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Old 06-01-2008, 12:19 PM   #1
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Whole Hog...Help!!!!

I am going to attempt this in two weeks. I need any/all help anyone can provide. Dallas, I know you got some instruction in this and will never use it in comps. i could sure use some advice. i have too many people asking for it and am turning down jobs because of it. Thanks in advance.
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Old 06-01-2008, 01:11 PM   #2
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what are you gonna cook it on?
Did you listen to the whole hog podcast with Pigs?
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Old 06-01-2008, 01:18 PM   #3
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call me.. I'll walk ya through it 63143155ate7
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Old 06-01-2008, 01:42 PM   #4
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Quote:
Originally Posted by Captain Morgan
what are you gonna cook it on?
Did you listen to the whole hog podcast with Pigs?
My offset...if I can.
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Old 06-01-2008, 01:42 PM   #5
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Quote:
Originally Posted by Bobberqer
call me.. I'll walk ya through it 63143155ate7
Thanks...will do.
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Old 06-01-2008, 03:12 PM   #6
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Quote:
Originally Posted by Uncle Bubba
Quote:
Originally Posted by Bobberqer
call me.. I'll walk ya through it 63143155ate7
Thanks...will do.
Careful Bob, he'll call you all the time and pretend he's someone else!
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Old 06-01-2008, 03:32 PM   #7
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Re: Whole Hog...Help!!!!

Quote:
Originally Posted by Uncle Bubba
I am going to attempt this in two weeks. I need any/all help anyone can provide. Dallas, I know you got some instruction in this and will never use it in comps. i could sure use some advice. i have too many people asking for it and am turning down jobs because of it. Thanks in advance.
I'll call you shortly with some tips. It's not that hard. I'm waiting for this w/e results via email to call you.
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Old 06-01-2008, 03:37 PM   #8
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geez, looks like all the tips will be delivered via Ma Bell.
Wish I had a party line.
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Old 06-01-2008, 03:46 PM   #9
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Quote:
Originally Posted by Captain Morgan
geez, looks like all the tips will be delivered via Ma Bell.
Wish I had a party line.
You interested?
I was calling Bubba anyway.
I can post some of the few things I learned.
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Old 06-01-2008, 04:02 PM   #10
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Uncle Bubba":2d2rqqqb
Quote:
Originally Posted by Bobberqer
call me.. I'll walk ya through it 63143155ate7
Thanks...will do.
Careful Bob, he'll call you all the time and pretend he's someone else! [/quote:2d2rqqqb]

For the record, I called "Lawrence" 2 times...neither of which he picked the phone up upon ringing. rule #1 for businesses...when someone calls to place an order...answer the phone.
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Old 06-01-2008, 04:02 PM   #11
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Now this will be a great thread!
If everyone posts instead of phoning.
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Old 06-01-2008, 04:07 PM   #12
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Re: Whole Hog...Help!!!!

Quote:
Originally Posted by Rag
Quote:
Originally Posted by Uncle Bubba
I am going to attempt this in two weeks. I need any/all help anyone can provide. Dallas, I know you got some instruction in this and will never use it in comps. i could sure use some advice. i have too many people asking for it and am turning down jobs because of it. Thanks in advance.
I'll call you shortly with some tips. It's not that hard. I'm waiting for this w/e results via email to call you.
You can't be serious!!
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Old 06-01-2008, 04:53 PM   #13
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Re: Whole Hog...Help!!!!

Quote:
Originally Posted by Uncle Bubba
I am going to attempt this in two weeks. I need any/all help anyone can provide. Dallas, I know you got some instruction in this and will never use it in comps. i could sure use some advice. i have too many people asking for it and am turning down jobs because of it. Thanks in advance.
I got a little bit of exposure to it in Myron's class. I'm not sure you'ld like it. Start off with a 20 lb bag of Kingsford and then douse it in lighter fluid.
No kidding!

I've got that giant size injector that Myron uses if you want to borrow it. Use plenty of apple juice and lots of salt.
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Old 06-01-2008, 04:54 PM   #14
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I'd like to borrow his trophies.

Can I call him for that?
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Old 06-01-2008, 04:55 PM   #15
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Sure, he'd probably even sell you a few. Myron doesn't care about Trophy's, just money!
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Old 06-01-2008, 07:36 PM   #16
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I hate typing,, hence the suggestion for ole Bubba to call me... plus, I havn't talked to him since the Jack, when Witt told Mike Mills his favorite recipe in Peace Love and BBQ was ice tea.. still get a tiny chuckle outta that, but the sincerity was huge, and Mike appreciated it , to this day, as a matter of fact.. .. and..... thought it would b a good opportunity to catch up with Bubba.. so.. no harm, no foul...
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Old 06-01-2008, 09:09 PM   #17
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Quote:
Originally Posted by Bobberqer
I hate typing,, hence the suggestion for ole Bubba to call me... plus, I havn't talked to him since the Jack, when Witt told Mike Mills his favorite recipe in Peace Love and BBQ was ice tea.. still get a tiny chuckle outta that, but the sincerity was huge, and Mike appreciated it , to this day, as a matter of fact.. .. and..... thought it would b a good opportunity to catch up with Bubba.. so.. no harm, no foul...
Wittdog you can't take him anywhere.
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Old 06-03-2008, 06:37 AM   #18
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it's so simple you cant believe it.. chuck the hog in a 250* preheated smoker, belly side down. cook 1 hour , for every 10 pounds.. when it starts to smell like bacon turn it over, cook until shoulder is 190-195 degrees.. let rest for about a 1/2 hour, give every one a plate and a fork, tell to belly up to the smoker, then tell em to dig on oh, and grab the pork loins before anyone else does as a special treat to yourself for doing such a good job
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Old 06-03-2008, 06:51 AM   #19
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Quote:
Originally Posted by Bobberqer
I hate typing,, hence the suggestion for ole Bubba to call me... plus, I havn't talked to him since the Jack, when Witt told Mike Mills his favorite recipe in Peace Love and BBQ was ice tea.. still get a tiny chuckle outta that, but the sincerity was huge, and Mike appreciated it , to this day, as a matter of fact.. .. and..... thought it would b a good opportunity to catch up with Bubba.. so.. no harm, no foul...

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Old 06-03-2008, 07:31 AM   #20
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Quote:
Originally Posted by Bobberqer
it's so simple you cant believe it.. chuck the hog in a 250* preheated smoker, belly side down. cook 1 hour , for every 10 pounds.. when it starts to smell like bacon turn it over, cook until shoulder is 190-195 degrees.. let rest for about a 1/2 hour, give every one a plate and a fork, tell to belly up to the smoker, then tell em to dig on oh, and grab the pork loins before anyone else does as a special treat to yourself for doing such a good job
Dude! If every one knows how easy it was, I'd be out of business!
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