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Brethren Bashes Bash Notes, Information on up and coming, Bash Bites.. etc..


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Unread 05-08-2007, 11:46 AM   #1
rbsnwngs
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Default Doing a pig on Sat 5/12

I will be lighting up the lang and doing a 50lb pig on sat all are welcome to come down and join in the fun i am doing this as a pratice run because i have had several request for a pig pickin lately
the beer will be flowing along with the food
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Unread 05-08-2007, 05:48 PM   #2
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thats a hog not a pig
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Unread 05-08-2007, 06:08 PM   #3
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oh ok what is a pig then
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Unread 05-08-2007, 06:49 PM   #4
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i misread the original post, i thought it said 150# pig, it is a hog when it goes over 120
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Unread 05-09-2007, 07:53 AM   #5
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Anyone have suggestions for splaying the pig? Willie is getting it whole in a bag from the distributor. How to best break the back, other tips?
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Unread 05-09-2007, 10:30 AM   #6
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Quote:
Originally Posted by BigBarry View Post
Anyone have suggestions for splaying the pig? Willie is getting it whole in a bag from the distributor. How to best break the back, other tips?
Lift it over your head with your one good arm and throw it down onto a couple of 2x4's, this should break the back easily!!!! j/k

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Unread 05-09-2007, 11:31 AM   #7
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OMG

1 - whole pigs dont fit in small cryovac bags and sit on supermarket shelves.
B - whole pigs have faces
III - whole pigs look like something that could have been named, petted, or taken for a walk.

I'm staying home and doing yardwork.
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Unread 05-09-2007, 11:53 AM   #8
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You can break the back with a small axe.
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Unread 05-09-2007, 01:07 PM   #9
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FYI, Bready, aka Brandon Ress, proprietor of the former storefront Hot Sauce Shop and organizer of the ICS LI Chili cookoff has cooked/qued several hogs/pigs. In fact I understand he grows 'em in Hauppauge believe it or not.
He might be an excellent source.

Meanwhile, I plan on stopping by to view this outstanding spectacle.
"You put the Lang in the lot and then you smoke it on up............."
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Unread 05-09-2007, 02:02 PM   #10
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Willie B, please let us know exactly what you did and how it turned out. Im cooking one for the 4th of July on my offset and need to know what temps you cooked, how long, etc. if you don't mind. Im sure it's gonna be awesome. Im definitely exited about doing my first 1.
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Unread 05-09-2007, 04:16 PM   #11
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Unread 05-10-2007, 08:09 AM   #12
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Quote:
Originally Posted by BBQchef33 View Post
OMG

1 - whole pigs dont fit in small cryovac bags and sit on supermarket shelves.
B - whole pigs have faces
III - whole pigs look like something that could have been named, petted, or taken for a walk.

I'm staying home and doing yardwork.
By the way i named it poohba just for you
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Unread 05-10-2007, 08:26 AM   #13
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Leave it whole and fill the cavity with a few chickens or cornish game hens.
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Unread 05-10-2007, 09:16 AM   #14
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Quote:
Originally Posted by smokeonthewater View Post
Leave it whole and fill the cavity with a few chickens or cornish game hens.
how about some pork butts and sausage
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Unread 05-10-2007, 10:29 AM   #15
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Thats alot of pork...I like to mix it up a little.Chicken takes on a real nice flavor after sitting inside a pig for a bunch of hours.Dont overcook either
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