We have been a little bit over scheduled the last week by some oversight on my part being a new business. But I am just waiting on the last few hams to finish in the smokehouse right now. Since last Saturday we processed 28 pigs a new best for the butcher shop!! Here are a few pics of the pigs we cut up yesterday and the Bacon's hanging in the cooler. Hams will be done shortly.
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28 hogs in 7 days
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Club Member
- Sep 2018
- 1044
- Fishers, IN, USA
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Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
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Say...
Now that ya mention it,
He does tend to say that, a Whole LOT...
I'm actually purty dang dang surprised he ain't done gone an trademarked it, yet, actually...
Yup "Chilled Legumesâ„¢"
I likeys th way that Rolls out, yessir
Mornin, Brother!
Thanks fer thinkin after me!
Be safe an well, all yall there at Th Bottom of Winnebago, much love from rye cheer on th windswept Prairie!Last edited by Mr. Bones; August 2, 2020, 07:12 AM.
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That thing is a game changer. One of the days this week we had huge hogs. So we could only get 5 pigs worth in it. Cut them up in the morning cured the hams and Bacons in 3 hours in the tumbler then in the smokehouse. So cut up 5 hogs and processed 486 lbs of ham and bacon in under 24 hours..it is a neat toy!!
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Charter Member
- Aug 2014
- 2219
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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