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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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10-04-2012, 06:55 PM
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#31 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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^^^that joke blows.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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10-04-2012, 08:07 PM
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#32 |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Would make a tasty Halloween treat.
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10-04-2012, 08:14 PM
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#33 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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That's exactly why I don't eat Scrapple.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-04-2012, 08:50 PM
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#34 |
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On the road to being a farker
Join Date: 07-09-08
Location: Torrance, CA
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Dude.. Scrapple is great!!! Now.. Head cheese is another story! (see http://en.wikipedia.org/wiki/Head_cheese)
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10-04-2012, 08:52 PM
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#35 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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There is something else my Dad used to make after killing hogs that was clear and you could see the bits of pork in it. I can't remember what he called it. It may have been some version of head cheese. I will ask my Dad soon and get back to this thread.
I didn't eat any of it. I ate chitlins, but that was as far as I would go.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-04-2012, 09:00 PM
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#36 |
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is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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What did y'all though we picked at pig pickings?
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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10-04-2012, 09:14 PM
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#37 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Scrapple is awesome Cooked till crispy
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10-04-2012, 09:15 PM
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#38 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That sammie may be one of the few things that I would turn my nose up to
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10-04-2012, 09:28 PM
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#39 |
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is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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I'm not sure I could eat something that could smell me creeping up on it ....
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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10-04-2012, 09:29 PM
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#40 | |
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Knows what a fatty is.
Join Date: 05-18-11
Location: Middle TN
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Quote:
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Willie |
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10-05-2012, 04:09 AM
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#41 | |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
I'll keep this thread on track. Beginning this year I had snout salad for the Phirst time during a Brethren Bash. It was basically pighead cooked in veal broth...aPhter cooking all the meat gets picked from the head and is doctored up with olive oil,white wine vinigar,shallots,pickled onion,mustard,parsley,salt,pepper. It was served on a toast...Pharking good stuPh! Word is that the guy is gonna make it next Brethren forum Bash this month.        
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-05-2012, 12:51 PM
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#42 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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If I saw any form of nose on a menu, I wouldn't pick it.
CD  Last edited by caseydog; 10-05-2012 at 03:39 PM.. |
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10-05-2012, 12:54 PM
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#43 |
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somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I just don't know if I could face that.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?
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10-05-2012, 01:20 PM
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#45 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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pig snoot sandwich "on the hoof" ...
  first thing that crosses my mind is .....I'm not putting that in my mouth! 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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