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paging timber

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Posts: 11

captjohn67

Banned

Joined: Apr, 2008

Posts: 12821

Posted: Jul. 14, 2009 - 9:48 PM ET #1

lay that whole hog recipe/process on me when you get a chance please sir...hope things get better down that way...

FriedShrimp

Hall of Fame

Joined: Jan, 2008

Posts: 20685

Posted: Jul. 14, 2009 - 10:22 PM ET #2

He's not here. What would you like to know?

FriedShrimp

Hall of Fame

Joined: Jan, 2008

Posts: 20685

Posted: Jul. 14, 2009 - 10:24 PM ET #3

First you gotta flirt with her. Then maybe a dance or two. Couple a shots and throw her in the back of the truck

Then come back here to Covers a week later with dick hurting complaints.

j/k Timber....... Your recipes are the best man !!!

captjohn67

Banned

Joined: Apr, 2008

Posts: 12821

Posted: Jul. 14, 2009 - 10:40 PM ET #4

you are a trip shrimp...

FriedShrimp

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Joined: Jan, 2008

Posts: 20685

Posted: Jul. 14, 2009 - 11:00 PM ET #5

I'm nothing, wait until Timber finds this thread

..... He will go into step by step detail on how to clean the hog.

His barbecue sauce recipe is two pages

Iw1nBets

Legend

Joined: Oct, 2008

Posts: 58493

Posted: Jul. 15, 2009 - 1:42 AM ET #6

Iw1nBets

Legend

Joined: Oct, 2008

Posts: 58493

Posted: Jul. 15, 2009 - 1:42 AM ET #7

TIMBER9

Captain

Joined: Jan, 2008

Posts: 5481

Posted: Jul. 16, 2009 - 12:02 PM ET #8

Capt Sorry so long bro.

This is a LONG process and alot to take in.

Myron Mixon is widely considered the best in the biz.

Myron has a classic, championship proven technique.

Watch these video's and holler back at me with any questions. This will lay out the basics, and a few things you MUST know before giving it a shot. If you want to slaughter the hog yourself, i can help you with that too. I do mine just a little different but Myron is a GA legend and has taught alot of people form south GA....... Hell world wide for that matter. I tend to leave head on, but for judging Myron know's whats best.

captjohn67

Banned

Joined: Apr, 2008

Posts: 12821

Posted: Jul. 16, 2009 - 2:47 PM ET #9

Thank you Timber. I usually take Thanksgiving week off + am planning on doing this for the Iron Bowl when we have a big gathering. No problems here with the slaughtering end of it. Will check this out this evening + get back with you later if i have any questions. Thanks again for the help.