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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 01-25-2013, 01:23 PM   #16
MisterChrister
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If I had the knowledge and supply that you farkers have, I guarantee I'd be the size of that pig you saw today!
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Unread 01-25-2013, 02:09 PM   #17
MS2SB
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This sounds like its going to be an epic cook. Can't wait to see the pics.
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Unread 01-26-2013, 10:36 AM   #18
RL Reeves Jr
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Testing the circulator today. Got to take it for a spin before we press it into service for the big cook.
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Unread 02-12-2013, 04:05 PM   #19
RL Reeves Jr
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Here's the menu for the food party we threw this past weekend. thanks for all the suggestions y'all. We sold out of food in about 2 hours

Bacon Steak (cured & smoked heritage pork belly, confit w/duck fat) pork demi glace, chicharron gremolata (hog dust,parsley, garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Porchetta (heritage pork belly,handmade chorizo,roasted) pork demi glace, chicharron gremolata (hog dust,parsley, garlic, lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Pork Loin (heritage pork-sous vide,cast iron) pork demi glace, chicharron gremolata (hog dust,parsley,garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Pork Shoulder Steak (heritage pork-sous vide,cast iron) pork demi glace, chicharron gremolata (hog dust,parsley, garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread

Chile Colorado (heritage pork,pork stock,red chiles,masa,garlic,hominy) totopos

Boudin Sausage (pork, beef, green onion,jalapeno,rice) crackers
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Unread 02-12-2013, 04:39 PM   #20
BobBrisket
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WOW! Could you give a bit more detail on that chicharron gremolata? Sounds GOOD! Those are some major league menus right there!
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Unread 02-12-2013, 05:23 PM   #21
RL Reeves Jr
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Sure thing, the gremolata was standard:parsley,lemon zest and garlic but we also took tons of pork fat, fried it into chicharones,air dried them, then pulsed them into a food processor, called it "hog dust" and used it as a garnish on the pig plates.
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