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Started By
Message
Hog neede before Friday. Any help??
Posted on 11/22/11 at 12:15 pm
Posted on 11/22/11 at 12:15 pm
Hey guys, I need a hog to cook for Friday's tailgate. The guy who said he had one lined up fell through and has put me in a bind and a scramble. Can anyone help me out? I'd kill, clean, whatever. I live in the Baton Rouge area and would travel a resonable distance to get it. I'd be willing to pay for it also. If you can help me out let me know. Thanks!
4
Posted on 11/22/11 at 12:27 pm to bmela12
I hear there might be some on the side of I-49
Posted on 11/22/11 at 12:45 pm to 4X4DEMON
Try Rouchers in Plaquemine
Posted on 11/22/11 at 12:46 pm to bmela12
I reserved one from Rouchers...Scallans is sold out. Tramonte's had one this morning, dressed and seasoned for 2.99/lb. LSU Ag Center had a 100lb. hog yesterday for 1.75/lb but I didnt need one nearly that big.
Posted on 11/22/11 at 12:47 pm to bmela12
how do you plan on cooking it would you allow the pig donors to crash the tailgate?
Posted on 11/22/11 at 12:53 pm to Bleeding purple
quote:
how do you plan on cooking it would you allow the pig donors to crash the tailgate?
I've got a cajun microwave I'm going to cook it in. We may be able to work something out.
Posted on 11/22/11 at 12:54 pm to 4X4DEMON
Posted on 11/22/11 at 12:54 pm to bmela12
And thanks guys. I actually normally get my farm raised pigs from Rouchers, but I'm trying to stick to the wild hog theme for this one.
Posted on 11/22/11 at 1:04 pm to bmela12
It is a trapped 50 lb live weight sow now about 35 lbs after gutting. She is currently skin on and sitting in ice. I will be coming into BR on wed night but it may be late. We could meet up on Thursday sometime.
It will be better if you leave the skin on but it still needs to be scraped. If you want to use it skinned out I can do that too but you will need to wrap it in something to cook it.
It will be better if you leave the skin on but it still needs to be scraped. If you want to use it skinned out I can do that too but you will need to wrap it in something to cook it.
Posted on 11/22/11 at 1:07 pm to Bleeding purple
quote:
Bleeding purple
Hog neede before Friday. Any help??
It is a trapped 50 lb live weight sow now about 35 lbs after gutting. She is currently skin on and sitting in ice. I will be coming into BR on wed night but it may be late. We could meet up on Thursday sometime.
It will be better if you leave the skin on but it still needs to be scraped. If you want to use it skinned out I can do that too but you will need to wrap it in something to cook it.
Clutch bro. Very Clutch.
Posted on 11/22/11 at 1:10 pm to Bleeding purple
quote:
Bleeding purple
I don't know if that guy has a duck lease.
Posted on 11/22/11 at 1:11 pm to Bleeding purple
Bp,, uh, what kinda vehicle you gonna be traveling East in,,, and aprox. what time? There might be an ole fashion, highway pig robbery happen'n...
Posted on 11/22/11 at 1:40 pm to bmela12
I'm headed to my parents tonight. Pretty sure my folks got some in the freezer they would donate. Email me stacyotot@gmail.com if interested
Posted on 11/22/11 at 2:18 pm to SpicyStacy
quote:
if interested
in...? :runstothebackchannels:
Posted on 11/22/11 at 8:20 pm to bmela12
So do you want the hog or not? Head feet skin and hair on for you to scrape? Or whole with head, feet, and skin removed? I can freeze the head solid and bring it too if you want a little (although slightly gross) decoration
Posted on 11/22/11 at 11:16 pm to bmela12
Damn duplicating phone.
This post was edited on 11/22/11 at 11:18 pm
Posted on 11/23/11 at 10:37 am to Bleeding purple
22 hours with no response to your own thread. Come on now. 
Posted on 11/23/11 at 10:40 am to Bleeding purple
If I was tailgating you could be damn sure I'd be begging to accept your hog.
Posted on 11/23/11 at 10:40 am to Slickback
My cousin had 4 little ones in a trap yesterday(South Shreveport)
Posted on 11/23/11 at 10:41 am to Slickback
quote:
you could be damn sure I'd be begging to accept your hog
So sad, one of the ladies didn't say this
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