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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 11-20-2013, 07:44 PM   #46
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Originally Posted by c farmer View Post
Thanks for the thread and pics.

Brings back some good memories.

I missed the lard and scrapple pics thou.
Ha ha. I was waiting for that. I did save a bunch of fat for later.
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Unread 11-20-2013, 07:48 PM   #47
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Originally Posted by castlepines View Post
The twisted part of me kind of wishes I could see the pictures from "Chapter 1" that you didn't post...
Ha ha. My kind of guy!
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Unread 11-20-2013, 08:53 PM   #48
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Thanks for sharing ! I enjoyed seeing where the different cuts of meat come from on the hog
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Unread 11-20-2013, 09:20 PM   #49
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Thanks for sharing ! I enjoyed seeing where the different cuts of meat come from on the hog
My pleasure. Now I have it written down in case I can't remember for some reason!
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Unread 11-20-2013, 10:45 PM   #50
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Thanks Chris. Very informative and wow, what a great a setup! I have done many a deer in the woods with nothing but a knife and meat saw. Seems like it is always cold and raining when we did it. Using a set up like yours would make it downright enjoyable.
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Unread 11-21-2013, 12:08 AM   #51
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thats a lot of hard work there mister.

thanks for posting. i am really jealous that:

1. i dont know how to do this
2. i dont have the place or space to do this
3. you have both 1 and 2 available to you.

im just a city slicker when it comes to butchering. i wouldnt know where to start.

thanks again for posting.
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Unread 11-21-2013, 12:30 AM   #52
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WOW! Very informative, thanks for sharing man. This is going to sound really stupid, but I don't think I would've liked reading this thread before getting into bbq earlier this year. Very cool and thanks again for the post!
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Unread 11-21-2013, 05:59 AM   #53
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Great post.

Hey I like bacon as much as the next guy, but you can't steal that stuff from the ribs. Be a little more generous to your ribs. They need love too.
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Unread 11-21-2013, 08:16 AM   #54
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Quote:
Originally Posted by Hawg Father of Seoul View Post
Great post.

Hey I like bacon as much as the next guy, but you can't steal that stuff from the ribs. Be a little more generous to your ribs. They need love too.
What if he serves the ribs with a side of bacon? Great post and pics Chris!
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Unread 11-21-2013, 08:40 AM   #55
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Not to hijack, but can anyone find the post from 6-12 months ago with the link to a video on whole hog butchery? It was a pretty popular thread with some historical background of butchery in the video. I searched and can't find it....
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Unread 11-21-2013, 04:46 PM   #56
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I learned a lot from this post, thank you for putting it up
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Unread 11-21-2013, 05:23 PM   #57
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Disregard, found it. http://www.bbq-brethren.com/forum/sh...d.php?t=145042
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Unread 11-21-2013, 09:42 PM   #58
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Quote:
Originally Posted by MisterChrister View Post
Cool video!
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