Comments on: Piggie Wiggie

By: SpikeinDallas

SpikeinDallas — Tue, 31 May 2005 19:19:40 +0000

You know what ? I’ve been out of town and haven’t chaecked my mail,yes I did get the message and yes we do have a bunch of hogs, that sounds like a great time to have a hog butcherin’

By: Scott Chaffin

Scott Chaffin — Tue, 31 May 2005 19:11:20 +0000

I sent you an email about a hog hunt in the fall, Spike. Did you get it? If not, leave me a good email.

By: SpikeinDallas

SpikeinDallas — Tue, 31 May 2005 17:13:50 +0000

Cleaned of course

By: SpikeinDallas

SpikeinDallas — Tue, 31 May 2005 16:48:07 +0000

Scott, give me the go-ahead and I’ll bring you a wild hog.

By: Andrea Harris

Andrea Harris — Tue, 31 May 2005 04:34:01 +0000

“salt just effs with my high blood pressure too much”

Yeah, my doctor told me to cut down on salt too. Well, at least I don’t lick salt from the palm of my hand like I used to when I was a kid.

By: Scott Chaffin

Scott Chaffin — Mon, 30 May 2005 15:25:08 +0000

Goody, goody…I get to build another rub recipe.

Welp, get used to pulled pork — that’s my summer project.

By: Cindy Chaffin

Cindy Chaffin — Mon, 30 May 2005 15:05:33 +0000

This question just came up on one of the many Food Network shows I’m addicted to…no salt in plain-ol’ pork…

By: Scott Chaffin

Scott Chaffin — Mon, 30 May 2005 11:53:00 +0000

Wes - My rub has seasoning salt in it, so maybe it just worked better on the piggie than it does on a brisket.

I’ve had the various Carolina sauces during my travels, and I’ve got a half-gallon of home-made vinegar sauce that was a gift sitting on my shelf. I’m more of a spicy-sour guy, too - can’t eat sweet sauce. I’d rather you bring an old family recipe that I can try.

Andrea, salt just effs with my high blood pressure too much. I usually don’t even pick up the shaker at the table, and I take it out of all my recipes. Now, pepper on the other hand — black, white, red, cracked, whole, pickled, grilled, baked, fried — whole ‘nother story.

By: Andrea Harris

Andrea Harris — Mon, 30 May 2005 03:54:39 +0000

Salt is one of the four food groups! The real food groups.

By: Wes

Wes — Mon, 30 May 2005 03:01:37 +0000

Welcome to the pork brigade. I do not know why yours was so salty as I do not find that to be the case with what I get here in SC. I have to be careful when marinating as it does soak up the salt quick. We have sweet sauce to be sure, but the eastern parts of both Carolinas use a vinegar sauce. I prefer the eastern NC style as it has a milder vinegar flavor. Our local sauce is a mustard based one, tangy and sweet. I used to think we were the end-all, be-all when it came to bbq. Then I stopped in Junction and ate at Coopers. Since then, I have had a hankering for brisket. Two new places have opened recently and sell brisket. One shreds it and serves it with a thick, red sauce. The other slices it thin and has a thinner, red sauce. Neither touches what I had in Texas but it’s a nice change of pace. You want me to bring you a selection of pork sauces to Vegas?