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Old 05-27-2007, 08:52 AM   #1
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Lot's of weekend cooking

grilling and other stuff ending in tomorrows pig.

Fillet dinner



neighbor smelled smoke so he brought over some lamb and fish


and 2 butts came off this morning in case I screw up the pig!
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Old 05-27-2007, 08:54 AM   #2
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You rotten bastard! My gawd that steak, mushrooms and toast points looked to die for!
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Old 05-27-2007, 09:10 AM   #3
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Happiness is a grill full of abts.

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Old 05-27-2007, 09:10 AM   #4
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Looking good cappy..I wish I had a neighbor like that the only thing mine brings when he smells smoke is his appitite...I'm going to try to squeze in an ABT and Rib cook today
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Old 05-27-2007, 09:50 AM   #5
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That's fine.......mighty fine!
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Old 05-27-2007, 10:02 AM   #6
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Cappy......can I come to your house??
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Old 05-27-2007, 10:06 AM   #7
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come on down! gonna be fun cooking the pig tomorrow and poppin some pops wit de foam on top!
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Old 05-27-2007, 10:11 AM   #8
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I can't wait for pics of the pig!
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Old 05-27-2007, 10:19 AM   #9
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Old 05-27-2007, 01:39 PM   #10
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Quote:
Originally Posted by Captain Morgan
come on down! gonna be fun cooking the pig tomorrow and poppin some pops wit de foam on top!
I see the weather ain't to shabby down there either.
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Old 05-27-2007, 02:48 PM   #11
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Yeah Larrys rite you sure are makin me hungry
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Old 05-27-2007, 04:54 PM   #12
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Well the WSM is loaded and ready to be lit for a overnighert , the rub is done , the sauce is ready , all that remains is to get the butts ready , I figure I will put them on at 10PM tonight and go for a all night cook and take em off as soon as they hit 200 internal temp , foil em and let em rest a hour or so, then pullem and add sauce. I figured out the pictire deal I think so I will include pics . I got 2 buts total wieght on both of em 13.5 lbs , so we will get alot of product for lunch tomorrow.

My Father who stays away from pork tasted my rub and sauce , is going to come over hey he figures at 85 he can eat what he wants , LOL!!!
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Old 05-27-2007, 09:14 PM   #13
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Walter...200*????!!!!....try 190-195* tops...you don't want mushy meat!!
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Old 05-27-2007, 10:40 PM   #14
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And do post some pics.
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Old 05-27-2007, 11:24 PM   #15
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Quote:
Originally Posted by Greg Rempe
Walter...200*????!!!!....try 190-195* tops...you don't want mushy meat!!
Hey now I have always done it this way , its never failed me yet . I inject with apple juice before the rub goes on. But I do keep a close eye on the internal temp with my remote guage.
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Old 05-28-2007, 01:58 AM   #16
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Quote:
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Quote:
Originally Posted by Greg Rempe
Walter...200*????!!!!....try 190-195* tops...you don't want mushy meat!!
Hey now I have always done it this way , its never failed me yet . I inject with apple juice before the rub goes on. But I do keep a close eye on the internal temp with my remote guage.

Well a report for yall its 3AM wsm is holding at 270, meat temp at 165. I am going to sleep till 6 AM then its time for another check , I added more Kingsford just in case.
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Old 05-28-2007, 05:47 AM   #17
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Quote:
Originally Posted by Captain Morgan
Happiness is a grill full of abts.

Amen to that!

Looks like a wonderful bunch of food !!
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Old 05-28-2007, 07:54 AM   #18
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Pig in the pit and the beer on ice!

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Old 05-28-2007, 07:56 AM   #19
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Do ribs taste better coming off of a whole hog ?
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Old 05-28-2007, 08:08 AM   #20
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little less smoke, little more moisture
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