Ft. Benning Places Bounty on Problem Pigs
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$40 for every pigs tail you bring inn.. Easy money for all yous who are out that way.. :rambo:
yikes!
no fanks
somebody should stop the slaughter of all animals period
:(
Interesting it has come to this... feral pigs are an ecological problem. Their 'rooting' behaviour damages tree roots. In fact, early settlers in New England knew that the way to clear land for agriculture was to pen their swine in amongst the trees to be removed. They would die off quickly, and the standing timber could simply be pulled down by an ox team. Sure a time-saver if you think about how long it took to fell trees with an axe, especially before the advent of quality steel that would actually hold an edge!
Anyway, there's my ecology lesson for the morning. I'ma get off my stump now! :D
yeah kinda like
'The pecking order"
food chain works but I aint eatin dat shit
poor pigs
Wow that mofo pig looked pretty delicious .:D
Let me get this straight, they'll pay me 40 bones to go kill a pig, which I could then eat?? My bacon was delicious this morning, but just imagine straight off the rack, lol. I'm takin' my compact bow and headin' to Georgia, be back in a few months y'all.
the killing of these animals is helping the survival of many more plants + animalsQuote:
Originally Posted by silkyblue
i swear to god i learn more crap on this website than i do in class...Quote:
Originally Posted by stinkyattic
college is a sham! =P
all the pig killin' sounds like a win-win to me.
Sweet...I'm from South Ga...we do love some bacon down here lol!
I wonder if they have any of those wild Hogzillas.
Most boar you'll find do not make good eats... they don't even make decent eats to tell the truth.Quote:
Originally Posted by CultureCherryPopper
lol I love 'somebody shoulds'Quote:
Originally Posted by silkyblue
Wild boar don't make bad sausages, so long as you spice them well and add some lower cut mutton or beef to raise the fat content.
or cook it Maori style in a hangi :hippy:
I had to google this but hey word, looks like a Hawaiian pit with the top layer absent!Quote:
Originally Posted by sarah louise
I was reading up on Pacific Island pig-roasting methods because I 'm hoping to dig a pit at my place and do a proper luau when the weather warms up.
I guess the trick is to get the rocks hot enough and to also pack the carcass of the pig with hot rocks before covering the whole thing with yet MORE hot rocks and banana leaves, and leave it for long enough so that the pigs, when removed, literally fall apart- and have to be cooked in baskets as a result!
This also has similarities to a real New England Clambake with a pit lined with seaweed and hot rocks, and the shellfish and corn, and then more hot rocks, more seaweed, and a big chunk of canvas sail-cloth to cover it all and make the contents of the pit get steamed to perfection.
Mmm now I'm hungry.
I went to a party where someone dug one of these pits in their backyard and buried a pig with the coals and hot rocks. The unfortunate thing was that they dug it a little too close to a buried PVC water line --- when that thing finally melted through and burst, the water hit all those hot rocks and turned to steam and came up thorugh the ground like a volcanic eruption. Needless to say, it turned into a pizza party.Quote:
Originally Posted by stinkyattic
I love the Hawaiian-style roasted pork. In Honolulu, the place I like is Ono Hawaiian. In Hilo on the Big Island, I like Kuhio Grille "Home of the One-Pound Lau Lau." (A person shoud not really eat a whole pound of pork by himself, so it is a good idea to share it.) On Kauai, it was a little market at the crossroads, up the street from the ice cream place. At these kinds of places, you can get a Plate Lunch that has either the Lau Lau or Kahlua Pig (or both), plus a salad, lomi salmon ceviche, poi, coconut haupia, and if you are lucky, a tentacle in green slime. It's the best.
If you do not have access to a big hole in the ground, or you are worried about buried irrigation, you can make a pretty damn good kalua pork in a crock pot or roaster. It's very simple --- I think it is just pork butt, sea salt, and liquid smoke.
Mmmmmmm...pork...
Boar is a ltittle different from farmed pork. My neighbor has shot boar before, and it is a bit more gamey than farmed pork. I didn't like some of it that much, and my wife didn't really like any of it, but I thought the sausages were good and so were the smoked hams.
Oops! 'Volcano Pork' lol!Quote:
Originally Posted by dragonrider
What if I can't tell my pork butt from a hole in the ground?Quote:
Originally Posted by dragonrider
Ha ha! Good one! What is the deal with "Pork Butt or Shoulder" anyway? You always see it that way. I think I know how a pig is put together, and like most mammals, it's shoulder is the other end from his butt. Whoever named that cut of meat did not know his butt from a hole in the ground.Quote:
Originally Posted by stinkyattic
I think with the way swine are constructed, the muscles in the butt and shoulder do similar amounts of work and therefore have similar qualities in terms of fat content and toughness of the actual muscle tissue.
u aint had it cook or cleaned correctly...imhoQuote:
Originally Posted by gainesvillegreen
we, i grew up on the ocmulgee, killed many wild hog. pitt cooked is best. but what do l know? i eat goat...lol
Mmm goat. Jamaican spiced and stuffed in little pastries... this is a guilty pleasure of mine too even though I swear each pastry is like 4000 calories, 3968 of them from fat :DQuote:
Originally Posted by 420freedme
ms sarah louise
*I dont believe uQuote:
lol I love 'somebody shoulds'
*great just what the phat assed peeps needQuote:
raise the fat content
more fat
either they need to push the platee away
or put the dam fork down
*google smithfield neighborhood lawsuits
*there r lagoons near to Smithfield slaughter houses in the South States, full of nuthing but pigs blood and they dont know where to put it