|Banner advertisements by bbqads.com|
In Reply to: Re: Stuffing a pig posted by Nick on April 26, 2012 at 18:40:29:
Thanks Nick. That hog was actualy skinned when we cooked it. I was concerned that it would be dry but because of the bark and smoke penatrating the meat, it was one of the best tasting ones I've done.
The BBQ Forum Home Page