- Thread starter
- #61
not yet - the one going on the grill this weekend is still squealing and playing in pig s*** at the moment...
Gonna cook a whole hog this weekend - any suggestions?
- Thread starter wob
- Start date
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not yet - the one going on the grill this weekend is still squealing and playing in pig s*** at the moment...
wob, don't forget to rub it down with truffle oil.
- Thread starter
- #65
why the fxxx would you age something that is gonna be slow cooked for half a day?
- Thread starter
- #66
no s*** - I'd better stock up on some rosemary and sage as well
Good s*** right there.............
- Thread starter
- #68
Pork! Fork! | FAQs
Q Why is Beef aged and not Pork?
A Beef has a stronger connective tissue, making it less tender. Aging the Beef causes the enzymes in the meat to break the connective tissue down, thereby tenderizing it.
Pork on the other hand does not have the strong connective tissue. This means it is not as tough to begin with. Sometimes consumers do confuse dry, over-cooked Pork as being tough. This means that there is no advantage to aging Pork; in fact it causes the shelf life in pork to decrease, creating a Food Safety issue.
read the whole thread lambikins I said what i do with a hog...
here is my sauce recipe just for you .... sorry no amounts as it is by taste if you have any that is after well you know.......
for a whole hog:
gallon apple cider vinegar
2 cup more or less molasses
a table spoon or 2 tomato paste
sea salt or kosher salt a hand full
1/2 cup or more hot pepper flakes. i use a lot more
bring to a boil taste add more molasses to cut the vinegar
the tomato paste is really just for color
i used to add a bottle of carolina treat to this also great bbq sauce made in Wilmington NC it is just in NC and maybe down to myrtle beach locals only fxxxer.
Carolina treat tastes like turpentine mixed with mustard
nothing like sweet hog to fill up the party goers..........ah pukeread the whole thread lambikins I said what i do with a hog...
here is my sauce recipe just for you .... sorry no amounts as it is by taste if you have any that is after well you know.......
for a whole hog:
gallon apple cider vinegar
2 cup more or less molasses
a table spoon or 2 tomato paste
sea salt or kosher salt a hand full
1/2 cup or more hot pepper flakes. i use a lot more
bring to a boil taste add more molasses to cut the vinegar
the tomato paste is really just for color
i used to add a bottle of carolina treat to this also great bbq sauce made in Wilmington NC it is just in NC and maybe down to myrtle beach locals only fxxxer.
there is nothing sweet about that sauce...the molasses cuts the acid of the vinegar.. folks round my way dig it
- Thread starter
- #74
read the whole thread lambikins I said what i do with a hog...
here is my sauce recipe just for you .... sorry no amounts as it is by taste if you have any that is after well you know.......
for a whole hog:
gallon apple cider vinegar
2 cup more or less molasses
a table spoon or 2 tomato paste
sea salt or kosher salt a hand full
1/2 cup or more hot pepper flakes. i use a lot more
bring to a boil taste add more molasses to cut the vinegar
the tomato paste is really just for color
i used to add a bottle of carolina treat to this also great bbq sauce made in Wilmington NC it is just in NC and maybe down to myrtle beach locals only fxxxer.
nice (real) Carolina bbq sauce
- Thread starter
- #75
you are smoking (gay man ass) crack
I suppose you age your chicken, too? Come on, I know you can backpedal and try to cover up your lack of knowledge about pork some more...
- Thread starter
- #77
If I did that, you wouldn't be able to see it.
Liam didnt move out of Atlanta, he got kicked the fxxx out of the South.............
