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Pork Score with a hitch!
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Grillmagic
Posts: 1,600
I went to my local butcher today and seen a bone in Frenched pork loin (6 bones) for 5.99 a pound I ask him how much would it be if I didn't want them Frenched and if I bought a whole one he said a whole one was 28 pounds, 2 14 pound pieces and untouched was 2.99 a pound I ask how much would they be if I bought two of them 56 pounds he said 2.49 a pound, I said I'll take two of them. I had him cut them into 7 pound roasts which were eight and nine bones apiece and when I brought them home to separate them to freeze them I realize that the bone in them was whole and I have no way to cut them individually after I cook them as a whole roast, what's the best method for cutting through that bone? The third picture is of the monster that he put in to a crown roast and trimmed and cut the backbone in for me at Christmas last year for 499 a pound.
Charlotte, Michigan XL BGE
Comments
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www.beautyofplanet.com/the-disappearing-pig-from-the-better-bacon-book/
a hack saw should work._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
JRWhitee said:a hack saw should work.
Charlotte, Michigan XL BGE -
Grillmagic said:JRWhitee said:a hack saw should work.
Steve
Caledon, ON
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Poop + meat = yuck______________________________________________I love lamp..
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nolaegghead said:Poop + meat = yuck
Steve
Caledon, ON
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Saw all works for me when cutting a deer backbone1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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