Well hello everyone again, sorry about the delay since my last post, the summer and BBQ season has been trying and busy, but enough of my wining! On to more important things like pork shoulders or pork butts vs. cooking a whole hawg or (hog) for those of you that are north of the "mason dixen Line". First of all there is the "waste" aspect that everyone talks about, if you cook a whole hawg for say 50 people, then chances are you'll still have left overs afterward, which isn't a bad thing of course unless you're catering an event. The customer feels they are getting too much food for the money they're paying and so on and so forth...blah blah blah.
I think that it is the experience of having a whole hawg on the grill for your buffet pleasure! You can pick off what ever part of the pig that you would like whether it be the ribs, the shoulder, the butt or if you're real crazy, the feet! It's also for us guys, grunt with me guys, it's the barbaric aspect of cooking the "kill" and having the entire animal cooking before your eyes. You season it, sauce it, season it some more, sauce it some more until you've reached, in your mind, the perfect hunk of protein and fat that you can possibly cook over an open flame.
Now, a more practical, easy, not necessarily quicker, more cost efficient way to cook pork would be just cooking portions, such as the shoulder, butt or ribs. It's not as "Barbaric" or presentable as the whole animal but just as tasty and effective. Which ever way yall decide to cook your pork just keep in mind the most important fact "the secret's in the sauce"! Grendeddy Dave's BBQ Sauce! "it's some kinda good"!
Welcome to Grendeddy Dave's BBQ Kitchen! This blogspot will be full of recipes and tricks of the trade from the pit master himself, Grendeddy Dave. Check out what you can do to spice up your backyard cookin and don't forget we wanna hear all about your BBQ cusine as well! Grendeddy Dave's BBQ Sauces and Seasonings! "It's Some Kinda Good!"
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