This week, Luke recaps a couple of very enjoyable days earlier in the week that he spent with his friends, the Rices, at their Buck and Bass Ranch in east Texas.
Richard Rice traveled from Arizona and harvested a big wild boar and Luke connected with a small 'eater' hog, the backstraps from which he had on the smoker within an hour after the harvest.
The resulting pulled pork BBQ backstrap sandwiches made for an awesome lunch - from the woods to the dinner table in 3.5 hours!
Luke thinks this much be some sort of record, at least for him! Contact Luke via his website.
