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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-01-2017, 12:03 PM   #61
Shagdog
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Originally Posted by Smoke Dawg View Post
Mighty fine looking Piggy!

Y'all have a great time and have an extra beverage for me.
You know I will, brother. Next year you're coming even if I gotta fly there and drag you back
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Old 07-01-2017, 01:20 PM   #62
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Looks like Fred's Diner in downtown Grayslake?
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Old 07-01-2017, 03:26 PM   #63
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Mighty fine looking Piggy!

Y'all have a great time and have an extra beverage for me.
Got a whole cooler full Michigan craft beer here
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Old 07-01-2017, 03:47 PM   #64
gtr
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Wow! What a killer time - nice going y'all! I'm gonna have to pay attention in the future and see if I can get on over there. Eat, drink and be merry - that's where it's at!
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Old 07-01-2017, 04:27 PM   #65
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Quote:
Originally Posted by Maverickjct View Post
Looks like Fred's Diner in downtown Grayslake?
Yup!
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Old 07-01-2017, 04:34 PM   #66
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Well you know we had to eat lunch.... I brought some beef ribs... 30'poundsof conecuh sausage and some boudan from Jerry Lee's.....Matt did us up right by putting it in the smoker above the hog







The boudan





On the smoker......









The bones are ready













Conecuh is ready too








Boudan is done








Me TuscaloosaQ acting foolish






Chris(oifmarine) Kirk (chicagokp) Sharon.... and matts (shagdog's) mom and dad..... it is awesome would have never met the people had it not been for the brethren.







Smoke ninja and his gal



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Old 07-01-2017, 04:46 PM   #67
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Old 07-01-2017, 05:04 PM   #68
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Very Cool Folks and Food!
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Old 07-01-2017, 07:08 PM   #69
TuscaloosaQ
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Well it is done.... the hog is amazing!!!!!


Off the smoker











Youngins inspecting the hog










The hog had beautiful color











Ran the cooker around 300 degrees.... hog was 110 pounds....






Shagdog and the hog up close and personal








Ready to pull








Smokerpa.(Ryan) seems to be happy







Ryan... Kirk... and chris





The cabbage and after math of the hog.... cabbage was stuffed in the hog to help maintain shape and keep the loins protected



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Old 07-01-2017, 07:40 PM   #70
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Looks like a blast. I am envious!
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Old 07-01-2017, 09:15 PM   #71
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OK, I AM NEW
TO THE CABBAGE -CAN YOU EAT IT?

I BET IT'S OILED UP!
i hate caps lock
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Old 07-01-2017, 09:35 PM   #72
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OK, I AM NEW
TO THE CABBAGE -CAN YOU EAT IT?

I BET IT'S OILED UP!
i hate caps lock
The cabbage was awesome. Ryan was wrapping some hog up in the cabbage and eating it like spring rolls. Really good.
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Old 07-01-2017, 10:26 PM   #73
SmittyJonz
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Old 07-02-2017, 12:18 AM   #74
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The cabbage was awesome. Ryan was wrapping some hog up in the cabbage and eating it like spring rolls. Really good.
Nice looking end product.

First time I've heard of using cabbage. A local fella does pig roasts for cash and he stuffs the cavity with whole chickens, and sliced peppers and onions.

Another local just stuffs a couple of butts in there to protect the loins.

I might have to give the cabbages a try.
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Old 07-02-2017, 05:52 AM   #75
mattmountz94
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Looked like a really good end result! How did the skin turn out?
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