#11  
Old 05-18-2008, 05:50 AM
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Default Re: hind quarter?

what can be found South of the Border (while that's Mexico to most of you, that's most of you to me). [/QUOTE]

I lived south of the USA in Canada for 10 years......know where that is?
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  #12  
Old 05-18-2008, 10:44 PM
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Default Re: hind quarter?

Um, Hmmm, XJ, no wait, ....SJ...... You lived in Canada? I know, lets
ask Les! He knows geography!

(kidding Les)

How about BC SJ?

Where's Assinippi? There's a question!
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Old 05-19-2008, 02:41 AM
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Default Re: hind quarter?

Whew, that one would nearly have been worthy of jeff... I'm laughing, but search me if I know why? What the heck are you going on about??
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  #14  
Old 05-19-2008, 03:30 AM
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Default Re: hind quarter?

Quote:
Originally Posted by gjbingham View Post
Um, Hmmm, XJ, no wait, ....SJ...... You lived in Canada? I know, lets
ask Les! He knows geography!

(kidding Les)

How about BC SJ?

Where's Assinippi? There's a question!
I wonder George, you may be right, isn't a bit of Victoria Island actually south of the US mainland?

...but I lived in Canada, south of Detroit, Michigan! (Canada, eh? ....7 years in Toronto, 10 years in Windsor and 5 years in Waterloo)

now Assinippi, I'm with you on that one
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Old 05-19-2008, 05:21 AM
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Default Re: hind quarter?

OK - i've heard it many times here...

What the heck is "pulled pork" it sounds a bit scary to put into Google...
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Old 05-19-2008, 07:08 AM
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Default Re: hind quarter?

Actually, if you do google "pulled pork" you'll get a pretty useful array of site references, recipes, etc., and - contrary to what you might fear - nothing you couldn't show to your teenaged daughter

Pulled pork is the basic southern U.S. barbeque dish: a large cut of pork (typically shoulder or butt) which will benefit from long, slow cooking. Here's a good basic backgrounder: About Pulled Pork - Slow smoked pork that makes a great sandwich After cooking the meat is pulled apart into strings and usually served on a bun.

There are as many variations on the "authentic" way to make this dish as there are cooks who prepare it, and comparing one to another is as good a way as any to start a "discussion" which will take many beers (or pitchers of sweet tea, the traditional southern barbeque beverage) to resolve. Best to try them all
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Old 05-19-2008, 07:40 AM
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Default Re: hind quarter?

From Wikipedia ...

"Pulled pork is a form of barbecue. It is a method of preparation in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a low-heat, long-cook method until the meat becomes tender enough that its weakened connective tissue allows the meat to be "pulled", or easily broken into individual pieces. Pulled pork is found around the world in a variety of forms.

The preparation of pulled pork differs both in region and in methodology. In areas such as Tennessee, pulled pork is typically made from a mix of the blade shoulder and arm shoulder meat and served with a tomato based barbecue sauce.[1] In areas such as North Carolina, both mixed cuts of the hog and shoulder alone are commonly used, and the pork is served with a vinegar-based sauce or no sauce.

In the United States, pulled pork is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a device such as Crockpot. Pulled pork is most commonly served on a sliced bun as a sandwich or by itself. Porchetta is an Italian variation of pulled pork commonly made using herbs and large amounts of salt.

See also: Pig pickin' - an event at which barbecue pulled pork is cooked and served."

Pig pickin' - love that term!

As for Assinippi ... straight south of Wompatuck?
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Old 05-25-2008, 06:08 AM
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Default Re: hind quarter?

Well 2 weeks ago for my brothers 18 bday there was over 100 people there so i had to prepare something special for them. I had 2 wild goats (5kgs each) and a suckling pig (8kgs whole), and not even bones were left hehe.

I fired the oven for around 5 hours then let it settle before adding the meat and cooked for around 6 hours.
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Old 05-25-2008, 09:03 PM
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Thumbs up Re: hind quarter?

With cooking that long with a 5 hour fire, it is no wonder that they ate the bones as well, they should have been tender as well!

Neill
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Old 05-26-2008, 12:04 PM
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Default Re: hind quarter?

Just a rough idea of what you are looking at.

1 = Jowl bacon, a valuable cut.
2 = Neck chops, less tender than the loin but still usable, located at top of shoulder
3 = Shoulder. The lower section with the legbone is picnic shoulder.
4 = Loin chops, the most valuable section. The rear loin will have the psoas muscle (tenderloin) included under the backbone.
5 = Bacon or sowbelly.
6 = Hams
7 = Fatback, the solid slab of hard fat across the back of the pig

Rough diagram for primal muscle cuts:
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