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Whole Pig
Posted on 10/10/11 at 10:43 am
Posted on 10/10/11 at 10:43 am
Where can I get a whole seasoned pig?
9
Posted on 10/10/11 at 11:29 am to brhunt
Scallan's Choice Meats down Airline
Posted on 10/10/11 at 11:38 am to brhunt
Use the search feature. Five threads in last month.
Posted on 10/10/11 at 11:48 am to Martini
been more pig threads than Johnny's lately.. 
Posted on 10/10/11 at 1:08 pm to brhunt
Posted on 10/10/11 at 1:22 pm to Ole Geauxt
quote:
been more pig threads than Johnny's lately..
No shite...And I went to Johnny's last night and contemplated starting a Johnny's thread since the Johnny's pizza love seems to be dwindling.
Posted on 10/10/11 at 1:37 pm to LSUAfro
quote:i dont think it's dwindled, think there might have been a few "warnings" passed out, about even mentioning "......s Pizza"..
since the Johnny's pizza love seems to be dwindling.
Posted on 10/10/11 at 4:15 pm to brhunt
Get one unseasoned and do it yourself. It's easy and worth it. Scallan's for seasoned or unseasoned, and Roucher's can get you one fresh and might have better prices. I recently paid $2.59/pound for a 35lber at Scallan's unseasoned.
If you want a seasoning recipe, I can give you that too.
If you want a seasoning recipe, I can give you that too.
Posted on 10/10/11 at 5:01 pm to The Last Coco
I've gotten them from Scallan's and Chris' Specialty Meats.
Both were good.
Unless you have lots of time, get it pre-seasoned. I would never get a "plain" one because it's just a pain in the arse.
Also get them to butterfly it for you.
Good luck.
Both were good.
Unless you have lots of time, get it pre-seasoned. I would never get a "plain" one because it's just a pain in the arse.
Also get them to butterfly it for you.
Good luck.
Posted on 10/10/11 at 7:12 pm to LuckySo-n-So
Ok. Again. Rouchers in Plaquemine. 687-4258
$2.59 dressed. It is the only place around that sells them fresh. Give them a few days notice. They will butterfly .
Any size you want but I stay from 50-60 because they are easy and quick to cook.
Scallans, Chris' and anyone else around here are selling frozen hogs that come from a packing plant in Pontchatoula.
Don't pay the extra to season. All they do and you have to do is sprinkle your favorite rub and inject a bunch of your favorite concoction and it takes me ten minutes to do.
$2.59 dressed. It is the only place around that sells them fresh. Give them a few days notice. They will butterfly .
Any size you want but I stay from 50-60 because they are easy and quick to cook.
Scallans, Chris' and anyone else around here are selling frozen hogs that come from a packing plant in Pontchatoula.
Don't pay the extra to season. All they do and you have to do is sprinkle your favorite rub and inject a bunch of your favorite concoction and it takes me ten minutes to do.
Posted on 10/11/11 at 8:55 am to Martini
Will a 50/60# fit in a 120qt ice chest?
Posted on 10/11/11 at 9:06 am to Martini
You always pimp Rouchers, and I've never been there, but is a fresh pig worth driving that far? It's double the drive for me. Serious question though.
Posted on 10/11/11 at 9:17 am to TJG210
quote:Yes...pretty sure a 50# will...at 60#,head space might be an issue.
Will a 50/60# fit in a 120qt ice chest?
Posted on 11/12/13 at 3:46 pm to OTIS2
quote:
If you want a seasoning recipe, I can give you that too.
Just ordered a 50 lb one from Rouchers for A&M game
Inject? Spice mix? Foil ears? I need a foolproof playbook for a cajun microwave
Posted on 11/12/13 at 4:21 pm to brhunt
Call Decuir's in Port Allen. They do a good job of seasoning them too. Screw injecting it yourself.
Posted on 11/12/13 at 4:23 pm to PBeard
What flavor are you going with?
I like rubbing the inside of a pig with a paste of salt, red pepper, garlic, rosemary, orange zest, fennel seed, and olive oil. Takes it more in an Italian direction than traditional cajun spicing.
I like rubbing the inside of a pig with a paste of salt, red pepper, garlic, rosemary, orange zest, fennel seed, and olive oil. Takes it more in an Italian direction than traditional cajun spicing.
This post was edited on 11/12/13 at 4:24 pm
Posted on 11/12/13 at 4:24 pm to Trout Bandit
quote:
Screw injecting it yourself.
It really is a pain in the arse. Does Decuir's sell fresh?
And you can foil the ears, snout and feet if you want for presentation. I use two meat thermometers. One in the ham and one in the shoulder... 50 lb. pig cooked at 230-250 might take 6 hours but probably less. Maybe. I cooked a 40 pounder in in less than 5. It's easy.
I think I'll cook another one soon TB and MB.
This post was edited on 11/12/13 at 4:27 pm
Posted on 11/12/13 at 4:32 pm to pooponsaban
quote:
Does Decuir's sell fresh?
I don't know but if I knew that they did, I'd make sure Martini ate some crow for being wrong.
Posted on 11/12/13 at 4:36 pm to pooponsaban
quote:
I think I'll cook another one soon TB and MB.
Hell you may as well get the use out of my Cajun Micro while you have it.
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