# \*\*\* SIGN-UP FOR THE BBQ \*\*\*

**URL:** <https://forums.speedlife.net/t/sign-up-for-the-bbq/15017>\
**Category:** NYSpeed Automotive\
**Created:** [July 25, 2006, 9:48am UTC](https://forums.speedlife.net/t/sign-up-for-the-bbq/15017 "2006-07-25T09:48:53Z")\
**Posts on this page:** 1\
**Showing post:** 121

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**Author:** ![tpgsr](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/tpgsr/32/7374_2.png) [@tpgsr](https://forums.speedlife.net/u/tpgsr)\
**Post date:** [August 11, 2006, 4:52am UTC](https://forums.speedlife.net/t/sign-up-for-the-bbq/15017/121 "2006-08-11T04:52:03Z")

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**NO MORE PAYPAL! IF YOU STILL WANT TO PAY TODAY, START A THREAD AND JOINTLY FIGURE OUT A TIME AND PLACE FOR ANYONE WHO WANTS PREPAY, AND I WILL BE THERE.**

Oh, and the pork just finished cooking after 14.5 grueling hours of having to resist myself from tearing it open and devouring it. I half pulled it and wow is it wonderful… a little tough, but nothing that simmering for a few min wont fix. I am actually nervous that i didn’t make enough of it, and i still ahve a good 5-10lbs. of applewood. I may just have to make more hmmm…

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