Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Pork Rib types and Beautiful Butchery

BotchBotch Posts: 13,730
This popped up on my feed.  I understand ribs on a pig a bit better, but was amazed by the knife/saw skills of this guy.  He also removes the rib membrane a lot more efficiently than I can.
 
https://www.youtube.com/watch?v=nChuBZHquf8
 

____________________________________________

"There are approximately 1,010,300 words in the English Language, but I could never string enough words together to properly express how much I want to hit you with a chair."   - Alexander Hamilton, to Thomas Jefferson

Ogden, Utard  

Comments

  • FitfarmsFitfarms Posts: 7
    edited October 3
    Yeah those guys are awesome. Very informative. Amazing watching someone with that much skill performing there daily jobs. I’m planning on heading to there store when I have a free day there only an hour from me. 
  • lousubcaplousubcap Posts: 27,698
    Thanks @Botch.  Those knives are wicked sharp.  What a craftsman.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
Sign In or Register to comment.
Click here for Forum Use Guidelines.