Jun 4, 2007 #1 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas That is a lot of butt.
Jun 4, 2007 #2 Diva Q Executive Chef Joined Nov 10, 2006 Messages 3,379 Location Barrie, Ontario wow I don't think I have ever seen that much cooking at once. What a sight!!!
Jun 5, 2007 #3 J john a Executive Chef Joined Jan 20, 2006 Messages 3,432 Location Daytona Beach, FL Low & slow, looks great. Keep the pic's coming.
Jun 5, 2007 #4 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Did you get some finished pics...looks like a good start
Jun 5, 2007 #5 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach that's a butt-load of butts!
Jun 5, 2007 #6 Bill The Grill Guy Master Chef Joined Jan 17, 2005 Messages 5,454 Captain Morgan said: that's a butt-load of butts! Click to expand... Now thats funny. 24 hours? Man thats some time.
Captain Morgan said: that's a butt-load of butts! Click to expand... Now thats funny. 24 hours? Man thats some time.
Jun 5, 2007 #7 boar_d_laze Senior Cook Joined May 14, 2007 Messages 334 Shouldn't the title of the thread be, "Mass Pork Carnitage?"
Jun 5, 2007 #8 knine Sous Chef Joined Mar 8, 2007 Messages 601 Location The Deep South i thinks its just fine like it is . the butts too
Jun 6, 2007 #9 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. Wow Nice job
Jun 6, 2007 #10 cleglue Head Chef Joined Apr 18, 2005 Messages 1,222 Location Asheboro, North Carolina Nice job. I guess it is time to do a butt it has been awhile now.