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Old 01-29-2013, 06:53 PM   #21
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Jeff I'm guessing he didn't want you around because you know more then him!
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Old 01-29-2013, 07:19 PM   #22
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Jeff I'm guessing he didn't want you around because you know more then him!
I'm guessing there was an incident back in the day? Ray and BW bear knuckles
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Old 01-29-2013, 07:35 PM   #23
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Looks great. Hope you get some use out of the tenderizer gizmo. I got one the Jaccard models with little knives in it. Total peece of sheet. Now if its a hammer with teeth in it prob work ok. My Mama always pound that stuff good with a butcher knife. That is still my favorite and most effective way to tenderize thinish cuts of tough meat. A short weak hot water brine really perks up pork. Never did none that thin but should work.

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Before and after on the Acorn, Came out very good but next time will tenderize more.
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Old 02-16-2013, 09:08 AM   #24
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Second time making them, tenderized the loin until it was much thinner, as a result they were the size of a t-bone steak when done, I found they shrink up some on the grill



The buns I toasted on the grill. The buns were about 5 inches across



Slaw on top





They were excellent, I cant thank you enough for the idea, they will be a regular here, I cut a whole loin into 1" steaks and sealed 6 to a pack for future use, I am thinking next weekend again, I cant believe I was out of onion
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Old 02-16-2013, 10:20 AM   #25
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Dang that looks tasty. Good job!!
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Old 02-18-2013, 03:38 PM   #26
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I am starving man, I gotta stop going through this website!
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Old 02-18-2013, 06:13 PM   #27
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Hey now dont brag on Larry too much or he will want you to send him five bucks or something.
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Old 02-18-2013, 07:46 PM   #28
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Hey now dont brag on Larry too much or he will want you to send him five bucks or something.
That's what he's hoping for!
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Old 02-19-2013, 07:56 PM   #29
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.....Our dear departed Cappy I think would be very proud of that slaw on top of that sammich'.
R.I.P Captain Morgan.
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Old 02-22-2013, 11:45 AM   #30
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Different, but looks good.
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