So this morning I woke up early to rub this fatty pig:

The 15 lbs of pork shoulder but will be going on the Traeger.  225* with apple pellets and my own pork rub.  I'll be throwing some pig candy on if there's any room left over.

So, what are the grill masters of the 11W community cooking up today?

Any good home improvement projects?  I'm wrapping up a redwood pergola and opened up the pool (I'm scarlet colored today).

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Barely fits on the Junior; time for a GMG Daniel Boone.