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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 11-27-2007, 06:54 PM   #1
NCGrimbo
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Default History Channel on PIgs and BBQ.

Tonight, the history channel will be talking about how pigs are processed and some BBQ contest in 2 episodes of Modern Marvels. They will be on at 8:00pm EST, 11:00pm EST, and then repeated at 3:00am EST. Check your local listings for more info.
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Unread 11-27-2007, 08:04 PM   #2
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Cool....thanks, Ill have to set tivo after I get home from work to get the 3AM show
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Unread 11-27-2007, 08:06 PM   #3
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Thanks for the heads up.

If anyone watches this expecting BBQ--there is just a short blurb about a whole hog cooking at a MIM event.

This is about pork production history and current usage.

Interesting stuff.

TIM
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Unread 11-27-2007, 08:39 PM   #4
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I caught the last 20 minutes and will turn it back on at 10:00 central to catch the beginning.
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Unread 11-27-2007, 08:46 PM   #5
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THANKS! On the same note, They are also showing a repeat of "BBQ TECH" 3 hours later on another Mordern Marvels. Never saw it, is it any good?
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Unread 11-27-2007, 08:50 PM   #6
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I can't find the darn remote to program the DVR.
I gotta put a string on the darn thing.
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Unread 11-27-2007, 08:55 PM   #7
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saw it....pretty good show

loved this line "British sailors ate salt pork, the Roman Legions ate prosciutto. WHo would you rather be?"
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Unread 11-27-2007, 09:06 PM   #8
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Saw most of it between phone calls. Didnt realize they made prosicutto here in the states.
Midwest here is pretty sparse on those types of foods here.
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Unread 11-27-2007, 10:08 PM   #9
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Looks pretty good - think I'll catch the 11:00 - might not be worth much at work tomorrow
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Unread 11-27-2007, 10:14 PM   #10
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i caught most of the pig show..flipping back and forth between that and "good eats" with Alton. Pig show was interesting for sure. kinda makes me wonder about eating mass produced meats in some respects though. Be neat to raise your own pig and feed it diet of acorns though. :)
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Unread 11-27-2007, 10:50 PM   #11
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The BBQ segment has clips from the 2006 BBQn At the Autry from here in Southern California. I'm on for a quick second of fame cooking at our Four Q BBQ site.
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Unread 11-27-2007, 11:52 PM   #12
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All hail to the pig. I think the greatest way we can honor ol' porky is to fire him up as much as possible. That tasty little farker.
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Unread 11-28-2007, 12:09 AM   #13
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Quote:
Originally Posted by Sylvie View Post
The BBQ segment has clips from the 2006 BBQn At the Autry from here in Southern California. I'm on for a quick second of fame cooking at our Four Q BBQ site.
I am taping it, will look for you guys... how did you guys do at that contest?
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Unread 11-28-2007, 01:01 AM   #14
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Fifth in ribs. It was our first contest.
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Unread 11-28-2007, 01:16 AM   #15
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Watchin it right now. That Weber factory is freakin awsome! I wanna work there.

Them fellers cookin them whole pigs down in South Carolina are the real deal!
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