Gonna cook a whole hog this weekend - any suggestions?
- Thread starter wob
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i would out cook your fatass any day, you slack jaw redneck....
you could not cook your way out of a wet paper bag... Silly boy I am a chef of great renound not the homo meat man of mud. I specialize in a fusion of oriental and east indian cooking
yuuuummmm
i know you guys thrive on carcass, but do you have any good vegetarian recipes you wouldn't mind sharing??
and it's renowned, not "renound"
line cooks are not chefs.
yuuuummmm
i know you guys thrive on carcass, but do you have any good vegetarian recipes you wouldn't mind sharing??
and it's renowned, not "renound"
as much as I like meat i actually eat a vegetarian diet most of the time.. About 6 months ago I began this lifestyle change. So far I have dropped 45lbs and 4in on my fat gut. Good decision to get animal fat out of my diet. I knew it was spelled wrong but spell check did not have any suggestions..
I think berluw has a tried and true recipe for cucumbers, truffle oil, and squidhole.
as much as I like meat i actually eat a vegetarian diet most of the time.. About 6 months ago I began this lifestyle change. So far I have dropped 45lbs and 4in on my fat gut. Good decision to get animal fat out of my diet. I knew it was spelled wrong but spell check did not have any suggestions..
i understand fully that vegetarians for the most part are not fat asses and are generally healthier, but that wasn't the question....
- Thread starter
- #92
- Thread starter
- #94
can you provide some backup for that claim?
How about some some sweet "aged chicken" recipes?
I'll wait...
....and here you go assface.
http://www.thepigsite.com/articles/...nt/2364/ageing-and-the-impact-on-meat-quality
http://www.thepigsite.com/articles/...nt/2364/ageing-and-the-impact-on-meat-quality
- Thread starter
- #97
Pork Processing %. This Chart shows approximately how many pounds and what percentages of each cut of pork you can expect from a hog.
Aging Pork
Never “Age” Pork.
Instead cut and wrap it within 24 to 48 hours of slaughter.
Only good quality Beef and Lamb should be “Aged” before cutting.
...from "ask the meatman"
Surely, that is a source you must respect. How long did you have to look to find a source that says you should age pork?
aged pork is for city grillers....
The whole point of BBQ'ing is to break down the meat by slow cooking.
The whole point of BBQ'ing is to break down the meat by slow cooking.
the "meatman" is a douche and is wrong. The reason why they say not to age pork is the same reason they say cook it well done...fear of disease.
Pork has finally come back to where it once was with marbling and heavier fattier hogs. If you read the two links yours just spews BS in neato colored typing whereas my link states facts....true facts. Also my link is a pork sight so i would venture to say is more credible...
