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Unread 01-09-2013, 12:46 PM   #7
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
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There isn't any magic measurement, I cook 'em like I get 'em. Depends on the size of the pig as much as anything else I guess. Whatever is left on there after the side meat is taken off is what you get. If I'm starting with a whole wild hog, same thing. I never trim any meat off, just cook what's there after the side meat and ribs are seperated.
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...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
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