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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-30-2009, 04:33 PM   #61
Rich Parker
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Farkin awesome Jeanie!!!

I think I might pay a subscription to get your recipes and ideas.
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Unread 11-30-2009, 04:34 PM   #62
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Quote:
Originally Posted by cowgirl View Post
[/B]

Let me get this straight.... You call me a liar and then ask for peace?

You need to get out into the world more.. there are a whole lot of women just like me that farm, raise animals and cook. It's not hard to do.

Again, please avoid my posts.
now you know i felt on the whole adobo thing. what do you want us all to send you?
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Unread 11-30-2009, 04:36 PM   #63
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Great looking spread as always Jeanie! We used to do pigs like that at my family reunion in NM all the time! Great flavors! Belly up is the way to go too!

I'm a stones throw from Oklahoma, so if you have leftovers! :)
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Unread 11-30-2009, 04:37 PM   #64
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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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Unread 11-30-2009, 04:38 PM   #65
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Quote:
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now you know i felt on the whole adobo thing. what do you want us all to send you?
Dont' send her Noles address, or she may have him in that pit soon
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Unread 11-30-2009, 04:47 PM   #66
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Jeanie,

Kudos to you. One for teaching us all about another 'dish', using great directions and even better pictures, and two for gritting your teeth, biting your tongue, punching the walls, or whatever it took to deal with...adversity.

Good on ya, gal!

Arlin
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Unread 11-30-2009, 04:58 PM   #67
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Quote:
Originally Posted by Arlin_MacRae View Post
Jeanie,

Kudos to you. One for teaching us all about another 'dish', using great directions and even better pictures, and two for gritting your teeth, biting your tongue, punching the walls, or whatever it took to deal with...adversity.

Good on ya, gal!

Arlin
ditto
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Unread 11-30-2009, 05:03 PM   #68
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Wow.... Outstanding.
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Unread 11-30-2009, 05:04 PM   #69
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As usual Jeanie you are just amazeing when it comes to outdoor cooking, you are the best,,been wondering when they are gonna offer you a spot on the "Food Network" for a outdoor cooking show..you'd be an Instant hit there,, Keep up the great cooking hon, don't let anyone get you down, You are the best,, Keep it coming.....Mario...
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Unread 11-30-2009, 05:05 PM   #70
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That is some type of deer camp. Did you get any deer? I am still trying to get my arms around the whole buried pig thing. I know they do that in Hawaii and stuff but can't get through my head how the coals keep going. Would love to try that some time. Nice job.
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Unread 11-30-2009, 05:06 PM   #71
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Jeanie,

GREAT PICTURES and EDUCATION. Thank you, thank you thank you. I really do appreciate your experiences in cooking and showing us how you do each step. You truly inspire me and I know others as well. Keep em coming and thanks again.
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Unread 11-30-2009, 05:09 PM   #72
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Quote:
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Very nice Cowgirl!
That's just how my 'manly' cousins do it up in Cottonwood. Sometimes they cram a goat and some chickens in the hog.
Hogochick??? Sounds great
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Unread 11-30-2009, 05:11 PM   #73
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Quote:
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Hogochick??? Sounds great

Redneck Turducken!
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Unread 11-30-2009, 05:20 PM   #74
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Looks like a lot of work to me. But, I'd sure as heck come over and eat with ya anytime cowgirl!
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Unread 11-30-2009, 05:53 PM   #75
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OK... That pig looks great! My sister and BIL own an excavating company. I'm going to see if I can borrow a backhoe!
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