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Old 01-10-2008, 02:16 PM   #1
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Asking advice from my BBQ Cenral friends...

I got this offer for little pigs (size???) from a guy that lives 30 miles from me. Sound good to yall or is it too much? thanks
SSapo

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I got alot of small ones running around that would be great on the pit. Starting today it's on a first come first serve, tell me when you want it and how and I'll get you one, before Superbowl. Please reply, call or pm me, pm preferred so I can keep a record of who called and have your contact info.

These are the prices, cut and dry, due to demand

$50 gutted and skinned
$75 quartered and trimmed and ready to throw on the grill
$100 fully deboned, wrapped, and labeled (frozen if you'd like).

As always packed on ice when delivered
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Old 01-10-2008, 02:41 PM   #2
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it's a good deal depending on the size....dollar a pound is fair.
so you want at least a 50 pounder for your money.

Now can you fit one that big on your ceramic?
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Old 01-10-2008, 02:55 PM   #3
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I'd go for the whole gutted one, but why is he skinning it? Tell him you want it gutted, dehaired and split but still in tack.

Cappy he has a bigger Stainless Offset, don't you watch his videos??
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Old 01-10-2008, 03:00 PM   #4
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Larry's right, skin on, butterflied if he knows what
that means....I'll walk you through the rest if you
cant get it that way.

Smaller pigs don't make great whole hog cooks,
but roasted sucklings are good...there's a difference.
Get the biggest one he has.
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Old 01-10-2008, 04:25 PM   #5
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I talked to him and he said they are 40 lbs and I can have him leave all skin on. He will split it in half all for $50.00....I'll contact yall when I get it for cooking directions... Thanks a bunch!!!

SS
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Old 01-10-2008, 05:27 PM   #6
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GO FOR IT!
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Old 01-10-2008, 07:19 PM   #7
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Now I can't wait!
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Old 01-10-2008, 07:31 PM   #8
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Poor baby....
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Old 01-11-2008, 07:40 AM   #9
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Quote:
Originally Posted by surfinsapo
I talked to him and he said they are 40 lbs and I can have him leave all skin on. He will split it in half all for $50.00....I'll contact yall when I get it for cooking directions... Thanks a bunch!!!

SS
I'll take the head. Cheek meat is tasty indeed.
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Old 01-11-2008, 02:47 PM   #10
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Ok, I am going to get one now.... When is the super bowl anyway?

SSapo..
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Old 01-11-2008, 03:17 PM   #11
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40 pounder around here, NY, is just North of $100, depending on what day you call, and availbility... usually $2.50-$2.75 a pound, if they are under 125 pounds... $1.25 a pound , to me, is an awesome price. Get 2 !!!!
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Old 01-11-2008, 03:38 PM   #12
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Quote:
Originally Posted by surfinsapo
Ok, I am going to get one now.... When is the super bowl anyway?

SSapo..
Same weekend as the Frozen Few Contest.
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Old 01-11-2008, 08:23 PM   #13
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Quote:
Originally Posted by Bobberqer
40 pounder around here, NY, is just North of $100, depending on what day you call, and availbility... usually $2.50-$2.75 a pound, if they are under 125 pounds... $1.25 a pound , to me, is an awesome price. Get 2 !!!!
Ok, thanks.
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Old 01-12-2008, 08:24 AM   #14
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We did a 25 lb suckling pig on an offset at Q-fest in Tejas last year? It was the sweetest, most succulent, best tasting pork I ever ate!!!
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Old 01-12-2008, 08:38 AM   #15
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Suckling pigs and whole hogs should be cooked differently.

Sap, the difficult thing about whole hogs is the ribs can get overdone
while the hams and shoulders get up to temp. You might want to
wrap the midsection in foil.

Also, at 40 pounds, there may not be much fat, so cooking
times could be different too.
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Old 01-12-2008, 09:40 AM   #16
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Quote:
Originally Posted by Captain Morgan
Suckling pigs and whole hogs should be cooked differently.

Sap, the difficult thing about whole hogs is the ribs can get overdone
while the hams and shoulders get up to temp. You might want to
wrap the midsection in foil.

Also, at 40 pounds, there may not be much fat, so cooking
times could be different too.
Ok, Cappy..I will be carefull and maybe add some bacon drippings to the meat for more fat and flavor....Also, I am going to try out the "dizzy Pig" rub on one of them... The other gets.."Wolfe rub Bold"...
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Old 01-13-2008, 11:39 AM   #17
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Quote:
Originally Posted by surfinsapo
Quote:
Originally Posted by Captain Morgan
Suckling pigs and whole hogs should be cooked differently.

Sap, the difficult thing about whole hogs is the ribs can get overdone
while the hams and shoulders get up to temp. You might want to
wrap the midsection in foil.

Also, at 40 pounds, there may not be much fat, so cooking
times could be different too.
Ok, Cappy..I will be carefull and maybe add some bacon drippings to the meat for more fat and flavor....Also, I am going to try out the "dizzy Pig" rub on one of them... The other gets.."Wolfe rub Bold"...
ummmmmmmm Sapo......

Rubs aren't much use on a whole hog with skin on....
pig or piglet
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Old 01-13-2008, 11:43 AM   #18
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which is why in the Carolinas we butterfly em, so we
can rub the insides.
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Old 01-13-2008, 12:50 PM   #19
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Quote:
Originally Posted by Captain Morgan
which is why in the Carolinas we butterfly em, so we
can rub the insides.
<smackingselfinhead> my apologies....I have a one-track whole-hog rotisserie mind
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Old 01-13-2008, 01:08 PM   #20
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never done one that way, but they look fantastic and juicy.
Just a matter of region.

The skill in Carolina whole hogs lies in keeping it juicy,
and getting the whole thing done without drying or burning
a section...it ain't the easiest thing to do, but that's why the
sucessful ones are so sought after.
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