Yeah, just as with keilbasa, I love that stuff, but it hates me.
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Originally posted by Chris Miller View PostYeah, just as with keilbasa, I love that stuff, but it hates me.I like the way the line runs up the back of the stocking.
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Originally posted by Ed Hocken View PostHell already smells of sulfur and brimstone. Like they would notice the difference?I like the way the line runs up the back of the stocking.
2012 Avatar Theme: Jan-Red Borg. Feb-Red Borg, Mar-Red Borg, Apr-Red Borg, May-Red Borg. Jun-Red Borg. Jul-Red Borg. Aug-Red Borg. Sep-Red Borg. Oct-Red Borg. Nov-Red Borg. Dec-Red Borg.
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Their fault for gettin' in my way.
(The image works both ways, I suppose.)Last edited by Captain Russ; 10-15-2010, 05:11 PM.Me quick one want slow
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QUESTION FOR THOSE OF YOU WHO HAVE MADE THE PULLED PORK RECIPE FROM HOMESICK:
How fucking long are you cooking it for? I've used their 2 hours per pound at 250, but I have yet to have it pull apart easily. I usually use a 3-4 lb pork shoulder w/bone and it's never pulled apart easily. Do I need to cook it longer? Shorter? Higher temp? WHAT?!?!?!
*noted: it's still super fucking tasty but it just doesn't pull apart easy."Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - Anderson
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Really? The thing falls apart for me. It might be your oven is cooking at a higher temp than you're setting it to. Wouldn't be the first oven with a fucked up thermometer. I do cook it just a bit longer than calls for. Last one I made was 5lbs and I cooked it for 12 hours instead of 10.
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hmmms. Maybe that's it. Time to get a new thermometer. Cause it's a pain the ass to pull. I end up chopping the meat half of the time. it's weird."Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - Anderson
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