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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 07-06-2013, 12:06 PM   #1
Smoke Dawg
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Default The Pig is ready!

Last month I shot a ~700 lb boar and I get to pick up the meat from the butcher today!
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Last edited by Smoke Dawg; 08-03-2013 at 08:29 AM..
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Unread 07-06-2013, 12:09 PM   #2
campdude
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Looking forward to seeing cook thread(s).
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Unread 07-06-2013, 12:16 PM   #3
cowgirl
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Congratulations!! Nice shootin'!
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Unread 07-06-2013, 12:49 PM   #4
Smoke Dawg
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Thanks, I should have checked your site first, I would have learned alot ahead of time. Great site I will visit again!
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Awesome Old School Wood Smoke House #2 (#1 RIP)
ECB Vertical
GMG Daniel Boone
Stick burner #2 with difusser plate mod
Weber OTS
Weber Performer with CI Grate addition

Two time Zero Club Member AND a DOUBLE ZERO!
Certified Moink Baller
Stay thirsty my Friends!
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Unread 07-06-2013, 12:53 PM   #5
cowgirl
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Quote:
Originally Posted by Smoke Dawg View Post
Thanks, I should have checked your site first, I would have learned alot ahead of time. Great site I will visit again!
Thanks for the kind comment Smoke Dawg, I appreciate you stopping by my blog too!
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sittin' by the campfire with my Brethren friends.
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http://cowgirlscountry.blogspot.com/
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Unread 07-06-2013, 02:16 PM   #6
IamMadMan
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Quote:
Originally Posted by campdude View Post
Looking forward to seeing cook thread(s).
Same here...
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Unread 07-06-2013, 08:08 PM   #7
Kloogee
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Wow, that's a big hunk o' meat! Looks like some future good eats!
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