Shoot we used to do that in Maryland! Put a grate over a pit, kill, scald, and butcher the hog, then throw him on the grate use gallons of bar-b-que sauce, paint him all night long, start cooking about 9 PM and the pig was ready for lunch, just about the time we floated the keg…lol
Oh, some how the tenderloins always seemed to make it to the fridge before the pig went on the fire!!!
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From: DoIt_Yourself@yahoogroups.com [mailto:DoIt_Yourself@yahoogroups.com] On Behalf Of Jan Flood
Sent: Wednesday, November 23, 2011 12:47 PM
To: DoIt_Yourself@yahoogroups.com
Subject: Re: [DIY] Grilling Pork (Boston Butt)
First you catch the pig :)
Pulled pork, my all time favorite. I still fix it but it's never as good as the old days when we lived overseas and would dig a pit on the beach and cook the entire pig. Cooked it all day and partied all night - I was a lot younger then, LOL.
On Nov 23, 2011, at 1:32 AM, subprong wrote:
A bit off topic here. I'm going to be grilling a hunk of Boston Butt to do some pulled pork. It will be offset from the heat source, sitting over a water bath. I've placed a dry rub on the pork. This pork has a solid layer of fatback on it.
Jan Flood
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