Hm.

[bzarcher]

Carfagnas - 40-60 lb. hogs are $3.19 a pound, require a 20% deposit, and he's not sure he can get one in time, but to call back later today.

Weilands - 30-49 lb. hogs are $6.79 a pound (!!!!!), 50 lb. hogs are $2.97 a pound, and would have to be ordered by Sunday at the latest. He didn't mention a deposit, but it wouldn't surprise me.

Weilands also offers whole shoulders for $1.98 a pound. Racks of babybacks are $5.49 a pound.

Since we've only had about 8 RSVPs for the party, and I really don't see much love for those 8 people splitting the cost of the hog ($15-20 a person - even with being able to take home leftovers, that's still a good bit!), part of me's debating ordering something like 30 lbs. of pork shoulders and maybe 6 racks of baby back ribs. That'd be $90 total for the meat and still probably allow PLENTY of leftovers. Plus, if I used a rib rack to help with the ribs (and let's face it, I've wanted an excuse to buy one!), there's no reason the ribs and butts couldn't go on in the morning, with the ribs served as a lunch type thing while the pork shoulders chug on. Even with loss from the shoulders we'd still be looking at around 2 pounds or so of meat per person! Plus, if more RSVP later on in the week, well, it's a hell of a lot easier to buy another pork shoulder than to go back and get a bigger hog...

What do people think?

Comments

[yukon-jack.livejournal.com]

I think that's a great idea, also, I'll e-mail you once I confirm, but would you guys be down with two more people if I RSVP in advance? Anne's brother and his fiancee were interested and I think they'd get along with that crowd pretty well.

[bzarcher.livejournal.com]

No problem at all for me. :D Let me discuss it with Alex, but I can't imagine him being bothered either.

[flying-landon.livejournal.com]

Pro tip from the award winning BBQ team across the street from my Mom.

For leftovers of smoked food. Immediately, and I mean IMMEDIATELY, what you're sure you're not going to eat, wrap in foil and freeze. Not after dinner, not at the end of the night. Like.. from the grill to the foil. Do not give the meat the slightest chance to dry out, and it'll make all the difference in the world later.

[bzarcher.livejournal.com]

*smiles* This lesson I learned. :) Thank you, though!