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Old 05-18-2008, 12:09 PM   #11
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I need a Bigger pit! That looks good!
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Old 05-18-2008, 01:49 PM   #12
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WoW...
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Old 05-18-2008, 01:55 PM   #13
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Quote:
Originally Posted by Larry Wolfe
Looks like Rempe "boreholed" the pig!

Pig's put some butcher paper on that table PLEASE!
I knew it, I knew it.....that wouldn't slide by.
No pics, it's still whole.
Looks cooked perfect.
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Old 05-18-2008, 02:57 PM   #14
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2 gallons of straight bleach and 4 3M green pads later and thats what it looks like. I is what it is. Guess it's time to look for a chunk of maple. But maple does the same thing!
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Old 05-18-2008, 06:40 PM   #15
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Just get a chunk of stainless counter top somewhere and mount
it on top.

I mounted one on the front of my cooker and it works out real well
for cleanliness and easy clean up
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Old 05-19-2008, 05:42 AM   #16
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That's a well seasoned table. No time to take pictures? Plan ahead!
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Old 05-19-2008, 08:00 AM   #17
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Any time you want to help slicing, John, I'll take all the pics you want. Hungry folk get ugly when there wanting a hotel pan of pig.
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Old 05-19-2008, 10:34 AM   #18
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The cans of Blue don't look cold enough!
Porker looks beauty!!
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Old 05-19-2008, 02:47 PM   #19
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Give me a knife & fork, a few cold cans of blue and I would belly up to that baby noooo problem. Looks delicious!
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Old 05-19-2008, 03:23 PM   #20
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Good job Pigs.
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