This is my first FR post.
I ham baffled by this case...
I think I’d prefer stay off the drugs and high on bacon.
Bring a 5 pound Boston butt to room temperature and rub it with salt, black pepper, and a half-and-half mixture of vinegar and hot-pepper sauce. Build a charcoal fire in a kettle grill and let it burn down to low heat. Have a separate bed of warm coals nearby to replenish the main fire. Add some water-smoked hickory chips to the main fire to create heavy smoke. Put the shoulder meat on to cook, turning every 30 minutes to assure uniform cooking. Damp the fire and meat with a water-vinegar solution (7 to 1) if it gets too hot. Strive for a slow, steady fire. After about 3 hours, the meat should be getting tender. Cook it between 3 and 4 hours, basting once in the last hour with your choice of sauce. Have more warm sauce available for individual application at the table. This much meat should make 6 to 8 big sandwiches................................................ Lexington Barbecue Dip (a la Craig Claiborne) 3/4 cup distilled white or cider vinegar 3/4 cup ketchup Salt to taste, if desired Freshly ground pepper to taste 3/4 teaspoon crushed red pepper flakes 1 teaspoon sugar 1/4 cup water 1. Combine all ingredients in a small sauce pan and bring to a simmer. Cook, stirring, until the sugar dissolves. 2. Remove from the heat and let stand until cool. Spoon a small amount of the sauce over barbecued meats and poultry.Man, I would thinkg half a pic woluld be worth more than 50 bucks
My God! You have a profile page???
There are FReepers who have been here a decade, and never had the time/ability/courage/courtesy to post a word about themselves!
Nicely done...
Everything tastes better with bacon...

Are they sure it wasn't this guy?
I'm sure it wen to good use.

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