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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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07-14-2012, 09:20 PM
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#61 |
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somebody shut me the fark up.
  
Join Date: 07-19-11
Location: In the Marsh
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Pugi, this is an EPIC thread, Brother!
Thanks! |
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07-14-2012, 09:24 PM
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#62 |
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Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Well, being tomorrow is going to be a busy day I guess I'll get this out of the way now. I so wanted to take the rib rack out of this but its not to be. It will be steamed with spices, well most of it........
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07-14-2012, 09:38 PM
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#65 |
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Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Most of the sheeps organs and small intestine after boiling in water. This got chopped up and will be combined with chipotle chili, corn, carrots, garbonzo beans and green beans. Then stuffed into the stomach and steamed as well.
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07-14-2012, 09:55 PM
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#66 |
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is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Kinda like a mexican haggis.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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07-14-2012, 09:58 PM
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#67 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Wow this thread is awesome! My best friend is from Calvillo, Aguascalientes and has taught me how to do much of this over the years. The efficiency of the process and use of the whole animal is just amazing isn't it? This is by far one of if not the best thread I've read in a LONG time! A sincere "thank you" for documenting this and sharing Pugi, kudos!
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Kettleheads Anonymous Charter Member |
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07-15-2012, 09:00 AM
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#68 |
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Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Well I'm up and going. Yesterday was a long, hot day and I can feel it today. First things first, off to church, I'll have some pics in about four hours.
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07-15-2012, 09:10 AM
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#69 |
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Babbling Farker
 
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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One word sums this thread up..... AWESOME.
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07-15-2012, 09:32 AM
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#70 |
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Found some matches.
Join Date: 07-12-12
Location: Iowa City, IA
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Thanks, Pugi!!! This is great stuff, can't wait for the rest.
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07-15-2012, 10:43 AM
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#71 |
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Full Fledged Farker
Join Date: 06-06-12
Location: milwaukee, WI
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a thing of beauty
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18.5" WSM & Black Stainless Performer (craiglist finds) ... :) ..rookie tryin to learn |
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07-15-2012, 11:15 AM
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#72 |
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Full Fledged Farker
Join Date: 03-13-12
Location: Atlanta, GA
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This is great. I am looking forward to seeing the rest. Thanks for sharing.
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07-15-2012, 01:53 PM
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#73 |
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is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
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Epic
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07-15-2012, 02:20 PM
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#74 |
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Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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To start, I do not feel good, getting the flu I think. Will still take pictures but may be slow to post. Lunch is a sodequaw taco with pickled carrots and onion. Sodequaw is the fried small intestine cooked in blood. It was awesome!!!
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07-15-2012, 02:27 PM
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#75 |
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Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Cooking with wood today. Being its not for smoke and just heat, it is whatever dry wood laying around. We feed slowly to keep the lard at a slow simmer.
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