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The Water Cooler
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Let’s talk Marinades
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<blockquote data-quote="bushmaster06" data-source="post: 4259723" data-attributes="member: 24431"><p>They were about 80# each.</p><p></p><p>Those pigs were about 80# each. Before moving back to Oklahoma I was a banquet sous chef at a 1000-room resort in south Florida. We had 250,000 square feet of indoor event space, plus 2 pool decks next to the beach and the landing at our marina on the intracostal waterway. We would host parties for as many as 1,700 guests. </p><p></p><p>When I started there they were making brisket in the oven with beef stock and liquid smoke. After I saw that I had a chat with the Food and Beverage director and told him that we could do better so he bought a smoker. Those pigs were smoked at the same time, but it was a pain in the ass getting them in and out. But no, I do not smoke professionally.</p><p></p><p><img src="https://i.imgur.com/Yf0TzFh.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/XBb75KU.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/xrfUyyO.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/TP3aL9h.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/lZ2g9Ni.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/T0ZWDy4.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/IdAjl2z.jpg?1" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/tESikMF.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/IiGhZsg.jpg?1" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/hmoOX94.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="bushmaster06, post: 4259723, member: 24431"] They were about 80# each. Those pigs were about 80# each. Before moving back to Oklahoma I was a banquet sous chef at a 1000-room resort in south Florida. We had 250,000 square feet of indoor event space, plus 2 pool decks next to the beach and the landing at our marina on the intracostal waterway. We would host parties for as many as 1,700 guests. When I started there they were making brisket in the oven with beef stock and liquid smoke. After I saw that I had a chat with the Food and Beverage director and told him that we could do better so he bought a smoker. Those pigs were smoked at the same time, but it was a pain in the ass getting them in and out. But no, I do not smoke professionally. [img]https://i.imgur.com/Yf0TzFh.jpg[/img] [img]https://i.imgur.com/XBb75KU.jpg[/img] [img]https://i.imgur.com/xrfUyyO.jpg[/img] [img]https://i.imgur.com/TP3aL9h.jpg[/img] [img]https://i.imgur.com/lZ2g9Ni.jpg[/img] [img]https://i.imgur.com/T0ZWDy4.jpg[/img] [img]https://i.imgur.com/IdAjl2z.jpg?1[/img] [img]https://i.imgur.com/tESikMF.jpg[/img] [img]https://i.imgur.com/IiGhZsg.jpg?1[/img] [img]https://i.imgur.com/hmoOX94.jpg[/img] [/QUOTE]
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