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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 12-13-2012, 06:08 PM   #31
titos
Got Wood.
 
Join Date: 11-01-10
Location: Bakersfield Ca
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Default thanks Jonesy

with a bit of help I made me my own. Damn it was delicious saved most of it for some tamales in a few weeks. I'm sure they'll be a hit with the family
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Unread 12-14-2012, 11:58 AM   #32
dirtmcgirt
Wandering around with a bag of matchlight, looking for a match.
 
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Looking good guys. Man this is making me crave pork...so it's a good thing that I brought some leftover butt with me for lunch today!
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Unread 12-14-2012, 12:07 PM   #33
code3rrt
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Some fine lookin' food right there, Yuuuuuuuuuuuuuuuum!
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Unread 12-14-2012, 01:00 PM   #34
chingador
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Here is how a few Mexican restaurants in Houston do carnitas:

They slow roast pork but then let it cool, cube up, then deep fry the chunks. It is awesome. I am sure deep frying in lard would even be better.

a really nice twist on that would be to smoke a pork but to 160 degrees, cube and fry. Should be tasty.
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Unread 12-16-2012, 10:02 PM   #35
LiveSimple
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How did you heat your corn tortillas?
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