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Old 07-15-2005, 08:08 PM   #11
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Location: Mentor, Oh
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Pigs, I'm cooking for 65 tomorrow. Ribs, Brisket, Pintos and slaw! The guy who is having the gig is a cigar aficionado so I picked up some Fuente VSG Double Chateau, Diamond Crown Robusto #3 and La Gloria Double Coronas. The leftovers will go to Michigan to smoke with J. Shively after we win somethingin the cook-off next week! There are 60 teams registered and the field is closed! Pretty good showing for Michigan! WM

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Old 07-16-2005, 07:44 AM   #12
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Location: Akron New York
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[quote=Jack W.]
Originally Posted by "Pigs On The Wing BBQ":2sjcr839
I have a good size cater for Saturday. 150 # whole hog And 25 # roast beef. Tater salad, Beans, Fresh fruit, Relish tray's ( I hate that prep.) 30 # of chicken quarters. Any one want to TB for me is welcome. Live band and open bar.

Problem is when I work it's not a good idea to get into an open bar. What kind of beef you cookin up?

Good Q!

Jack[/quote:2sjcr839]Top round, Jack. Dalmatian rub, A little EVOO and garlic. It's killer. Did 38 pounds raw and ended up with just a tad under 32 pounds finished product.

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