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MrCoffee
09-19-2013, 08:05 AM
http://i1295.photobucket.com/albums/b630/thebassisthetreble/Food%20goes%20here/photo-34_zps4a2991a1.jpg

Baby Huey
09-19-2013, 08:06 AM
Cute, but prolly not a great idea to start a new thread for every pic.

bear1889
09-19-2013, 08:17 AM
Stop playing with your food.:D

MrCoffee
09-19-2013, 09:14 AM
i woke up to this on my day off (roommate is also a cook) couldn't resist.

Salty dog
09-19-2013, 09:42 AM
I'm not a prude but that's kinda not cool.

MrCoffee
09-19-2013, 09:50 AM
I'm not a prude but that's kinda not cool.

in which respects if you don't mind me asking?
our enthusiasm may have gotten the best of us, but our enthusiasm is still just a celebration of the gift of that animal from nature to us in the form of nourishment and sustenance.
to add to the disgrace it was deboned and stuffed with sausage and apple, sacralicious!

Mucho Bocho
09-19-2013, 10:06 AM
Something I've never been able to get my hands on a suckling pig. What are you going to do with it?

boomchakabowwow
09-19-2013, 11:43 AM
i get a pig every year..she always asks me when i want to dispatch it and turn it into food.

the suckling stage is tempting, but i always let it get bigger for the volume of deliciousness. this year,,NADA. no romance in the pig pens.

daveb
09-19-2013, 12:11 PM
it was deboned and stuffed with sausage and apple, sacralicious!

Now that would be pic worthy.

Gravy Power
09-19-2013, 12:18 PM
At a place I used to work, we roasted off a few sucklings for a lunch party. Later that afternoon, we popped the eyes out, covered them in chocolate and left them out for the servers. Hilarity ensued.

CrisAnderson27
09-19-2013, 01:54 PM
Something I've never been able to get my hands on a suckling pig. What are you going to do with it?

Apparently dress it up and play house?

:D

bear1889
09-19-2013, 04:03 PM
:rofl2:
Apparently dress it up and play house?

:D:rofl2:

mzer
09-20-2013, 10:42 AM
http://img689.imageshack.us/img689/9607/moau.jpg

Mucho Bocho
09-20-2013, 12:50 PM
mzer, nice guy I really want to see how the different cuts come out. Lets see a shot of the belly, back, loin and ham? What is your method for determining when its done?

mzer
09-20-2013, 12:55 PM
I only took the one picture. Basically, you determine doneness by feeling the movement in the joints. Then I take it out, let it rest until just above room temp, cut out the backbone, split the head and cut the body, shoulders, legs into serving pieces, place on a drip pan, then make a hotter fire from vine cuttings and stick the pan back in to puff and crisp the skin. The cuts you mention don't really exist on an 8 pound pig. I mean, I suppose they do, but you don't separate them as such.

Salty dog
09-20-2013, 01:59 PM
We do them on a fairly regular basis. I'll spit roast them or cook it on a rack.

That pit was the best 80 bucks I ever spent.

http://i49.photobucket.com/albums/f296/sebcat/IMG_3670_zpsab216f1b.jpg (http://s49.photobucket.com/user/sebcat/media/IMG_3670_zpsab216f1b.jpg.html)
http://i49.photobucket.com/albums/f296/sebcat/601397_10151612421762832_1600197318_n1_zps1f456439 .jpg (http://s49.photobucket.com/user/sebcat/media/601397_10151612421762832_1600197318_n1_zps1f456439 .jpg.html)
http://i49.photobucket.com/albums/f296/sebcat/1016210_10151612421807832_442171364_n1_zps5c8f618e .jpg (http://s49.photobucket.com/user/sebcat/media/1016210_10151612421807832_442171364_n1_zps5c8f618e .jpg.html)

50 to 75 pounders.

quantumcloud509
09-22-2013, 01:30 PM
pretty cool set up salty.

hobbitling
09-22-2013, 07:52 PM
I Hope that's not galvanized chicken wire. You could end up getting a toxic dose of zinc and other heavy metals. Even the fumes from heating galvanized steel over a flame are dangerous, and can cause the "zinc shakes".