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Post by Curtis on Jan 11, 2015 12:23:08 GMT -5
Sorry I missed it fellas glad it was a good time
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Post by Walms on Jan 11, 2015 13:37:37 GMT -5
Sorry I missed out too! Glad you guys had a good time, Givr is an awesome chef! Any pics of that ham shank cooked? I'm a sucker for punishment! Lol
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Post by s3steve on Jan 11, 2015 14:15:59 GMT -5
It was HOG heaven givr!
Thanks for hosting Anthony!!
Great to see you guys, looking forward to next time.
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Post by rocket on Jan 12, 2015 8:21:36 GMT -5
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Post by Deleted on Jan 12, 2015 10:13:01 GMT -5
A great time as usual triple owners are great hosts thanks Anthony it wasn't only the pork there was fixings and venison sausage and of course 1000 day old Dutch cheese that went fast not to mention a live band and all the motorcycle racing a guy could watch
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Post by givr on Jan 12, 2015 10:29:15 GMT -5
Great pics Mike! Thanks to all that made it out 25lb pork leg, getting the wash down. After a 3 hour marinade in orange and lemon juices, 1" deep cuts are sliced through the skin, each cut packed with garlic. The outside is rubbed in olive oil, then a dry rub of paprika, onion powder, mustard powder, mustard seed, brown sugar, black pepper, and oregano. Oven is heated to 475°F and shank is cooked for an hour to lock in precious juices. After that, a slow cook at 250-275°F for 20 hours. Hurry up and wait, might as well have a drink. Rocket digs in with gusto. Pipewelder fiddlin'
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