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Thread: here piggy piggy...

  1. #11
    Quote Originally Posted by Mucho Bocho View Post
    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?

    I try to be the man I am..in times of broken lives. Shattered dreams and plans..standing up to fight. Pressures and demands..staring at the knife. Holding in your hands..

  2. #12
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    Quote Originally Posted by CrisAnderson27 View Post
    Apparently dress it up and play house?


  3. #13

  4. #14
    Senior Member Mucho Bocho's Avatar
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    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?
    One thing you can give and still keep...is your word.

  5. #15
    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.

  6. #16
    Senior Member Salty dog's Avatar
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    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.





    50 to 75 pounders.

  7. #17
    Senior Member quantumcloud509's Avatar
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    pretty cool set up salty.
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  8. #18
    Senior Member hobbitling's Avatar
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    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".

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