A Pig Roast

luvinbbq · 02-03-2007, 10:46 PM

Going to my first one! What section of the Hog should I go for first?

tumpedover · 02-03-2007, 10:47 PM

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

luvinbbq · 02-03-2007, 11:00 PM

pushing and shoving I fight my way to the front of the line. now what?

SmokeInDaEye · 02-04-2007, 01:10 AM

I'd go for the bacon/belly. Down where the light blue and green section is.

QansasjayhawQ · 02-04-2007, 01:28 AM

I've heard the term "trots". What are trots?

Thanks!

/Brother Dave

luvinbbq · 02-04-2007, 05:08 AM

Nice, Thanks SmokeInDaEye!
This little piggie's in trouble...

thirdeye · 02-04-2007, 05:13 AM

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.

bittertruth · 02-04-2007, 08:11 AM

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?

dxesmkr · 02-04-2007, 08:56 AM

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.

Willy T.

luvinbbq · 02-13-2007, 07:13 PM

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}

SmokeInDaEye · 02-13-2007, 07:36 PM

NEW YORK CITY????? Get a rope.

Glad you had a good time. I'll have to check those folks out.

Kevin · 02-13-2007, 07:49 PM

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.

qman · 02-13-2007, 07:52 PM

Kevin, nothing wrong with fond memories of times past. Got a few of my own.

SmokeInDaEye · 02-13-2007, 08:01 PM

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.

TygerSmokes · 02-13-2007, 08:03 PM

Any of you guys like crackling? Growing up, that was always my favorite part of the hog.

02-03-2007, 10:46 PM	#1
luvinbbq Found some matches. Join Date: 01-29-07 Location: New Jersey Downloads: 0 Uploads: 0	A Pig Roast Going to my first one! What section of the Hog should I go for first?

02-03-2007, 11:00 PM	#3
luvinbbq Found some matches. Join Date: 01-29-07 Location: New Jersey Downloads: 0 Uploads: 0	pushing and shoving I fight my way to the front of the line. now what? __________________ [FONT=Comic Sans MS][COLOR=green]"Ashes Ashes all fall down "[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=blue]Grateful [/COLOR][COLOR=red]Dead[/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange][/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange][/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange][/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange]Team~[/COLOR][/FONT] [COLOR=darkred]Big Poppa on Burgers[/COLOR] [COLOR=darkolivegreen]Me on Prime Cuts[/COLOR]

02-04-2007, 01:10 AM	#4
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	I'd go for the bacon/belly. Down where the light blue and green section is. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

02-04-2007, 01:28 AM	#5
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback Downloads: 0 Uploads: 0	I've heard the term "trots". What are trots? Thanks! /Brother Dave __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Expect nothing - be ready for anything.

02-04-2007, 05:08 AM	#6
luvinbbq Found some matches. Join Date: 01-29-07 Location: New Jersey Downloads: 0 Uploads: 0	Nice, Thanks SmokeInDaEye! This little piggie's in trouble... __________________ [FONT=Comic Sans MS][COLOR=green]"Ashes Ashes all fall down "[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=blue]Grateful [/COLOR][COLOR=red]Dead[/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange][/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange][/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange][/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange]Team~[/COLOR][/FONT] [COLOR=darkred]Big Poppa on Burgers[/COLOR] [COLOR=darkolivegreen]Me on Prime Cuts[/COLOR]

02-04-2007, 08:11 AM	#8
bittertruth is one Smokin' Farker Join Date: 08-19-04 Location: High Point, NC. Deep in the heart of the Cradle of Que! Downloads: 0 Uploads: 0	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? __________________ "The free man owns himself. He can damage himself with either eating or drinking; he can ruin himself with gambling. If he does he is certainly a damn fool, and he might possibly be a damned soul; but if he may not, he is not a free man any more than a dog." G. K. Chesterton New Braunfels Bandera smoker Weber Kettle

02-13-2007, 07:13 PM	#10
luvinbbq Found some matches. Join Date: 01-29-07 Location: New Jersey Downloads: 0 Uploads: 0	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} __________________ [FONT=Comic Sans MS][COLOR=green]"Ashes Ashes all fall down "[/COLOR][/FONT] [FONT=Comic Sans MS][COLOR=blue]Grateful [/COLOR][COLOR=red]Dead[/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange][/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange][/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange][/COLOR][/FONT] [FONT=Century Gothic][COLOR=darkorange]Team~[/COLOR][/FONT] [COLOR=darkred]Big Poppa on Burgers[/COLOR] [COLOR=darkolivegreen]Me on Prime Cuts[/COLOR]

02-13-2007, 07:36 PM	#11
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	NEW YORK CITY????? Get a rope. Glad you had a good time. I'll have to check those folks out. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

02-13-2007, 07:49 PM	#12
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	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. __________________ Kevin

02-13-2007, 07:52 PM	#13
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	Kevin, nothing wrong with fond memories of times past. Got a few of my own. __________________ qman Para Bellum

02-13-2007, 08:03 PM	#15
TygerSmokes Knows what a fatty is. Join Date: 12-19-06 Location: Snellville, GA Downloads: 0 Uploads: 0	Any of you guys like crackling? Growing up, that was always my favorite part of the hog. __________________ Mike BGE Large Weber Q220 Trager BBQ126 (Build-In) [B]One test is worth a thousand expert opinions.[/B]

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