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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 11-30-2009, 03:41 PM   #46
Phubar
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Quote:
Originally Posted by deguerre View Post
Even Texas knows that messing with Oklahoma will getcha in a bad spot, one way or t'other.
I hear ya´.
Dang.....if I let people on the Dutch forum overseas read this they´ll be just as shocked as I am!
But....back to the pig,deer and good times!
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Old 11-30-2009, 03:42 PM   #47
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The Nasty remarks shall stop immediately!
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Old 11-30-2009, 03:42 PM   #48
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Guerry....


Quote:
Originally Posted by leanza View Post
Jeanie, it appears you cooked it belly up. If thats so did you have a lot of juice in the cavity?
Tom, it does keep the juice in the meat. The skin isn't crispy on an underground pig like it is on a cinderblock pit or pig cooker... So I like leaving it on just to protect the meat and keep the juice inside.
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Old 11-30-2009, 03:46 PM   #49
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Aye! Wow what a spread! Thanks for sharing.
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Old 11-30-2009, 03:47 PM   #50
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Now that's a REAL "Pig in a Blanket" meal.
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Old 11-30-2009, 03:49 PM   #51
deguerre
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Now that's a REAL "Pig in a Blanket" meal.
OK, so how come no one else thought of this one yet?
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Old 11-30-2009, 04:01 PM   #52
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Dang It Jeanie
Now You're making me sick....
You go and make that for deer camp ...
Never going to eat at camp again..... no way.... food their is just not worth it....

Great as always SWSW
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Old 11-30-2009, 04:04 PM   #53
DavidEHickey
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I'm a believer! So how do you keep the dirt out of the pig once you bury it? Do you put plywood over the hole and then cover in dirt? Looks like it would be fun! So how long total do you leave the pig covered? You said overnight are we talking 8 to 12 hours?
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Old 11-30-2009, 04:04 PM   #54
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Very nice Cowgirl!
That's just how my 'manly' cousins do it up in Cottonwood. Sometimes they cram a goat and some chickens in the hog.
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Old 11-30-2009, 04:04 PM   #55
SmokinPaPa
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Did this a couple of times before. You can't let any air excape or you will burn the meat. We covered with tin and then dirt all over and around. Creats great meats. Yours looks amazing.
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Old 11-30-2009, 04:09 PM   #56
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Dang Cowgirl! I am glad you adopted me...... Yes Still got your back...... You and I and some others here understand farming and the with help of friends. (Example) Friend of mine dug the hole... Thats the way it is and you rock. I am and true believer....
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Old 11-30-2009, 04:10 PM   #57
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Quote:
Originally Posted by cowgirl View Post
we take it's temperature to make sure it's ready though.
What kind of thermometer is that? Oral? Under the arm? Rectal?

J/k

That looks awesome. It makes me miss my childhood on the farm. I think my HOA has some rules against digging piggie graves in the back yard.
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Old 11-30-2009, 04:10 PM   #58
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Quote:
Originally Posted by Odin the Dog View Post
Very nice Cowgirl!
That's just how my 'manly' cousins do it up in Cottonwood. Sometimes they cram a goat and some chickens in the hog.

That brings a new meaning to Turduckin....
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Old 11-30-2009, 04:30 PM   #59
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OutStanding FoodStuffs!!!
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Old 11-30-2009, 04:31 PM   #60
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Quote:
Originally Posted by nolesfan954 View Post
Not offended and there's no need for an apology. I've only posted two comments on your threads--both in the same vein. If anyone should be offended it would be you.
Still in all, I find it hard to believe all you claim to do. That said, I'll keep my thoughts to myself henceforth.
Peace?
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