Piggy Processing Pron...........(GRAPHIC) - Page 3

milehigh · 02-24-2009, 11:57 AM

Great thread Bob! I'll echo all the family remarks. I am blessed to be in a big one also.
The only pig slaughter that i was involved with was when i lived in Alaska. When i rented a house, it came along with the former tenants hog, that we agreed to finish raising. There was a knock on the door one Sunday morning, and i was fresh off of a 2 day party and not feeling all that great. There was the lanlord with a 45 and a forklift. Well......you get the rest of the story.

Paul

Westexbbq · 02-24-2009, 11:57 AM

Very well done, Robert; great read and great pics.
Nice to see you, the folks and family all working together and the end products gotta be real good.
Thanks.

MAB52 · 02-24-2009, 12:13 PM

That was awesome, thanks for sharing, Bob.

ModelMaker · 02-24-2009, 12:34 PM

Yeah, well I remember when I was a kid we'd get into the car and drive clear uptown to the Piggly-Wiggly to get our meat. Sometimes the meat case was so cold our fingers would get a little chilly!!!
I'll write some other time about how we used to get green beans and tomatos.
ModelMaker

Alexa RnQ · 02-24-2009, 12:46 PM

Hall of Fame post!!!
Oh, for some *real* lard and chicharrones!

BobBrisket · 02-24-2009, 03:00 PM

If you all want a "how to" site for carnitas and chicharrones..........I have this one bookmarked and refer to it quite often.

http://rollybrook.com/Page%20Directory.htm

Lots of authentic info in there. It's a great read too!!

igolf2 · 02-24-2009, 03:10 PM

This is what it's all about - something real special about a gathering of family and friends and a cookout. It's why I have a pig roast every year even if it's not a "special" occasion.

Wonderful pictures Bob - Thank you for sharing your memories and your knowledge!

Dsorgnzd · 02-24-2009, 03:13 PM

Quote:

Originally Posted by Browser

2) I love the wine bottle-lamps hanging around the edge of the roof in the first picture, can you tell me how the bottoms are cut off please? I'd like to make some and have tried in the past using a hacksaw with a ceramic tile-cutting blade and the bottles always crack

I used to have one of these http://images.delphiglass.com/image_add/125862_10.jpg gadgets, which had a little cutting wheel (like a glass cutter) on a frame; you put the bottle on the rollers, and turn it around, so the cutting wheel scores a shallow groove all the way around the bottle. Next, you use a propane torch, or even a candle, to heat the bottle around the circumference of the groove. Last, you stick it in water and the rapid contraction of the hot area causes the bottle to break cleanly all the way around.

BarberQue · 02-24-2009, 06:54 PM

Nice post Bob, reminds me when I grew up in Tenn. everybody down the creek would get together and help each other slaughter hogs.Don't see any of that since I been in Michigan.

Que-Dawg · 02-24-2009, 07:12 PM

Reminds me of my growing up,,, best reading I’ve done in a long time,,, really enjoyed bro.

jestridge · 02-24-2009, 07:16 PM

Best reading and pron in a long time9 if you did called me Billy0 Wouldn't the world be a better place if families and friends still did things like that. Bring back a lot of wonderful memories from my childhood.

BobBrisket · 02-24-2009, 09:55 PM

Quote:

Originally Posted by jestridge

Best reading and pron in a long time9 if you did called me Billy0 Wouldn't the world be a better place if families and friends still did things like that. Bring back a lot of wonderful memories from my childhood.

Is this you again Billy!!

Those are some fun times. It's a great way to catch up on life and just really enjoy it. The part I look forward to the most is passing on all these experiences and traditions on to my son and daughter. I hope they are up for it.

Browser · 02-25-2009, 01:40 PM

Quote:

Originally Posted by BobBrisket

Chicharrones or pork rinds is basically the pig skin with a layer of fat still on it that is cut into squares and then fried in it's own lard till golden brown and very crispy. Carnitas are made from the meat and are also deep fried in the lard leftover from the Chicharrones.

One word. YUM!!

Quote:

Originally Posted by BobBrisket

As for the wine bottles, my folks bought those at a local swap meet. I also wondered how the bottoms were cut off. I'm wondering if maybe they are just made that way, without the bottoms, for that specific type of use.

In the words of Billy Conolly, "I'll tell you, 'cuz I've found out".
You can buy one of these chappies and de-bottom them, good eh?

When I've got some spare cash I'll get one and have a go

SmokingSheriff · 02-25-2009, 01:41 PM

interesting, i never did the hog thing i grew up on a fishing boat

02-24-2009, 11:57 AM	#32
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Very well done, Robert; great read and great pics. Nice to see you, the folks and family all working together and the end products gotta be real good. Thanks. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

02-24-2009, 12:13 PM	#33
MAB52 is one Smokin' Farker Join Date: 05-04-08 Location: Sweet Home, OR	That was awesome, thanks for sharing, Bob. __________________ Mike, Traeger "Lil Tex" Pellet Smoker Uniflame Charcoal Grill Weber 22.5"

02-24-2009, 12:34 PM	#34
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	Yeah, well I remember when I was a kid we'd get into the car and drive clear uptown to the Piggly-Wiggly to get our meat. Sometimes the meat case was so cold our fingers would get a little chilly!!! I'll write some other time about how we used to get green beans and tomatos. ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

02-24-2009, 12:46 PM	#35
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	Hall of Fame post!!! Oh, for some real lard and chicharrones! __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

02-24-2009, 03:00 PM	#36
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	If you all want a "how to" site for carnitas and chicharrones..........I have this one bookmarked and refer to it quite often. http://rollybrook.com/Page%20Directory.htm Lots of authentic info in there. It's a great read too!! __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

02-24-2009, 11:57 AM	#31
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT	Great thread Bob! I'll echo all the family remarks. I am blessed to be in a big one also. The only pig slaughter that i was involved with was when i lived in Alaska. When i rented a house, it came along with the former tenants hog, that we agreed to finish raising. There was a knock on the door one Sunday morning, and i was fresh off of a 2 day party and not feeling all that great. There was the lanlord with a 45 and a forklift. Well......you get the rest of the story. Paul

02-24-2009, 03:10 PM	#37
igolf2 is one Smokin' Farker Join Date: 12-14-08 Location: Huntsburg, Ohio	This is what it's all about - something real special about a gathering of family and friends and a cookout. It's why I have a pig roast every year even if it's not a "special" occasion. Wonderful pictures Bob - Thank you for sharing your memories and your knowledge! __________________ Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified!

02-24-2009, 06:54 PM	#39
BarberQue Full Fledged Farker Join Date: 11-15-08 Location: Dearborn heights, Michigan	Nice post Bob, reminds me when I grew up in Tenn. everybody down the creek would get together and help each other slaughter hogs.Don't see any of that since I been in Michigan. __________________ [FONT=Arial]Tyler[/FONT] [FONT=Arial]Dearborn Heights,Michigan[/FONT] [FONT=Arial Black]Relaxing...Not Worrying..Having a Homebrew!![/FONT] [FONT=Arial Black]Oh!! And Smokin Something Too!![/FONT] [FONT=Arial]Bradley 6 rack digital auto feed smoker [/FONT] [FONT=Arial]Members Mark Professional SS Gasser[/FONT] Weber One Touch Silver The UDS twins

02-24-2009, 07:12 PM	#40
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky	Reminds me of my growing up,,, best reading I’ve done in a long time,,, really enjoyed bro. __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

02-24-2009, 07:16 PM	#41
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Best reading and pron in a long time9 if you did called me Billy0 Wouldn't the world be a better place if families and friends still did things like that. Bring back a lot of wonderful memories from my childhood.

02-25-2009, 01:41 PM	#44
SmokingSheriff Knows what a fatty is. Join Date: 02-22-09 Location: Lexington, NC	interesting, i never did the hog thing i grew up on a fishing boat __________________ cg offset

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