=Mark

I'm not so sure Dave the Cook would be the best choice for a thorough report on the Pig Pickin' as he never left the kitchen until about 4 hours after it had ended...

Just working my way thru the thread, finally. What many of the folks here seem to be missing is that this is perfectly acceptable grammar for the North Cackalacky dialect of French.

The Hushpuppy Station with an added view of the "Delux" Porta-Potty in the background.

Dessert table prior to decimation.

Varmint takes a breather on livingroom floor late Saturday night.

Mummer and Al Dente regale the crowd.

Photographic evidence of those who would overpower pigs guarding Bourbon...

Honestly did not see this happening in the foreground of a shot I was taking of the rest of the kids playing on the tennis court. This is an enlargement of that part of the picture...

BBQ implements of destruction

Pigstock Mascots judiciously guard Bourbon. Their task ultimately failed miserably...

Pre-eGulleteer discovers consequences of disobeying law of gravity.

Reporter Susan from local paper (Name 'O paper?) interviews eGulleteers (Names?)

Bro Rich takes a break after a night of inhaling secondhand smoke

Was quite a bit like Bobolink with notable differences: Pigstockpalooza(PSPLZ) was 48 hrs long instead of 3. Bobolink had better weather. PSPLZ had live music. Mummer tinkles the keys

It be an awesome event! Thankfully they invited us couple of Yankees to teach them how to do the pig... We are looking forward to a Brunswick Stew breakfast Sunday morning. They expect it will be done by then...

What are the directions from the hotel to the pig pickin?

It is true that uncooked veggies have more nutrients than cooked ones. Of course these nutrients are of little use locked into strong cell walls. Cooking ruptures the cell walls and permits the nutrients within to be made available for digestion. Minerals, on the other hand are not affected by cooking, but can be lost to boiling water.

While making one of our standard Culinary Commando Raids on NYC, after inspecting more than our usual number of historic pubs, we inexplicably ended up at Angelo's for a late dinner. We should have known better as Angelo's only ranks below Planet Hollywood and Hard Rock Cafe as a tourist mecca. We ordered appetizers, a couple bottles of wine and a couple orders of lobster Fra Diavlo. Man! Shell fragments and marinara were being madly flung as we tore into our plates in a drunken frenzy. When we finished we got the check which was an outlandish price even by Manhattan standards. We knew we were getting hosed, but we also realized we were too drunk to do anything about it. So we paid up and stumbled back to some more pubs.

Anette's BBQ Heaven, Alexandria, Va.

There have been several positive mentions of the BK onion rings on this thread and I don't understand it. They suck! They aren't even real onions, they're made of some sort of chopped and processed onions and artificially formed into rings. Are they done differently elsewhere?

I'll bring a bottle of Goslings Black Rum so we can have "Dark & Stormy Nights."

Dave, I have a Ph.D. in Molecular and Cellular Pathology. I am a Smug Scientist Bastard -- with credentials!! Smug Scientist Bastard

So is there is or is there ain't actual "bite action?" i think we need one of those anatomically correct dolls here. Now point at the doll where the bad man bit you...

So is there is or is there ain't actual "bite action?"