Wes
Would that be like salt pork?
----- Original Message -----
From: "Wester S Potter" <wspotter@jps.net>
To: "John Beckett" <landspeedracer@email.msn.com>; "glen barrett"
<speedtimer@charter.net>; "Ed Van Scoy" <edvs@uswest.net>
Cc: "landspeed@autox.team.net" <land-speed@autox.team.net>
Sent: Wednesday, February 21, 2001 10:46 AM
Subject: Re: PIG's
> You guys just need some friends who have spent some time in Samoa. We
have
> on several occasions roasted a pig in the ground like they do it in the
> Pacific Islands. With expert help from these friends and lots of
firewood,
> real rocks to line the pit, new chicken wire to hold the meat together and
> lettuce leaves from the supermarket where they have been trimmed off the
> older heads of lettuce, we have barbecued several large pigs with great
> success. I've just been wondering where we could do one near the bend in
> the road? Only takes about eighteen hours to do ... and you put the
> potatoes in to bake with about three hours to go before serving time.
>
> Wes
>
>
>
> on 2/19/01 5:42 PM, John Beckett at landspeedracer@email.msn.com wrote:
>
> > Gator Tails?? Must be from lower Alabama.
> >
> > JB
> > ----- Original Message -----
> > From: glen barrett
> > To: John Beckett ; Ed Van Scoy
> > Cc: landspeed@autox.team.net
> > Sent: Monday, February 19, 2001 8:04 PM
> > Subject: PIG's
> >
> >
> > John
> > Ya think maybe this is where deep fried pork rinds came from? Or like
> > Corvette Ed say's HOG WASH!
> > What next, a gator tail.
> > Glen
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