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Posted: 2/15/2013 3:23:45 PM EDT
Well, we killed some hogs a couple of weeks back, and tonight I am enjoying some of the best parts. I took the neck bones from the base of the skull down to the shoulder blades and some jowl meat, then combined it with some potatoes from the garden, carrots, and onions. Put it in the pressure cooker for about 40 minutes, so it would get nice and tender. I also baked a big pone of cornbread to go with. I didn't do the whole spread for the dinner pic because I was starving and had been up about 27 hours.

A lot of people would throw this part away but some of the most tender and best tasting meat is around the spine up near the head. We usually only throw away the entrails minus the liver and the brains. We used to take one of the heads to a loal lady who would bake them whole. She passed away a few years ago so now we usually take the jowls, salt them down, and turn them into bacon. We have hams and side meat in the smoke house curing that should be ready in a couple months. We also ground 250 pounds of sausage, and have sold most of it already.




The gun is a .22 single ation that belonged to my step-grandfather. Also a brick of .22 that the wife found last week at the local LGS.

Also sorry for the cell phone pic, but my good camera is at work.
Link Posted: 2/15/2013 3:25:23 PM EDT
Link Posted: 2/15/2013 3:25:55 PM EDT
Looks alright to me. It's Friday, so we'll be having Mac n Cheese and maybe a tuna sandwich.
Link Posted: 2/15/2013 3:26:07 PM EDT
Looks awesome.
Link Posted: 2/15/2013 3:28:04 PM EDT
Pics of smokehouse available?
Link Posted: 2/15/2013 3:28:39 PM EDT
Meh, kinda sparse on the essentials (no long gun, no beer, etc), but you DID kill it yourself, & grew most/all of the other food as well. I'd give it a solid 9/10 just for that.
Link Posted: 2/15/2013 3:30:20 PM EDT
Kill it and grill it. Looks good to me.
Link Posted: 2/15/2013 3:34:15 PM EDT
Originally Posted By 44Regular:
Pics of smokehouse available?


Well, we call it a smokehouse, but it acutally just an outbuilding that we hang the sidemeat, jowls, and hams in to let them salt cure. No actual smoke involved. It does look like some of the old smoke house around the area though. Even has a chicken coop attached to the side of it.
Link Posted: 2/15/2013 3:36:11 PM EDT
Originally Posted By helmutlent:


Come on man. This is what you call eating high on the hog.
Link Posted: 2/15/2013 3:37:47 PM EDT
I see no problem with it OP, looks good to me
Link Posted: 2/15/2013 3:38:33 PM EDT
That right there is some good 'stick to your ribs' eatin'.
Link Posted: 2/15/2013 3:42:53 PM EDT
Dad loved neck bones and we had them every year he deer hunted with us. Had corn bread too.

10/10 for the food and the memories.
Link Posted: 2/15/2013 3:46:33 PM EDT
Originally Posted By helmutlent:




Link Posted: 2/15/2013 3:48:24 PM EDT
Kill & Grill....well, this isn't grill...at least a kill

8/10

although it looks kinda nasty
Link Posted: 2/15/2013 3:50:59 PM EDT
Fuck it, works for me.

Need a beer or beverage though.
Link Posted: 2/15/2013 3:51:45 PM EDT
8/10

I'm a Dinner Pic expert.
Link Posted: 2/15/2013 3:53:36 PM EDT
Looks damn good to me!

10/10
Link Posted: 2/15/2013 3:54:18 PM EDT
Mmmmmmm........cornbread.

9/10 only because I don't like onions.
Link Posted: 2/15/2013 3:56:24 PM EDT
NICE!

+1 on saving the liver.
Link Posted: 2/15/2013 4:00:51 PM EDT
Looks pretty good.
Link Posted: 2/15/2013 4:05:08 PM EDT
Link Posted: 2/15/2013 4:07:07 PM EDT
Are you in Staunton area?
Link Posted: 2/15/2013 4:07:37 PM EDT
That looks... Monochromatic.

But hey, I'd eat it!
Link Posted: 2/15/2013 4:12:26 PM EDT
Originally Posted By bperdue21:
Are you in Staunton area?


Nope. I am about as far west in Virginia as you can go. About 25 miles from Cumberland Gap.

Link Posted: 2/15/2013 4:13:30 PM EDT
Is that cornbread sweet or not?
Link Posted: 2/15/2013 4:14:03 PM EDT
Originally Posted By ankratz:
Fuck it, works for me.

Need a beer or beverage though.


No alcohol for me. Last blood test uric acid levels were really high. Just milk and water.
Link Posted: 2/15/2013 4:17:49 PM EDT
Originally Posted By rwalters17:
Is that cornbread sweet or not?


There is no such thing as sweet cornbread. Cornmeal, flour, and milk. I am having trouble finding some good cornmeal since they quit making the Three Rivers Brand in Knoxville. Right now I am using Martha White but it is ground to fine and gives the cornbread the texture of cake. I would like to find something a little coarser ground. Anybody got any suggestions?
Link Posted: 2/15/2013 4:22:35 PM EDT
Looks good to me!
Specially that cornbread in that pan....



:::off to make cornbread now::::
Link Posted: 2/15/2013 4:22:40 PM EDT
10/10 for dinner. There ain't nothing like the smell of napalm slinging chitterlings in the morning. ( Hint on the chitlins...never eat anything that is measured by the yard.) You will never ever forget the smell of the first 20 minutes of boiling out those bastards.
Link Posted: 2/15/2013 4:42:07 PM EDT
Originally Posted By casey1:
Dad loved neck bones and we had them every year he deer hunted with us. Had corn bread too.

10/10 for the food and the memories.


Same here. To this day I follow the tradition and it's the first cut I eat. Crock pot the entire neck with some veg. I almost cry when someone says they throw away the neck.
Link Posted: 2/15/2013 4:48:28 PM EDT
Originally Posted By 44Regular:
Pics of smokehouse available?




Roger That, I need to learn to do that...2 months? I've only smoked trout 2 days....

Link Posted: 2/15/2013 4:48:45 PM EDT
Originally Posted By ole_slewfoot:
Originally Posted By 44Regular:
Pics of smokehouse available?


Well, we call it a smokehouse, but it acutally just an outbuilding that we hang the sidemeat, jowls, and hams in to let them salt cure. No actual smoke involved. It does look like some of the old smoke house around the area though. Even has a chicken coop attached to the side of it.


Same here, Grandma's smoke house was actually a salt house.
Link Posted: 2/15/2013 4:51:50 PM EDT
Nothing wrong with that meal OP. I'd share it with you any day.

Cheers
Link Posted: 2/15/2013 4:58:13 PM EDT
Nothing tastes better than free
Link Posted: 2/15/2013 5:00:14 PM EDT
Thanks for the comments guys. My father in law called stuff like this "rough grub". I grew up on food like this, and I don't think anything beats it. Well, maybe squirrel gravy, biscuits, sausage, fresh farm eggs, and milk fresh from the cow.
Link Posted: 2/15/2013 5:00:48 PM EDT
Kill it and Grill it = automatic 10/10

Tasty looking meal
Link Posted: 2/15/2013 5:05:10 PM EDT
Might be poor, but it looks a hell of alot better then what I had.
Link Posted: 2/15/2013 5:06:46 PM EDT
10/10 since you killed it yourself Looks good too !
Link Posted: 2/15/2013 5:10:23 PM EDT
[Last Edit: 2/15/2013 5:16:56 PM EDT by GLHX2112]
9.5/10

.5 subtracted because of the use of the word "Pone".

Not sure that that word means, but, whenever I say it out loud I hear some scarey music in the background... sounds like two banjo's.....dueling.............
Link Posted: 2/15/2013 5:17:08 PM EDT
Link Posted: 2/15/2013 5:20:43 PM EDT
Originally Posted By GLHX2112:
9.5/10

.5 subtracted because of the use of the word "Pone".

Not sure that that word means, but, whenever I say it out loud I hear some scarey music in the background... sounds like two banjo's.....dueling.............


You never heard cornbread called corn pone.

Regional Note: A staple of the early American colonies from New England southward to Virginia was pone, a bread made by Native Americans from flat cakes of cornmeal dough baked in ashes. Pone is one of several Virginia Algonquian words (including hominy and tomahawk) borrowed into the English of the Atlantic seaboard. The word pone, usually in the compound cornpone, is now used mainly in the South, where it means cakes of cornbread baked on a griddle or in hot ashesas the Native Americans originally cooked it.

Link Posted: 2/15/2013 5:21:06 PM EDT
Nice! 10!
Link Posted: 2/15/2013 5:21:49 PM EDT
I'd eat it, 10+
Link Posted: 2/15/2013 5:22:22 PM EDT
Do you ever make souse?
Link Posted: 2/15/2013 5:22:23 PM EDT
Originally Posted By icex:
9/10 pot roast looks delicious. Ever tried deer roast?


Yeah, I do a deer roast every now and then for work. My wife won't eat deer meat. I like elk roast the best though. A buddy of mine gave me one last year. It was yum yum.

Link Posted: 2/15/2013 5:23:43 PM EDT
Originally Posted By psdavi01:
Do you ever make souse?


No but my grandma used too. I was never to fond of it. She like pickled pigs feet, too.
Link Posted: 2/15/2013 5:24:34 PM EDT
Originally Posted By GLHX2112:
9.5/10

.5 subtracted because of the use of the word 'Pone".

Not sure that that word means, but, whenever I say it out loud I hear some scarey music in the background... sounds like two banjo's.....dueling.............


GTF..Outta my state.

I bet you live near filthadelphia. You don't know what cornepone is......

OP, good job.

I give ya an 8 just cause I know there has to be a charcoal burner nearby.
Link Posted: 2/15/2013 5:27:21 PM EDT
Originally Posted By RebFootCav:
Originally Posted By GLHX2112:
9.5/10

.5 subtracted because of the use of the word 'Pone".

Not sure that that word means, but, whenever I say it out loud I hear some scarey music in the background... sounds like two banjo's.....dueling.............


GTF..Outta my state.

I bet you live near filthadelphia. You don't know what cornepone is......

OP, good job.

I give ya an 8 just cause I know there has to be a charcoal burner nearby.



I got some ribs I might put on the grill this weekend.Put a good dry rub on them and baste them with some Sweet Baby Ray's.
Link Posted: 2/15/2013 5:30:47 PM EDT
their's nothing poor about that dinner. Damn good looking plate.

Have you ever heard of the phrase "living high on the hog" Well your doing just that. 10/10
Link Posted: 2/15/2013 5:32:58 PM EDT
Cheers for not wasting and doing your own work.

I understand chucking the intestines. But I will say that there is a local real deal Szechuan restaurant near me that makes a wicked spicy fried intestine dish. They are very well cleaned and nice nice nice and spicy. They also do a few wicked congealed pig blood dishes that are amazing. Another name for that is "red tofu."
Link Posted: 2/15/2013 5:34:30 PM EDT
Looks like good old fashioned comfort food.
Pone looks real good too. 10/10

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