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pig roast
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Topic: pig roast (Read 8572 times)
jackelope
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Re: pig roast
«
Reply #15 on:
August 18, 2013, 02:21:32 PM »
Pics.
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" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield
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KFhunter
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Location: NE Corner
Re: pig roast
«
Reply #16 on:
August 18, 2013, 09:48:01 PM »
do you butterfly the pig and dress it out or buy ready to smoke?
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Greenhorn
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Sourdough
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Location: Bickleton
Groups: NRA
Re: pig roast
«
Reply #17 on:
August 18, 2013, 10:35:55 PM »
Looks great, I do a 270#(alive) one every year for our town on the 4th of July. I buy it on the 3rd, butcher, scald it, inject it, tie on wire rack and then put it on the block oven about 3:30 am on the 4th and keep at 225 deg. It is 170 deg. clear through by 11:30am Take it off and let it rest for a half hour and then serve. I would sure like to try some of your 20 hr slow cook.
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ΜΟΛΩΝ ΛΑΒΕ
Dan-o
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Re: pig roast
«
Reply #18 on:
August 18, 2013, 11:22:01 PM »
I want to move to your town!!!!!! (At least for the 4th of July)
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Member: Yakstrakgutp (or whatever we are)
I love the BFRO!!!
I wonder how many people will touch their nose to their screen trying to read this...
gottatree
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Scout
Join Date: Mar 2009
Posts: 398
Location: Hood Canal
Re: pig roast
«
Reply #19 on:
August 19, 2013, 12:51:11 PM »
Hey, I recognize that cooker!! Trust me he can cook some hog!!Send me some left overs to football.
Jason
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black hog
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Scout
Join Date: Nov 2012
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Location: shelton
Re: pig roast
«
Reply #20 on:
August 19, 2013, 06:11:47 PM »
when I take the pig to butcher I have them split the spine but not cut through the meat I inject it with about a half gallon all over the pig I put it on belly down and I cook slow about 225 for 20 hours when done the cut up part is very easy because the pig falls apart just take the skin off the bones pull out and just serve right off the grill it is very moist and tender and feeds a lot of people
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black hog
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Re: pig roast
«
Reply #21 on:
August 19, 2013, 06:17:52 PM »
also if you cook this way pull the tenderloins out and eat them while your cooking they are the only part of the pig that over cook!
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KFhunter
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Re: pig roast
«
Reply #22 on:
August 19, 2013, 06:43:18 PM »
Do you raise large black hog?
I've been looking into this breed to raise.
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black hog
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Re: pig roast
«
Reply #23 on:
August 19, 2013, 06:48:31 PM »
I raise Berkshire pigs but I can get you in touch with some large blacks if you would like
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KFhunter
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Re: pig roast
«
Reply #24 on:
August 19, 2013, 07:04:33 PM »
There is some on CL in my area too, I'm not ready for em yet though.
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CamoDup
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Aint here for a long time. Here for a good time
Re: pig roast
«
Reply #25 on:
August 19, 2013, 07:06:41 PM »
Here is one we did last weekend. 75 lbs cooked for 12 hours.
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KFhunter
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Re: pig roast
«
Reply #26 on:
August 19, 2013, 07:08:31 PM »
I'd be interested in seeing some pics of that setup, what did you do for a motor?
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black hog
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Location: shelton
Re: pig roast
«
Reply #27 on:
August 19, 2013, 07:15:23 PM »
looks good what did you fill him with
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Greenhorn
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Sourdough
Join Date: Sep 2012
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Location: Bickleton
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Re: pig roast
«
Reply #28 on:
August 19, 2013, 11:03:26 PM »
Quote from: Dan-o on August 18, 2013, 11:22:01 PM
I want to move to your town!!!!!! (At least for the 4th of July)
Everyone is welcome, it is a potluck so bring a side dish if you can. We do it every 4th.
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ΜΟΛΩΝ ΛΑΒΕ
lokidog
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Location: Sultan/Wisconsin
Re: pig roast
«
Reply #29 on:
August 19, 2013, 11:44:50 PM »
Yum!!!!
We've thought about doing the pig raising thing as well.
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