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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 05-25-2013, 02:15 PM   #1
This is not your pork!
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Thumbs up 39th Q: Two Perfect Pork Necks L&S [pr0n only]

































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Unread 05-25-2013, 04:34 PM   #2
JohnHB
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Save a couple of sandwiches for me.
John
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Unread 05-25-2013, 07:10 PM   #3
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Looks great mate, nice and juicy by the looks
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Unread 05-25-2013, 07:17 PM   #4
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Looks fantastic!


If I may ask, what kind of camera are ya using?
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Unread 05-25-2013, 07:20 PM   #5
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Looks like ya nailed it!

KC
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Unread 05-25-2013, 09:20 PM   #6
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Love it! I'm really enjoying watching your progression, I'd say that you've got this Que thing pretty well figured out. Looking forward to seeing more.
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Unread 05-26-2013, 02:47 AM   #7
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Quote:
Originally Posted by JohnHB View Post
Save a couple of sandwiches for me. John
Sorry, they are long gone. That was the cook from 9th May which I completely forgot to post. If I recall right those were a total of ~ 14 lbs of pork, gone within just a few days... :)

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Originally Posted by lantern View Post
Looks fantastic! If I may ask, what kind of camera are ya using?
They resulted in the very best PP sandwiches, hands down. I used two different unidentified rubs I had stored in boxes from previous cooks (and forgot to label the boxes), one was some Carolina Pork Rub with more cumin added, just amazing smell and taste.

The camera I use is an ancient Canon PowerShot A520 with 3.2MP, but still the photos look good if done with closeup mode and without flash light.

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Originally Posted by MS2SB View Post
Love it! I'm really enjoying watching your progression, I'd say that you've got this Que thing pretty well figured out. Looking forward to seeing more.
Cooks which include foiling already go very well indeed, but I am still lacking the success in finally producing something edible without foiling. I still don't know what I'm doing wrong, and honestly my results also do not look the same as from others using some offset stick burner. As a WSM is a common cooker I can not really blame it on the equipment, I just don't have the right feel for temp control and probing the meat for doneness.
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