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I've been eating like a King...
Ryan
Posts: 243
Here's a few pics of my feast last night...[p]Bone in pork loin that I butterflied, stuffed with Italian sausage and then I frenched it and rubbed it with a mesquite spice rub. Smoked potatoes, sausage stuffed mushrooms and fresh Asiago cheese bread... [p]
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Tonight’s dinner, 6 pound brisket, homemade baked beans, acorn squash (1 stuffed with apples and 1 with pumpkin spice) and homemade garlic bread. I'm stuffed...
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Hiya Ryan,
Looks like you've been cooking up a storm. Good stuff.[p]There is an easier way for the photos. You can post multiple photos in one post. I thought at first you mistakenly posted the same post three times.
[ul][li]The Whiz explains posting photos[/ul] -
Ryan,[p]I learned something new tonight. When you said you "frenched" your roast I was really beginning to worry about you. Especially with all the posts responding to yourself. However, I googled "frenched" to find that this process involves trimming fat and gristle from the ends of the bones to make the roast present better. Now I am not quite as worried about you.
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Just Plain MIke,
nmsg
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dhuffjr,[p]Thank Bud, I looked at that, but I couldn't get it to work... :([p]Ryan
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Just Plain MIke,[p]LOL!!!
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Ryan,
For photo bucket just copy the 'html tag' line and post it in the body of the message...hit enter, copy the next tag line, paste it and so on.
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dhuffjr,
Thanks, but I don't really use Photo Bucket. Can anyone post an example of multiple pictures posted that isn't from Photo Bucket? I usually store all of my pictures on my own website. I'd really hate to have to start something else. The old egg board used regular
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Ryan,
Hmmmm I don't know. I'm sure someone is doing that. If no one pipes in here with an answer then I'd post an OT-how do I post and maybe someone will know.[p]H
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Ryan,
#1 What's in that rub you have on the pork roast?[p]#2 How exactly did you do those acord squashes?[p]How much liquid went into the pan and then on the squash itself, etc. how much butter or oil, etc.
Thanx
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