Rag1
Executive Chef
No giggling at the subject line.
I saw a pig pit cooked that had the ribs and back bone removed before cooking.
Any ideas how to do that?
I'm going to try it on Sat.
The deal is to put chunked up butts in the cavity and sew it shut to bump up the yield.
I saw a pig pit cooked that had the ribs and back bone removed before cooking.
Any ideas how to do that?
I'm going to try it on Sat.
The deal is to put chunked up butts in the cavity and sew it shut to bump up the yield.