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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 10-04-2012, 06:55 PM   #31
gtr
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^^^that joke blows.
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Unread 10-04-2012, 08:07 PM   #32
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Would make a tasty Halloween treat.
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Unread 10-04-2012, 08:14 PM   #33
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That's exactly why I don't eat Scrapple.
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Unread 10-04-2012, 08:50 PM   #34
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Dude.. Scrapple is great!!! Now.. Head cheese is another story! (see http://en.wikipedia.org/wiki/Head_cheese)
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Unread 10-04-2012, 08:52 PM   #35
Boshizzle
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There is something else my Dad used to make after killing hogs that was clear and you could see the bits of pork in it. I can't remember what he called it. It may have been some version of head cheese. I will ask my Dad soon and get back to this thread.

I didn't eat any of it. I ate chitlins, but that was as far as I would go.
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Unread 10-04-2012, 09:00 PM   #36
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What did y'all though we picked at pig pickings?
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Unread 10-04-2012, 09:14 PM   #37
Big George's BBQ
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Scrapple is awesome Cooked till crispy
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Unread 10-04-2012, 09:15 PM   #38
Big George's BBQ
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That sammie may be one of the few things that I would turn my nose up to
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Unread 10-04-2012, 09:28 PM   #39
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I'm not sure I could eat something that could smell me creeping up on it ....
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Unread 10-04-2012, 09:29 PM   #40
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Quote:
Originally Posted by Boshizzle View Post
There is something else my Dad used to make after killing hogs that was clear and you could see the bits of pork in it. I can't remember what he called it. It may have been some version of head cheese. I will ask my Dad soon and get back to this thread.

I didn't eat any of it. I ate chitlins, but that was as far as I would go.
Probably souse
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Unread 10-05-2012, 04:09 AM   #41
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Quote:
Originally Posted by Arlin_MacRae View Post
This thread is SO CLOSE to going over into Woodpile! Why I oughtta...
HEH - like anyone would care... :)

I'll keep this thread on track.
Beginning this year I had snout salad for the Phirst time during a Brethren Bash.
It was basically pighead cooked in veal broth...aPhter cooking all the meat gets picked from the head and is doctored up with olive oil,white wine vinigar,shallots,pickled onion,mustard,parsley,salt,pepper.
It was served on a toast...Pharking good stuPh!
Word is that the guy is gonna make it next Brethren forum Bash this month.







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Unread 10-05-2012, 12:51 PM   #42
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If I saw any form of nose on a menu, I wouldn't pick it.

CD

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Unread 10-05-2012, 12:54 PM   #43
gtr
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I just don't know if I could face that.
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Unread 10-05-2012, 12:59 PM   #44
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I love this thread
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Unread 10-05-2012, 01:20 PM   #45
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pig snoot sandwich "on the hoof" ...







first thing that crosses my mind is .....I'm not putting that in my mouth! lol
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