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Started By
Message
1
Posted on 8/30/12 at 12:31 am to bossflossjr
You drunk , stfu. This thread has an alcohol limit....obey r be banned. 
Posted on 8/30/12 at 9:15 am to OTIS2
ur ancient arse should have been in bed at 12:30 too...
you get that text message video thingy i sent you? it was kinda r rated...
you get that text message video thingy i sent you? it was kinda r rated...
Posted on 8/30/12 at 2:20 pm to OTIS2
quote:
You drunk , stfu. This thread has an alcohol limit....obey r be banned.
Pot..... Kettle here.......
Posted on 8/30/12 at 3:41 pm to bossflossjr
Posted on 9/2/12 at 9:43 am to OTIS2
She's been ginnin since 7:15 the a.m. Looking nice.
Posted on 9/2/12 at 9:59 am to LSUballs
She'll be ready around 3 or so. Wish I was standing with a beer looking at it.
Posted on 9/2/12 at 10:43 am to Martini
quote:
Wish I was standing with a beer looking at it.
Posted on 9/2/12 at 11:33 am to bossflossjr
Well grab martini's mater eatin arse and head north. Bring plenty of shells.
Posted on 9/2/12 at 11:44 am to bossflossjr
Y'all should take Balls up on this offer. He is serious about his doves and is a very gracious host. You may even get to meet the fat brother in law!
Posted on 9/2/12 at 11:49 am to LSUballs
quote:
Well grab martini's mater eatin arse and head north. Bring plenty of shells.
I would love to. 'Tini.... Takes about 3 hrs - maybe +15 to get there....... But would have to get a room at a fine Ray-Vegas Plantation
Wife prolly choke me for leavin..... Was gone during Isaac
Posted on 9/2/12 at 2:52 pm to bossflossjr
Hell I'm in a Jonesville corn field shooting and posting right now. Well, I'm sitting in the truck with a cold beer cooling off and posting parked about fifty yards from my shell bucket. Nothing like a good hot arse country club hunt.
Posted on 9/2/12 at 4:48 pm to Martini
quote:
Hell I'm in a Jonesville corn field shooting and posting right now. Well, I'm sitting in the truck with a cold beer cooling off and posting parked about fifty yards from my shell bucket. Nothing like a good hot arse country club hunt
Possible that u are at my duck club....
Posted on 9/3/12 at 11:10 am to bossflossjr
Well how did it turn out and how long?
Posted on 9/3/12 at 2:38 pm to Martini
Man, it turned out awesome. Better than I expected. I brined it for about 30 hours in a big ice chest. Stuffed the cavity with 5lbs of sausage, garlic, onions and mushrooms and sewed it up. Cooked it on a bigass brick pit. It took about 8.5 hrs for it to get up to 160 internal. Dampered the pit down and stalled it for another almost 2 hours waiting wating on everbody to get in from the dove field. It came out perfect. All you had to do was touch a knife to the skin and it would split apart. Inside the meat was very moist and you could pull the entire thing apart with a finger and a thumb. A 50 lb pig fed 20 drunk rednecks and a yat easily. With enough left for sandwiches for a week. I'll put some pictures up tonite or in the morning. Bout to go smash some more doves.
This post was edited on 9/3/12 at 2:39 pm
Posted on 9/4/12 at 9:29 am to LSUballs
Here's the pig. It's been on about 3 hours at this point. Unfortunalty I had to use a green apple cause apparently we're green apple folks at my house. It's all we had.
This is a deer arse I had on for good measure.
The pig has been on about 9 hours at this point. It was 161 internal and split a little when I spitzed it with apple juice. I deemed it perfect at that point.
Had to stall it a bit waiting on people to get back to the camp. When I pulled it was 144 degrees internal. Brought it in and went to pulling it apart. Didn't really need a knife. And before the clean police jump on me, we were a bunch of dudes at a camp and didn't really care about the mess.
It turned out awesome. The pig was stuffed with sausage, garlic, shrooms, and onions. They were incredible. Served with beans, Taters Breard, cole slaw, and mass quantities of beer and whiskey. And the deer arse which turned out nice too. Thanks for the tips. I will be doing this many more times in the future.
This is a deer arse I had on for good measure.
The pig has been on about 9 hours at this point. It was 161 internal and split a little when I spitzed it with apple juice. I deemed it perfect at that point.
Had to stall it a bit waiting on people to get back to the camp. When I pulled it was 144 degrees internal. Brought it in and went to pulling it apart. Didn't really need a knife. And before the clean police jump on me, we were a bunch of dudes at a camp and didn't really care about the mess.
It turned out awesome. The pig was stuffed with sausage, garlic, shrooms, and onions. They were incredible. Served with beans, Taters Breard, cole slaw, and mass quantities of beer and whiskey. And the deer arse which turned out nice too. Thanks for the tips. I will be doing this many more times in the future.
Posted on 9/4/12 at 12:41 pm to LSUballs
looks damn good to me
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