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yzzi

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  • Re: New lump from Wicked Good!

    Lol, I should have figured that since he said it early in the post.
  • Re: Odd thermapen use

    Ok, clarification, I didn't use this on the kids. I used it on myself and was careful with the point. We don't have a thermometer because we believe in fevers and don't try to use meds to bring them down. They're there for a reason so let your body do it's thing.
  • Re: Spatchcock Wild Hog Help??

    Well I smoked the shoulders at 250 till they stalled then wrapped in foil with apple juice/cider till they reached 200. Then I put the tenderloins and the loins on direct raised and cooked till done. It all was pretty good. The loin tasted as good as any store bought but I cooked it to a higher temp then store bought pork. The shoulders didn't pull, which I expected, but they made a great "Turkey leg" style dinner. The only shot I got was the shoulder, sorry. Next boar I will eat the loin and tenderloin normal and sausage the rest.

    image
  • Re: Spatchcock Wild Hog Help??

    Well, forget about the spatchcock idea. Last night I cut the entire thing up, and got some good cuts of meat ready. I will probably cook up a leg, shoulder, and some loin and tenderloin today. I realize there's no competing with @charlesmaneri and his amazing looking suckling pig ;-)
  • Re: Spatchcock Wild Hog Help??

    It's skinned already, buy I'll keep liquid in there and mop it.
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