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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 09-03-2004, 06:59 AM   #61
MikeG
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Labor Day:
Looks like we will be eating Frances' leftovers
all day.
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Unread 09-03-2004, 08:28 AM   #62
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Quote:
Originally Posted by MikeG
Labor Day:
Looks like we will be eating Frances' leftovers
all day.
MikeG
I think you got all day Saturday in the clear. cook up a bunch and do leftovers on your rainy Monday.

Best of luck with the weather this weekend.
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Unread 09-03-2004, 08:47 AM   #63
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Quote:
Originally Posted by parrothead
Quote:
Anyone do the smoked bologna thing?

Do I spray it or anything? Rub?
Dig a large hole in the back yard and bury it.[url]
Bringing some to your party.

You'll love it.
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Unread 09-03-2004, 08:54 AM   #64
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Quote:
Originally Posted by parrothead
Quote:
Anyone do the smoked bologna thing?

Do I spray it or anything? Rub?
Dig a large hole in the back yard and bury it.[url]
Who's url?

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Unread 09-03-2004, 09:05 AM   #65
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Quote:
Originally Posted by willkat98
Quote:
Originally Posted by Bellybro

Does anyone stuff it with raw sausage?
Always raw

Phils crazy

This is the first time EVER he mentioned this searing crap.

He use to go on and on about freezing slightly then shoving it in.

I even shove in slightly frozen, wait, then slide out the casing.


i used to do it raw and the sausage would get smooshed.. .. then i did the slightly frozen, but it always came out with a somewhat steamed texture on the outside. First time i started searing was last winter.. and i KNOW i mentioned it.. and we even DISCUSSED!! Try it.. it works better.. I never removed the casings though. Tried once with just sausage meat and it crumbled out when I sliced it. Seems the casings get you that Bullseye when sliced..(by the way.. there are 2 E's in bullseye). :)
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Unread 09-03-2004, 09:10 AM   #66
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Quote:
Originally Posted by racer_81
Quote:
Originally Posted by parrothead
Quote:
Anyone do the smoked bologna thing?

Do I spray it or anything? Rub?
Dig a large hole in the back yard and bury it.[url]
Who's url?

That guy the Dixie Chicks hated before W....
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Unread 09-03-2004, 09:21 AM   #67
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Quote:
Originally Posted by BBQchef33



i used to do it raw and the sausage would get smooshed.. .. then i did the slightly frozen, but it always came out with a somewhat steamed texture on the outside. First time i started searing was last winter.. and i KNOW i mentioned it.. and we even DISCUSSED!! Try it.. it works better.. I never removed the casings though. Tried once with just sausage meat and it crumbled out when I sliced it. Seems the casings get you that Bullseye when sliced..(by the way.. there are 2 E's in bullseye). :)
I just had an idea.

Do you think a boneless skinless chicken breast, marinated in italian dressing or something, then shoved into a pork loin would be good?

Maybe a Dales seasoning marinaded boob, but in half lengthwise and shove it in.

I might try this.
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Unread 09-03-2004, 09:21 AM   #68
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Or even cornbread stuffing shoved in there, mixed with the chicken.
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Unread 09-03-2004, 09:23 AM   #69
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[quote="BBQchef33"]
Quote:
Originally Posted by willkat98

Always raw

Phils crazy

This is the first time EVER he mentioned this searing crap.

He use to go on and on about freezing slightly then shoving it in.

I even shove in slightly frozen, wait, then slide out the casing.
Hey Bill.....Guess you missed this Thread (where i mentioned searing the sausages first) ..... the Thread has alot of info on porkloins.

http://www.bandera-brethren.com/inde...ight=sear+loin

Quote:
BBQCHEF33 POSTED JANUARY 03 2004 at 4:55PM.

Hey...Does this mean an additional attendee at Summer Bash nn?

I like giving the sausage a real fast super hot zap on either the grill or under the broiler first to sear the outside. It does 2 things. Stifffens it so its easier to push into the loin, and also, if you dont, the sausage has this kinda mushy gray look to it for being somewhat steamed inside the loin. (kind of like the same color as marinading in margarita mix.



so?? whos crazy now? huh huh huh huh??? ahhhh redemption!!!
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Unread 09-03-2004, 09:30 AM   #70
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ok.. stuff to shove in a loin.

a fatty..
a zuccini or chinese eggplant.
how about a section of beef tenderloin??? (Porkmignon)
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Unread 09-03-2004, 11:30 AM   #71
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Quote:
Originally Posted by BBQchef33
ok.. stuff to shove in a loin.

a fatty..
a zuccini or chinese eggplant.
how about a section of beef tenderloin??? (Porkmignon)
Jorge, this thread is now a continuation of either Things to Try thread, or Pork Loin

These are some awesome ideas.

I got 4 loins at home ($1.64# last week) so I'm definitely gonna try some of these.

Phil and I were laughing on the phone today. Me: Maybe I'll try canadian bacon log, cored with a pineapple corer, then shoved in there. Phil:might be to dry. Me: I'll wrap bacon around it first.

We were laughing, farking triple stuffed pig mod.
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Unread 09-03-2004, 11:39 AM   #72
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Quote:
Maybe I'll try canadian bacon log, cored with a pineapple corer, then shoved in there. Phil:might be to dry. Me: I'll wrap bacon around it first.

We were laughing, farking triple stuffed pig mod.
Alls ounds good to me!!
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Unread 09-03-2004, 12:20 PM   #73
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Quote:
Originally Posted by willkat98
Quote:
Originally Posted by BBQchef33
ok.. stuff to shove in a loin.

a fatty..
a zuccini or chinese eggplant.
how about a section of beef tenderloin??? (Porkmignon)
Jorge, this thread is now a continuation of either Things to Try thread, or Pork Loin

These are some awesome ideas.

I got 4 loins at home ($1.64# last week) so I'm definitely gonna try some of these.

Phil and I were laughing on the phone today. Me: Maybe I'll try canadian bacon log, cored with a pineapple corer, then shoved in there. Phil:might be to dry. Me: I'll wrap bacon around it first.

We were laughing, farking triple stuffed pig mod.
You're all a bunch of farkers!!!!!!!! Chicken and the beef tenderloin sound awesome. Packing coolers now for a road trip to see my folks. As if I hadn't packed enough meat into the coolers already! <must pack buckshot to keep ravenous neighbors away>
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Unread 09-03-2004, 12:37 PM   #74
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how about pine apple chunks with brown sugar shoved into a pork loin.

Damn that might be good.
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Bill-Chicago

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Unread 09-03-2004, 03:27 PM   #75
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Quote:
Originally Posted by willkat98
how about pine apple chunks with brown sugar shoved into a pork loin.

Damn that might be good.
Shove baloney cores into the pork loin.......
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