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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 03-29-2013, 03:52 PM   #31
Pyrotech
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Quote:
Originally Posted by Bourbon Barrel BBQ View Post
IMO if you can't stand the sight of your food looking at you then you should have enough respect for the animal not to eat it.
I used to clean up a small butcher shop after hours, the blood and guts never really bothered me much, except maybe the gut popping during the sumer heat...

It was the Heads with the eyes open an the tongue sticking out, at times it was a bit of an odd feeling having a dead cow head watch you.

But the leftover hamburger and sausage from the stuffer kept the freezer full. always a 1lb to 2 lbs left in the head, that would get wrapped up and stuck in the flash freezer first thing. along with any ham hocks that where getting tossed


One of the things I have wante since my uncles had there hog roast, was a whole hog cooker. one day...
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Unread 03-31-2013, 08:17 AM   #32
ChiefBrock
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Cooked four boneless butts and 24 wings yesterday most of the day....on the PR42.

Came out great with good bark.....juicy....etc. Took about 10 hours to get the internal temp up to 190* where I took them off...wrapped in foil and let sit. Wings took about 2.5 hours towards end of cook....

Going to eat some of it today with family for easter :)


The Meadow Creek PR42 does everything I ask of it....may be ready for a PR60 in a year or two if I keep this up. LOL Or just buy the 2nd Tier Cooking rack to get more meat in it.... :)
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Unread 04-12-2013, 09:09 PM   #33
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did you ever get a smoker??????
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Unread 05-01-2013, 06:51 PM   #34
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guess not...hahaha
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Unread 05-01-2013, 09:36 PM   #35
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Quote:
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did you ever get a smoker??????
Did ya? I used to have a BQ when I lived in NC, cooked on it all the time, it was great, I'd love to check yours out if you ended up getting one.

Chief- I live on JI and I'd love to come check out your meadow creek some time, I'm itching to get something big enough to do whole hogs again.
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Unread 05-04-2013, 09:27 PM   #36
ChiefBrock
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just send me a note and let me know....I might be cooking some ribs and wings on it Saturday...wife has a "tea party" every year for all the ladies of the family ...mostly for the young females but has been a tradition for over 20 years so now our kids are adults and the neices and granddaughter enjoy it. Rest of family comes over afterward to eat.... so you can see it in action if you want or just sitting their on the slab...smelling good but cold in the sun. LOL
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Unread 05-09-2013, 08:32 PM   #37
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MIL is in hospital so not having the big family gathering saturday....but will still be cooking so welcome to swing by and check it out. Doing two pork shoulders instead.
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Unread 05-11-2013, 08:37 AM   #38
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it is back on...i was up at 5am to light cooker....started rubbing meat down by 5:30.....temp up and meat on cooker around 6:15am.... LOL
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Unread 05-12-2013, 08:21 AM   #39
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As I see it whole hog or splits started on a concrete or block pit or something similar. Still many in use in North Carolina. As we became more mobile there was a need for the pit to be moved around. As competition evolved the mobile pit was a necessity. The used oil tank became popular because it was cheap or free and it was the perfect size for a whole hog. These were naturally called pig cookers. It was difficult to load with wood so many were built for propane. As for smoke flavor a shovel or two of hickory or oak coals could be added for the taste but propane was still used for heat. Many rubs were created to compensate for the wood flavor. When the old fashion 'pig pickin' lost out to the 'pulled pork' sandwich or plate became popular it was easier to cook butts and shoulders. So the shape was changed to cook these smaller pieces of hog. Today there are thousands of unused pig cookers sitting around that part of the country. About that time some space engineer came up with the reverse flow type of portable cooker. Also the bowl type match lite holder became popular. Thank you Wal-Mart $19.98. I don't consider it a cooker but rather a hotdog burner. So there you have it. The evolution of the pig cooker is what separated the real pit masters from all the rest.
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Unread 05-12-2013, 08:28 AM   #40
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Think I am going to do a whole pig or a goat next....have not done a pig since Christmas.
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