The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-23-2013, 10:40 AM   #1
Flying_Spaghetti_Monster
Knows what a fatty is.
 
Flying_Spaghetti_Monster's Avatar
 
Join Date: 10-13-12
Location: Farmington, Utah
Downloads: 0
Uploads: 0
Default How to have a pig processed for BBQ

I am buying a whole pig what special instructions should I give the butcher for processing. Not sure if they trim fat off that BBQ guys like us like to keep around. I mainly want country sausage for biscuits, and gravy. Then all the BBQ cuts. Bone in pork chops etc.
Flying_Spaghetti_Monster is offline   Reply With Quote


Unread 08-23-2013, 11:03 AM   #2
legendaryhog
Full Fledged Farker

 
legendaryhog's Avatar
 
Join Date: 03-08-13
Location: Lawrence, KS
Downloads: 0
Uploads: 0
Default

When you buy a whole animal, you want to call the meat locker where it is being processed and fill out a "cut sheet." Essentially, this is a record of how the customer wants his animal processed. You may want to do a "standard" cut sheet, which is the butcher's regular processing, or you may want to do your own "custom" cut sheet. You may do either, its up to the customer.

Some cuts preclude others. For example, if you want ham steaks, you would be precluded from asking for two whole hams because the butcher has to saw through one (or both depending on how many ham steaks you desire) to create the steaks. If you wanted bone-out center cut pork chops, you would not be able to get two whole pork loins, as again, the butcher has to cut them up for you, etc, etc. Check out this link for ideas, or just google "pork butcher cut sheet."

http://www.blueridgemeats.com/index....rs/cut-sheets/

As far as your traditional competition bbq cuts go, you can get two picnic, two butts, two spare ribs, two baby back ribs, and go from there on the rest. You will have plenty of sausage from the scraps and some good pork bellies for bacon too, along with two whole hams, chops, etc. Check out the cut sheets and pick what you like. Your butcher should be happy to help walk you through it too, especially if it is your first time. After all, they want repeat business. They will also save your cut sheet under your name so if you like your cut sheet, you can just call them up and tell them to use the same on next time. Have fun, that's a lot of pork!
__________________
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
legendaryhog is offline   Reply With Quote


Thanks from:--->
Unread 08-23-2013, 11:27 AM   #3
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

well, for country sausage they're most likely grinding up the shoulders. Phenomenal BBQ cuts. Get your tenderloins, pork chops, or roast. Ribs, hams, belly. pretty routine business for an animal processor
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Unread 08-23-2013, 02:02 PM   #4
oifmarine2003
is One Chatty Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

You will need to tell him if you want bone-in pork chops or butterflies, if you want ham steaks or not. The locker will call you before they cut it. If you have the opportunity or ability, you should try and do it yourself sometime. It really isn't very hard and you can be sure on how your hog is handled. We also butcher in the winter. I am going to try to put together a video showing how to do it this year for the site.
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:02 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts