That's right! I bet you took him off the pit and put him on one hamburger bun, huh?
Just funnin' Todd, esp after the comment you made about all my 3D arrows being stuck in trees on the other thread!
Bisch
I know. I have shot over 20 hogs and I always shoot at the biggest nasty ones. This year we decided to start cooking some on the new smoker and the little ones are alot easier to cook. We eat all we can and feed the dogs the rest.
That's a perfect size porker Todd. To any of you who've never shot one that still has it's racing stripes, you sure should. They're so tender you can almost eat the bones. Cut off the head and hoves, gut and throw it on the grill with a little olive oil and rosemary. OMM NOMM NOMM....
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