TubeNet

Posted: **Tue Nov 11, 2014 1:08 am**

Pork City

Posted: **Tue Nov 11, 2014 1:29 am**

I'm allergic

Posted: **Tue Nov 11, 2014 5:03 am**

DP wrote:Its been too long

Molto pesante.

Posted: **Tue Nov 11, 2014 9:15 am**

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

Posted: **Tue Nov 11, 2014 9:47 am**

bloke wrote:here: just three days ago

nectar of the gods

+10

Posted: **Wed Jan 14, 2015 7:10 pm**

Posted: **Thu Jan 15, 2015 8:35 am**

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

Posted: **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,

Posted: **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.

Posted: **Fri Jan 16, 2015 2:05 pm**

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