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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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Old 07-15-2012, 06:17 PM   #91
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This thread is awesome!
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Old 07-15-2012, 09:21 PM   #92
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Ok, so the carnitas is almost done. Here we have salt diluted with water. We pour this in to the pot. It was not enough after the taste test so we added a little more. That is the total ingredients, meat, lard and salt. Sometimes simple is better.

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Old 07-15-2012, 09:24 PM   #93
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Checking for doneness. A simple tug with the hook tells you if it falls apart.

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Old 07-15-2012, 09:33 PM   #94
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A shoulder that's done.

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Old 07-15-2012, 09:38 PM   #95
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A little taste for the chefs, this is the skin. It turns into a gelatinous glob that would stick on the wall if thrown. The taste is wonderfully, the texture is aquired.

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Old 07-15-2012, 09:42 PM   #96
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Dipping to remove some of the lard. We need to lower the level to remove the meat. All together there was probably 15 to 20 gallons of lard for a big pig like this.

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Old 07-15-2012, 09:43 PM   #97
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For you rib lovers, take a look at these.

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Old 07-15-2012, 09:52 PM   #98
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After lowering the lard level a bit. A big pile of love.

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Old 07-15-2012, 09:56 PM   #99
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A little out of sequence, this was before we dipped out the lard. The sun came through the trees to show the beautiful color of the lard. The little bit of foam was from adding the salted water. It burned off in a bit. This is my favorite picture of the day.

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Old 07-15-2012, 10:03 PM   #100
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Can you say fall off the bone. A little over done by Bbq standards but perfect for carnitas standards.

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Old 07-15-2012, 10:12 PM   #101
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Out pattented two plate removal system. Grabbing a whole shoulder. Believe it or not its hot in the pot. This is the easiest way to remove the meat and only getting burned a little.

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Old 07-15-2012, 10:15 PM   #102
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Removing hunks of more meat. It was placed directly into a giant cooler. Then hauled about a mile to party site.

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Old 07-15-2012, 10:18 PM   #103
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This is epic. Absolutely the best thread in the three years I've been here. Thanks for this great effort.
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Old 07-15-2012, 10:19 PM   #104
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Some of the carnitas in the cooler. This looks like a rear shoulder, the big piece of meat is what we try to do. One little push on this and it will fall apart into pieces.

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Old 07-15-2012, 10:22 PM   #105
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A little bit I took home for later. Notice how it glistenes, were cooking with lard baby, I never said it was good for you. Taste is beyond description.

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