Author |
Message |
Ourdee
| Posted on Wednesday, August 28, 2019 - 11:44 am: |
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I see people talking about Q. How to cook. Speed, temps., sauces, rubs, etc. But, I never see anyone talking about raising the meat. Type feed, age, (pedigree?), or the space per hog. I think there is more to Jim's than just cooking. |
86129squids
| Posted on Wednesday, August 28, 2019 - 12:06 pm: |
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Very true. The quality of the animal makes a huge difference. I'd be curious to know where he gets his animals- bet it's pretty close by. I'd love to try Iberico pork BBQ. One thing I've never had, but would love to try- BBQ goat. Seen videos of south american baby goats, spit roasted... |
Zac4mac
| Posted on Wednesday, August 28, 2019 - 10:47 pm: |
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That's called "cabrito" in Texas. Young goat BBQ... mmmmmmmmmmmmmmm Better and more ethical than veal. As an aside, an adult male goat is a Cabron, which is also one of the worst things you can call a man in Spanish. Z |
86129squids
| Posted on Thursday, August 29, 2019 - 01:05 am: |
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I'll remember that. |
Pwnzor
| Posted on Thursday, August 29, 2019 - 06:28 am: |
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Jim's ribs definitely come from very happy pigs. No doubt about it. |
Crusty
| Posted on Thursday, August 29, 2019 - 07:40 am: |
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I know they make for happy eaters
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Ourdee
| Posted on Thursday, August 29, 2019 - 08:32 am: |
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mmmmhmmm |
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