May 12, 2012 at 08:00 PM
Last weekend, the Dep welcomed Brooklyn’s Berlin Reed, aka the Ethical Butcher, for our WHOLE HOG butchering workshop and BBQ double-header. Braving Saturday night’s humidity, our eighteen participants crowded round the bar as Berlin gave a brief introduction to the differences in American, German and British butchering styles before setting about dividing our 70lb hog into ribs, loin, chops and offal. Our crowd then broke off into small groups to conjure up a marinade of their choice for the following night’s cook-off.
Stay tuned for Part II: The Whole Hog BBQ!