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Old 12-23-2014, 11:04 AM   #11
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I notice you used no seasoning on either shoulder roast? Why?
I would have heavily coated them with my rub along with salt and pepper.
Do you always smoke your meats this way. With no seasoning?
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Old 12-23-2014, 02:59 PM   #12
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Quote:
Originally Posted by Roll_Bones View Post
I notice you used no seasoning on either shoulder roast? Why?
I would have heavily coated them with my rub along with salt and pepper.
Do you always smoke your meats this way. With no seasoning?
I cook my meat the way the person receiving it asks. The Pork butt was coated well with my rub. The hams, not shoulders, however had no rub or seasoning other than salt and a spray of apple juice and cider vinegar once per hour. The hams will be reheated on Christmas Day by the folks that received them and they will baste the meat with their own seasoning during the reheat. They just wanted me to smoke the hams for them.
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Old 12-23-2014, 10:52 PM   #13
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Paymaster, those look soooo good! I'm droolin' here at the sight of them.
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Old 12-23-2014, 11:49 PM   #14
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Thanks for the definitions. Woven bacon. wow
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Old 12-25-2014, 03:06 PM   #15
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Ahhh... armadillo eggs. Boy there are so many different ways to make them. Your version is a new one on me. Over on the forum I mentioned above, they call them the somewhat cruder ABT (Atomic Buffalo Txxds - if this violates any rules, please delete it).

The recipe I made one time, the peppers were stuffed, battered (not breaded) and deep fried. Good, but a bit of a pain, and messy, and it was hard to get the batter to stick to the peppers, even after dredging them. Now I just by the frozen ones in the grocery store.
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