PIGGEN'OUT! Yepper schneppers, this is how we do it in the great Northwest! Saturday afternoon pig-roast under the command of Swine-Master Brad. She dressed out at 190 lbs. and I think I consumed about half that. Marinated overnight in Yoshidas, pineapple juice and "extra" garlic. Basted and injected with the same concoction every 45 minutes over the next 10 hours of cooking time. Perfection! You can bet there were some mighty jealous coyotes lurking nearby in the sagebrush. With the combination of this incredibly prepared swinage, the host of salads, (not excluding Mary's "Death by Chocolate" and "Death by Fruit") and my favorite spirit(s), all I could muster was "SOOOOO-EEEEE --TTTT!!
3 comments:
side note: Brad is an honorary member of the tastemachine hall of fame for introducing "Jalap Poppers" into our lives. my mouth seriously started watering lookin at that pig...MERCY.
Wow, that looks unbelievable...
Scott -- 'Roo friend of Drew
Holy crap---- the CLT sect of tastemachine has got to top that somehow............
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