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#21 RShack

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Posted 31 July 2015 - 03:12 AM

I need to finish whittling the boat first.

 

Simply train them to crawl into the cooler... you don't even need the dang boat...


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#22 Cisc-O's

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Posted 31 July 2015 - 08:57 PM

Simply train them to crawl into the cooler... you don't even need the dang boat...

By Flute?


<p>I am pretty sure Shack is thinking of PBR.

#23 Mackus

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Posted 05 October 2015 - 03:43 PM

Was at a bachelor party this weekend up in the Poconos.  We had 40 lb of live crawfish overnighted from Louisiana and I used my propane burner and steam pot to put on a pretty great crawfish boil with potatoes, corn, and smoked sausage (couldn't find any andouille).

 

Only hiccup is it took WAY longer to boil the water (like 6 gallons) than I thought it would.  Over an hour.  It was cold outside and we filled it with the hose.  But once it got going, was 10 min for the potatoes, 5 min for the corn and sausage, 5 min for the crawfish and then let them soak in the water off the heat for 5 more.  Turned out delicious, though the boil spice I used (Louisiana brand) was really spicy and really salty.  Would try a different one next time.

 

And, someone had a brilliant idea of using the leftover potatoes and crawfish tails to make a kickass hash for breakfast the next morning.  All cooked in bacon fat, of course.  Was ridiculously good.


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#24 McNulty

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Posted 05 October 2015 - 04:01 PM

I wish I could do anything that Mackus does.


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#25 Mackus

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Posted 05 October 2015 - 04:08 PM

We also had a whole pig roast the next night.  We just ordered that from a butcher/caterer, I didn't roast it myself.  I now really want to try, though!  Alas, I don't think I could fit a very respectably sized hog on my 22" Weber :)



#26 Pedro Cerrano

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Posted 05 October 2015 - 04:10 PM

We also had a whole pig roast the next night. We just ordered that from a butcher/caterer, I didn't roast it myself. I now really want to try, though! Alas, I don't think I could fit a very respectably sized hog on my 22" Weber :)


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#27 NewMarketSean

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Posted 05 October 2015 - 05:54 PM

I'm surprised you didn't cook it using Native American techniques, cooking it in the earth.
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#28 RShack

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Posted 05 October 2015 - 10:16 PM

I'm surprised you didn't cook it using Native American techniques, cooking it in the earth.

 

In the mid-70's, I did that once... I didn't kill the pig, a guy named Gabriel did that... but we cooked the pig in the ground for a long bunch of hours...


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#29 Cisc-O's

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Posted 16 October 2015 - 03:25 PM

In the mid-70's, I did that once... I didn't kill the pig, a guy named Gabriel did that... but we cooked the pig in the ground for a long bunch of hours...

Did you measure how hot you were able to get the meat?


<p>I am pretty sure Shack is thinking of PBR.




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