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Old 08-01-2009, 01:17 AM   #21
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Unless maybe somehow I got a huge fish...
If she's a vegetarian and doesn't eat meat, why does she eat fish. Meat is muscle, and fish have muscles, so what's the difference?
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Old 08-01-2009, 01:36 AM   #22
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If she's a vegetarian and doesn't eat meat, why does she eat fish. Meat is muscle, and fish have muscles, so what's the difference?
I don't know. She calls herself a pescetarian when she thinks the explanation won't take too long.

I think she still eats fish because she converted a little over a year ago and didn't want it to be too jarring.
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Old 08-01-2009, 01:40 AM   #23
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Interesting. I'd never heard the term before, so I looked it up:

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Pescetarianism is the practice of a diet that includes seafood and excludes mammals and birds. In addition to fish or shellfish, a pescetarian diet typically includes some or all of vegetables, fruit, nuts, grains, beans, eggs, and dairy. The Merriam-Webster dictionary dates the origin of the term "pescetarian" to 1993 and defines it to mean: "one whose diet includes fish but no meat."[1]

The Vegetarian Society, which initiated popular use of the term vegetarian as early as 1847, does not consider pescetarianism a valid vegetarian diet.[2] The definitions of "vegetarian" in mainstream dictionaries vary.[3]
Pescetarianism - Wikipedia, the free encyclopedia
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Old 10-05-2010, 10:05 PM   #24
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Wow what weak sauce, don’t bring vegetarian lameness in to this super sweet thread.

Cape I love what you did here, I do it allot like the way you do, they are juicy and its so much easier, get the pit hot and loaded then walk away. I have done 3 pigs, two that I bought alive shot gutted and the scalded and scraped and shaved all the last bits of hair that did not come off from the scraping, and one wild trapped boar.

The whole process is a huge PITA but you can buy live pigs for .35~.50 Cents a pound and it’s something your sons nephews and buddies will never forget. assumeing you can get there help!

Cape you should look in to backyard brick ovens they are really cool to me , I am building one they are the tits for cooling turkeys briskets , bread pies pizza and on and on.
Take a look here
http://www.traditionaloven.com/ovens.html
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Old 10-05-2010, 10:36 PM   #25
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I've looked into the brick ovens... would LOVE one... holding out until I can put one in my kitchen though.

Yeah, I really like the pit. It works incredibly well and yeah, it was a pain to build but it wasn't that bad and now cooking the pigs is freakin'; crazy easy. Like you said, get the pit hot, load it up and walk away. That pit will stay hot enough to slow roast the pig for a solid 36 hours if I let it go. I usually take the pig out at about 26-28 and the meat is like buttah

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Old 10-05-2010, 10:41 PM   #26
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Have you done anything else in it? How often do you do pigs?

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Old 10-05-2010, 10:43 PM   #27
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Have you done anything else in it? How often do you do pigs?
... there's a joke there, but it would be EXTREMELY disrespectful and I *do* want to be invited to Masstoberfest.....
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Old 10-05-2010, 10:56 PM   #28
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I have only ever ROASTED whole pigs in it... but I have put expanded steel across the top and used it as a huge wood-fired grill for a ferw different things (clam bakes... like 20 racks of ribs... etc)

I have come close a few times to doing a whole lamb but I've never pulled the trigger.

And make all the jokes you want Bird... MAsstoberfest if Paul's deal. The cookout I'm talking about is my annual pig roast... which is now referred to as The Norton International Homebrew Festival and Competition.

Like I was saying above, this year I dropped in a 240 lb pig and we had 21 taps flowing. It was good times. I'm kicking myself for not taking any video this year.

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Old 10-05-2010, 10:58 PM   #29
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And I only roast the one huge pig once a year but have roasted smaller ones (sucklings) for Pats tailgates a few times.

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Old 10-05-2010, 11:03 PM   #30
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The grate wasn't too far from the fire to use as a grill? Or do you have something to support the wood higher up?

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