl :HandsClapping
Looks outstanding!
Yummy yum!
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Just [emoji2956]Quote:
Originally Posted by Ketchn
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Fresh ground black pepper and sea salt applied before smoking? Or another recipe??
Looks fantastic!!
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it was rubbed with about everything in the kitchen spice rack :RoflQuote:
Originally Posted by GREENFISH
basted it in pineapple vinegar , mustard and honey sauce about every hour or so .
i typically use a good amount of garlic powder , onion powder , course black pepper , season salt and a few other items
i might add a touch of cinnamon and some red fajita seasoning and a pinch of brown sugar
and sometimes red pepper and possibly some other dry spice when i fancy
i dont really have a per say exact recipe on rubs ....just make it up as i go :cheers2
it looked great , it tasted about double great as well ....Quote:
Originally Posted by Slabprowler
but the odor in the house made us want to patent it into some sort of air freshner i swear :cheers2:Rofl
Looks delicious, thanks for sharing.
Yummy!!
I just ate, now I’m hungry again!
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Great smoke ring.....you did a good job
Dang son!!! But whatever works lolQuote:
Originally Posted by Ketchn
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i could keep it simple i suppose but to be sure i get all kinds of a touch of this and touch of that and kinda lose what mind i got left when i am seasoning pork for the smoker rotflQuote:
Originally Posted by GREENFISH
lol!! It’s all good. Makes it fun and deliciousQuote:
Originally Posted by Ketchn
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