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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, 07:20 AM   #16
Terry Hesticles
Knows what a fatty is.
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Originally Posted by Skidder View Post

Holy crap you guys are amazing! I had never heard of a fatty until I came here, but then I realized I knew them by the name "bacon explosion". I never knew what Moinks were until here and now they're high on my to-smoke list, but these pig shots? Wow. I'm a little upset I'm not eating one right now.

Sorry to hijack, Cuebaca.
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Unread 10-04-2012, 09:33 PM   #17
On the road to being a farker

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Wings are also great. I have tried Oakridge bbq's method, and it turned out wonderful. Whole chicken is quite easy and pleases most people.
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Unread 10-05-2012, 03:05 PM   #18
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The pigshots in that link look amazing. I am going to add that to my tailgate menu!
Lang 60D,Backwoods Chubby, Medium Big Green Egg, Blue Performer,22.5 Weber Kettle, Smokey Joe
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Unread 10-05-2012, 03:30 PM   #19
somebody shut me the fark up.

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Stick with what you know this time because he asked you to cook for him and you want to feel confident in what you are serving.
Now, having said that... also throw on a naked fatty as an appetizer. Unwrap your favorite bulk sausage and toss it on the pit - let it go till it's 165 or so and slice. You can get fancy and stuff it and wrap it in bacon, but try one naked. Easy, no muss, no fuss, and sooooo good.
Congrats on being asked to cook for him.
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Unread 10-06-2012, 01:35 AM   #20
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Ribs, for sure, and some monks. Those pig shots do look good, but for some reason seeing that post makes my back hurt. ;)


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Unread 10-06-2012, 07:17 AM   #21
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Well I didn't get any pron. But I made ribs and abts. The abts were really wife and BIL really enjoyed them. And the ribs were good as well...not my best but still really good...but I really wish I could find non-"enhanced" ribs.
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