Armed Polite Society
Main Forums => The Roundtable => Topic started by: RoadKingLarry on March 01, 2012, 10:49:28 AM
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Took this one off to get butchered this morning 166# on the hoof, getting it quartered up for the smoker.
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Should be some good size quarters, this one weighed in at 120# on the hoof and gave me 1/4s that ran about 18#
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Shall I send you a postage paid cooler addressed to me and filled with dry ice?
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*drool*
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If I guy who wasn't growing his own wanted to buy a 1/4 what would it set him back?
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I'm gonna work up two full sides of ribs Sunday. =D
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If I guy who wasn't growing his own wanted to buy a 1/4 what would it set him back?
I'll have to give that some thought but I'll certainly give you a heads up when I cook some.
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I'm gonna work up two full sides of ribs Sunday. =D
Now that is just being evil. My smoker at the house has been neglected for a year or so now. Gotta take care of that ASAP.
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No bacon?! You bring shame to the forum.
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Speak for yourself Mr. Pepperoni. :facepalm:
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Speak for yourself Mr. Pepperoni. :facepalm:
Zing! Bam! Boom! He shoots! He scores! It's a winner!
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Well now, if he'd make some pepperoni out of that hog that would be great. But failing that, bacon would be more than satisfactory.
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No bacon?! You bring shame to the forum.
Not even. If there's anything better than bacon, it's a properly cooked slab of ribs.
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No bacon?! You bring shame to the forum.
No worries, I still have another pig. I'll take that one in at around 300# and get the works done up, cured and smoked hams, bacon, Arkansaw bacon, ribs, chops, tenderloin, steaks... nom nom nom
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If I guy who wasn't growing his own wanted to buy a 1/4 what would it set him back?
The last time my parents and I split a hog it was about $225 each and this was with locker bill included. We got hams, bacon and some brats. Rest was chops, roasts steaks and ground.
This in Iowa and there is a over 100 lockers in the state.
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No worries, I still have another pig. I'll take that one in at around 300# and get the works done up, cured and smoked hams, bacon, Arkansaw bacon, ribs, chops, tenderloin, steaks... nom nom nom
What's that? /intrigued
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Arkansas bacon is pure wonderful but I have no idea how you cure it or the cut.
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Arkansas bacon is shoulder meat cured and smoked and sliced like bacon. All the expected baconey goodness with less fat taking up valuable bacon space. Slices of bacon the size of your hand with less fat and therefore less shrinkage.
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Pigs, sadly, are not allowed in my neighborhood. Any other livestock is OK though.
Too bad goats don't make bacon.
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Pigs, sadly, are not allowed in my neighborhood. Any other livestock is OK though.
Too bad goats don't make bacon.
You can make bacon out of anything. I'm going to make bacon out deer loin when winter is done.
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You can make bacon out of anything.
Finally, a presidential platform we can sink our teeth into.
Yes we carn!
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Charby/Fistful 2012
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Well, that would definitely unite the bacon and pepperoni factions.
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And you see what is second fiddle.
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And you see what is second fiddle.
So was Sarah Palin. You liked McCain better? :P
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So was Sarah Palin. You liked McCain better? :P
As a politician yes.
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You bring shame to the forum.
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You bring shame to the forum.
I thought you wandered in here on your own. I didn't think anyone brought you.
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I thought you wandered in here on your own. I didn't think anyone brought you.
Thread win!!!!
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Driving down a back road years ago I passed a BBQ joint. I don't recall the actual name on the sign, but still love the tag "In celebration of dead pigs." Unfortunately, I was in one of those states that thinks two feet of gravel between the fog line and the ditch is adequate shoulder and I couldn't stop even for take out.
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I thought you wandered in here on your own. I didn't think anyone brought you.
You bring mirth to the forum.
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Just a quick update, I got the pig back from the butcher a week or so ago.
102# of ready to cook product.
Ended up with 6 pieces. 2 shoulders, 2 hams and the 2 rib sections with the loin attached. Gonna be some good eating 'round here soon.
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And what's your address again? And when do you expect said porcine deliciousness to be prepared????
:D
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Unfortunately, I was in one of those states that thinks two feet of gravel between the fog line and the ditch is adequate shoulder and I couldn't stop even for take out.
That's more shoulder than most of the roads we have out here. A lot of 'em don't even HAVE a fog line; the pavement is exactly two lanes wide, and the ditch begins where the pavement ends.
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And what's your address again? And when do you expect said porcine deliciousness to be prepared????
:D
I'm thinking next weekend (31st) I'll be burning some hickory unless I decide to do one this weekend.
If you come in from the north you should be able to smell it and follow your nose.
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That's more shoulder than most of the roads we have out here. A lot of 'em don't even HAVE a fog line; the pavement is exactly two lanes wide, and the ditch begins where the pavement ends.
Swap mirrors often?
(Lots of trucks in Baja California have polished chromed plates instead of glass mirrors for a reason. I have swapped mirrors while driving a university ton-and-a-half. :O)
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Swap mirrors often?
Fortunately, no. It gets a bit tense when there's a wider-than-average vehicle in the oncoming lane, though.
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Just couldn't wait.
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Getting close
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OMG that looks good.
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OMG, it was good, I feel like a big fat tick.
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