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Good morning!

Happy 4th!

Happy 4th!

I am off to run the Kernersville 4th of July 5K. Maybe. If my pit crew can ever get it together....

Celebrate our freedom - Happy 4th

LG have fun but please be careful - it's way hot out there!

Good morning. We're going to the lake today. Every 4th, there is a huge catered get together with lake neighbors. Usually around 100 or more people come. It's lots of fun seeing people that we don't see very ofter. Our area is some where around 25 acres. One of the neighbors usually does a big fireworks display. He uses professional fireworks.

LG, good luck on the 5K. PLEASE be safe.

Good morning! Happy 4th! Smithfield did a nice job with their fireworks last night!

42 min 51 seconds. Too hot for old people to run the whole thing.

I was in the second half of finishers but nowhere near last.

Good Morning!!!

HAPPY 4TH OF JULY!!!!

Good Morning!

Off to WV and PA for the next 10 days. Golfing in WV & working in PA.

Good morning. OIl change day.

Good Morning !

Harumph.

Good morning.

Good morning

DukeForester wrote:

CameronBornAndBred wrote:Good morning. 1am, time to get the grill lit!

Good Morning. Whatcha' smoking CB&B? Starting at 1 am, maybe a brisket?

I did 2 whole shoulders, 30+ total pounds of pork. Came off the grill at 4pm and was excellent! (And it all got eaten!)

CameronBornAndBred wrote:

DukeForester wrote:

CameronBornAndBred wrote:Good morning. 1am, time to get the grill lit!

Good Morning. Whatcha' smoking CB&B? Starting at 1 am, maybe a brisket?

I did 2 whole shoulders, 30+ total pounds of pork. Came off the grill at 4pm and was excellent! (And it all got eaten!)

WOW! It took from 1 am to 4 pm, 15 hrs, to cook them huh. Seems like a long time. Must have been BIG shoulders. And on top of it, all 30 lbs of pork was eaten. Another WOW. You must have had a crowd cause that is a lot of BBQ. I am sure good eating all the way around.

DukeForester wrote:

CameronBornAndBred wrote:[quote="DukeForester]

Good Morning. Whatcha' smoking CB&B? Starting at 1 am, maybe a brisket?

I did 2 whole shoulders, 30+ total pounds of pork. Came off the grill at 4pm and was excellent! (And it all got eaten!)

WOW! It took from 1 am to 4 pm, 15 hrs, to cook them huh. Seems like a long time. Must have been BIG shoulders. And on top of it, all 30 lbs of pork was eaten. Another WOW. You must have had a crowd cause that is a lot of BBQ. I am sure good eating all the way around.[/quote][/quote][/quote]
I need to merge this with the bbq thread! But yes, it is a long time. I was going with the safe side of caution, knowing that if it was done early I could easily have put the shoulders into a cooler to keep them hot for us to eat. I just didn't want them to not be ready and kill my neighbors; they are nice people. But I picked my timing perfect; I've learned from experience that for that much meat I would be pretty close to having it just right....and it was! Here's two pics. One are the shoulders right after I trimmed the skin and rubbed them, the other is one of the tins of 'cue rapidly disappearing. FYI, the skins went back on the shoulders during the cook, it's essential for that fat to keep the meast moist...but if you don't take it off then you can't rub the whole hunk of pig. Our crowd totalled about 50.

CameronBornAndBred wrote:

DukeForester wrote:

CameronBornAndBred wrote:[quote="DukeForester]

Good Morning. Whatcha' smoking CB&B? Starting at 1 am, maybe a brisket?

I did 2 whole shoulders, 30+ total pounds of pork. Came off the grill at 4pm and was excellent! (And it all got eaten!)

WOW! It took from 1 am to 4 pm, 15 hrs, to cook them huh. Seems like a long time. Must have been BIG shoulders. And on top of it, all 30 lbs of pork was eaten. Another WOW. You must have had a crowd cause that is a lot of BBQ. I am sure good eating all the way around.

[/quote][/quote]
I need to merge this with the bbq thread! But yes, it is a long time. I was going with the safe side of caution, knowing that if it was done early I could easily have put the shoulders into a cooler to keep them hot for us to eat. I just didn't want them to not be ready and kill my neighbors; they are nice people. But I picked my timing perfect; I've learned from experience that for that much meat I would be pretty close to having it just right....and it was! Here's two pics. One are the shoulders right after I trimmed the skin and rubbed them, the other is one of the tins of 'cue rapidly disappearing. FYI, the skins went back on the shoulders during the cook, it's essential for that fat to keep the meast moist...but if you don't take it off then you can't rub the whole hunk of pig. Our crowd totalled about 50.
[/quote][/quote][/quote][/quote]

Nice pics. I've never done whole shoulders, only boston butts, which do not have the skin. I agree with you as far as removing the skin to season and then putting the skin back on to smoke. I can easily see how 50 people could eat all the 'cue.

Good morning.

Vibing for Blair. }}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}

Good morning.

Vibes and prayers for Blair.

Burning up a day of vacation because I am too honest. I couldn't bring myself to take a day off for sick family to get Sasha's shots updated. I am positive one of my coworkers does just that but that is on him, not me. Will probably also go to the gym and take a nap this afternoon.

Good morning, it's gonna be hot as snot today. Hotter even...snot is only 98 degrees.