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Old 06-02-2008, 03:23 PM   #1
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This little piggy....

Did a little 116 pounder this past weekend.







One of the 9 pans of meat




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Old 06-02-2008, 03:25 PM   #2
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That first picture looked like someone just opened a can of salmon! Then I saw the other pic's! Nice work SJ!
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Old 06-02-2008, 03:27 PM   #3
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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.

But it still looks great!
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Old 06-02-2008, 03:29 PM   #4
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Quote:
Originally Posted by Larry Wolfe
That first picture looked like someone just opened a can of salmon! Then I saw the other pic's! Nice work SJ!
OMG no... looks like the pig I dissected in zoology lab! *shivers*
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Old 06-02-2008, 03:36 PM   #5
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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.

But it still looks great!
What's the difference in juices butterflied or whole?

Do you mean to just keep it on it's back the entire cook (skin side down)?
This one was small enough that I probably could have
but the ones pushing 200lb.s or more I could never fit splayed out
in my cooker


Quote:
Originally Posted by Larry Wolfe
That first picture looked like someone just opened a can of salmon! Then I saw the other pic's! Nice work SJ!
It had a hella smoke ring. I was kinda set back too when I first slid
the skin off, smoke ring was up to an inch deep in spots. People quickly
learned the difference of what the pink part tasted like and fought
over it.
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Old 06-02-2008, 03:47 PM   #6
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the juices are similar both ways, but when butterflied, the meat is
exposed to the smoke, which is the whole point.
Whole pig cooks like in Hawaii and the midwest are mainly done
for the show of the whole hog. The only reason they are done
on open pits or big pig cookers is because it's the only thing
big enough!

NC BBQ is famous simply because the meat is exposed to the smoke.
Letting it roast in it's own juices in it's own skin is what makes it special.
Near the end, you poke a few holes in the skin to let the excess fat out,
leaving you with a perfectly moist, smoked product. This is why I won't
buy in the the La Caja China thing....it's just roast pork. I've heard they
have come up with some way to add smoke in but I'm not familiar with it.

But most people would never be able to tell the difference anyway...in
most areas of the country it's all about the show and the sauce....hell
even in NC too often it's about the sauce....far too many joints are
cooking over gas, whether whole hog or not.

It's a dying art, which is why we are here on this board.
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Old 06-02-2008, 04:30 PM   #7
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Nice job. I have a 60 pounder in the freezer someone brought me a couple months back and have not had a chance to smoke it but will be doing it soon.
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Old 06-02-2008, 04:56 PM   #8
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Little?? I'm over here thinking a 10lb Boston Butt is big!!

Looks great!
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Old 06-02-2008, 05:46 PM   #9
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Quote:
Originally Posted by ronbeaux50
Little?? I'm over here thinking a 10lb Boston Butt is big!!

Looks great!
Really
I am going to need a bigger grill!
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Old 06-02-2008, 07:39 PM   #10
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That was pretty impressive!
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