Home |
Search |
Today's Posts |
|
Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Sunday's half hog
We cooked a half hog plus a shoulder Sunday....put it on the pit about
5:30am, served guests at 6pm. Cooked on a brick pit with coals generated by burning oak slabs down. We pulled and chopped the shoulders and ham, leaving the center section (ribs, tenderloin, backstrap, etc) of the pig on the pit for pickin. The Q and pickin section were lightly salted and a sauce of vinegar based sauce was provided. According to the guests, it was excellent. Being the cook, I did not care to partake. A picture of the pig going on, then later being chopped is below via link. Due to sleep deprivation, I failed to snap a photo of the finished pre-chopped pig. http://webpages.charter.net/epeay/pigon.jpg http://webpages.charter.net/epeay/pigoff.jpg |
|
|||
|
|||
"MonopTN" > wrote in message
> A picture of the pig going on, then later being chopped is below via link. > Due to sleep deprivation, I failed to snap a photo of the finished > pre-chopped pig. > > http://webpages.charter.net/epeay/pigon.jpg > http://webpages.charter.net/epeay/pigoff.jpg > I've GOT to try this one of these days. Jealous in Norcal, D -- |
|
|||
|
|||
MonopTN wrote:
> We cooked a half hog plus a shoulder Sunday....put it on the pit about > 5:30am, served guests at 6pm. Cooked on a brick pit with coals > generated by burning oak slabs down. We pulled and chopped the > shoulders and ham, leaving the center section (ribs, tenderloin, > backstrap, etc) of the pig on the pit for pickin. That is gorgeous! -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ |
|
|||
|
|||
> That is gorgeous! > -- > Dave > Dave's Pit-Smoked Bar-B-Que > http://davebbq.com/ Thanks Dave, that's quite an honor coming from a real professional. |
|
|||
|
|||
"Dave Bugg" > wrote:
> MonopTN wrote: > > > We cooked a half hog plus a shoulder Sunday....put it on the pit about > > 5:30am, served guests at 6pm. Cooked on a brick pit with coals > > generated by burning oak slabs down. We pulled and chopped the > > shoulders and ham, leaving the center section (ribs, tenderloin, > > backstrap, etc) of the pig on the pit for pickin. > > That is gorgeous! "Here, piggy, piggy!" <chomp> -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Replacing Heavy Cream with Half and Half | General Cooking | |||
Recipe calls for whole milk or half-n-half | General Cooking | |||
Left Half 'n Half in the car all night | General Cooking | |||
Fudge recipe: cream vs. half-and-half | General Cooking | |||
Freezing heavy cream and half-and-half | General Cooking |