Oct 3, 2010 #21 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Griff said: 200 lbs Wowser, that a lot of pig. Click to expand... Yeah and the 2000 lbs he says he did is 10 X's more!
Griff said: 200 lbs Wowser, that a lot of pig. Click to expand... Yeah and the 2000 lbs he says he did is 10 X's more!
Oct 4, 2010 #22 Crabnbass Senior Cook Joined May 28, 2010 Messages 157 Wow! That does look like you do that for a living. Good job!