been kicking around here almost a decade it feels like. Definitely from before the salt left the meat dust. First few years I had a supper cheap 2 burner gasser inherited from my wife's ex... That he didn't want to take with him.. meathead taught me how to smoke on it and I got surprisingly good results till the wheels literally fell off... 6-7 years ago I got a Webber 22 inch kettle and after a season or so the Smoke EZ smoker conversion... Occasionally over smoked for my wife's taste.. But I was happy with results.... 4 months ago I found local source of Berkshire pork that was reasonably priced. OMG. I had always thought it was over hyped.... But side by side cooks proved me wrong... As a treat for a special day.... The big prices of the online guys might be justified... Luckily out the door at 4.50 a pound pickup on butt or belly, and 2 dollars a pound on cheeks and shanks.... I am touring the pig now. Considering getting a whole carcass butchering it myself and documenting the rest of the pig.
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Welcome _John_ Doerter -
Welcome, John!Comment
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Welcome to The Pit @"John Darter". It's great to have you here. Thank you for your support. Your post reminded me that my grandfather butchered pigs and cows when I was young and my job was usually some cleanup duties, with most being quite smelly.
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See you around The Pit!
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Welcome to the pit. enjoy the Wikipedia of BBQ.Comment
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Welcome aboard The Pit and welcome to your new Obsession!Comment
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Welcome to The Pit John Doerter! Great to have you here. I've never tried Berkshire pork, I've heard mixed reviews. Hope to hear & see more from you!Comment
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