:bravo::bravo:

There slabs of ribs, two packages of country style ribs, a turkey breast, two pork tenderloins, four packs of chicken thighs, six sausages.corn

tomato pies, baked beans, salad

My colon hurts so good reading this.

Man. That is some good looking food men.

Taking the pig out of the ground around 5. Will try to get pics.

where is the pics?:hmmm:

Here.

And here

And more

Getting closer

Damnit. Had an excellent smoke going on a pork shoulder then made a rookie mistake and never covered it up. Hit a stall halfway through and damn thing took so long I had to take it off the grill at 155.

About payoff time

We peeled the fat and pulled the meat apart by hand. Very tender. Nailed it.

No pics of the final product as I was too busy pulling the meat apart to serve.

Thanks cool stuff :clap:

Awesome. When I was a kid a couple different times we pulled a hog out of the pen, plugged it in the head, bled it, skinned it and cooked it in a big cooker that was once an NH3 tank. We used just charcoal (if CP was around I would have thrown in some wood chunks, at least) and it was wholly magnificent. No marinade, no injection, no wood chunks, no rub, no nothing. Just charcoal, fire and hog. It was mind bogglingly glorious. Enjoy Iowanian.

I have 10 pounds of pork belly that need to be smoked. A 3-pound bologna (don't judge, if you've never had this Memphis staple, you're really missing out).

Maybe a chicken? Some sausages? I did ribs last weekend, but I have a new smoker arriving tomorrow, and I need to break it in Sunday when the wife is off work.

Brisket is $8/pound down here, so **** that.