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  1. cuervoacres

    BBQ Pitmasters Tonight

    The pitmaster from one of my favorite BBQ joints in Dallas is on the show tonight...Will from Lockhart Smokehouse. Should be interesting to see what they smoke. Will smokes alot of different things and is smoking a whole hog for the watching party tonight!! BA
  2. cuervoacres

    Pig Sandwich...

    I think I may have started something...made my pig sandwich for co-workers last year for the day before Thanksgiving. They elected me to do them again this year,lol...PP,bacon,ham,and sausage!!!Tastes so GOOD!!!
  3. cuervoacres

    Pickled Bologna

    Howdy!! Wife has a friend who likes pickled bologna but living in Texas,she can't find it. Wife pickles everything else so why not bologna... She  picked up a 2 lb chub from our butcher and is now looking for a recipe. We know white vinegar,garlic,salt,water,and something for some heat(red...
  4. cuervoacres

    Supper tonight

    Pulled some of my smoked pulled pork outta the freezer for supper tonight...Layer of smoked ham,layer of cheese pork sausage,pulled pork,our BBQ sauce,and two slices of bacon to top it off...MMM MMM GOOD!!!! BA
  5. cuervoacres

    Nativity Scene

    Found this pic today and thought of this group..(so should this be in the pork section?LOL) BA
  6. cuervoacres

    Smoked Pickled Eggs

    O.K Gonna see what all the talk is about..have had pickled eggs and have had smoked eggs so now is time to combine the two like others on here have done!!! Gonna smoke the eggs in the shell, then use the TH recipe for the brine,except using my wifes sliced jalapenos instead of the store bought...
  7. cuervoacres

    Hog wings

    Hey Ya'll I was reading about hog wings today and they were sounding good but my butcher is already closed.So,what exactly is a hog wing..descriptions range from a smoked pork chop to "like a meaty rib shaped like a large chicken leg". http://www.pigtrip.net/photos/Smokeh...gwings-big.jpg pic...
  8. cuervoacres

    Smofried Turkey

    O.K. For this Thanksgiving I am going to try smofried turkey.From what i've read on here smoke at 250-275 till 145 then fry.I plan to inject the night before but should I brine first (12 hr brine then inject 12 hrs before smoke)? Thanks BA (there was a link in another post for smofried turkey...
  9. cuervoacres

    Another one from Texas

    Howdy. I'm Bad Andy from Cuervo Acres (near Princeton) Texas. Been lurking on this forum for a while and finally decided to join in. Been smokin' on the same New Braunfels offset smoker for about 17 years. Mainly briskets, but lately have been experimenting with pork. Still don't have my ribs...
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