Quote:
Originally Posted by Ken K
Looks good. I tried making it a few times and it never worked for me. I didn't let it go for 12 hours. I went to a BBQ where they cooked a whole pig and the meat just fell apart when they got done with it. They do a trick here where they put a 55 gallon barrel in the ground build a fire in it and rap up the meat in foil and cover it up overnight. The meat falls apart but to me it was dry.
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There are a few BBQ catering places in my area that do it that way also.
Mark
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1965 GTO: 467 (Built By Dan Willever), 400 Block, Eagle 4.25 Stroke, Eagle 6.8 Rods, BRC Pistons, Custom Grind Hydraulic Roller Cam, Edelbrock 72cc Heads Ported, HS Rockers, Doug's Headers, Edelbrock Victor 4150, QTF 850 Carb, AutoGear M22 4 Speed, SPEC Clutch and Pressure Plate, 12 Bolt 3:73 Posi.
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