tidetigerfan

It is a choice hotel. Same group as Comfort Inn. Not high end but no Econolodge! LOL!

Yes shuttles will be running from this parking lot to the quad.

Hallman really screwed everything up! Parking is a nightmare. The location on the corner of hackberry and university is a good spot, but you can no longer park there. The quad is your best spot, first come and first served. You can set up at 6pm on friday.

WTF! Your an a-hole! Everyone has them! Some people have class others don't so go frick your self!

I went to the Florida game last year and was wearing purple and gold as well!

Try the primo oval if you are considering ceramic. I think the quality is better and less expensive than a green egg. They are manufactured in the Atlanta area!

I smoked some when Bama played western kentucky and froze part of them. We ate the frozen butts the Ole Piss weekend and everone thought I had been up all night cooking them. The majority of the fat cooks away keeping the buts moist.

To set one up! Spray entire inside with pam or coat with crisco built a hot fire. After a period of time mist with water. Let get hot again then mist. The water process is used for cleaning as well. A complete description can be found on the net at pigroast.com! I hope this helps.

Capacity can sometimes be an issue. My cooker at home 12 butts is about it. The competion trailer which we carry to alot of bama home games a year can cook 32 butts or 27 slabs of spare ribs at one time. We can feed a bunch with that one. Have you ever pre cooked your butts and froze them wrapped in foil? If not try it! Take them out and let them thaw. Put in oven at about 250 for several hours and they will taste and pull just like they were fresh off the smoker. I typically cook my butts at home 8-10 hours before I wrap them in foil. After that I let them cook an additional 8-10 hours wrapped. I try to keep the temp from 175-225.

The only time we have used a water pan is in whole hog competitions. We start the cook with apple juice and spices. After a period of time we switch over to water. The best thing for a smoke is some sort of offset smoker. The Lang is an excellant choice. I personally have a Longhorn deluxe. We always use lump charcoal because it is less acidic and it burns hotter. The only time that I use regular charcoal is if I am cooking butts after I wrap them. At this point I just need a heat source.

A little cleavage can get you almost anything in life given the right circumstances