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Old 06-27-2013, 06:22 PM   #59
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

Thanks everybody! You're kind friends....

Originally Posted by westy View Post
Another great reason to visit Oklahoma. Along with your last post, and the one before that, and the one before that, and the one before that.......

Come on over westy,

Originally Posted by chad View Post
I, too, noticed the skinning. It's easier, but then you don't get the crisp skin!! Nice job and thanks for sharing the entire process. We often forget that meat isn't grown in cryovac!!
I love crisp skin too but for this cook and what I had going on at the time... peeling the hog was the quicker option for me.

Originally Posted by Bob in St. Louis View Post
Nice!!! Another epic Cowgirl thread. Well done Ma'am.
I would have thought it would take more than 9 hour to cook one though.

And....I apparently missed the injury chat. What happened?
Bob Thanks! I was in the wrong place at the wrong time.

Originally Posted by angryfish01 View Post
You should enter that in the Vets vs. Noob throwdown..........Say you'r a Noobian though....
Hey I'm a noob! I've never entered a throwdown. Thanks!

Originally Posted by The_Kapn View Post
Great Looking Grub Jeanie!

That's why you are a BBQ Goddess!

Tim you're too kind!! Thanks friend!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
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