I ain't lying, Ol'ster... You go to Florida with a big a refer (that's refrigeration, not pot, danged it) truck and fill it it the ceiling... Me??? I'd set up a butcherin' area and process 'um right there in Florida so all yer doing is sending back the good stuff... I mean, pack that sumabich to the ceiling with them sumabiche's meat and have the biggest BBQ ever held up North...

I could get my boys over in Wilson, NC at Parkers BBQ to make up about 100 gallons of eastern NC vinegar/pepper sauce that when ya'll Northerners get yer teeth on that hog it'll make ya' talk Southern fir a week or more... Sho nuff will...

B~