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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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11-20-2013, 07:44 PM | #46 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Ha ha. I was waiting for that. I did save a bunch of fat for later.
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Chris- Midwest BBQ Outreach |
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11-20-2013, 07:48 PM | #47 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Ha ha. My kind of guy!
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Chris- Midwest BBQ Outreach |
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11-20-2013, 08:53 PM | #48 |
Full Fledged Farker
Join Date: 06-15-11
Location: Tyler, Tx
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Thanks for sharing ! I enjoyed seeing where the different cuts of meat come from on the hog
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Klose Mobile Pit, Weber OTG, 2 UDS |
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11-20-2013, 09:20 PM | #49 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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My pleasure. Now I have it written down in case I can't remember for some reason!
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Chris- Midwest BBQ Outreach |
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11-20-2013, 10:45 PM | #50 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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Thanks Chris. Very informative and wow, what a great a setup! I have done many a deer in the woods with nothing but a knife and meat saw. Seems like it is always cold and raining when we did it. Using a set up like yours would make it downright enjoyable.
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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11-21-2013, 12:08 AM | #51 |
Is lookin for wood to cook with.
Join Date: 08-05-12
Location: Cypress, CA
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thats a lot of hard work there mister.
thanks for posting. i am really jealous that: 1. i dont know how to do this 2. i dont have the place or space to do this 3. you have both 1 and 2 available to you. im just a city slicker when it comes to butchering. i wouldnt know where to start. thanks again for posting.
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Vision Kamado, 2 Weber Kettles and a really sweet Santa Maria Grill |
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11-21-2013, 12:30 AM | #52 |
On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO
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WOW! Very informative, thanks for sharing man. This is going to sound really stupid, but I don't think I would've liked reading this thread before getting into bbq earlier this year. Very cool and thanks again for the post!
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1st gen PBC, Mini WSM w/SJG, 22.5" OTG, SJS |
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11-21-2013, 05:59 AM | #53 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Great post.
Hey I like bacon as much as the next guy, but you can't steal that stuff from the ribs. Be a little more generous to your ribs. They need love too. |
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11-21-2013, 08:16 AM | #54 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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What if he serves the ribs with a side of bacon? Great post and pics Chris!
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11-21-2013, 08:40 AM | #55 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Not to hijack, but can anyone find the post from 6-12 months ago with the link to a video on whole hog butchery? It was a pretty popular thread with some historical background of butchery in the video. I searched and can't find it....
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11-21-2013, 04:46 PM | #56 |
Is lookin for wood to cook with.
Join Date: 01-09-13
Location: Hamburg, NY
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I learned a lot from this post, thank you for putting it up
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11-21-2013, 05:23 PM | #57 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Disregard, found it. http://www.bbq-brethren.com/forum/sh...d.php?t=145042
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11-21-2013, 09:42 PM | #58 | |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Quote:
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