Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

 
 
LinkBack Thread Tools Search this Thread Display Modes
Prev Previous Post   Next Post Next
  #1 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 44
Default Fresh Pork... and I mean FRESH! Which cut?

Ok, real stoopid question here... friends of mine are doing a pig roast.
Puchased a whole hog, but had it quartered. Basically, cut in half, then
split each half down the middle of the ribs.

They want me to smoke one of the sections... I'm curious what to use? Front
shoulder or rear quarter(which one?), and cut the ribs away first? Or maybe
just cut the ribs away all around, and just smoke those for them instead?

Picking it up off them later today, so any help here soon would be great!

Thanks!
Shawn


 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
a breath of fresh air (fresh kielbasa~!) into alt.BREGS Bread Basket[_11_] Barbecue 1 09-09-2015 07:44 PM
Pork Belly Pasts (was: Fresh Side Pork) Sqwertz General Cooking 36 11-05-2010 03:53 PM
Go Fresh Produce, Inc., Issues Allergy Alert on Undeclared Sulfites in Go Fresh Dried Fruit Mix Duckie ® Recipes 0 29-05-2004 01:33 AM
16 lb Fresh pork Ham Fred Baking 3 01-01-2004 09:22 PM
Fresh Pork Ham Fred General Cooking 5 31-12-2003 08:51 PM


All times are GMT +1. The time now is 04:33 AM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"