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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 03-24-2013, 10:25 PM   #1
oifmarine2003
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Default My 1st throwdown

I made an entry into the big "Big Farking Sammich" throwdown. Hope you like it!
It is in honor of the 10 year anniversary of the start of Operation Iraqi Freedom. I call it, "The Infidel." It is 100% pork (minus the bun). It has:
- 6 pieces of bacon
- 2 butterfly pork chops
- 2/3# pork sausage in patties
- a bun toasted in bacon grease

All pork used came from the hog I butchered this winter. We made the bacon in our smoker. We also did the sausage and hams ourselves. Anyway, enjoy!
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File Type: jpg photo (5).jpg (40.3 KB, 125 views)
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Unread 03-24-2013, 10:26 PM   #2
bigabyte
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Shock and awe!
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Unread 03-24-2013, 10:27 PM   #3
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Now that is sweet! I could sure use one of those. Since I got back from travel, it's been a bunch of farkin' health food.
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Unread 03-24-2013, 10:31 PM   #4
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Now, that is a big farking sandwich, and pretty impressive balancing as well.
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Unread 03-24-2013, 10:39 PM   #5
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The balancing part was tough. The sammich was supposed to be three levels of pork instead of 2 but I couldn't get it to stay up long enough to take a picture so I had to cut it down to two layers.
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Unread 03-24-2013, 10:46 PM   #6
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Just add some bacon mayo and I'm all over it!
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Unread 03-24-2013, 10:52 PM   #7
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Beautiful sammich!!
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Unread 03-24-2013, 11:48 PM   #8
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mighty fine
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Unread 03-24-2013, 11:58 PM   #9
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Thats a big one alright,maybe use a nail gun and put another layer on it.
Great entry mate
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Unread 03-25-2013, 12:22 AM   #10
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Need detachable jaws to get around that, lol, good lookin sammie!

KC
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Unread 03-25-2013, 01:31 AM   #11
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LOL @ "The Infidel". That's my kinda sammich.

Who's your cardiologist again?
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Unread 03-25-2013, 08:07 AM   #12
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Just Farkin WOW! Nice job there
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Unread 03-25-2013, 10:43 AM   #13
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Impressive! A bamboo skewer down the middle would have worked.

You said that this was a hog you butchered. Do you raise hogs or was this just a whole hog from a butcher? Looking forward to seeing your threads about your homemade bacon and ham. Those are always good.
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Unread 03-25-2013, 10:46 AM   #14
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I don't raise hogs but I am from around Peoria , where a lot of people do. It is a hog from a friend of ours. I will definitely do a thread next time we do hogs on the bacon and hams. Probably won't be until the fall or winter unless another hog falls into my lap (which does happen from time to time).
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