Now this is a Man's BBQ...

A lamb stuffed inside a pig stuffed inside a cow. Because you don't win friends with salad.

Vince, as long as this takes to cook, it should be ready by the time you get back from your recoil therapy trip! Thanks for making me salivate!

Vince, you'd better get us a bigger cooler for the beer !!!

If you eat the whole thing you could be a man stuffed inside a box!


Suz

Good one Suz.

And stuffed into some dirt.

Well if they didn't bacon wrap it then I'm not participating.....an maybe some cheeze....



Suz

+1 on the cheeze and a 21 gal keg...And it's a kegger party!!

The last time I went to a kegger party there was no food - just beer and liquor. It was a graduation party.

Not really sure how they would ensure the entire thing was cooked right through so there was a good 'mingling' of the flavours. Would definitely be one helluva spit roast.

The bacon is there Suz...it's just inside in it's 'original packing' mate.

If Suzy wants bacon wrap I say wrap it in bacon then !!!

If Bushy wants a keg we'll get'em a keg !!!

Now the question becomes rub or sauce..... or both, sweet or smokey, spicy or hot, tomato base or molasses based..................

Dipping sauce of molasses with a smokey flavor...

WOW-that is one barbi-that i don't want to miss! As for cooking it correctly-I can remember these big rotary shelf bakery ovens the navy had in SanDiego(prior to the clinton demo)We had to spend our he11 week doing mess duties for the recruits and we would prepare beutiful hams and beef roasts(we are talking 1/4s of animals)in these ovens ,and baking to perfection!But as common practice in the military the end results on the service line turned out to be totally FUBAR!How they could destroy a good cut of meat just to make some kind of SOS!

Thought most everything I ate in the Navy was boiled. I'd leave the mess hall and get to the barracks just in time to hit the head. When I was in Pt. Mugu the chow hall had all kinds of awards given to it (for what I don't know) but the only good meal was breakfast (nuthin to boil I guess). Oh well it makes you appreciate home cooking and you learn pretty fast if you're cooking because you have to eat it.

Chambered! rub or sauce? You could put a rub on the lamb and pigger then sauce-up the outside, hows-about that? and I'd go with the spice rub and the sweet sauce.....man that's soundin good to me. Throw it in the smoker for about a couple hours and cold smoke it then turn the heat up and roast that baby for an eternity till the meat falls apart. Some fresh made tortillas and some of that meat drippings, chop up the meat and grab a beer. I'm droolin!


Suz

Suz...Did you ever go to sea? Very few ships that I served on had bad chow. A total of 7 ships and only one had bad chow. Of course I served on the smaller ships except two. A sub tender and an ammunition ship. The tender had the worst chow.