Pellet Fan
Get Started Here => If you want to introduce yourself... => Topic started by: Old Salt on September 15, 2017, 01:27:00 PM
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Thanks for the add!
Newbie to the pellet world from Louisiana here. Just bought myself a retirement gift... a Louisiana Grills LG 1100. Should be here in a few days and I cannot wait! Looking forward to all the goodness and insight yall can provide!
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Welcome! Big unit, you should enjoy it! You will be able to do almost a hog on it, certainly a 75lb dressed pig!
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welcome from Idaho, and congrats on the new pit, I've cooked on one, very nice
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Welcome, glad to have you with us.
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Thanks! Dunno if I'll ever try a whole hog...we are pretty particular about our cochon de lait down in these parts lol....
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Pit roasted pig...You must be Acadiana? I guess the principle is the same, but the execution sure is different!
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Actually I'm from Texas, lol... But I grew up in Louisiana. I grew up watching my uncles hang their pigs in a tin structure with an indirect flame. Much beer was consumed and and the juiciest, tastiest, most succulent pulled pork I've ever had came from those long nights.
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Welcome Old Salt.
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Howdy!
Is it true that old salt never goes bad?
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Welcome to the forum
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Hahaha.... I don't know! I'm my instance, I'm referring to old salt as an old salty Sailor.
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Hello and welcome from Arizona. :clap:
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Hahaha.... I don't know! I'm my instance, I'm referring to old salt as an old salty Sailor.
So this is you?
https://www.youtube.com/watch?v=0pN7nmzuvNc