Lard?

[Big Rob]

Some guys here at work are saying that Lard would be great to wipe down the inside of a NEW PIT with. Is that true?

I have never seen lard.
I have never touched lard.
I have never spelled lard.
I have never smelled lard.

[Qjunkie will]

sounds like a little lardphobia! :P :P :P :P :P :P :P couldnt resist just havin a lil fun like the last post with buckeye and woodman.

[redneck cooker]

Big Rob, Lard is pure animal fat in its best form, 100% bad cholesteral, is used in making tamales, and most Mexican pastries. I wiped my pit down totally on the inside with Peanut oil before I cured mine. Then build a fire and kept it for around 6 hours, used some partially green wood to get a good sap coating in the pores of the metal. Hope it helps! Qbrother

[Woodman]

BR, forgive my delay on this, but I was out actually making sales calls all afternoon! I agree with RC. You can buy lard in any supermarket under the Armour brand, but it is crap! They filter out all the flavor! The really good lard is either home rendered from hog fat, or purchased at your local Mexican Mercado as manteca. The bestest thing to do is use the peanut oil for your first seasoning since your temp will be higher than you will normally cook. Peanut oil has a high smoke point which is why it works best for stir, and deep frying. Then, cook several pork shoulders in the thing. The spattering fat that will eventually coat the inside of your pit is ,in fact.........everybody together......LARD! All of that goo in the bottom is......LARD! Now some swear by using bacon grease to season, but hell, what flavor is that adding to the meat? Your meat ain't supposed to be touching your pit. Or am I missing something?


Note: For you Tejans, a pork shoulder comes from a animal called a hog, or pig. They are prevalent throughout the southeastern and midwestern US. They are somewhat smaller than a steer, and their horns grow out of their mouth, not their head. They have cloven hooves, but do not chew their cud as a sheep does and hence, God does not want The Jews to eat them. They have bristley skin and squiggly tales and can be very cute, but if'n you fall down in their pen when their full grown.....they'll kill ya and eat ya!

Note: For you Tejans, A sheep is a wooly animal considerably smaller than a cow. When they eat grass, they tend to pull up the whole plant , hence, ruining a great deal of grazing land. Now this caused a great deal of aimosity betwixt the cattle men, and sheepherders way back in..............

[Dieselmh]

Gross, I will never cook a hog in my pit! I bet the smell of burned rubber would be really hard to get out! I have heard of a sheep before, but I think that my friend from Bryan would get really mad if we tried to cook his date! :D

edit: I also used peanut oil. I put it in a cheapy spray bottle, and saturated the pit inside and out, then rubbed it in, and burned it for about 8 hours, or until I got drunk enough to forget about keeping the pit burning.

[Qjunkie will]

Whats a snipe? Ever been snipe huntin?

[Woodman]

And here comes the throw from Q Junkie will out in left field...heeeeeee's Out at the plate! Snipe hunting? HUH? :roll: :roll: :roll: :? :? :? :? :? You sure you aren't on the wrong topic? Ain't no lard in snipes! they call snipe fat , flob. It's very, very highly prized in central Asia as both a cooking oil and , an aphrodesiac. But, since snipes usually only go about three to six ounces, it takes about a thousand of em to get a gallon. If you've ever eaten snipes deep fried in their own flob? GOOD GOD THAT"S LIVIN! WM

[Qjunkie will]

Its from the drugs of yester year mind jus goes at times! Sorry!

[Mac]

I'm going to simply paint the inside of my oven with peanut oil once I get it. Saturate all the surfaces then light the coal and let her heat till 200 for 8-10 hours. Does this temperature and time sound about rite for break in?

[redneck cooker]

Mac, I personally think the temp should be more of about 300-325 for about 4-5 hrs, then drop the temp to around 200-225 for 3-4 more hrs, while this is curing run down the street catdh somthing to cook and put er on !! :D :D :D remember: GIT ER DUN !!!

[BigBird]

Ok,

This thread just screams out for this....

What do you call an Aggie with a pig uder one arm and a chicken in the other?????


Bi-sexual
:shock:

Bigbird

[Buckeye]

I "read" somewhere that usin' lard (or any animal fat) ta season a pit or cast iron pot/skillet isn't tha best thang ta do...reason bein...it would leave a rancid smell in yer pit, once it wuz closed up fer a period of time.....but I'm thinkin maybe they were talkin bout lard rendered fresh off the hog and not filtered like Woodman said. U know me...I like readin ol wives tales :oops: . I tend ta believe sum of them til I ax around an then see how many goofy looks I git fer bein so dang gullible :shock: :shock:

[Woodman]

QJ , I knew tat there was something about you that I liked! Party on Wayne......Party on Garth!-WM

[redneck cooker]

Easy BB I resemble the Aggie Part!!! GiG EM!!! :lol: :lol: :lol: :lol:

[Dieselmh]

Mac, I also agree that you'll probably want to cure it at a little higher temp. I think mine was around 300 or so until I started getting drunk, then it probably varied from around 100 to 500 degrees! :P

[Mac]

Thanks Q friends. 325 degrees for 4 hours followed by 225 or so for another 4 hours. Now to find a critter to put inside for the 225 4 hour period!

:lol: :lol: