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The Water Cooler
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Let’s talk Marinades
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<blockquote data-quote="Oklahomabassin" data-source="post: 4259754" data-attributes="member: 1546"><p>[USER=24431]@bushmaster06[/USER] thank you for sharing the details and pictures. I enjoyed it. Certainly a really nice set up and I would call it professional. </p><p></p><p>Our FFA program in high school always started the year off with a hog roast. It was a whole hog around 220-240 live weight that was smoked whole. I am not sure who smoked it, but it was an experience seeing it spread out on the table the first time.</p></blockquote><p></p>
[QUOTE="Oklahomabassin, post: 4259754, member: 1546"] [USER=24431]@bushmaster06[/USER] thank you for sharing the details and pictures. I enjoyed it. Certainly a really nice set up and I would call it professional. Our FFA program in high school always started the year off with a hog roast. It was a whole hog around 220-240 live weight that was smoked whole. I am not sure who smoked it, but it was an experience seeing it spread out on the table the first time. [/QUOTE]
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