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Thread: Hops n Hogs

  1. #21
    hooray! Looks delectable!

  2. #22
    Senior Member
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    Nice pigs, nice knives, looks like a great event.

  3. #23

    knyfeknerd's Avatar
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    Awesome
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  4. #24
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    SpikeC's Avatar
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    *jealousy*
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #25

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    Ahhh, that is how you got such an awesome patina on your Rader. Looks phenominal!

  6. #26
    Senior Member Line cooked's Avatar
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    Well played!!

  7. #27
    Senior Member Crothcipt's Avatar
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    lol you just had us waiting all that time for some excellent pics. It was worth the wait.

  8. #28
    You broke down two of the grunters and cooked one whole? Next time how about a little notice so we can partake!

    Looks like a huge success.

  9. #29
    I bow down to your swine skills , I followed this on Twitter and now just realized that I missed the bulk of the action on this post. Awesome job Johnny! Your work here reminds me of one of my favorite restaurants in Chicago, The Publican. They specialize in amazing beers, swine and seafood. You gave them a run for their money with your execution!
    Twitter: @PeterDaEater

  10. #30
    Quote Originally Posted by Jim View Post
    You broke down two of the grunters and cooked one whole? Next time how about a little notice so we can partake!

    Looks like a huge success.
    No we cooked all three whole, they were small, just sucklings. We also had 50lbs of pork shoulder butt that we made into sausage and made pulled pork with. We also had 4 bellies that we had confit the day before.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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