2015 Harvest Celebration BBQ Dec 12-13th

Super excited. Last year someone had found a local RV rental place that for about $120 a night would rent you the trailer and even set it up in the camp for you ? I would be most thankful for more info on this ( could be my brain remembers fiction)
 
here is a trailer rental for $99 a day & they will deliver.....



http://sacramento.craigslist.org/trv/5334288286.html

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hey jj , question. The first year we did a pig I burned a hot fire in the oven and stoked it before I went to bed. Do you think since the ground was warmed up or warmer anyways then not , do you think that made a difference from last years pig ? Maybe the cooler ground last year sapped some heat because it was not pre warmed ?
 
I think the south part of the camp is closed his time of year. I want to say I remember it being chained off for the winter bbq.
 
TWS said:
hey jj , question. The first year we did a pig I burned a hot fire in the oven and stoked it before I went to bed. Do you think since the ground was warmed up or warmer anyways then not , do you think that made a difference from last years pig ? Maybe the cooler ground last year sapped some heat because it was not pre warmed ?
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I think the ground was wet last year & we tried to cook other stuff along with the pig inside the roaster & that slowed everything down. This year I won't try to cook anything else in the roaster & if the ground is wet I may buy a sack of sand to put down......it's getting closer
 
rkymtnman said:
same as back home! my mouth is watering.

how about sauce? SC was famous for mustard based. I preferred NC with their vinegar based. just plain old Q is just as good though.
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I don't do much pre seasoning. I just sprinkle a little "Pappy's" seasonings on the inside & leave the sauce for the table....
 

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