Pork

tofu · Post by **tofu** » Tue Nov 11, 2014 1:08 am

Pork City

k001k47 · Post by **k001k47** » Tue Nov 11, 2014 1:29 am

I'm allergic

Tabor · Post by **Tabor** » Tue Nov 11, 2014 5:03 am

DP wrote:Its been too long

Molto pesante.

Dan Schultz · Post by **Dan Schultz** » Tue Nov 11, 2014 9:15 am

Dale... what kind of pistol is that in your signature that loads five shells and fires once?

ppalan · Post by **ppalan** » Tue Nov 11, 2014 9:47 am

bloke wrote:here: just three days ago

nectar of the gods

+10

MartyNeilan · Post by **MartyNeilan** » Wed Jan 14, 2015 7:10 pm

Three Valves · Post by **Three Valves** » Thu Jan 15, 2015 8:35 am

If it ain't pig, it ain't BBQ!!

tbn.al · Post by **tbn.al** » Thu Jan 15, 2015 4:55 pm

I'm hearing about a new BBQ recipe from my son that sounds somewhere between interesting and disgusting. Full cooked Venison sausage wrapped in thinly sliced beef flank steak then stuffed into a boneless pork shoulder and slow cooked/smoked for 8 to 12 hours over mesquite. It's called a Poreefon, I guess from PorkBeefVenison,

ppalan · Post by **ppalan** » Fri Jan 16, 2015 1:24 pm

tbn.al wrote: Re: Pork
by tbn.al » Thu Jan 15, 2015 4:55 pm

I'm hearing about a new BBQ recipe from my son that sounds somewhere between interesting and disgusting. Full cooked Venison sausage wrapped in thinly sliced beef flank steak then stuffed into a boneless pork shoulder and slow cooked/smoked for 8 to 12 hours over mesquite. It's called a Poreefon, I guess from PorkBeefVenison,

Sounds like a 4 leg version of turducken.

tbn.al · Post by **tbn.al** » Fri Jan 16, 2015 2:05 pm

If I decide to try it I'll post pictures.