The Year of the Pig
As midnight (and 2009) slowly approaches across the globe, I wanted to share some images from a party I hosted exactly two years ago. Battling sub-degree weather similar to what we are seeing in New York today, we broke out my La Caja China and cooked us up a New Years Eve pig.
Enjoy!
Enjoy!
Posted by Smoke In Da Eye at 12/31/2008 12:54 PM 
Categories: uncategorized
Tags: la caja china pig box chinese microwave whole hog cooking whole pig
Categories: uncategorized
Tags: la caja china pig box chinese microwave whole hog cooking whole pig
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1/21/2009 1:20 PM
Smoke In Da Eye BBQ wrote:
Normal 0 unctuationKerning/> false false false ontGrowAutofit/> MicrosoftInternetExplorer4 st1\:*{behavior:url(#ieooui) } /* ... -
1/23/2009 9:07 AM
Smoke In Da Eye BBQ wrote:
Each January/February, Saveur magazine publishes its Saveur 100, a list dedicated to the top food related
products, destinations and recipes of the past year. -
1/23/2009 9:36 AM
Smoke In Da Eye BBQ wrote:
Each January/February, Saveur magazine publishes its Saveur 100, a list dedicated to the top food related products, destinations and recipes of the past year. When this year’s list arrived, I decided to dive into my stack of old issues and create a 10 Year retrospective, looking at the various barbecue and grilling related items that have made the cut. Check it out after the jump... -
1/23/2009 9:41 AM
Smoke In Da Eye BBQ wrote:
Each January/February, Saveur magazine publishes its Saveur 100, a list dedicated to the top food related products, destinations and recipes of the past year. When this year’s list arrived, I decided to dive into my stack of old issues and create a 10 Year retrospective, looking at the various barbecue and grilling related items that have made the cut. Enjoy! -
2/27/2009 11:55 AM
Smoke In Da Eye BBQ wrote:
Each January/February, Saveur magazine publishes its Saveur 100, a list dedicated to the top food related products, destinations and recipes of the past year. When this year’s list arrived, I decided to dive into my stack of old issues and create a 10 Year retrospective, looking at the various barbecue and grilling related items that have made the cut. Enjoy!
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