After Harvest BBQ Dec 12/13/14th Fri/Sat/Sun.........

I do eat pork .. I just won't look at poor piggy's face cause if I do, I won't be eating pork, either.
I was up in Eureka for the Kinetic Energy/Sculpture Race and someone roasted a piggy on the beach...poor piggy...but the salad was great.. ;-)
 
TWS said:
..........................................The pig roaster will be cooking all day & I use Hickory for smoke. Perfect for slow smoking some ribs..
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So you didn't have any pig ? confused here ?[/QUOTE]




They wanted to cook some bf ribs. I was just saying that the pig roaster will have plenty of room for some bf ribs also
 
S'Manta said:
I do eat pork .. I just won't look at poor piggy's face cause if I do, I won't be eating pork, either.
I was up in Eureka for the Kinetic Energy/Sculpture Race and someone roasted a piggy on the beach...poor piggy...but the salad was great.. ;-)
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Well maybe we'll spare the pig & it will just be ribs this year.....it's just more cooking than I wanted to do. the pig I can put on and only have to turn it once all day.
 
I've got a string of pictures somewhere of my buddy and our last hog killin'. He fed up the 325 pound barrow himself from a feeder pig on and in the pics he goes to shoot the pig, in the soft spot between the eyes, but stops and has to have a shot first. At 6:00 AM! He had several Jim Beam shots, then done the deed.

The animal was cared for well with the understanding the end purpose was protein. It's easier when you are raised with it as a fact of life from a small child. You respect the animal and appreciate the sustenance when that's what you know.
 
Smidge34 said:
I've got a string of pictures somewhere of my buddy and our last hog killin'. He fed up the 325 pound barrow himself from a feeder pig on and in the pics he goes to shoot the pig, in the soft spot between the eyes, but stops and has to have a shot first. At 6:00 AM! He had several Jim Beam shots, then done the deed.

The animal was cared for well with the understanding the end purpose was protein. It's easier when you are raised with it as a fact of life from a small child. You respect the animal and appreciate the sustenance when that's what you know.
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I assure you Sam, we won't be shooting any pigs!....and I have a tea cloth....
 
We cut the cheeks off the face for curing and smoking for jowl and the rest of the head is boiled and scraped. It's then ran through a mixer where all the meat, gristle and other gelatinous goodies, along with some of the stock, sage, red and black pepper are mixed and ran through a sausage grinder to make a pate we call head cheese or souse.
 
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