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Pit to Plate (Warning: gratuitous pork)

Pit to Plate (Warning: gratuitous pork)
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  • Pit to Plate (Warning: gratuitous pork)

    Post #1 - November 16th, 2007, 11:34 pm
    Post #1 - November 16th, 2007, 11:34 pm Post #1 - November 16th, 2007, 11:34 pm
    The random photo thread motivated me to dump some memory cards I had laying around. Here are photos I took last summer at a pig roast. Because I am a terrible editor, I created a new thread so I wouldn't clutter up the random photo thread with way too many photos.

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    a chocolate brownie pie by Mindy Segal
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  • Post #2 - November 17th, 2007, 12:27 am
    Post #2 - November 17th, 2007, 12:27 am Post #2 - November 17th, 2007, 12:27 am
    Amazing! How did you butterfly the pig?
  • Post #3 - November 17th, 2007, 12:53 am
    Post #3 - November 17th, 2007, 12:53 am Post #3 - November 17th, 2007, 12:53 am
    nr706 wrote:Amazing! How did you butterfly the pig?
    I wish I could take credit for this production, but I was just taking pictures and stuffing my pork hole. The host of the affair was Lincoln of the Maproom. As far as I know, he splayed the beast with that Gurkha knife he is wielding in the pics. Actually, I am pretty sure the pig comes almost split, except for the skull. I understand this style of pig roasting is common in Louisiana.
  • Post #4 - November 17th, 2007, 6:00 am
    Post #4 - November 17th, 2007, 6:00 am Post #4 - November 17th, 2007, 6:00 am
    nr706 wrote:Amazing! How did you butterfly the pig?


    Usually with a saw by cutting the backbone length ways and the head in half.
    Bruce
    Plenipotentiary
    bruce@bdbbq.com

    Raw meat should NOT have an ingredients list!!
  • Post #5 - November 17th, 2007, 5:39 pm
    Post #5 - November 17th, 2007, 5:39 pm Post #5 - November 17th, 2007, 5:39 pm
    Did they baste it with that Canadian Club? :roll:
    Suburban gourmand
  • Post #6 - November 23rd, 2007, 7:44 am
    Post #6 - November 23rd, 2007, 7:44 am Post #6 - November 23rd, 2007, 7:44 am
    d4v3 wrote:Here are photos I took last summer at a pig roast. Because I am a terrible editor,
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    Dave,

    Pig looks good, in particular the crunchy skin, but it's the choice of carving knives that really caught my eye.

    There's a BBQ fellow of some renown in Florida, Big Jim, who swears by a sugar cane knife, sharp edge for chopping, wide flat surface doubling as spatula and hook for moving the occasional grate or log. .

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #7 - November 23rd, 2007, 10:21 pm
    Post #7 - November 23rd, 2007, 10:21 pm Post #7 - November 23rd, 2007, 10:21 pm
    Gary,

    The Sugar Cane Knife does look like a cool tool. For $8.59, how can you go wrong?

    I believe the knife that Lincoln is holding in the above pictures is a Ghurka Khukri knife. The Ghurka are fierce Nepalese soldiers that have fought for the British. The knife is designed for decapitating humans in battle. The sharp curved blade that widens out at the end is meant for severing the spinal column in a single stroke. For pork, it makes both a good chopping and cutting instrument, and the blade makes it easy to separate joints. And as you suggest, the flat part doubles as a spatula.
    http://www.m4040.com/Survival/Ghurka/Hi ... 0Kukri.htm


    dave
  • Post #8 - November 23rd, 2007, 11:12 pm
    Post #8 - November 23rd, 2007, 11:12 pm Post #8 - November 23rd, 2007, 11:12 pm
    I want to see the full tat on the guy's arm. 8)
    What if the Hokey Pokey really IS what it's all about?

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