keith157 wrote:Rob can I suggest you let your butcher know beforehand, give him the link to watch first so he has an idea of what you want.
Yeah I will for sure. He gets quite excited when I go in for supplies for a smoke. Yesterday I picked up a 15lb shoulder of pork, 2 racks of baby backs (I'm the only customer who orders them so he keeps a small stash in his freezer for me!) and a half dozen chicken thighs, all of which are sat on my ECB as I type. He knows exactly how I like my shoulders cut, gets me untrimmed briskets to order, and enthuses about international barbecue styles and sauces. He's a big "Man Vs Food" fan and I've urged him to watch "Diners Drive-Ins and Dives", which imo is a much better watch owing to the fact the owners give you their recipes and there's no stupid eating contests.
I think if I tell him I've got a half pig coming that I want him to butcher US style he would gladly undertake whatever study is necessary! I'm hoping he will also let me use his cold store to make the ham from the hind leg. Oh god yes please, home made brined and smoked ham on the bone...sorry I've gone into dream mode now!