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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 08-01-2013, 05:40 PM   #16
cowgirl
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Looks fantastic Bob!
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Unread 08-01-2013, 06:14 PM   #17
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I did a whole loin wrapped in a 12lbs belly. It was a tight fit. Good though. Yours looks better though. Good work.
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Unread 08-01-2013, 06:26 PM   #18
caseydog
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Quote:
Originally Posted by deguerre View Post
Yep. Bob taught me everything he knows. That's why I have to rely on Redhot to cook my TD entries f...um, wait. Did I say that out loud?
So, why don't you have asterisks by your TD wins.

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Unread 08-01-2013, 06:37 PM   #19
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I know what my family is having for Christmas dinner this year....We have to wait until the current FFA projects gets her blue ribbon(s) first.

Thanks for sharing, that looks amazing!
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Unread 08-01-2013, 06:39 PM   #20
deguerre
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Quote:
Originally Posted by mr_ski73 View Post
Every time I start to think that I can cook..... BAM! one of yall puts up some awsome stuff like this and puts my feet back on the ground. I farkin love this place!

Awsome cook and great story and pics.
Landarc has a tendency to put all of us to shame on occasion, I will admit...























Oh, and he can cook, too.
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Unread 08-01-2013, 08:37 PM   #21
landarc
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Quote:
Originally Posted by deguerre View Post
A loin is much larger than a tenderloin. Would you have to use two bellies? Don't think the one in this cook would have fit if you hadn't gone the tenderloin route from the looks of it. Or, can you get larger bellies?
Well, probably would have still butterflied it, maybe a little trimming. The gap underneat actually worked to my advantage, in my mind, it allowed the grease to escape. This was a lot less greasy than I would have expected. In looking at other folks versions, there was often a gap.
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Unread 08-01-2013, 08:49 PM   #22
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Love that! Beautiful work all the way around, from the cook to the pix to the narrative - thanks for putting that up!
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Unread 08-01-2013, 08:57 PM   #23
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Mind the Gap! Bob, Beautiful. A true work of art! Thanks for sharing.
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Unread 08-02-2013, 12:45 AM   #24
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Outstanding Bob or is that outporkstanding
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Unread 08-02-2013, 02:43 AM   #25
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Looks like crap. I can't believe I wasted my time looking at this thread! I just didn't realize who was posting, I guess. Sheesh! Keep that stuff over on your blog!



Yeah, I'm jealous...and hungry. I'd BobBrisket that in a heartbeat.
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Unread 08-02-2013, 05:35 AM   #26
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I did not even know about Bob blog. Nice looking hunk of pork.
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Unread 08-02-2013, 07:40 AM   #27
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Fantastic cook Bob! +1 on the rotisserie wish for that roll of meat. Gonna have to try that one.
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Unread 08-02-2013, 07:51 AM   #28
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Quote:
Originally Posted by landarc View Post
Well, probably would have still butterflied it, maybe a little trimming. The gap underneat actually worked to my advantage, in my mind, it allowed the grease to escape. This was a lot less greasy than I would have expected. In looking at other folks versions, there was often a gap.
Your avatar Is back!!!
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Unread 08-02-2013, 10:06 AM   #29
landarc
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Yes, finally got my act together. Being a subscriber is so much better
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 08-02-2013, 10:31 AM   #30
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Bob, that looks fantastic, and yes I bet the aroma was a thing to behold. Too bad current technology can't encapsulate aroma (at least as far as food goes).
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