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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-01-2009, 09:31 AM | #121 |
On the road to being a farker
Join Date: 07-09-09
Location: Nixa, MO
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What an awesome job!
I have been around whole hog cooks since I was a kid. In PA they used the "Scald the Hair Off" method. In MS I have seen the "Burn the Hair Off" method. That was the best set of photos I have seen in documenting the "How Too" cook. I am in awe of your talents and ability. As for you needing to apologize about speaking your mind; I am not much for political correctness. Like my ole' Papa told me "Say what you mean, and mean what you say". And sometimes, some as#&%(# needs to be taken to the woodshed. I will put the "nolesfan954" on ignore from now on. His opinion is not worth consideration; about anything. You go girl! |
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12-01-2009, 09:34 AM | #122 |
On the road to being a farker
Join Date: 07-09-09
Location: Nixa, MO
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nolesfan954 ............. ignored!
That helped my blood pressure! Y'all have a great day .................... I've got to find me something to cook. |
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12-01-2009, 09:45 AM | #123 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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I think you're slipping girl, I don't see any fruit in those pics :) What an amazing job you've done!!!!
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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12-01-2009, 10:15 AM | #124 |
Full Fledged Farker
Join Date: 08-03-09
Location: Highland, CA
Name/Nickname : Dave
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Thats just amazing.
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12-01-2009, 10:17 AM | #125 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Pretty dang long so far!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-01-2009, 11:07 AM | #126 |
Got rid of the matchlight.
Join Date: 11-25-09
Location: WinstonSalem, NC
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I'll make it one longer. That pig looks fantastic! Reminds me of being a kid in VA and pig pickings in the fall and spring.
btw, it's nice to meet y'all! I've been a lurker here for a while, thought I should go ahead and join up! I've learned lots and hope to learn even more. Cowgirl, that baling wire idea is awesome for getting the pig out. I've burned plenty a hand and finger trying to pull a 200lb hog out of a hole. |
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12-01-2009, 11:32 AM | #127 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Good eye! Jeanie usually has fruit in her pics. Must be a deer camp thing.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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12-01-2009, 11:46 AM | #128 |
is one Smokin' Farker
Join Date: 10-08-08
Location: Brewster, NY
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Jeanie your are absolutely amazing....I am Flabbergasted.
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12-01-2009, 11:50 AM | #129 |
On the road to being a farker
Join Date: 06-29-09
Location: NJ
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that's what she said!
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drinkin' every drop from the bottom to the top! 1 UDS |
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12-01-2009, 12:29 PM | #130 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Wasn't the cavity stuffed with apples? Believe it or not I am a little disappointed with the way we treated nolesfan. Yes he may have questioned Jeannie and maybe even gone too far for Brethren expectation but we really piled on here. Sometimes in life we are going to disagree with people. Thats just human nature but we are part of a close knit group here. One that always welcomes new comers with open arms. Many who join us don't understand the etiquette of the board. I, myself, was caught in this very spot when I first started posting. I approached it the way I would approach any other forum on the web.....that was my first mistake. Luckily the people here took the time to enlighten me to where I was and what I belonged to. I had a moderator willingly give me their phone number and spend time talking to me and helping me understand the wonders of this place. Now I know where I am, where I stand and love every second of it. Can we all accept this as a learning curve for Noles and try to welcome him in. I think from some of his later posts he understands what set the board off and seems sorry he did. I would hate to see a brother walk away because of a mistake. We are, in a way, a family unit here. We all have our roles and there is an expectation of us all. Lets be that family and give Noles a "what were you thinking" smack on the back of the head and move on from here. For all we know Noles may have a lot to contribute just like Jeannie. Jeannie your posts always amaze me. You do so many different things and do them all well. You must be an incredibly interesting person to know personally. Thank you for all you contribute. Oh and let Phubar win at least once. lol
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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12-01-2009, 12:44 PM | #131 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I have moved on. Skip you are right.. I did have apples in the pig! Thanks for pointing that out! Mike, I did forget the fruit side dish. lol
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-01-2009, 12:52 PM | #132 | ||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks for the kind comments friends. Hope you give it a try sometime. I'm glad to see others that are familiar with this method. I does make some good eatin' pork. :)
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Thank you Memphis. Another popular way to dehair pigs around here is to bury them with straw and just light the straw on fire. Turn the pig over if needed. It does smell bad but works fine. When I scald a large pig by myself I boil the pot of water... dip cheesecloth in the water and lay it across the pig for a few minutes. Then remove the cloth and scrape. Then repeat til the pig is scraped. It's just the way I was taught. Thanks again.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-01-2009, 12:55 PM | #133 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I do have a chain saw but buy wood that is already split. It just saves me time. Thanks.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-01-2009, 12:58 PM | #134 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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[QUOTE=WahooBBQ;1099824]I'll make it one longer. That pig looks fantastic! Reminds me of being a kid in VA and pig pickings in the fall and spring.
btw, it's nice to meet y'all! I've been a lurker here for a while, thought I should go ahead and join up! I've learned lots and hope to learn even more. Cowgirl, that baling wire idea is awesome for getting the pig out. I've burned plenty a hand and finger trying to pull a 200lb hog out of a hole.[/QUOTE] I'm glad you like that idea. It does save a lot of grief when trying to get a hot tender pig out of a 4' hole. Thanks.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-01-2009, 01:09 PM | #135 | ||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thank you Oneshot and Jacob! Here is the shrimp recipe... For the sauce.... 1 tsp cracked black pepper 2 cloves of garlic, minced 1 tsp of chili powder two pinches each of thyme basil and oregano 1 1/2 to 2 TBS liquid crab boil 1 1/2 TBS dijon mustard about 1/2 tsp tabasco or hot sauce 2 sticks of butter (or more) Pour over shrimp, stir well and bake in oven or in hot smoker or indirect grill til done. (about 20 minutes) I was eyeballing the ingredients and put too much crab boil in... It was way too hot, so I added extra butter to cut the heat. Then sprinkled the top with parsley to make it pretty.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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