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Thank You Mr. Toad for Pork Lion

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Trout Bum
Trout Bum Posts: 343
edited November -1 in EggHead Forum
View?u=1692104&a=12990706&p=50549093&Sequence=0&res=high
<p />Cooked Mr. Toad's Pork Lion for Fathers Day. It was delish...delish.
Couldn't find Fig Preserves so used Plum, everythig else was per recipe. It was 5 lbs., cooked indirect over plate sitter with apple chips. Took 2 hrs. at 300* with a 145* polder reading. Let sit 15-20 mins. and went for it.
Highly Reccommended!
Thanks Mr. Toad
B D
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  • Big Murth
    Big Murth Posts: 350
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    Big Daddy,
    Lots of deja-vu with that picture you posted----that was what I cooked yesterday as well. Mixed the fruit and cashew filling with orange marmalade (couldn't find fig preserves either!), and had done a Cajun Injector marinade the night before, plus well-rubbed with a chipotle/cumin based spice...inside and out. No Polder available this weekend, and like you...let it go for 2 hours @ 300...pulled @ 145 for a short rest to let the juices get parked inside. Killer!! My guests were impressed, and overall it made up for a less than stellar 18 holes that I played in the morning. Big Murth in New Mexico
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  • Trout Bum
    Trout Bum Posts: 343
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    Big Murth,
    Played 18 holes in morning also, it was a ho hum round. What a difference a fue days can make. Last Sunday I had my best 9 hole score ever.
    B D
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