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Old 06-02-2008, 08:45 PM   #11
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Wow, SJ, you, Pigs, and the other whole hog guys play in an all together different league. I, too, am impressed.
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Old 06-03-2008, 08:45 AM   #12
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Damm How many folks yall feedin?
That looks real good
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Old 06-03-2008, 09:02 AM   #13
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Think Jim said it best, "the show and the sauce" I go threw about a gallon and a half on a 100 pound hog. (stupid public)
Great looking piggy there Joe!
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Old 06-03-2008, 11:00 AM   #14
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just booked an easy whole hog event for June 21...finally get to practice some more.
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Old 06-04-2008, 06:47 AM   #15
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Quote:
Originally Posted by Captain Morgan
man I swear it is so easy to split the backbone down the middle, and you will love it. All you need is a rubber mallet or hammer, and a cleaver.
It's so much easier than it sounds.....butterfly it and keep all those
juices in, ummmm
I'm going to try that next. Great idea. Have been puzzling over how to get more smoke in - the obvious solution, as you've mentioned, never occurred to me

Thanks so much for the tip! Will try to remember to take pics to share!
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Old 06-04-2008, 08:15 AM   #16
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One of my friends (yeah. I think I'm up to 3 now) competes in whole hog. One of the things he does is to skin the back....ears to tail, and half way down the sides to get smoke flavor.
I haven't tried it yet.
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Old 06-04-2008, 11:27 AM   #17
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Nice job. I'm with the Captain about splitting the pig. I live in North Carolina and that is how most people do it here.
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Old 06-05-2008, 04:23 PM   #18
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I have a job next friday. If someone will post pictures for me, I'll take some pictures of a good ol' Carolina Pig Pickin', start to finish. I'm a computer idiot and dont know how to post pictures, and I'm old enough to where I dont want to learn. Let me know. Tim
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Old 06-05-2008, 05:43 PM   #19
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