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Thread: Mmmmmmm

  1. #1891
    Super Moderator VoiceGuy's Avatar
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    Count me in too! October is officially pork month but I have no problem celebrating in November.
    CR6, condor97 and Miller6386 like this.
    When I'm not hanging out here I'm blogging at http://www.faithfamilyandtechnology.com/

  2. #1892
    Administrator CR6's Avatar
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    Quote Originally Posted by VoiceGuy View Post
    Count me in too! October is officially pork month but I have no problem celebrating in November.
    lol....I celebrate the other white meat year round myself.

  3. #1893
    Super Moderator VoiceGuy's Avatar
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    Quote Originally Posted by CR6 View Post
    lol....I celebrate the other white meat year round myself.
    Me too! Our local sandwich shop won "Breaded Pork Tenderloin of the year" a few years ago from the Iowa Pork Producers. It did wonders for their business. People drive from all over to have them. They actually have tour buses stop. The tenderloins are on me if you get a chance to visit sometime! Plus, they have ice cream too.
    Last edited by VoiceGuy; 11-05-2017 at 09:42 PM.
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  4. #1894
    Senior Member condor97's Avatar
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    ^^We need a double like button. Count me in!

    Sent from my SM-N950U using Tapatalk
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  5. #1895
    Super Moderator Miller6386's Avatar

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    It was delicious!!! Next time I'll use loins only. They pull apart better.

    Sent from my SM-N950U using Tapatalk
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    With the end of the season comes countless hours of longing to be back in the woods with bow in hand and the chase in your heart.

    ~FRED BEAR~

  6. #1896
    Administrator CR6's Avatar
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    Quote Originally Posted by Miller6386 View Post
    It was delicious!!! Next time I'll use loins only. They pull apart better.

    Sent from my SM-N950U using Tapatalk
    What were those, butt or shoulders? I prefer bone-in pork shoulder... they typically have more fat in them which end up falling apart when cooked low and slow.

    I'm making a batch of chili tonight, for dinner tomorrow.
    Baked cod is on the menu for tonight.

  7. #1897
    Super Moderator Miller6386's Avatar

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    Quote Originally Posted by CR6 View Post
    What were those, butt or shoulders? I believe prefer bone-in pork shoulder... they typically have more fat in them which end up falling apart when cooked low and slow.

    I'm making a batch of chili tonight, for dinner tomorrow.
    Baked cod is on the menu for tonight.
    I did (2) 10 lb pork loins and (2) 4 or 5 lb shoulders. I had the loins cut specifically with fat left on. Cooked it all at between 210 and 220 F until the center temp reached 150... then I pull them wrap in foil then a towel and let cool either in a cooler for a while or on the counter... I think I should of cooked the shoulders a little longer... got fresh venison to do this weekend.

    Sent from my SM-N950U using Tapatalk
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    With the end of the season comes countless hours of longing to be back in the woods with bow in hand and the chase in your heart.

    ~FRED BEAR~

  8. #1898
    Administrator CR6's Avatar
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    Quote Originally Posted by Miller6386 View Post
    I did (2) 10 lb pork loins and (2) 4 or 5 lb shoulders. I had the loins cut specifically with fat left on. Cooked it all at between 210 and 220 F until the center temp reached 150... then I pull them wrap in foil then a towel and let cool either in a cooler for a while or on the counter... I think I should of cooked the shoulders a little longer... got fresh venison to do this weekend.

    Sent from my SM-N950U using Tapatalk
    Right on! They sure looked damn tasty!

  9. #1899
    Super Moderator VoiceGuy's Avatar
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    My oldest got inspired by something she saw on Pinterest. Made apple pie with apples from our backyard tree. The crust was flattened Pillsbury cinnamon rolls. It had a crumble top like you'd expect on an apple crisp. So good.

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    When I'm not hanging out here I'm blogging at http://www.faithfamilyandtechnology.com/


 

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