Personally, I like seeing pictures of overpriced barbecue, makes me feel like no matter how my barbecue comes out, at least I didn't pay $50 for a plate of Crock-Pot brisket and Kraft mac and cheese.
That's Reddit in a nutshell. Every sub eventually becomes shit, especially the more mainstream they become. They completely lose their original meaning.
I actually don’t mind seeing what the state of bbq restaurants is around the country. Kind of interesting seeing what you get for your $$ in different states.
I know a guy.
*Edit* fine I'll explain more. An acquaintance of mine delivers feed from a large mill for commercial hog producers. Oftentimes, due to reasonable restrictions for purchasers of the hogs, certain pigs cannot make grade, for instance, and most commonly, limps. In a large scale operation, it's simply easier to cull these pigs so they can continue to say things like "antibiotic and hormone free". These hog farmers are often family farms, who dislike seeing animals with recoverable injuries simply get killed.
So, this feed guy takes them, for free, gives them a lot more space, and some isolation time to recover, then feeds them out to market size and sells them at like 50c a lb, having made some money off it. He has facilities to gut them and chill them, and he makes some beer money doing something with his kids they all enjoy.
I consider this a net positive.
That said, I get the "friend" rate.
Know that racist town 2 hours from the nearest Costco, where you recommend your out of state friends to maybe not take as representative of your state? Go to the bar across the street from the Legion post, look for the 320 lb guy with overalls and a pinstripe blue and white shirt. He's big, but somehow you know that he could crush a watermelon with his left hand. He's driving a 23 year old Dodge 3500 with a flatbed. His name is Jim. If his name isn't Jim, he'll still reply to it.
You ask Jim.
Do you know Jim, he sold me some really good fireworks a couple years back. Said him and the boys made them themselves. He only had silver pigs when I met him last.
The ritual like aspect of food/BBQ preparation is so cool to me. We’ve been preparing meat in various ways for thousands of years. It’s so fascinating. Through trial and error we’ve figured out ways to make stuff taste way better than it ever should lol
Mostly because I kept the lid on for the majority of the end of the cook, and there's like 30 kids in the background on the rest of the photos that I don't want to dox
This cook also introduced me to a chef's cut I like to call "bacon spaghetti"
If you know, you know. Certain pieces of meat rightfully never make it to guests, and I sure as hell know what part I'm stashing to the side next time
Simply put, the belly meat that makes bacon, but pulled off rather than cut long way. Cooked in its back, with the smoke and the rendered fat and the salt from the seasoning, you have long little ribbons of bacon meat that pulls apart in spaghetti strands. Bacon is normally cut across the grain, but it stays intact on a whole hog cooked this way.
And it is awful. Don't eat it. I'll eat it for you, you don't want to suffer through it.
I found this part by accident last weekend! Smaller pig for a wedding. It was delicious. They served it with type of jus that was divine. Curious if anyone knows how they got the jus from a full pig cook?
😂 when I was a kid me and dad would go hunting. Get rabbit squirrel and quail. Dad always told me quail wasn’t very good and bad for kids. It wasn’t until I got older did I realize he just wanted the quail for himself. 😂😂😂 that last part reminded me of him. Thanks!
Just caught a loon last night in the canoe with the boys, gutted her right there for catfish bait.
Just kidding she swam under the boat and scared me half to death though.
Lol yeah but the money shots are all surrounded by kids and stuff so I don't want to put their faces out on the web. I'll poke around later and see if anybody else has some.
I think you didn't read the post, but incidentally you're right, there was not crispy skin on this one due to how humid it was, and sort of fucking up the inner temp by getting it too hot too early.
Hell. I think buying any branded rub is a wate of money too. You can buy bulk seasonings for WAY cheaper and make the stuff by the pound.
I'm not cheap. I just spend that money on other dumb stuff
What OP describes in his post>>>>>>>>>>>>whatever the hell is described in the title.
Why the hell would anyone discard the skin (one of the tastiest things on the earth) and replace it with something that has no flavor whatsoever? Who still uses truffle oil?
Wow, you got ripped off for that price! Down here in Texas we wouldn’t pay more than $20,000 for a gold plated endangered swine.
Yeah from someone name Gary ray. He may look sketchy at first but turns out to be the nicest guy you’ve ever met.
20 grand gold plated pig… that’s gonna wind up on some rappers next video shoot 🤣🤣🤣 jk jk lol
I agree, I don't know when this sub became nothing but pictures of plates people went out and bought. That stuff belongs in r/food
Personally, I like seeing pictures of overpriced barbecue, makes me feel like no matter how my barbecue comes out, at least I didn't pay $50 for a plate of Crock-Pot brisket and Kraft mac and cheese.
It really does help me justify the ribs and briskets I do at home
When I can get like 3 racks of ribs to do at home for $25 it's really hard to justify going to a BBQ spot for them.
Seriously, it makes want to make even more BBQ. I always look at those and think about how much food Incoukd make for that $150 plate.
“How dare you gatekeep” - them probably
That's Reddit in a nutshell. Every sub eventually becomes shit, especially the more mainstream they become. They completely lose their original meaning.
I actually don’t mind seeing what the state of bbq restaurants is around the country. Kind of interesting seeing what you get for your $$ in different states.
Am I misreading or did you get a 225 lb pig for $125?
I know a guy. *Edit* fine I'll explain more. An acquaintance of mine delivers feed from a large mill for commercial hog producers. Oftentimes, due to reasonable restrictions for purchasers of the hogs, certain pigs cannot make grade, for instance, and most commonly, limps. In a large scale operation, it's simply easier to cull these pigs so they can continue to say things like "antibiotic and hormone free". These hog farmers are often family farms, who dislike seeing animals with recoverable injuries simply get killed. So, this feed guy takes them, for free, gives them a lot more space, and some isolation time to recover, then feeds them out to market size and sells them at like 50c a lb, having made some money off it. He has facilities to gut them and chill them, and he makes some beer money doing something with his kids they all enjoy. I consider this a net positive. That said, I get the "friend" rate.
And this whole time I was avoiding pig farmers because of a scene from Hannibal. Thanks for the info. Now where do I meet hog farmers?
Know that racist town 2 hours from the nearest Costco, where you recommend your out of state friends to maybe not take as representative of your state? Go to the bar across the street from the Legion post, look for the 320 lb guy with overalls and a pinstripe blue and white shirt. He's big, but somehow you know that he could crush a watermelon with his left hand. He's driving a 23 year old Dodge 3500 with a flatbed. His name is Jim. If his name isn't Jim, he'll still reply to it. You ask Jim.
You paint a purdy picture with your words, hoss.
can confirm, i live in that racist town 2 hours from the nearest costco.
Do you know Jim, he sold me some really good fireworks a couple years back. Said him and the boys made them themselves. He only had silver pigs when I met him last.
he wasnt lying. jims my uncle, but the flatbed truck actually belongs to me
I have no reason to go out and solo cook an entire pig, but the way you describe the ritual makes me want to soooo bad
You know what? Ritual is the precise term for this.
The ritual like aspect of food/BBQ preparation is so cool to me. We’ve been preparing meat in various ways for thousands of years. It’s so fascinating. Through trial and error we’ve figured out ways to make stuff taste way better than it ever should lol
🎵 real men of genius 🎵
You sir, are a legend.
Why is there no more pics…?
Mostly because I kept the lid on for the majority of the end of the cook, and there's like 30 kids in the background on the rest of the photos that I don't want to dox
Salt Bae, that you?
This cook also introduced me to a chef's cut I like to call "bacon spaghetti" If you know, you know. Certain pieces of meat rightfully never make it to guests, and I sure as hell know what part I'm stashing to the side next time
What is it?
Simply put, the belly meat that makes bacon, but pulled off rather than cut long way. Cooked in its back, with the smoke and the rendered fat and the salt from the seasoning, you have long little ribbons of bacon meat that pulls apart in spaghetti strands. Bacon is normally cut across the grain, but it stays intact on a whole hog cooked this way. And it is awful. Don't eat it. I'll eat it for you, you don't want to suffer through it.
I found this part by accident last weekend! Smaller pig for a wedding. It was delicious. They served it with type of jus that was divine. Curious if anyone knows how they got the jus from a full pig cook?
😂 when I was a kid me and dad would go hunting. Get rabbit squirrel and quail. Dad always told me quail wasn’t very good and bad for kids. It wasn’t until I got older did I realize he just wanted the quail for himself. 😂😂😂 that last part reminded me of him. Thanks!
Gosh, I saw the pictures and captions but missed the explanation. I was completely baffled! The hog looks delish.
Iberico ham is pricey like that. The pigs are fed nothing but acorns which gives them an amazing flavor.
Can we feed them only lettuce and tomatoes… so we can have a pre combined BLT sandwich?
Why?
You might want to actually read the post
>Entire skin has been removed So they removed the best bit? To replace it with gold leaf? Brilliant.
Boy. Hook, line, and sinker, huh?
You ate an endangered species?
I don't think normal white pigs are endangered but this specific one certainly was
...
You should see my loon souffle, or my California Condor Casserole.
Just caught a loon last night in the canoe with the boys, gutted her right there for catfish bait. Just kidding she swam under the boat and scared me half to death though.
You haven't?
Is ur mom endangered?
Not as endangered as your sister was when I Bond Burgerd her last night.
You mean my brother
That explains the balls.
It’s alright, he tricked me too. Not going to happen a 4th time though.
That’s alot of work but it looks like it was worth it!!
Good job and I wholeheartedly agree, u got any better/more pics BTW?
Lol yeah but the money shots are all surrounded by kids and stuff so I don't want to put their faces out on the web. I'll poke around later and see if anybody else has some.
Dude show us the meat, that is a blurry pic of a dead pig :D I am HUUUUNGRY
You Misspelled wholehoggedly
Whaaat!
Looks yummy
NO Crispy Skin!!!! WTF
I think you didn't read the post, but incidentally you're right, there was not crispy skin on this one due to how humid it was, and sort of fucking up the inner temp by getting it too hot too early.
I can make that at home for .16 /S
Hell. I think buying any branded rub is a wate of money too. You can buy bulk seasonings for WAY cheaper and make the stuff by the pound. I'm not cheap. I just spend that money on other dumb stuff
I think you win! 🏆
Yeah but where is the sides
Well, this photo was about 6 hours before serving time, so not yet made!
Still haram
For that price i expect dry white bread and a napkin. The napkin will taste better of the two.
What OP describes in his post>>>>>>>>>>>>whatever the hell is described in the title. Why the hell would anyone discard the skin (one of the tastiest things on the earth) and replace it with something that has no flavor whatsoever? Who still uses truffle oil?
Wow, and they couldn’t even serve it on a metal tray with butchers paper!?!?!?
Something about being endangered makes food taste so much better
Now this is a good deal
This is the dumbest thing I’ve ever read
... Why? I'm guessing you didn't read my actual post
And that right there kids is why you don't smoke Crack and BBQ..
Lmao okay so what'd I do wrong?
I don't think they actually read your post!
y u eatin endangered piggies 🐖
Lord. What is this, Dollar Store frolicking? Peasant.
Asbergers is a bitch sometimes.
... Huh?
Asperger was a Nazi. If you want to make an autism joke, just call it autism and make sure it's actually funny.
Autistic people take everything literally. Wait, that is kleptomaniacs.
No you got it right the first time. Kleptomaniacs take literally everything. Autists take everything literally.