So....

Every few months a friend of mine organizes a pig buy....a friend of
HIS raises all-natural pork and come slaughtering time I get a call
asking how much pig I want. This time I went....(wait for it)....
.......
Whole Hog.

Last week was the ritual call from the butcher (No...I DON'T want the
loin cut into chops...whole will be fine. Really. No. REALLY!)

Today was the pickup day. The rancher drove the meat down from the
butcher in prineville, or and we met at our mutual friend's house.

After chatting for a while and talking Barbecue, he asked me if I'd
ever smoked with Mahogany and I said I hadn't so he's gonna bring me
down some next trip.

So, any of you folks used Mahogany and if so, what were the results?




-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com