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pork on pork, a pork-o-rama.....

deepsouthdeepsouth Posts: 1,796

the pictures tell the story....

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Comments

  • deepsouthdeepsouth Posts: 1,796
    edited August 2013

    edit: i posted about 12 photos and this is all that showed up....

     

    i'll do one by one instead of wasting the thread

     

     

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    edited August 2013
    Okay, I was just about to post...

    I don't understand, did you have a pig that escaped through that open gate?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • deepsouthdeepsouth Posts: 1,796

     fresh herbs from above garden...

    image

  • deepsouthdeepsouth Posts: 1,796

    7 pound pork belly with herbs, salt & pepper

    image

  • deepsouthdeepsouth Posts: 1,796

    with pork tenderloins rolled inside for an overnight stay in the refrigerator.

    image

  • It's starting to get a little more interesting!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • deepsouthdeepsouth Posts: 1,796

    unrolled it the next day and added more fresh herbs, salt and pepper and garlic and rolled it back up.

    image

     

     

  • deepsouthdeepsouth Posts: 1,796

    this was after smoking at 275 for 2.25 hours and roasting 1.5 hours at 375.

    image

  • deepsouthdeepsouth Posts: 1,796
    image
  • ChubbsChubbs Posts: 6,692
    What the hay you say? I just may play or say hey, okay?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • deepsouthdeepsouth Posts: 1,796
    image
  • deepsouthdeepsouth Posts: 1,796
    the skin was like pork cracklins, the fat was like butter and the meat was tender.
  • SpaightlabsSpaightlabs Posts: 1,171
    O baby that looks solid!
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • EggcelsiorEggcelsior Posts: 12,518
    That is pork - tacular! How is the beer? Never tried either but need to now!
  • deepsouthdeepsouth Posts: 1,796
    thanks guys!

    the beer is a pecan nut brown ale.  it's a nicely crafted beer.  it's not very sessionable to me though.  i can usually handle a couple before i'm reaching for some hops.
  • What a great cook!
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