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Date Posted: 06:45:18 07/02/02 Tue
Author: Mop
Author Host/IP: d141-220-230.home.cgocable.net / 24.141.220.230
Subject: Re: The mighty Qfan and myself
In reply to: Earl 's message, "Re: The mighty Qfan and myself" on 21:56:42 06/29/02 Sat

No, no pictures Earl, it was for the most part, pretty boring, not much going on, just waiting for the pig to come along.

Three and a half hours before serve time we realized the hog was still ice cold deep in the shoulders.

We cranked up the heat a bit hoping to push it through that 130šplateau range that seems like forever to get through, it did but we really had to focus on keeping the heat in the cooker and getting them temps up.

I also had three 8.5pound butts on to start the serving line with while carving the hog.

Turns out the hog wasn`t completely done in the shoulders yet the real portion of the hog was where it should have been, we cut the rear section of the hog off, left the forward section in the cooker to finish up.

Started off with the butts that had been sitting in a cooler ready to go, while that was being served we carved the rear section while the front section was cooking away.

All went well in the end.

The more of these things I do, the more I like cooking butts, hogs are a ton of work and a boatload of trouble..
Gimme butts anytime....predictable , easy to manage and to be honest with you, they are a heck of a lot nicer than the hog anyway, they are cooked even throughout unlike a hog at times can vary in its 'doneness'.....sometimes to cook the shoulders you have to cook the hams past the point that you would like to....do you know what I mean?

I`m going to contact the people that I am doing pigroasts for later this summer and offer to knock money off if they would consider going with shoulders/butts instead of whole hog..LOL

Mop

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