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Unread 05-23-2006, 06:45 PM   #9
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Originally Posted by Jeff_in_KC
OK so how does this sound to y'all:

Simmer together day before injection. Day of, reheat and let cool completely before injecting into WHOLE hog. Inject marinade into several places. Reserve some for basting the HOG.
Jeff--sounds COMPLICATED
Not being funny.
Just a lot of flavors working with and against each other.

At my personal level of cooking---I use about 4 ingredients max and work from there.
"KISS" kinda guy here.

But, the real experts out there do more, I am sure, and it works for them.

"Flirtin' with Disaster" BBQ Team (RETIRED)
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
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