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Author Topic: Roasting a piglet  (Read 2439 times)

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Offline barbender

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Re: Roasting a piglet
« Reply #20 on: February 19, 2023, 04:27:56 PM »
Sounds like Grandma had the touch, or maybe they were just hungrier back then😁
Too many irons in the fire

Offline Crossroads

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Re: Roasting a piglet
« Reply #21 on: February 19, 2023, 04:50:27 PM »
Sounds like Grandma had the touch, or maybe they were just hungrier back then😁
One things for sure, those boys never missed a meal there were 3 of them and they all hovered around 6í6Ē and 350. 
With the right fulcrum and enough leverage, you can move the world!

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Offline barbender

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Re: Roasting a piglet
« Reply #22 on: February 19, 2023, 05:55:32 PM »
 Haha yeah some families are like that. For my own part I can't say much, I'm 6'5" and 300 lbs and I don't turn my nose up at much. Possum probably wouldn't work for me though🤢

A mechanic I used to work with is probably about 6'2" and 265, all muscle. He looked the part of the stereotypical NFL tight end. Farm boy, mullet hairdo, big wide shoulders and slim waist. I saw that guy knock stuff apart I dang well know I would've had to cut with a torch. Anyways, I can't remember how many brothers he said that he had, but I do remember him saying he was the runt! I'd hate to be buying groceries for that crew😂
Too many irons in the fire

Offline Magicman

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Re: Roasting a piglet
« Reply #23 on: February 19, 2023, 06:29:17 PM »
but the possum, Iíve not been able to go there.
Me either but I did try coon, armadillo, rattlesnake, none of which will ever be on my menu again.
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Offline Don P

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Re: Roasting a piglet
« Reply #24 on: February 19, 2023, 07:05:47 PM »
This is rapidly turning into "Critters I've run down and et"  :D.
I outran a snail, once. 
The future is a foreign country, they will do things differently there - Simon Winchester

Offline barbender

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Re: Roasting a piglet
« Reply #25 on: February 19, 2023, 07:20:21 PM »
I've mentioned the porcupine I tried once. No need for seconds on that either, I couldn't eat my first helping. I was able to cross porcupine off of my hunting list😁
Too many irons in the fire

Offline WV Sawmiller

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Re: Roasting a piglet
« Reply #26 on: February 19, 2023, 09:09:06 PM »
Lynn,

   Must not have been fixed right. I have eaten all you mentioned and the ones I ate were good. Armadillo tasted like good roast pork. I have eaten many other species around the world but still no possum. :D
Howard Green
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Offline Crossroads

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Re: Roasting a piglet
« Reply #27 on: February 19, 2023, 10:09:56 PM »
Yeah the coon was good in a stew, my daughter Sarah even took some leftovers to school for lunch 
With the right fulcrum and enough leverage, you can move the world!

2017 LT40 wide, BMS250 and BMT250,036 stihl, 2001 Dodge 3500 5.9 Cummins, l8000 Ford dump truck, hr16 Terex excavator, Valley je 2x24 edger, Gehl ctl65 skid steer, JD350c dozer

Offline Magicman

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Re: Roasting a piglet
« Reply #28 on: February 19, 2023, 10:18:29 PM »
No matter how it is fixed, I ain't eating any of those again and I forgot to add chittlins to that list.  Of course I am now old enough to choose from the "big boy" menu and they ain't on it. :-X
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Offline sawguy21

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Re: Roasting a piglet
« Reply #29 on: February 20, 2023, 01:41:50 PM »
Being from The Great White North I am not familiar with chittlins but they don't sound a lot different from breakfast sausage unless I am missing something.
old age and treachery will always overcome youth and enthusiasm

Offline Magicman

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Re: Roasting a piglet
« Reply #30 on: February 20, 2023, 01:50:29 PM »
Not sausage, pig guts:  LINK  and they smell really, really bad when being boiled or fried.  :o
Knothole Sawmill, LLC     '98 Wood-Mizer LT40SuperHydraulic   WM Million BF Club Member   WM Pro Sawyer Network

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Offline Don P

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Re: Roasting a piglet
« Reply #31 on: February 20, 2023, 02:08:55 PM »
Tolerable deep fried but I prefer eating high on the hog.
The future is a foreign country, they will do things differently there - Simon Winchester

Offline beenthere

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Re: Roasting a piglet
« Reply #32 on: February 20, 2023, 08:19:38 PM »
https://www.southernliving.com/food/dish/what-are-chitlins

I prefer cracklins. After rendering the pork fat to get lard, they are like small bits of bacon.
https://en.wikipedia.org/wiki/Cracklings
south central Wisconsin
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Offline Don P

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Re: Roasting a piglet
« Reply #33 on: February 20, 2023, 08:34:18 PM »
I really need to get the gristmill going. It doesn't get much better than cracklin cornbread. Gotta keep the joints lubricated  :D.
The future is a foreign country, they will do things differently there - Simon Winchester

Offline taylorsmissbeehaven

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Re: Roasting a piglet
« Reply #34 on: February 23, 2023, 07:15:45 PM »
This is a great thread! Growing up in the South I have been fortunate in my exposure to fine victuals. Some Ill eat again and others I may have to pass on. My good friend Chip Monkey's mother (Mamma Monkey of course) always said " the key to good cooking is to starve them down" I sure do miss that cookin!!
Opportunity is missed by most because it shows up wearing bib overalls and looks like work.

Offline Wudman

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Re: Roasting a piglet
« Reply #35 on: February 23, 2023, 10:56:21 PM »
If I remember correctly, it took about 5 hours to get Philip up to 145į internally before we could pull him out of the barrel and let him rest for a bit.


(Image hidden from quote, click to view.)



(Image hidden from quote, click to view.)


Unfortunately, didnít end up with any of the pictures from when we carved Philip , but that table was completely covered in juice. We didnít weigh Philip, but estimated around 30# and Iíll have you know, that is way to much pig for 30 people! At the end of the day Philip was delicious and I look forward to doing that again this summer when Rachel, our youngest daughter graduates. Oh, and for a side note. My mother in law said it was weird that we were calling dinner by name and that we should stop. We didnít 😝
You have a different set of friends than I.  The last hog I cooked was about 150 pounds live weight.  When we threw him up on the table, I was about tenth in line and was sucking on rib bones.  They picked that dude clean in minutes.  As for scalding one, water temp needs to be around 180 degrees....get it too hot and it sets the hair.  I normally shoot for about 200 degrees in the cooker.  We cook Boston Butts most of the time now.  They are a lot easier to deal with and give good yield too.
Wud 
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Offline Chuck White

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Re: Roasting a piglet
« Reply #36 on: February 24, 2023, 11:11:07 AM »
Not sausage, pig guts:  LINK  and they smell really, really bad when being boiled or fried.  :o
When I was stationed in S.Korea the "mess hall" had an evening soul food dinner, which included chittlin's, on those occasions the mess hall smelled so bad I didn't even go there.  Reiminded me of the hog yard back on the farm I grew up on!
but the possum, Iíve not been able to go there.

We had a roadkill possum on the road in front of the house a few years back, I took a shovel and scraped it up and laid it off the road in some short grass, thinking some of the turkey vultures would likely come down and eat it.
Apparently they don't care for it either, that possum laid right there and rotted over time.


~Chuck~
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Offline KEC

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Re: Roasting a piglet
« Reply #37 on: February 24, 2023, 11:21:21 PM »
I've cooked and eaten a lot of critters, but cannot and will not try possum. Seriously, I believe that it is part of a possums' defence mechanism is to smell and taste bad. Few mammals eat them, but vultures, crows, etc. don't seem to be so discriminating. Put a skunk out in a field and the vultures will pick it clean. 


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