Red Eyed Hog goes postal!!

Discussion in 'Red Eyed Hog Survival Seasoning' started by RedEyedHog, Oct 9, 2017.

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  1. RedEyedHog

    RedEyedHog Moderator Staff Member

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    2EDE2D63-799E-4CB7-8CB3-2870B9324033.jpeg Red Eyed Hog now has $4 flat rate USPS shipping and free shipping on orders over $30 in the continental US.....and we always ship out with lots of love....
     
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  2. Andy the Aussie

    Andy the Aussie Moderator of the Century Staff Member

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    What is in that bowl ??? It made me hungry at first glance !!
     
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  3. RedEyedHog

    RedEyedHog Moderator Staff Member

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    Honestly.....not a clue. It was just a really good pic a friend sent me.
     
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  4. STPNWLF

    STPNWLF Member

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    It's got REH seasoning on it so it's edible:D
     
  5. RedEyedHog

    RedEyedHog Moderator Staff Member

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    REH makes everything more ediblery.
     
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  6. RedEyedHog

    RedEyedHog Moderator Staff Member

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    Side note... if you haven’t followed us on Facebook or Instagram, we’ve got some interesting stuff coming up for the holidays..
     
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  7. Mountainmistwanderer

    Mountainmistwanderer Member

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    As interesting as pulled pork in the can??? Mud wants to know.
     
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  8. RedEyedHog

    RedEyedHog Moderator Staff Member

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    You just shut your filthy New Yorker mouth!! BBQ doesn’t come in a can....ever.....ever.......
     
  9. RedEyedHog

    RedEyedHog Moderator Staff Member

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    Ever!!
     
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  10. RedEyedHog

    RedEyedHog Moderator Staff Member

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  11. Bushman5

    Bushman5 Member

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  12. STPNWLF

    STPNWLF Member

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    That'll take one helluva spit roastero_O
     
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  13. Zeek

    Zeek Member

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  14. Bushman5

    Bushman5 Member

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    i'm just curious about the INTERNAL temps.....???????

    REH...can you enlighten us on how PROPER/SAFE internal meat temps are achieved ?
     
  15. RedEyedHog

    RedEyedHog Moderator Staff Member

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    Depends on what we’re cooking.
    Chicken 160
    Pork 145-160
    Turkey 160
    Beef 120-160

    A lamb in a pig in a cow...not sure...Seems like a lot of work..... I’d just make it simple an go with a bacon wrapped filet.
     
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  16. Bushman5

    Bushman5 Member

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    slow cook everything separate and then stuff em?
     
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  17. RedEyedHog

    RedEyedHog Moderator Staff Member

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    I personally see the cool factor in cooking something like this but I think that’s really all it is. I’d cook everything separately. That’s just me though. Different meats cook to different internal temps. It’d be hard to get a good thermometer reading on something like this.
     
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  18. evilunclegrimace

    evilunclegrimace Member

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    Sous Vide in a bathtub !
     

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