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WE ARE!

Post in 'The Inglenook' started by Tuneighty, Mar 10, 2013.

  1. Tuneighty

    Tuneighty Member

    Joined:
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    Penn State is now 3x Big ten champs and sitting pretty for 3x national! Spend the day clearing the yard of kiln dried and cooking this....

    156078_10200114927814267_125209833_n.jpg


    IMG_20130310_194506.jpg



    IMG_20130310_201558.jpg




    Ribs, Pork butt and a tired pup ...

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  2. Hearth Mistress

    Hearth Mistress Minister of Fire

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    I bought a pork butt to smoke this week, thanks for reminding me why I do it, those pics are a nice reminder of the fruits of my labor!
    Tuneighty likes this.
  3. Tuneighty

    Tuneighty Member

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    Did the ribs 3 2 1 style, and they turned out great. Pork butt was on for 12.5 hours and will be finished off in the morning for potluck at work. I cut a cherry stub a few weeks back just for this occasion and it worked out well combined with the apple on hand. Time to get the saw in the orchards though because you can NEVER have too much apple laying around.
  4. Tuneighty

    Tuneighty Member

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    Do you brine?
  5. woodgeek

    woodgeek Minister of Fire

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    That dog sure cooked up nice.
    Tuneighty, Jack Fate, Jags and 2 others like this.
  6. Adios Pantalones

    Adios Pantalones Minister of Fire

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    Not often that I literally laugh out loud at the interwebz. Thank you
    Hearth Mistress likes this.
  7. firefighterjake

    firefighterjake Minister of Fire

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    So warped . . . and yet so funny. I'm not sure whether I should even admit to laughing out loud while reading this.
    PA Fire Bug likes this.
  8. Adios Pantalones

    Adios Pantalones Minister of Fire

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    Eat all that yourself, and "porkbutt" will stick as a nickname
  9. Jags

    Jags Moderate Moderator Staff Member

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    Ya beat me to it.;)
  10. Hearth Mistress

    Hearth Mistress Minister of Fire

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    I brined a few times before smoking but now I just make a dry rub and refrigerate it overnight. It seems weird to some but I slather the meat with yellow mustard first so the rub has something to stick to and since it's vinegar based it does a good job. My sister gags at even the smell of mustard and didn't believe that it was the base of my rub since by the time it's all smoked, the mustard taste is gone.

    I leave my brining to my thanksgiving turkey, that I just cook in the oven but it's a whiskey based brine, love it!

    Speaking of Whiskey, I have some Jack Daniels smoking chips I can't wait to try. They chip up JD barrels and sell them as chips, they smell amazing,
  11. Jags

    Jags Moderate Moderator Staff Member

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    Jeni - me too. I don't coat it heavy, just a light slather for the "glue". Undetectable in the finished product. I also save the brining for the turkey and sometimes a pork loin. Works good on chicky too.
    Hearth Mistress likes this.
  12. stoveguy2esw

    stoveguy2esw Minister of Fire

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    MARSHALL!
  13. Jags

    Jags Moderate Moderator Staff Member

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    You going a little bit crazy??
  14. stoveguy2esw

    stoveguy2esw Minister of Fire

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    title of thread "we are" this is the "battle cry" so to speak of Marshall University in West Virginia.
  15. Jags

    Jags Moderate Moderator Staff Member

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    WASABI.
    firefighterjake likes this.
  16. Adios Pantalones

    Adios Pantalones Minister of Fire

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    I assumed that "Marshall" was a Land of the Lost ref. I read it in a Sleestak hiss

  17. stoveguy2esw

    stoveguy2esw Minister of Fire

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    HAHA i remember that show lol late saturday mornings right after the cartoons
  18. Tuneighty

    Tuneighty Member

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    That would be a no ....

    Its definitely WE ARE PENN STATE !!!!!!!!!
  19. nate379

    nate379 Guest

    Football?
  20. Tuneighty

    Tuneighty Member

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    SC PA
    Wrestling.

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