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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 12-14-2012, 03:07 PM   #1
isolated01
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Default Fired up the egg today (pr0n)

Garlic sausage stuffed pork loin and maple sausage apple fattyImageUploadedByTapatalk1355519164.263884.jpgImageUploadedByTapatalk1355519175.011862.jpg

Pork loin was real good. Apples in the fatty were cut too big.
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Unread 12-14-2012, 03:31 PM   #2
DownHomeQue
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Nice would Definitely Hit That!!!
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Unread 12-14-2012, 03:42 PM   #3
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Looks like it came out great.
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Unread 12-15-2012, 03:44 PM   #4
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Quote:
Originally Posted by DownHomeQue View Post
Nice would Definitely Hit That!!!
That makes two of us!
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Unread 12-15-2012, 04:02 PM   #5
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Nice! I've done stuffed chops and stuffed tenderloin, but how do you get the sausage into the loin like that? Looks awesome!
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Unread 12-15-2012, 04:45 PM   #6
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Wow!

I'm glad you decided to got into pr0n.
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Unread 12-15-2012, 04:53 PM   #7
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Looks good from here.

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Unread 12-15-2012, 06:37 PM   #8
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looks good. Next time stuff the fatty in the pork loin.
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Unread 12-15-2012, 08:13 PM   #9
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I'd love a plate of that!
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Unread 12-15-2012, 09:03 PM   #10
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Looking good. I'd hit it, twice....
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Unread 12-15-2012, 09:28 PM   #11
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Looks good to me
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Unread 12-15-2012, 09:41 PM   #12
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Mighty Fine! It's Great to see your Creativity!
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Unread 12-15-2012, 11:00 PM   #13
isolated01
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Jonm106;

I pushed a hole through it with a sharpening steel then used my thumbs to enlarge. I used precooked garlic sausage so that I could pull the roast at 140 deg. Next one will have a hotlink in it I think.
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Unread 12-16-2012, 07:57 AM   #14
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Great idea!^^^^ Thanks!
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Unread 12-17-2012, 09:23 AM   #15
HOG WILD BBQ
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very nice bone in loin!
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