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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 03-08-2011, 09:20 AM   #16
Captain P.J.
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Looks great! Might have to try that this summer! Where did you find the bananna leaves?
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Unread 03-08-2011, 09:25 AM   #17
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Those tacos look SO good! Great post!
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Unread 03-08-2011, 09:34 AM   #18
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LOL. Being from the Texas Panhandle, I have a soft spot in my heart for a girl who owns her own fencing pliers.

Love the post hole pit idea too. Great looking grub.
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Unread 03-08-2011, 09:36 AM   #19
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Cool, how many hours is several? How much did the Pork weigh?

I know this underground method works but I do not understand how. Once you cover the pit, how can the fire breath and not go out cold long before the meat cooks to temp.
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Unread 03-08-2011, 09:38 AM   #20
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All I can say is you are livin' right
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Unread 03-08-2011, 11:57 AM   #21
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Thanks! It was a nice weekend. :)

Oakpit.. It took about 8 hours. I dug the hole the day before to get it ready.

Thank you Marty! We could bury a pig... but I'd make everyone help with the cooking!

Hey HWSW.. I Don't TBSAP.. lol most of the time anyway.
I know.. it wasn't that bad outside, the ground isn't even frozen. :)
Thanks Ken!

El Lobo, I love those plateless meals. :)

Thanks Phu.. I had my "Mine" close by but used the Texas koozie this time. Some of my Texas buddies were there. :)


Quote:
Originally Posted by bbqbull View Post
Great way to do something in the ground!
I reviewed your photos again, no coals on top, just a metal reflector.
I have helped do whole hogs in the ground as well. We wrapped them in like half a mile of tin foil, covered with a layer of earth then more coals.

P.S. What does a Guinea hen taste like?
Mike, no coals on top... just cover the hole and use it like an oven.
the guineas taste a bit like pheasant..not much meat on them and they can be stringy if you let them wander around the farm like I do.
They're good eating though. :)



Quote:
Originally Posted by bluetang View Post
Post hole diggers and fence pliers, only you would have them in your kitchen drawer, Fine looking eats there
lol Blue! It's more fun using them for cooking than fencing. Thanks! :)

Quote:
Originally Posted by Captain P.J. View Post
Looks great! Might have to try that this summer! Where did you find the bananna leaves?
Captain PJ, they were at my grocery store. I just had to give them a try. :)

Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
Cool, how many hours is several? How much did the Pork weigh?

I know this underground method works but I do not understand how. Once you cover the pit, how can the fire breath and not go out cold long before the meat cooks to temp.
Terry the meat cooked for about 8 hours. I didn't weigh it, it was a hunk of homegrown.
When you get a good bed of hot coals (6 to 8 inches deep)...place a rack on top and the meat, then cover the hole. Bury with dirt and make sure no air can get into the hole.
Air will cause flair ups... the heat from the hot coals will last for hours...
When I do whole hogs, I cook them overnight.
You DO need to use a good hardwood. My favorite is hedge.



Thanks again everyone..
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Unread 03-08-2011, 12:00 PM   #22
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
LOL. Being from the Texas Panhandle, I have a soft spot in my heart for a girl who owns her own fencing pliers.

Love the post hole pit idea too. Great looking grub.

lol Jim... you know how valuable those pliers are to me then.. Thanks!
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Unread 03-08-2011, 12:14 PM   #23
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well, if you have fever, don't take anything to cure it! That looks great.
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Unread 03-08-2011, 05:19 PM   #24
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Love Your Kitchen! and Your Style! Very Cool!!
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Unread 03-08-2011, 07:29 PM   #25
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That looks awesome! If you tried to dig a hole like that in my part of the country you would end up eating the fencing pliers! I would have to sit the meat on top of the ground and pile rocks on it!

Looks great! Very creative!
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Unread 03-08-2011, 07:42 PM   #26
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I wish I could do that without the hole filling up with water this time of year. Great looking meal to do this summer.
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Unread 03-10-2011, 11:19 AM   #27
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Dan Thanks!

JazzCat, wish you lived closer... I'd make you help with this outdoor cooking stuff. Thanks!


Quote:
Originally Posted by 45fan View Post
That looks awesome! If you tried to dig a hole like that in my part of the country you would end up eating the fencing pliers! I would have to sit the meat on top of the ground and pile rocks on it!

Looks great! Very creative!
That sounds like it might work!! I'll have to give it a try. Thanks!

Quote:
Originally Posted by Hell Fire Grill View Post
I wish I could do that without the hole filling up with water this time of year. Great looking meal to do this summer.
Hey Hell Fire! Good to see ya. :) I was happy the ground wasn't too hard... please send some of that water my way.
Thanks! :)
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Unread 03-10-2011, 04:45 PM   #28
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Quote:
Originally Posted by cowgirl View Post
JazzCat, wish you lived closer... I'd make you help with this outdoor cooking stuff. Thanks!
you would not have to "make me"... outdoor cookin' stuff is a breeze!
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Unread 03-10-2011, 05:07 PM   #29
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Quote:
Originally Posted by JazzCat View Post
you would not have to "make me"... outdoor cookin' stuff is a breeze!
Sounds great JazzCat! I wouldn't even make you dig the hole.
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Unread 03-10-2011, 08:12 PM   #30
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Looks like ya done earned your PHD on that cook, Jeanie! (Post Hole Digger) that is! LOL. how in tarnation you find 'nanner leaves in Oklahoma is beyond me! You are one resourceful cook! looks great!
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