Last Weekend we decided to hook it up.
They weighed around 65lbs.
The Boar and Sow that made these were both caught wild as piglets.
They were fed corn and grass diet for the last month, before that they were on the tit.

Talk about some sweet meet!

you might be a coonass, I love it

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[quote="Jon Galbahny"]you might be a coonass, I love it

http://www.youtube.com/watch?v=5sP5RJHuUBg

WOW!

Outstanding!!!

That's what I'm Screaming. Man that looked good. Pure colestrol, I love it! Where yall from? I wonder if I could have made it there before the gra-taun cooled?

Ya'll washed all that frog piss off that table first! lol

love the paddle

Nice looking piggies--We do them a bit different but I like your style.

what's in the bowl?

Re: Boucehrie!!
what's in the bowl?

Ahhh finaly somebody noticed!
This is what you would call a cracklin dip.
Take a bowl put about half with vinegar.
add add plenty onion tops "green onions" and season to your likin. I use straight red pepper.
when the Gratons "cracklins" come out of the pot hit them with salt and put you a couple in the dip.
Let them sit in there for just a lil while. Aww man just drooled on my keyboard.

And the paddle ia a 25 year old shovel.

oh yeah that frog piss is much better than pig sh*t LOL!

OK ~ Help us out here some more !!! You poured hot water and scraped the pig ... right ??

Then somewheres you cut fat skin meat fo the cracklin's ..... right ???

Then you crosscutt the rest of pig and wrap him in tinfoil and cooked him 'till done and opened tinfoil and let the crosscutts blacken ...... right ????

Lost of querstons I know ....... but dang that looks like alot of fun .... and .... Good !!!!!

looks good, yall are pro's fo sho

Well Brooks when a man of you stature ask me questuern on hows to cook a pig i will tell you with a smile

Well we took 3 of them 60-70lb hog "just off the tit"
Start that early in the morning. Get the water almost to a boil and get the 22.
Just after you lay them down you pass a lil of that water on the skin until you see it tighten up. Get to scrapin.

When they all scraped up you take a sharp filet knife or a lil torch to singe the peachfuz off.

Well you go ahead and do the guttin and nuttin and cut the head and feet of. "Some like to leave that but it's not for me"
Went ahead and and skinned 2 out for cracklins and left one whole for the coonass microwave.

when deskinning for cracklins you want to make sure and cut a lil layer of meat on the skin.
Then you cut the skin in about 2"x2" squares.

Drop those cracklins in a black iron pot with about a quart of hoglard and fry un til they look like they do in my picture.

The next moring about 5:00 we start the microwave with charcoals and some oak.

The third pig was made love to for about an hour and a half some of T-al's special marinade. and laid on it's back in that microwave for about 4 hours. When the leg bone turns freely in the roast carefully flip him over back up and crank up the heat for an hour or 2. No cover needed on the pig at anytime during cooking.

Man being a coonass is great!

The next moring about 5:00 we start the microwave with charcoals and some oak. We cut some

Well I'll Be !!!!!

Thanks a bunch fo yore receepe !!!! Gots some partners that mite want to try that with me !!!


I'm dawggone serious ..... yore photo's look dang good !!!!!

One more ting der Mr. Brooks.

You can't be eatin a 70 lb. pig all by you self.
You gots to have all your family and friends and have more beer than you can afford.

And now you got yourself a Boucherie!

For the cracklins - did you just use the belly? Or were you cutting from all around the pig?

I thought that it was from just the belly, but I could be wrong.

And another cracklin question - do you just dip them in the vinegar/onion/spice sauce or soak them?