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07-04-2012, 4:04pm | #1 | ||||||
Barn Stall Owner #1969
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Mmmmm... Pork Loin
Smoked a pork loin for today's celebration.
Sat in the fridge for a couple days absorbing the rub. About 2 hours in... About 4 hours in.... Done at around 5 hours... Ready to eat... Good stuff. I need a nap. |
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07-04-2012, 5:28pm | #2 | ||||||
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Barn Stall Owner #5 Barn Raising I,II,III,IV NCM Supporter '11,'12,'13,'14,'16,'17,'19,'20,'21 Bantayan Kids '13
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Mmmmmm my ribs spent 5 hours at 200* today, they'll get BBQ sauce and a glaze tomorrow. That pork looks awesome!
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08-31-2012, 8:15am | #3 | ||||||
Barn Stall Owner #2558
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I like to soak mine for three days in Italian dressing and baste it with beer.
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09-01-2012, 11:21am | #4 | ||||||
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