[at-l] PIG {Was 2005 SORUCK (10/13/04)}

[thornel at attglobal.net (W F Thorneloe)]

My choice would be a hickory smoked pig, no sauce until the consumer 
decides to hide the flavor of good Que. I do like a pig rub on the exterior 
and interior to add some spice and salt. My preference for sauce would be a 
vinegar based one, but it is easy to tell where one grew up according to 
your preferences for sauce.

OrangeBug

At 03:31 PM 10/13/2004 -0400, Gary Ticknor wrote:
>Yes. This is how you do a pig-pickin. Serve with hot vinegar or plain.