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Unread 11-30-2009, 04:37 PM   #64
Stoke&Smoke
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Wow!

Jeanie, never cease to be impressed by your posts! Between you and Rick D, I have lots to aspire to!

Your cooking method looks largely like the Hawaiian Imu way, except for the absence of bannana and Ti leaves.

Not too familiar with OK, but if you have any asian population nearby, you may be able to find bananna leaves in the frozen section of an Asian market. You'd probably need at least half a dozen packages to cover a pig that size. BTW, helps to run them over a hot burner to make them more pliable.

Don't let the naysayers get ya down!
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