Oh, I forgot...that $3.50 a pound was just for the dead pig. We still had to gut it too! I'll tell you what, those baby backs from costco and the kroger skin-on picnic roast we smoked were pretty damn good! We'll find a better source for pigs and do it right someday soon.
the price I was talking about was for a dressed pig... totally cleaned and ready to cook. All I do is take the head off... just because it's a pain to leave on the way I cook 'em.
__________________ Help a fellow brewer and HBTer out.Donations for Babalu.... or Wayne Brady will choke a bitch
Oh, I forgot...that $3.50 a pound was just for the dead pig. We still had to gut it too! I'll tell you what, those baby backs from costco and the kroger skin-on picnic roast we smoked were pretty damn good! We'll find a better source for pigs and do it right someday soon
That's robbery. Mine usually runs about $1.25/lb, all dressed and ready to go. It is even delivered to my house!
__________________ On Tap: Holiday beer, porter, IPA 2, O'fest II Kegged and Aging/Lagering: Imperial Alt, OKZ, Belgian dark strong, Czech pils (finally), Rye lager, Orange Kitty Zoom (std. Amer. Lager) Oatmeal stout, Czech Pilsner II Secondary: Primary:German Pils, CAP, Kolsch, Pale Ale Brewing soon: More lagers!! Recently kicked : ( : O'fest I, IPA,
Pilsner Urquell Master Homebrewer (NYC 2011) P U crowns winners in its inaugural master HB competition
In preparation for this year's pig roast, I've been working on "Pig Pit 2.0"
I took all of the bricks outta the pit, squared it all off, and then re-bricked them in at least some reasonable way so that they weren't just tossed in there. I actually used mortar this time as well. The mortar will probably all crack and fall apart with the heat this thing will put out but I THINK walls with hold straight for a while.
The pipes you see are three inch stovepipe that is piped in as air vents (intake). They go down, elbow at 90 degrees and run a couple of feet the length of the pit. I punched a ton of 1/2 inch holes in them and then coverd them with a "hood" (a half section of the same stovepipe) so they wouldn't fill with water and dirt once buried.
I then bricked the whole thing up. Then, once I hit ground level, I did the three rows of cinder block. The cinder block is filled with dirt for insulation and now I am going to skin the outside of that with more red broick so it looks presentable.
I have had a few test fires in it and the things absolutely looks like the gate of hell when burning. I'm pysched. If past experience is any indication, this thing will cook the sh!t outta the 200 lb pig I've got coming in a few weeks.
__________________ Help a fellow brewer and HBTer out.Donations for Babalu.... or Wayne Brady will choke a bitch
The other thing I'm thinking... (I just had an epifilly!) is that I'm going to make up all sorts of homemade sausage, mostly andouille and maybe some tasso and then I'll smoke those with a few briskets... maybe stuff the pig with some andouille? And then go with a creole dry rub for the pig.
I can't freakin' wait.
__________________ Help a fellow brewer and HBTer out.Donations for Babalu.... or Wayne Brady will choke a bitch
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Sign up for the South Shore Brew Clubs 17th Annual Brewoff HERE. This BJCP registered competition will be held on April 17 in Mansfield, MA. All are welcome to enter. There is a HBT thread discussing the competition HERE.
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Sign up for the South Shore Brew Clubs 17th Annual Brewoff HERE. This BJCP registered competition will be held on April 17 in Mansfield, MA. All are welcome to enter. There is a HBT thread discussing the competition HERE.
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