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Old 01-17-2009, 01:29 PM   #31
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Quote:
Originally Posted by Puff
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Originally Posted by Nick Prochilo
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Nick what kind of tracks are those in between yours on the last pic?
No......rabbit.
Shouldn't it be on the smoker too?
Damn things are fast!
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Old 01-17-2009, 01:32 PM   #32
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Quote:
Originally Posted by Captain Morgan
John you guys need to come by down here....I'll have more time
than I did that day.

I'm entering a Brunswick Stew contest in North Carolina at the
end of the month, ya'll should come down here and warm up some.
I've heard a lot about Brunswick Stew and actually ate some in Georgia one time. Is yours the cook stuff all day version then make the stew or a bunch of stuff out of a can?

I like it and want to know how to REALLY make it!!

Please?
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Old 01-17-2009, 01:40 PM   #33
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Thanks Larry..do believe you be right as usual. Had to go and do some research. Now no wonder I aint never seen one cuz they is yankee fish inhabiting the right handed part of the country. Now some folks in Texas call Sand Bass by the term White Bass I suppose to differentiate it from a Black Bass..or even them Peacock Bass which inhabit the Amazon River along with Pirranahs. I know rich folks who go down there to try to catch em.

http://www.landbigfish.com/fish/fish.cfm?ID=172

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http://en.wikipedia.org/wiki/Crappie[/quote]

What da hell kinda country boy fishermen are you two?? A crappie is a crappie and a white perch is a white perch, they are NOT the same! Whomever added that tidbit in Wiki is a big dummy! Probably Puff

This is a Crappie


This is a White Perch
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Old 01-17-2009, 02:16 PM   #34
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Ok I am getting the pitcher on the split picnic. Think I can see a faint cut line running crosswise from high left to low right or vice versa. I nearly always split butts when they get in the 7 to 8 pound range or above course you no bone to deal with cept for whut is leftover on on side after splitting. Now me and picnic rinds dont play well together while they are still attached to the meat. I cook em for a while whole skin and all (cus thats how we get em and I dont own a bandsaw) then skin em and re-rub the wet spot in the meanwhile laying that skin out blubber side down on the grates. When the skin gets nice n crunchy like fried pork rinds and the middle of the meat get to around 185-190 and passing the poke test I figger its time to eat. Actually like to let em rest and relax wrapped in the hotbox for a few hourse first. I think just about all meat profits from that rest period.

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Quote:
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Quote:
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...I aint neva had the pleasure of a split picnic. They do it down the middle or sideways?...
The same direction as from lopping off the hock, they just slide it over and saw again ... you might say lengthwise.

Here's one of the packages I bought:




There's a pic here of some done back in the summer right after brushing with the bottom of the sop pot (all the rub and stuff at the bottom). I just leave the skin on and stand em up on the skin side when I can to smoke em, if they sit well. Those particular ones were really moist and tender, I'd have put em up against anybodies shoulder butt with no shame. At $.99/lb can't beat the price either. Best price I can get shoulder butt is $2/lb if I buy 8 whole in cryo (case). Retail is about $3.50/lb.
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Old 01-17-2009, 02:35 PM   #35
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Not sure how many times I gots to splain this but whole barnyard avians are to be cooked breastes down. You have broken a rule. I will predict a dry breastes. Also shooting off a copy of all this to Emeril. He's really gonna be hot.

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[quote="Nick Prochilo"]I found a small turkey in the freezer the other day and I'm smoking it up now.

<a href="http://smg.photobucket.com/albums/v206/nprochilo/?
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Old 01-17-2009, 07:13 PM   #36
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I actually prefer white perch over yellow. Bigger, better fillet, sweeter, more fun to catch. Most of the yellow's here have black spot disease ... you can keep those.
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Old 01-17-2009, 07:16 PM   #37
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Quote:
Originally Posted by Nick Prochilo
I found a small turkey in the freezer the other day and I'm smoking it up now.





Last 2 pictures. After I let it cool down, the skin got rubberie. Sorry BW, it was nice and moist, probably from the injection I gave it.



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Old 01-17-2009, 07:29 PM   #38
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Well ok..glad it turned out good. The proof of the puddin is in the eatin. Thats an old adage that used to get bandied around down in Young County fairly often. Meaning of course if it is good to eat...you done it right Congrats. It sure is purty. Couldn't you find some little white booties to put on its feet? Or actually on the stump where feet used to be. Let me know.

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Old 01-18-2009, 07:48 AM   #39
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Ron, don't want to hijack Nicks thread (Nick I think that was an
excellent cook considering the conditions) but brunswick stew
is a common side to barbecue in North Carolina. It's roots
are thick in Va, NC and Georgia, but surprisingly, it skipped
right over SC . SC eats a similar but distinctly different dish
called hash.
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Old 01-18-2009, 08:38 AM   #40
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I did chicken

http://tinyurl.com/9rfm6p
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