I Wanna Do This

Before I die, or maybe this season, I want to do a whole pig. I hear the skin is to die for. The problem is the time involved. It is a very long cook that demands attention. Rooter to tooter it's all good.


Or perhaps a big beef brisket? That would be good too. A Texas pal told me it's about like a pork shoulder.



2 comments:

Phfrankie Bondo said...

You could take the pig, stuff it with brisket, then sprinkle more brisket all over him/her.

wReggie said...

If I had 20 hours...I would.