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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.


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Unread 02-03-2007, 10:46 PM   #1
luvinbbq
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Talking A Pig Roast

Going to my first one! What section of the Hog should I go for first?
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Unread 02-03-2007, 10:47 PM   #2
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Quote:
Originally Posted by luvinbbq
Going to my first one! What section of the Hog should I go for first?
I'd say the one you can get to the quickest
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Unread 02-03-2007, 11:00 PM   #3
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pushing and shoving I fight my way to the front of the line. now what?
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Unread 02-04-2007, 01:10 AM   #4
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I'd go for the bacon/belly. Down where the light blue and green section is.

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Unread 02-04-2007, 01:28 AM   #5
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I've heard the term "trots". What are trots?

Thanks!

/Brother Dave
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Unread 02-04-2007, 05:08 AM   #6
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Nice, Thanks SmokeInDaEye!
This little piggie's in trouble...
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Unread 02-04-2007, 05:13 AM   #7
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Quote:
Originally Posted by luvinbbq
Going to my first one! What section of the Hog should I go for first?


Gotta agree with SmokeInDaEye, the side pork/spare rib meat is my favorite too .... Second choice is a tie, either some neck meat OR some of that darker "sweet meat" next to the bone lower down on the picnic. The hams and loins are usually drier than I like and the shoulders are usually not rendered the way I like them. As you can see, there are a lot of bones in the neck, you will need some tongs or two forks when rootin' around there. They don't call it a pig pickin' for nothing.



Quote:
Originally Posted by QansasjayhawQ
I've heard the term "trots". What are trots?

Thanks!

/Brother Dave
Trotters are pigs feet. Wonderful old time flavor in beans and greens and such.



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Unread 02-04-2007, 08:11 AM   #8
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At my first pig pickin in South Carolina they had a side dish made from the offal left over from the slaughter of the hog. They called it "Hash", and while some are turned off by the origine of the protein matter that makes up this "hash" i found it to be the cats ass. after all it is the same thing that goes into Hotdogs! It is cooked with the same rub ingredients and BBq sauce that was used to season the hog and was great slathered on the BBQ or as a side with rice.
anybody else had any of this?
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Unread 02-04-2007, 08:56 AM   #9
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Quote:
Originally Posted by bittertruth
At my first pig pickin in South Carolina they had a side dish made from the offal left over from the slaughter of the hog. They called it "Hash", and while some are turned off by the origine of the protein matter that makes up this "hash" i found it to be the cats ass. after all it is the same thing that goes into Hotdogs! It is cooked with the same rub ingredients and BBq sauce that was used to season the hog and was great slathered on the BBQ or as a side with rice.
anybody else had any of this?
Hash is mainly a SC tradition.I live in the upstate and it varies up this way.Around here its mainly beef or venison hash with some pork in it for fat.Its simple onions and spices(some add potatoes) cooked down to mush served with rice or loaf bread.

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Unread 02-13-2007, 07:13 PM   #10
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Well the pig roast to say the least was a raging success. I mean tender and moist, wow. Unfortunately I got there a little late a couldn't figure out what was what but it was all tasty none the less. It was a catered party by havepigwilltravel.com, in New York city the guy knows how to roast a pig. that's for sure :-) {He roasted it back in Jersey and brought it in and carved it. 50 pounder}
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Unread 02-13-2007, 07:36 PM   #11
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NEW YORK CITY????? Get a rope.

Glad you had a good time. I'll have to check those folks out.
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Unread 02-13-2007, 07:49 PM   #12
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Glad you liked it. I quit roasting pigs many years ago when I decided that I had a family to raise and partying all night every weekend was not what I should be doing. It was a blast back then and would probably be even more fun now that I have a better understanding of what barbecue really is. I live in hog raising country and butcher size pigs (180 lb. to 220 lb. live weight) are what is usually cooked around here. My old roaster (rotisserie model with an industrial gear reduction box and variable speed DC drive) is still sitting out in my friends grove at his farm. May have to resurrect "cooke de ville" this summer. Damn it man, that brings back memories. Very fond memories. May have to dig out some of the old photos and scan them. I was a biker in a previous life and we had some mighty fine get togethers. We had to take a picture of the pig's head with sunglasses, a bandanna, and a cigarette hanging out of his mouth every time. These were outlandish parties of overindulgence. Eat too much, imbibe too much and then sleep on the ground(In your tent of course, we did have some scruples).

Does this sound like a Brethren bash?
Never been to one in person.

Long post about old stories. Oh well. I enjoyed reminiscing.
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Unread 02-13-2007, 07:52 PM   #13
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Kevin, nothing wrong with fond memories of times past. Got a few of my own.
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Unread 02-13-2007, 08:01 PM   #14
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Quote:
Originally Posted by qman
Kevin, nothing wrong with fond memories of times past. Got a few of my own.
Me too.

Like waking up on the ground...with sunglasses and a bandanna on and a cigarette hanging out of my mouth. Glad you finally confessed, Kevin.
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Unread 02-13-2007, 08:03 PM   #15
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Any of you guys like crackling? Growing up, that was always my favorite part of the hog.
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