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pork on pork, a pork-o-rama.....
the pictures tell the story....
Comments
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edit: i posted about 12 photos and this is all that showed up....
i'll do one by one instead of wasting the thread
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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
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fresh herbs from above garden...
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7 pound pork belly with herbs, salt & pepper
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with pork tenderloins rolled inside for an overnight stay in the refrigerator.
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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
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unrolled it the next day and added more fresh herbs, salt and pepper and garlic and rolled it back up.
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this was after smoking at 275 for 2.25 hours and roasting 1.5 hours at 375.
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What the hay you say? I just may play or say hey, okay?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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the skin was like pork cracklins, the fat was like butter and the meat was tender.
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O baby that looks solid!
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That is pork - tacular! How is the beer? Never tried either but need to now!
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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.
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What a great cook!
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