As they say, "He who hesitates is lost." Jim please put me+one on the waitlist. I will be happy to chip in for the pig and bring something as well.

you got it atomicman, being so early in the game I imagine the roster of attendees will shift a few times making room

90 days +/- out, just want folks to reserve the date. We will get a list of what folks are brining or what is needed about 30 days from the event.,

gonna be almost 50 this weekend, the pigroast is basically right around the corner.

a hog cook is just what i need , going to be in south carolina the week end of the 12th to pick up my new hog cooker& have some pork product's . i can not wait

philw wrote: going to be in south carolina the week end of the 12th to pick up my new hog cooker& have some pork product's . i can not wait

I bet, Id be excited too with a new toy like that.

My husband, Ralf, and I would like to attend this event again this year. It was so much fun. We will chip in for the meat and bring whatever utensils/drinks are in need. thanks

einberliner wrote:My husband, Ralf, and I would like to attend this event again this year. It was so much fun. We will chip in for the meat and bring whatever utensils/drinks are in need. thanks

thanks, last year was alot of fun, hoping this year will be dryer, and better.

added to the wait list(pretty sure there will be some movement before June 6).

some spots opened up(i scaled back my group)

so

MelT
dfawfley
atomicman +1

are all in if they want the spot.

I am in. Looking forward to it.

I+1 will be there

both are in like flynn.

Jim, you have one more spot open as it looks like I won't be able to make it that day. One of these years, I wil.....

Hellodali wrote:Jim, you have one more spot open as it looks like I won't be able to make it that day. One of these years, I wil.....

Doh....!

next year maybe.

einberliner + 1 are now off the wait list, and on the attendee list.

pricing out a whole hog from a local butcher/farm today, seeing how it will compare pricewise, and convenience wise to getting one from Peoria in Chicago.

jimswside wrote:pricing out a whole hog from a local butcher/farm today, seeing how it will compare pricewise, and convenience wise to getting one from Peoria in Chicago.

Which farm?

I look forward to your findings on this experiment and I hope you'll also consider taste as one of your comparison criteria

eatchicago wrote:
Which farm?

I look forward to your findings on this experiment and I hope you'll also consider taste as one of your comparison criteria

The folks @ a local meatmarket out in Morris(a few miles east of where I live) have their own pork farm a little south of us. I have used pork butts, and spares from them, and they are really good. And typically only $.20 - $.30 cents a pound more than pork I can get elsewhere.

If the cost isnt too much I most likely will go with them as it is only 15 minutes from my house vs a little over an hour each way for Peoria in the city.

Also in consideration is if folks want to chip in a little more for the more local pig. I was thinking it would be about $2-$3 per person for the Peoria pig, the charcoal, etc.

I vote for local. Now that I'm in.

I vote for the best tasting pig you can get. I'm guessing that won't be the one from Peoria.

Ill get the hard numbers regarding cost and see where folks stand.

I'm with Steve I'm sure local will be better than Peoria and I'll happily pay the difference.

I think local will be the way to go, just to be accurate, the butcher shop I am dealing with does not own the pig farm, but deals with a farm down in Fairbury, IL. for their all natural pork.

I can get a whole 90# hog, head off(I will get the head for whoever wants it), fully dressed, and butterflied for about $152.10 approx. $1.69/lb.

Figuring in the cost of the charcoal & the hog we should be around $3 per person(not bad).


Like last year I could use folks help in organizing this event so it goes as well as last year, Mary(The GP), has offered to help with a "who is bringin what" spreadsheet that we can get going maybe about 30 days out. Any other help, or insight from those who came out last year, or new ideas would be appreciated

Big needs are:
tables(I have one banquet table, and a couple smaller tables)
chairs
napkins
plates
utencils

Pot Luck Items could be:
sides
beverages(water, pop, beeer, etc.)
mains
dessert
appetizers
etc.

I could also use some help with the hog if anyone wants to come out a little early, this will be my first one, but I am pretty confident I can knock it out. Ive been reading up alot, and I imagine with Danny's tips on using his La Caja it will be all good. I could use some help with the injection process, and the overall manuuvering of the hog onto the rack and into the cooker.

Still about 60 +/- days out, but looking forward to it, and a little advanced planning makes everyones life easier, and the event more fun.

jimswside wrote:I could also use some help with the hog

I've never seen anyone quite so dexterous as jazzfood when it comes to handling a hog.

Happy to help with anything you need (I'm a good little organizer so feel free to put me to work ).

I'd also love to come out early and witness/assist with the pig dressing--I'm of no use from a technical perspective but I'd love to see the process and lend a (non-expert) hand.

boudreaulicious wrote:Happy to help with anything you need (I'm a good little organizer so feel free to put me to work ).

I'd also love to come out early and witness/assist with the pig dressing--I'm of no use from a technical perspective but I'd love to see the process and lend a (non-expert) hand.

thanks jen,

as we get closer Ill take you up on the offer. I just tend to have tunnel vision sometimes, and its great to get input on things I may overlook.

Please put the two of us on wait list, Jim. I can imagine June now.

dicksond wrote:Please put the two of us on wait list, Jim. I can imagine June now.

for sure. added +1

Wife and I would like to come if there's room. I make a mean garbage salad, but am flexible if something else is needed. Will contribute toward the pig (within reason - have you watched the stock market the last couple of years?)

I could also work on planning/organizing if that would be helpful. I just finished putting together a lobster feed for 60, which was received with great acclaim. (well, who wouldn't, with lobsters?)

Mike

Yeah! We are happy we can make it now.

MikeLM wrote:Wife and I would like to come if there's room. I make a mean garbage salad, but am flexible if something else is needed. Will contribute toward the pig (within reason - have you watched the stock market the last couple of years?)

I could also work on planning/organizing if that would be helpful. I just finished putting together a lobster feed for 60, which was received with great acclaim. (well, who wouldn't, with lobsters?)

Mike

mike,

Ill put you guys on the wait list.