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In Reply to: Re: Should I remove skin an a picnic shoulder? posted by csc bbq team on July 25, 2011 at 12:15:50:
Why I'm glad you asked, Scottie. It's a 12 year old large Big Green Egg burning Wicked Good lump with about 5 good sized apple chunks harvested from the orchard behind the barn. The pork is rubbed with Dizzy Pig Dizzy Dust coarse grind with the addition of just a little raw sugar.
Smelling sweet and should be ready to eat around 6 pm.
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