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OP
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Any suggestions I'm going to Put it on a rotisserie. Rubs. Ingections any ideas?
I don't feed em I eat em
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Campfire Outfitter
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Cut it away from the bone, stuff with pork fat or bacon strips, and any thing you like on/in a pork roast or ham. Sweet fruits, chiles, spinach and cheese, etc. Wrap it back up and tie with butchers twine. Season on the out side, maybe more bacon.(can you really use too much bacon?) Can't go wrong unless you over cook it.
Sean
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Campfire Ranger
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Campfire Ranger
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That sounds good.
I've done bacon wrapped shoulder roasts that were very tasty. I also poked holes in the meat and stuffed them with slivers of garlic.
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OP
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I do like the idea stuffing: it with garlic sliers and I like the boning it and doing something like that
I don't feed em I eat em
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Campfire Regular
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Cut it away from the bone, stuff with pork fat or bacon strips, and any thing you like on/in a pork roast or ham. Sweet fruits, chiles, spinach and cheese, etc. Wrap it back up and tie with butchers twine. Season on the out side, maybe more bacon.(can you really use too much bacon?) Can't go wrong unless you over cook it. Yer killin' me. Dang that sounds good.
A government, to afford the needful protection and exercise proper care for the welfare of a people, must have homogeneity in its constituents.
-Jefferson Davis
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Campfire Ranger
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That sounds good.
I've done bacon wrapped shoulder roasts that were very tasty. I also poked holes in the meat and stuffed them with slivers of garlic. +1 That's mandatory as is boning with any venison roast but don't mess around with slivers, use the whole clove.
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Campfire Ranger
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Wrap it back up and tie with butchers twine. Season on the out side, maybe more bacon.(can you really use too much bacon?) Can't go wrong unless you over cook it. K, then what means of cooking/roasting do you use...?
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Campfire 'Bwana
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Campfire 'Bwana
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Must have been shot with one of those rounds where you can "eat right up to the hole".
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Campfire Oracle
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Campfire Oracle
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Thanks.Being a spelling Nazi its been REAL hard to stay away from this thread....
"...the left considers you vermin, and they'll kill you given the chance..." Bristoe
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Campfire Tracker
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Campfire Tracker
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Thanks.Being a spelling Nazi its been REAL hard to stay away from this thread.... Beat me to that one Poobah..
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OP
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Is that all you have to contribute is get on me for my spelling?
I don't feed em I eat em
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Campfire Kahuna
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Campfire Kahuna
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lighten up bish...........
Liberalism is a mental disorder that leads to social disease.
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Campfire 'Bwana
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Campfire 'Bwana
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Thanks.Being a spelling Nazi its been REAL hard to stay away from this thread.... You didn't want to ingect yourself into the situation?
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OP
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lighten up bish........... I think you mean bishes
I don't feed em I eat em
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Campfire Kahuna
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Campfire Kahuna
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There is more than one of you?
Liberalism is a mental disorder that leads to social disease.
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OP
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No there is more than 1 of you
I don't feed em I eat em
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Campfire Outfitter
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Wrap it back up and tie with butchers twine. Season on the out side, maybe more bacon.(can you really use too much bacon?) Can't go wrong unless you over cook it. K, then what means of cooking/roasting do you use...? Oven. Hot/cool like a standing rib roast. If you want to BGE, smoke, or just use a Weber kettle it's all good. Just don't burn or over cook it. Garlic stuffed in slits is fine if they are close to the surface and get caramelized, but the deep ones will be bitter and under cooked if you leave any red in your roast. PS. Sorry about the late response, just got back from deep sea fishing.
Last edited by calikooknic; 07/14/13. Reason: ps
Sean
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Campfire Ranger
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+1
When I poke garlic in a roast I only go as deep as the garlic is long. 5/8" to 3/4"
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Campfire Ranger
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Campfire Ranger
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Garlic stuffed in slits is fine if they are close to the surface and get caramelized, but the deep ones will be bitter and under cooked if you leave any red in your roast. Thanks, that's good to know.
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