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 Post subject: Stretch First Run
PostPosted: March 29th, 2015, 10:00 am 
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Baby Stumps

Joined: April 21st, 2010, 11:32 pm
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Location: Exeter, MO
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First cook on the new Stretch. This is a machine!!! I should have ordered one years ago!

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 Post subject: Re: Stretch First Run
PostPosted: March 29th, 2015, 10:04 am 
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Joined: April 22nd, 2010, 5:39 am
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Location: Morristown, Minnesota
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Boy what a great food spread you have set out. You are going to make many people happy to know you with food like that. Great pictures and congratulations.

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 Post subject: Re: Stretch First Run
PostPosted: March 29th, 2015, 10:30 am 
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The Stretch

Joined: September 6th, 2010, 7:51 am
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O man. What a work out. Everything looks great. Thanks for sharing.

Eric

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 Post subject: Re: Stretch First Run
PostPosted: March 30th, 2015, 5:21 pm 
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The Prince
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I am so hungry looking at that. Hey, what is the round circle in that roast?

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Stumps Stretch XL fully loaded with extra diamond plate and CyberQ Guru

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 Post subject: Re: Stretch First Run
PostPosted: March 30th, 2015, 6:07 pm 
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Baby Stumps

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I took a whole pork loin and ran a knife through the middle from the end. Then I stuffed a smoked sausage inside before it went into the smoker. It helps to keep the loin from drying out and everyone really likes it. I call it Pork Porked Pork. Give it a try. Thanks guys for the comments. :D

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 Post subject: Re: Stretch First Run
PostPosted: March 30th, 2015, 8:35 pm 
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Got to love a Stumps and the food looks great

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 Post subject: Re: Stretch First Run
PostPosted: March 31st, 2015, 12:38 pm 
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The Prince
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Sorry for being slow Chad - so you took a long knife and without slicing the sides you went through the loin, cut out a center piece so it was like a long donut, then stuffed a sausage in there? A sausage in casing or a raw sausage mix? That idea sounds awesome! Pray tell more!

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 Post subject: Re: Stretch First Run
PostPosted: March 31st, 2015, 1:58 pm 
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Baby Stumps

Joined: October 24th, 2013, 11:18 am
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Awesome work. Party time!

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Stumps XL Baby-Ordered 11/29/13!


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 Post subject: Re: Stretch First Run
PostPosted: March 31st, 2015, 4:41 pm 
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chadd17 wrote:
I took a whole pork loin and ran a knife through the middle from the end. Then I stuffed a smoked sausage inside before it went into the smoker. It helps to keep the loin from drying out and everyone really likes it. I call it Pork Porked Pork. Give it a try. Thanks guys for the comments. :D



That sounds like a great idea. Thank you

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 Post subject: Re: Stretch First Run
PostPosted: March 31st, 2015, 9:25 pm 
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Baby Stumps

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Keide wrote:
Sorry for being slow Chad - so you took a long knife and without slicing the sides you went through the loin, cut out a center piece so it was like a long donut, then stuffed a sausage in there? A sausage in casing or a raw sausage mix? That idea sounds awesome! Pray tell more!


I don't cut any out, just run the knife through from the end making a slit from one end to the other. Then stuff a sausage link inside. I usually use Farmland smoked sausage but any kind is fine as long as it is cased. Chorizo is good as well. The next one I do, I'll try to get some step by step pics of it.

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