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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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Old 06-18-2013, 10:06 AM   #1
CharredApron
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Default So Aye started a little ham last week! Pr0n

Aye started with a boneless pork loin,



Dressed her up in some fishnet stockings



Aye then sent her down to Davey Jones Locker! the Seas that day were laden with 2 gallons of water, 3 cups Kosher salt, 4 cups brown sugar, 3oz pink salt and a wad of pickin spice.



Threw a plate over the top of her to make sure she didn't float up and try ta escape.

And bid her farewell



Yesterday she washed ashore and looked a little worse for the wear. Aye said "crykee this Sheila won't die", so aye masterminded a plan.



Aye'll smoke her arse, yeah that's the ticket, so on she went at 275 degrees for a spell.



When she was almost dead, aye seared up some sesame tuna for Mrs, HT



Then aye went to get me grub on in the Galley!




Ship Ahoy Mateys, Another Blast Compliments of the Farkenaughty's

Weapons Officer HT, standin by!
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Old 06-18-2013, 10:11 AM   #2
deguerre
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OUT standing. Aren't those tenderloins though?
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Old 06-18-2013, 10:13 AM   #3
CharredApron
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Quote:
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OUT standing. Aren't those tenderloins though?
Aye Aye Sir!
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Old 06-18-2013, 10:14 AM   #4
OutlawSwine
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Looking GOOD!
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Old 06-18-2013, 04:29 PM   #5
CharredApron
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Tasted good too! Thanks
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Old 06-18-2013, 04:31 PM   #6
deguerre
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What's that gravy like substance on the pasta? Is that just the drippings from the loins?
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Old 06-18-2013, 04:46 PM   #7
slow-smoker
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Looks good HT.
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Old 06-18-2013, 07:25 PM   #8
Budman1
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awesome!
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Old 06-18-2013, 07:31 PM   #9
Tonybel
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well done!!!
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Old 06-18-2013, 07:31 PM   #10
caseydog
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People who are not Throwdowners are probably wondering why you are writing like a pirate.

Ooooo, I think I just coined a term. Throwdowners.

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Old 06-18-2013, 07:50 PM   #11
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Nice, I love the narrative!!!
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Old 06-18-2013, 07:57 PM   #12
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Looks great! So why did you use the Sodium Nitrite? I am assuming for flavor because you didn't need to cure it.
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Old 06-18-2013, 08:10 PM   #13
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Looks good!
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Old 06-18-2013, 09:23 PM   #14
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how long in the briny deep?
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Old 06-18-2013, 09:29 PM   #15
CharredApron
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Quote:
Originally Posted by Crazy Harry View Post
how long in the briny deep?
A week.
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"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
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