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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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Old 05-21-2014, 09:36 AM   #1
GMDGeek
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Default Whole Hog/Pig

I have a call into Hirsch's and Rudolph's for pricing as my other source fell through ... I know Restaurant Depot has some but I am looking for other means of obtaining a 65-80lbs pig - head on in the Dallas area.

Any recommendations? I have the cook Friday/Saturday this weekend.

Thanks,
Gerry
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Old 05-21-2014, 10:34 AM   #2
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I wish he hadn't dropped the ball on ordering meat. I usually order pig 2 weeks out. So no pigs available ... well one for around $350 that is ~60lbs ...

So I am thinking of scrapping the whole hog idea and doing a bunch of pork shoulders and pork belly... thoughts????

Gerry
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Old 05-21-2014, 10:44 AM   #3
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You might contact these guys, see if they have any pigs in that weight range they could slaughter.

http://burgundypasturebeef.com/public_support.php

You can also try calling Country Meats Market and see if they can help:

http://www.countrymeatsmarket.com/contactus.asp
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Old 05-21-2014, 11:11 AM   #4
sliding_billy
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Local Yocal in McKinney might have a source.
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Old 05-21-2014, 11:11 AM   #5
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Looks like Pork Shoulder and Pork Belly is what we will be doing. Next time, I make them give me the money and I will order the meat... why people wait til 2 or 3 days before the cook to order stuff is beyond me.
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Old 05-21-2014, 11:44 AM   #6
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Local Yocal and David's meat were no goes as well. All in all, I have tried about a dozen places. No luck. Moral of the story - don't wait until the last minute to order, ESPECIALLY when there has been a recent pig health issue.
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Old 05-21-2014, 12:14 PM   #7
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Quote:
Originally Posted by GMDGeek View Post
I wish he hadn't dropped the ball on ordering meat. I usually order pig 2 weeks out. So no pigs available ... well one for around $350 that is ~60lbs ... (Please tell me you are kidding? Good gravy. Do they at least wear masks and tell you to put the money in a paper bag? )

So I am thinking of scrapping the whole hog idea and doing a bunch of pork shoulders and pork belly... thoughts???? (Great Plan B. The yield will be much higher)

Gerry
Over $8 per pound?
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Old 05-21-2014, 12:45 PM   #8
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Rudolph's said they could get me one around 60lbs but that it would be around $5.50 a pound.
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