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The Smoke Ring Forum Index
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  Topic: Whole hog pounds %: On the hoof compaired to dressed weight?
Hogwild

Replies: 5
Views: 4845

PostForum: General BBQ Discussion   Posted: Sun Apr 29 07 5:53 am   Subject: Whole hog pounds %: On the hoof compaired to dressed weight?
according to the national pork board, expect dressed weight to be 70% of live weight
.....

It does change as the hog ages, though. I think (I'd have to look it up) that the 70% number is for a ma ...
  Topic: FAB B
Hogwild

Replies: 223
Views: 86552

PostForum: Competition BBQ   Posted: Thu Apr 26 07 3:50 am   Subject: FAB B
sseige, dude, how 'bout some punctuation? Maybe a paragraph or two? My eyes ain't what they used to be and your posts are dang hard to read.... Wink Laughing

Been eating too much MSG! Laughing :lo ...
  Topic: FAB B
Hogwild

Replies: 223
Views: 86552

PostForum: Competition BBQ   Posted: Thu Apr 26 07 2:55 am   Subject: FAB B
sseige, dude, how 'bout some punctuation? Maybe a paragraph or two? My eyes ain't what they used to be and your posts are dang hard to read.... Wink Laughing
  Topic: FAB B
Hogwild

Replies: 223
Views: 86552

PostForum: Competition BBQ   Posted: Thu Apr 26 07 2:06 am   Subject: FAB B
.....

We act like if someone uses _____________ (fill in the blank) that they will automaticlly win. That is certainly not the case as we all know.

Dab

I guess I'm not supposed to post in her ...
  Topic: I think we have lost sight of what the "Competition
Hogwild

Replies: 69
Views: 24163

PostForum: Competition BBQ   Posted: Thu Apr 26 07 12:54 am   Subject: I think we have lost sight of what the "Competition
............ I want to learn how and why it works, and draw my own opinion of it off line.

Harry, and other fearmongers, will not accept that. Any opinion that is not their own is incorrect, the f ...
  Topic: FAB B
Hogwild

Replies: 223
Views: 86552

PostForum: Competition BBQ   Posted: Wed Apr 25 07 3:16 am   Subject: FAB B
.....I choose not to use products with added MSG Hogwild. I don't visit restaraunts that ADD MORE either..........................

I understand that, BBQMAN, and that is your prerogative. Just cu ...
  Topic: FAB B
Hogwild

Replies: 223
Views: 86552

PostForum: Competition BBQ   Posted: Wed Apr 25 07 2:55 am   Subject: FAB B
.....
I will not eat food with that crap in it, and I would not serve it to anyone if I would not eat it!
.....

I'm not going to get into this discussion because I've made my position clear in th ...
  Topic: Another Pricing Job! I want your opinions!
Hogwild

Replies: 31
Views: 9095

PostForum: Catering   Posted: Wed Apr 18 07 8:43 am   Subject: Another Pricing Job! I want your opinions!
Gordon,

In the market reports that I have seen over the last couple of weeks because of the shortfall of feed corn due to more of it being put into ethanol production (farmer are getting more money ...
  Topic: aging beef
Hogwild

Replies: 24
Views: 11760

PostForum: General BBQ Discussion   Posted: Fri Apr 13 07 7:48 am   Subject: aging beef
Harry,

I understand about the regulatory "freezing" temp. I still don't think they are going to freeze the majority of meet that goes to the stores/butchers. It costs money to freeze it ...
  Topic: aging beef
Hogwild

Replies: 24
Views: 11760

PostForum: General BBQ Discussion   Posted: Fri Apr 13 07 3:43 am   Subject: aging beef
Harry,

I'm still wondering why you think the brisket is treated differently after slaughter compared to the rest of the cuts. Why would it be frozen and the rest of the cow not frozen, or like I a ...
  Topic: aging beef
Hogwild

Replies: 24
Views: 11760

PostForum: General BBQ Discussion   Posted: Fri Apr 13 07 1:35 am   Subject: aging beef
Harry,

I'm still wondering why you think the brisket is treated differently after slaughter compared to the rest of the cuts. Why would it be frozen and the rest of the cow not frozen, or like I a ...
  Topic: Garry?
Hogwild

Replies: 5
Views: 2508

PostForum: Wood and Charcoal   Posted: Thu Apr 12 07 10:41 pm   Subject: Garry?
...

Well, I didnt know about the "discussion" so its all good... Very Happy

I should clarify about the "discussion". It was a discussion within another topic...I don't remember whic ...
  Topic: Garry?
Hogwild

Replies: 5
Views: 2508

PostForum: Wood and Charcoal   Posted: Thu Apr 12 07 9:48 pm   Subject: Garry?
Gordon,

I know we've had the discussion recently, but in my experience it is considered poor form on most websites to just "bump" threads. Some, in fact, have written rules against it. ...
  Topic: aging beef
Hogwild

Replies: 24
Views: 11760

PostForum: General BBQ Discussion   Posted: Thu Apr 12 07 10:54 am   Subject: aging beef
Thanks, Mike. I may have to look into a small fridge for the garage.
  Topic: aging beef
Hogwild

Replies: 24
Views: 11760

PostForum: General BBQ Discussion   Posted: Thu Apr 12 07 9:12 am   Subject: aging beef
Hey Mike....ummmm, have you heard any rumors about keeping a brisket packed in ice for a couple weeks? Reason I ask is I've got a cooler that will keep ice for a few days....it'd be cheaper to change ...
  Topic: aging beef
Hogwild

Replies: 24
Views: 11760

PostForum: General BBQ Discussion   Posted: Thu Apr 12 07 7:40 am   Subject: aging beef
HereBBQ Guy Blog

I think that would almost be like putting perfume on a pig,
.....

I don't know. Like you said, aging breaks down the connective tissue, etc., of which brisket has plenty, so ...
  Topic: aging beef
Hogwild

Replies: 24
Views: 11760

PostForum: General BBQ Discussion   Posted: Thu Apr 12 07 2:42 am   Subject: aging beef
HereBBQ Guy Blog this week and linked it on my blog. I'm seriously considering wet aging some brisket.
  Topic: Question on Country Hams
Hogwild

Replies: 5
Views: 2625

PostForum: General BBQ Discussion   Posted: Fri Apr 06 07 12:08 am   Subject: Question on Country Hams
.....
I actually had second thoughts after being up close & personal to one of these dry-cured country hams.
It might be an "acquired taste" sort of thing. it has a smell similar to pr ...
  Topic: Question on Country Hams
Hogwild

Replies: 5
Views: 2625

PostForum: General BBQ Discussion   Posted: Thu Apr 05 07 11:05 pm   Subject: Question on Country Hams
Home cured hams are the best. We've done them for years...My Grandfather has been putting them up since he was a kid (1930s). A lot of folks used to just rub them with salt (making sure to get all t ...
  Topic: Offset Vs. Vertical smoker
Hogwild

Replies: 137
Views: 139416

PostForum: Cookers   Posted: Tue Apr 03 07 8:42 pm   Subject: Re: O I started this discussion and I am almost sorry.
.....I don't know, btw don't want to know) I just want to know about vertical versus horizontal Laughing Thanks

Well, we all now that verticals are junk. Wink But, then you got to worry about whi ...
 
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