Quote:
Originally Posted by Taloo  THey arent fuckign kidding about the temp. If you arent comfortable getting it cooked thoroughly yourself have the pig catered from a local bar-b-que place. Wont be too much more $$ and they will probably know exactly what they need to do.
Triconosis is bad mkay.
If you really want to do it yourself and have any questions reguarding how to cook it right and safely shoot me a PM. I went to college for that kind of stuff lolz. |
Me and a few other guys will be doing it. I'll talk to the Butcher about freezing the pig. No way I'm getting it catered. I can use meat thermometer as well as the caterer. It will either be done perfectly, or overdone. I've got about 5 different instruction guides printed out, and I'll be sure the internal temp is at least 100 degrees.
JUST JOKING - 170 degrees.
