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Old 02-22-2007, 09:26 AM   #11
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Quote:
Originally Posted by Gary in VA
Well, for once, I have to agree that Mr. Larry does make sense.

But, these are good people, friends, repeat customers and I know future customers.

The guy doing pork has done it for them before... as a matter of fact.. he provided pork for the last event for them i was involved in with them...the sides are coming from a local restaurant and I will be keeping an eye on them as far as temp goes.... so, I am not too worried about it.

... and yes, smokey.. the company is paying for it.
Thanks for finally agreeing with me! But no matter where the food comes from doesn't guarantee your customers safety and liability. People get sick from restaurants all the time. Anyways, not gonna beat a dead horse to death, just trying to help you out buddy!
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Old 02-22-2007, 09:28 AM   #12
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Gary in VA":3pp8pb5e
Well, for once, I have to agree that Mr. Larry does make sense.

But, these are good people, friends, repeat customers and I know future customers.

The guy doing pork has done it for them before... as a matter of fact.. he provided pork for the last event for them i was involved in with them...the sides are coming from a local restaurant and I will be keeping an eye on them as far as temp goes.... so, I am not too worried about it.

... and yes, smokey.. the company is paying for it.
Thanks for finally agreeing with me! But no matter where the food comes from doesn't guarantee your customers safety and liability. People get sick from restaurants all the time. Anyways, not gonna beat a dead horse to death, just trying to help you out buddy![/quote:3pp8pb5e]
There is only a 1% chance nothing to worry about....
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Old 02-22-2007, 01:27 PM   #13
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[quote=wittdog]
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by "Gary in VA":16jbscei
Well, for once, I have to agree that Mr. Larry does make sense.

But, these are good people, friends, repeat customers and I know future customers.

The guy doing pork has done it for them before... as a matter of fact.. he provided pork for the last event for them i was involved in with them...the sides are coming from a local restaurant and I will be keeping an eye on them as far as temp goes.... so, I am not too worried about it.

... and yes, smokey.. the company is paying for it.
Thanks for finally agreeing with me! But no matter where the food comes from doesn't guarantee your customers safety and liability. People get sick from restaurants all the time. Anyways, not gonna beat a dead horse to death, just trying to help you out buddy!
There is only a 1% chance nothing to worry about.... [/quote:16jbscei]

Toche'
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Old 02-22-2007, 02:19 PM   #14
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[quote=wittdog]
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by "Gary in VA":38ff64ck
Well, for once, I have to agree that Mr. Larry does make sense.

But, these are good people, friends, repeat customers and I know future customers.

The guy doing pork has done it for them before... as a matter of fact.. he provided pork for the last event for them i was involved in with them...the sides are coming from a local restaurant and I will be keeping an eye on them as far as temp goes.... so, I am not too worried about it.

... and yes, smokey.. the company is paying for it.
Thanks for finally agreeing with me! But no matter where the food comes from doesn't guarantee your customers safety and liability. People get sick from restaurants all the time. Anyways, not gonna beat a dead horse to death, just trying to help you out buddy!
There is only a 1% chance nothing to worry about.... [/quote:38ff64ck]


Quote:
Originally Posted by Nick Prochilo
Toche'
Ya'll think the comments are really necessary? I provided a specific quote to the "curing" question that proved YOU WERE WRONG and now you wanna be an ass about it? And then to get blurbage from the peanut gallery (Nick who just not too long ago was asking how to make cured meats himself) to boot. Maybe at some point you should sit back and realize you DON'T know everything about curing meats and that someone else (University of Minnesota and Alton Brown) may just indeed know ALOT more than YOU THINK YOU DO? For Christs sake give it a rest! It was written right in front of you that SALT ALONE WILL WORK FOR A CURE! WTF is not understood about that! So stick the 1% chance right up your ass Dave! Okay? Understand?? PHUCK
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Old 02-22-2007, 02:34 PM   #15
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[smilie=18_13_1.gif]
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Old 02-22-2007, 02:35 PM   #16
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watch out Larry.... next he'll be calling for a truce!...LOL

nope sorry....that's DATs
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Old 02-22-2007, 02:56 PM   #17
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what the hell does cured meat have to do with my question [smilie=a_whyme.gif]
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Old 02-22-2007, 03:30 PM   #18
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[quote=Larry Wolfe][quote=wittdog]
Quote:
Originally Posted by "Larry Wolfe":3f8rz59b
Quote:
Originally Posted by "Gary in VA":3f8rz59b
Well, for once, I have to agree that Mr. Larry does make sense.

But, these are good people, friends, repeat customers and I know future customers.

The guy doing pork has done it for them before... as a matter of fact.. he provided pork for the last event for them i was involved in with them...the sides are coming from a local restaurant and I will be keeping an eye on them as far as temp goes.... so, I am not too worried about it.

... and yes, smokey.. the company is paying for it.
Thanks for finally agreeing with me! But no matter where the food comes from doesn't guarantee your customers safety and liability. People get sick from restaurants all the time. Anyways, not gonna beat a dead horse to death, just trying to help you out buddy!
There is only a 1% chance nothing to worry about.... [/quote:3f8rz59b]


Quote:
Originally Posted by Nick Prochilo
Toche'
Ya'll think the comments are really necessary? I provided a specific quote to the "curing" question that proved YOU WERE WRONG and now you wanna be an ass about it? And then to get blurbage from the peanut gallery (Nick who just not too long ago was asking how to make cured meats himself) to boot. Maybe at some point you should sit back and realize you DON'T know everything about curing meats and that someone else (University of Minnesota and Alton Brown) may just indeed know ALOT more than YOU THINK YOU DO? For Christs sake give it a rest! It was written right in front of you that SALT ALONE WILL WORK FOR A CURE! WTF is not understood about that! So stick the 1% chance right up your ass Dave! Okay? Understand?? PHUCK[/quote:3f8rz59b]
[smilie=hug.gif] [smilie=bowdown.gif]
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Old 02-22-2007, 05:27 PM   #19
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Quote:
Originally Posted by Gary in VA
what the hell does cured meat have to do with my question [smilie=a_whyme.gif]
It doesn't Gary and I'm sorry I messed up your thread. I'm serious, please accept my apologies.
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Old 02-22-2007, 06:42 PM   #20
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Gary in VA":3li6zfk7
what the hell does cured meat have to do with my question [smilie=a_whyme.gif]
It doesn't Gary and I'm sorry I messed up your thread. I'm serious, please accept my apologies.[/quote:3li6zfk7]

uh huh... suuuuuuuuuuuure you are [smilie=rlp_smilie_178.gif]
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Gary's Barbeque
McGaheysville, Virginia

Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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