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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-26-2016, 06:29 PM   #31
Shagdog
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Thanks everyone! It was a blast. Already want to do another. Paul, you make a killer hog cooking machine. I can't wait to see yours.

Quote:
Originally Posted by barry w View Post
Whole hog is not just a meal but a festival.
you hit the nail on the head. Last year I did an insane spread. Tons of work. This was 10x easier, and the sheer spectacle of it really turns things up a notch. All the guests were wowed.
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Old 06-26-2016, 06:33 PM   #32
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Awesome job! On my list of things to try once I get a smoker big enough
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Old 06-26-2016, 06:44 PM   #33
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Looks like it turned out great. Sorry I couldn't make it this year! Great job!
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Old 06-26-2016, 06:44 PM   #34
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Well farking done!!!!
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Old 06-26-2016, 06:53 PM   #35
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You Folks do it right. Nice Pig!
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Old 06-26-2016, 07:01 PM   #36
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Well done! That pig looks perfect. I think I would have eaten myself into a pork coma.
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Old 06-26-2016, 07:19 PM   #37
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Ya done it up brown...er...mahogany! Way fine cookin there.
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Old 06-26-2016, 07:46 PM   #38
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Quote:
Originally Posted by pjtexas1 View Post
That little girl is cracking me up! She is not impressed
I love the look on children's faces when dinner has a face of its own
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Old 06-26-2016, 07:48 PM   #39
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Absolutely a thing of beauty...! 😎👍
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Old 06-26-2016, 08:17 PM   #40
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Quote:
Originally Posted by chicagokp View Post
You nailed it Shaggy. Petunia was delicious! And I rather like your Carolina dipping sauce, so you'll have to share that. Glad to be a part of such a great cook!
Couldn't have happened without you, brother. Really appreciate all your help.

Here's the sauce. It's out of the BBQ bible. I've tried some others but I really like this one best -

2 cups cider vinegar
1 1/3 cups water
1/2 cup + 2 tbls ketchup
1/4 cup packed brown sugar or more to taste
5 teaspoons salt or more to taste
4 teaspoons crushed red pepper
1 teaspoon black pepper
1 teaspoon white pepper

Mix it all up in a ball jar and you're good to go
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Old 06-26-2016, 08:19 PM   #41
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Quote:
Originally Posted by Panthers65 View Post
awesome cook, that pig looks great!

When you probed, were you going through the skin, or did you have to slit the skin and then probe?
I stabbed her through the skin. My thermapen is pointy!

The skin was kinda tough, so I'd stab a hole, then gently try a couple spots with the same hole.
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Old 06-26-2016, 08:27 PM   #42
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Quote:
Originally Posted by Shagdog View Post
I stabbed her through the skin. I'd stab a hole, then gently try a couple spots with the same hole.
: shock:

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Old 06-26-2016, 08:40 PM   #43
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Whew, page 3. Safe to come out and play now?

OK, I'll bite. Not what I expected when I opened the thread, but relieved ;)

Really though, looks great Shags, I really hope to "do a pig like Shaggy did" later this fall!
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Old 06-26-2016, 09:10 PM   #44
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That is one fine looking oinker!
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Old 06-26-2016, 09:59 PM   #45
BillN
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Petunia looks so much better with a tan... Fantastic cook.
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