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HOGZILLA's Interests
Movies
Inspired by actual events, Son of Hogzilla follows an unsuspecting news crew into the Georgia swamps in search of giant feral pigs who have worked up quite an appetite for stray humans. In this horror-parody, the "other white meat" is biting back! Releasing in 2007.
"For Christ's Sake" is currently in production in Sarasota, Florida and everyone involved is extremely excited. We have horror movie icon Debbie Rochon in our female lead. There is also rising stars Michael Kenneth Fahr, Nicola Fiore and Jesse Kozel as “The Clone of Jesus Christ". We are also lucky enough to have cameos by Peter Stickles, Monique Dupree, Joel D. Wynkoop and filmmaker Jason Liquori!! This movie promises to be completely unlike all the other low budget scare fare that's choking the market as our film will contain a main cast of characters that are both straight and gay with no stereotypes. Also, the subject matter is extremely controversial. Plus to top it all off, we have a lead villain that, I promise you, is unlike anything you've ever seen before in the horror genre.
Please be sure and check out our official teaser trailer. Thanks and keep an eye out for future "For Christ's Sake" news. Don't be a stranger!!
(Happy Birthday, btw!;) Ok, so I STG! I was looking at some land around Lake Wales last Sunday... I'm about to 'walk the property', and I hear it: A loud, challenging Oink from the middle of the thicket. I never went in, but it was Him I tellya!! ~jsRADiO.
Here is some of our Hogzilla's... the first two were 900lbs. and the third hog was over 1,000lbs. All were taken with our broadheads and all fell within 20 to 40 yards.
Happy Birthday!!!!!! from your friends at AfterShock Archery
I just add a zero or two after every amount, and this oughta do it..;)
AMOUNTS FOR 500 SERVINGS: 60 (1-pound each) pork tenderloins 10 (750-milliliter) bottle dry white wine 4 cups olive oil 2 1/2 cups white wine Worcestershire sauce 4 cups snipped fresh parsley 2 1/2 cups snipped fresh basil 60 cloves garlic, minced 10 teaspoon salt 10 teaspoon cracked black pepper Champagne mustard or honey mustard (for serving)
Place pork in two 3-quart rectangular baking dishes. In a large bowl stir together the wine, oil, Worcestershire sauce, parsley, basil, garlic, salt, and pepper. Pour evenly over the pork. Cover and chill up to 24 hours.
WHEN READY TO COOK: Preheat oven to 450 degree F.
Drain pork, discarding marinade. Arrange pork on a rack in a large roasting pan.
Roast, uncovered, for 30 to 35 minutes or until an instant-read thermometer inserted in center of meat registers 160 degrees F. Cover and let stand for 10 minutes. CAN COOK TILL DONE BUT TAKE CARE AND DO NOT OVER COOK THE PORK ... SHOULD BE VERY TENDER.
Remove to a cutting board and thinly slice each tenderloin. Arrange in a storage container. Cover and chill for 4 to 24 hours.
TO SERVE: Arrange on serving platters. Serve with champagne or honey mustard.
I live in Tallahassee, which is well known for being in Georgia. Or Alabama, take your pick...
There's some strange sounds out in these woods...strange... ~jsRADiO.
