Monday, February 25, 2008
What a great animal! Some people hate it, some people are scared of it and some people think it is just bad, but I love it! The average pig is very smart and they also have a long ancestory. In the past 15 years it has become as lean as chicken.But this means that you need to be careful when you're cooking these cuts as they can easily dry out with overcooking The pig has many uses from hams to sausages. My main focus is pulled pork. It has enough fat and callogen to flavor the meat.
Pork Nutrition Facts
Pork provides protein, which is important for children to grow well and build strong muscles.
Pork is a source of protein, iron, zinc and B-vitamins.
Several years ago, serum cholesterol was pinpointed as a factor in heart disease risk, today nutrition professionals agree that dietary cholesterol is not the only culprit in raising serum cholesterol; rather, total dietary fat and other lifestyle factors are also at work.
Numerous pork cuts today are equivalent in fat content and calories to lean poultry cuts.
Most public health organizations rely on the USDA Food Guide Pyramid, which shows Americans how to build a balanced diet. Lean pork fits well into this pyramid.
The USDA, American Dietetic Association, and American Heart Association, in their respective dietary advice to the public, consistently recommend meat as an important source of complete protein and essential vitamins and minerals.
The pig dates back 40 million years to fossils which indicate that wild pig-like animals roamed forests and swamps in Europe and Asia. By 4900 B.C. pigs were domesticated in China, and were being raised in Europe by 1500 B.C. On the insistence of Queen Isabella, Christopher Columbus took eight pigs on his voyage to Cuba in 1493. But it is Hernando de Soto who could be dubbed "the father of the American pork industry." He landed with America's first 13 pigs at Tampa Bay, Florida in 1539. Native Americans reportedly became very fond of the taste of pork, resulting in some of the worst attacks on the de Soto expedition. By the time of de Soto's death three years later, his pig herd had grown to 700 head, not including the ones his troops had consumed, those that ran away and became wild pigs (and the ancestors of today’s feral pigs or razorbacks), and those given to the Native Americans to keep the peace. The pork industry in America had begun. Pig production spread throughout the new colonies. Hernando Cortez introduced hogs to New Mexico in 1600, and Sir Walter Raleigh brought sows to Jamestown Colony in 1607. Semi-wild pigs conducted such rampages in New York colonists' grain fields that every owned pig 14 inches high had to have a ring in its nose. On Manhattan Island, a long solid wall was constructed on the northern edge of the colony to control roaming herds of pigs. This area is now known as Wall Street. The pig population of Pennsylvania colony numbered in the thousands by 1660. As the seventeenth century closed, the typical farmer owned four or five pigs, supplying salt pork and bacon for his table with surpluses sold as barreled pork. Finishing pigs on Native Americans corn became popular after becoming a common practice in Pennsylvania. After the Revolutionary war, pioneers began heading west and they took their indispensable pigs with them. A wooden crate filled with young pigs was often hung from the axles of prairie schooners. As western herds grew, the need for pork processing facilities became apparent. Packing plants began to spring up in major cities. Pigs were first commercially slaughtered in Cincinnati, which became known as Porkopolis. More pork was packed there than any other place in the mid-west.
Moving pigs to market in the 1850s was no small undertaking. "Drovers" herded their pigs along trails which later developed into railroad routes. Between 40,000 and 70,000 pigs were driven from Ohio to eastern markets in any one year. Drivers, the drover's hired hands, each managed up to 100 hogs. The herds moved five to eight miles a day and covered distances up to 700 miles. The refrigerated railroad car transformed the meat industry when it was introduced shortly after the Civil War. It enabled slaughtering operations to be centralized nearer points of production instead of near points of consumption. Large “terminal” markets with railroad access developed in major cities such as Chicago, Kansas City, St. Joseph, and Sioux City. Large packing plants were located adjacent to these stockyards. Live pigs were shipped via railroad to the markets and pork was shipped, again mainly by rail, to consumers nationwide. As a result of these transportation developments, the pork industry relocated to the upper Midwest where ample amounts of feedgrains were produced. The “Corn Belt” became known as the “Hog Belt” as well. In fact, the states of Iowa, Illinois, Minnesota, Nebraska, Indiana and Missouri held the top six spots in state rankings for many years. Iowa is still the largest pork producing state. The 1980s and 1990s have seen major technological developments in the pork industry, some of which have allowed production to grow dramatically in states not known for pig production. The most notable growth has occurred in North Carolina which is now the second largest pork producing state. Despite inherently more expensive feed, North Carolina producers became cost competitive by using pigs with the genetic capability for higher reproductive efficiency and enhanced lean muscle growth (and resulting better feed efficiency), capturing economies of size, and developing pig raising methods that controlled diseases and, therefore, improved productive efficiency. Many producers in other areas have now adopted these same methods. Today the United States is one of the world’s leading pork-producing countries. The U.S. is the third largest exporter, trailing only long-time world leader Denmark and Canada. U.S. production accounts for about 10 percent of total world supply.
Posted by Pigs On the Run BBQ Blog at Monday, February 25, 2008
Saturday, February 9, 2008
During the annual KCBS banquet held January 18-20th, in Kansas City, the Team of the Year (TOY) Awards were announced. The 2007 winner is Tuffy Stone and Cool Smoke out of Richmond , Virginia. Congrats to Tuffy and the gang who have been competing on the circuit since 2004 and have already racked up 10 State Championships.
Posted by Pigs On the Run BBQ Blog at Saturday, February 09, 2008
Friday, February 8, 2008
FAB is designed to –
Enhances natural meat flavors
Makes your BBQ juicier
Improves texture for better slicing and taste
No added salt, easy to use.
When I first started competition cooking I had no idea of what people was using to win.
I was told many things, some were true and some were not. The one thing that I found that worked a little was Fab products :
When you are competing your ears perk up when you start hear things on BBQ forum.
I know many teams successful teams use it. I think the success is due to using small amounts. I found it to be a very powerful substance.
We have stopped using it and have had some success without it. I think using it kinds of go against the true art of BBq. But then again I only have a few trophies.