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View Full Version : Doing a pig on Sat 5/12


rbsnwngs
05-08-2007, 10:46 AM
I will be lighting up the lang and doing a 50lb pig on sat all are welcome to come down and join in the fun i am doing this as a pratice run because i have had several request for a pig pickin lately
the beer will be flowing along with the food

Sledneck
05-08-2007, 04:48 PM
thats a hog not a pig

rbsnwngs
05-08-2007, 05:08 PM
oh ok what is a pig then

Sledneck
05-08-2007, 05:49 PM
i misread the original post, i thought it said 150# pig, it is a hog when it goes over 120

BigBarry
05-09-2007, 06:53 AM
Anyone have suggestions for splaying the pig? Willie is getting it whole in a bag from the distributor. How to best break the back, other tips?

Porky
05-09-2007, 09:30 AM
Anyone have suggestions for splaying the pig? Willie is getting it whole in a bag from the distributor. How to best break the back, other tips?

Lift it over your head with your one good arm and throw it down onto a couple of 2x4's, this should break the back easily!!!!:-P j/k

Les

BBQchef33
05-09-2007, 10:31 AM
OMG :eek:

1 - whole pigs dont fit in small cryovac bags and sit on supermarket shelves.
B - whole pigs have faces
III - whole pigs look like something that could have been named, petted, or taken for a walk.

I'm staying home and doing yardwork. :redface:

Cue's Your Daddy
05-09-2007, 10:53 AM
You can break the back with a small axe.

Westexbbq
05-09-2007, 12:07 PM
FYI, Bready, aka Brandon Ress, proprietor of the former storefront Hot Sauce Shop and organizer of the ICS LI Chili cookoff has cooked/qued several hogs/pigs. In fact I understand he grows 'em in Hauppauge believe it or not.
He might be an excellent source.

Meanwhile, I plan on stopping by to view this outstanding spectacle.
"You put the Lang in the lot and then you smoke it on up............."
Sooooooeeeeeey!

Mooner
05-09-2007, 01:02 PM
Willie B, please let us know exactly what you did and how it turned out. Im cooking one for the 4th of July on my offset and need to know what temps you cooked, how long, etc. if you don't mind. Im sure it's gonna be awesome. Im definitely exited about doing my first 1.

Sledneck
05-09-2007, 03:16 PM
chainsaw mod

rbsnwngs
05-10-2007, 07:09 AM
OMG :eek:

1 - whole pigs dont fit in small cryovac bags and sit on supermarket shelves.
B - whole pigs have faces
III - whole pigs look like something that could have been named, petted, or taken for a walk.

I'm staying home and doing yardwork. :redface:

By the way i named it poohba just for you

smokeonthewater
05-10-2007, 07:26 AM
Leave it whole and fill the cavity with a few chickens or cornish game hens.

rbsnwngs
05-10-2007, 08:16 AM
Leave it whole and fill the cavity with a few chickens or cornish game hens.

how about some pork butts and sausage

smokeonthewater
05-10-2007, 09:29 AM
Thats alot of pork...I like to mix it up a little.Chicken takes on a real nice flavor after sitting inside a pig for a bunch of hours.Dont overcook either

rbsnwngs
05-10-2007, 09:55 AM
i thought you were kidding

smokeonthewater
05-10-2007, 10:56 AM
Nope dead serious....Chickens come out great.

tommykendall
05-10-2007, 11:41 AM
oh ok what is a pig then

You put an apple in the mouth and a grape in the arse of a pig, and a cantaloupe in the mouth and an apple in the arse of a hog. I think you got the pig.

MilitantSquatter
05-10-2007, 07:46 PM
If ya get it to turn out like Smokincracker's or Adam Perry Lang's pig then you've done good....

if not, try again next week...

Kevin
05-10-2007, 07:51 PM
chainsaw mod

Takes the hooves off clean, I'm here to tell ya.

motoeric
05-10-2007, 09:38 PM
So, any brethren showing up?


Eric

PS Is there any difference in taste between cooking a whole pig and just cooking a pork butt?

Sledneck
05-11-2007, 02:58 AM
So, any brethren showing up?


Eric

PS Is there any difference in taste between cooking a whole pig and just cooking a pork butt?

with the whole pig you get all the different parts of the pig, the ham the bacon the ribs etc. o like it when they are chopped and mixed together as one

FatDaddy
05-11-2007, 06:25 AM
Take lots of pictures of the process. id like to try one in my offset as well. one of these days. but no ideas on how to do it.

rbsnwngs
05-11-2007, 07:11 AM
i split yesterday and rubed it down and injected lots of stuff into it
will it be that big of a deal if i didnt take the hooves off

tommykendall
05-11-2007, 08:36 AM
i split yesterday and rubed it down and injected lots of stuff into it
will it be that big of a deal if i didnt take the hooves off

You'll be ok. Just give 'er a nice pedicure beforehand.

rbsnwngs
05-11-2007, 04:53 PM
i wish i had a pic of the swine that wine and swine just stopped by with oh my god she was hot

rbsnwngs
05-11-2007, 07:45 PM
do i do this skin side down or up

The_Kapn
05-11-2007, 07:58 PM
do i do this skin side down or up

Uh--what time does she go on?????

Skin down based on my "two" and only whole hog cooks! :lol:
"Big bowl" for all the juices and flavor.
Pull the meat out when she is done.

But, what do I know about whole hog cooking :oops:

TIM

MilitantSquatter
05-11-2007, 08:05 PM
Uh--what time does she go on?????

Skin down based on my "two" and only whole hog cooks! :lol:
"Big bowl" for all the juices and flavor.
Pull the meat out when she is done.

But, what do I know about whole hog cooking :oops:

TIM

I've never cooked them, but both New Holland and Salisbury contests had Whole Hog categories... In walking around and watching people prep and cook.. Kapn is right.. skin down..

I watched your buddy Jack McDavid cook them skin down as well at both of these contests. He cooked some some farkin big arse, huge hogs.

He just uses salt and pepper... :biggrin:

PS - Kapn - Didn't you, Dave and the Turtles take 2nd place in Whole Hog at Best of the Best in GA last year ? Not too shabby.... I think that qualifies you to call Willie and give him a tutorial...

The_Kapn
05-11-2007, 08:19 PM
"PS - Kapn - Didn't you, Dave and the Turtles take 2nd place in Whole Hog at Best of the Best in GA last year ? Not too shabby.... I think that qualifies you to call Willie and give him a tutorial..."

Uh--Nancee, Greg, Chad, and the "local crew" of "Big Jim and friends" did that!
I just stood back and watched in awe :oops:
Damn fine eats though :lol:

It was skin side down both days.

TIM

rbsnwngs
05-12-2007, 04:43 AM
well off to the store to do my first pig

HeSmellsLikeSmoke
05-12-2007, 04:44 AM
well off to the store to do my first pig

We gonna need pics of this :mrgreen:

rbsnwngs
05-12-2007, 05:14 AM
how fitting that war pigs from ozzy just came on the radio

FatDaddy
05-12-2007, 05:14 AM
yes lots of pics. or maybe ya can set up a Bigmista Live Webcam so we can all be there to enjoy the cook with ya.

rbsnwngs
05-12-2007, 05:47 AM
just went to take the first pic and my battery is low and it wont let me take a pic have to recharge the battery now this sucks

Sledneck
05-12-2007, 05:48 AM
just went to take the first pic and my battery is low and it wont let me take a pic have to recharge the battery now this sucks
figures

rbsnwngs
05-12-2007, 06:16 AM
i'm back with the charger for the camara and will have power in about an hour

rbsnwngs
05-12-2007, 06:41 AM
well shes on

MilitantSquatter
05-12-2007, 07:06 AM
What time do you expect her to be finished ?

And at this point, since you are referring to it as "she" - can we give her a name ?

How about Willietta ?????

Kevin
05-12-2007, 07:12 AM
What time do you expect her to be finished ?

And at this point, since you are referring to it as "she" - can we give her a name ?

How about Willietta ?????

Willemena?

rbsnwngs
05-12-2007, 07:24 AM
i named her poohba after Phil
i have no idea how long this will take

rbsnwngs
05-12-2007, 10:39 AM
I just put on 2 racks of st louis and a monster beef along with 8 stuffed peppers. stuffed with seasoned chopmeat and cajun rice.

rbsnwngs
05-12-2007, 11:31 AM
injust put 3 racks of baby backs on for Phil i am alsoputting on a bunch of hot dogs

HeSmellsLikeSmoke
05-12-2007, 12:18 PM
i'm back with the charger for the camara and will have power in about an hour

The above quote was posted at 7:16 AM if I am not mistaken. I'm thinkin' there is more beer flowing there than electricty. :mrgreen:

Westexbbq
05-12-2007, 12:33 PM
I am going to stop by the beverage store and head on over.

Sledneck
05-12-2007, 12:50 PM
I gotta say that willies camera sure does take a long time to charge..................

Westexbbq
05-12-2007, 05:23 PM
Sled, you had to be there; nice crowd, she was great too!
Then, I also got to view the pig in the Lang as well.
"you put the Lang in the lot and then you smoke it on up......."

tommykendall
05-12-2007, 11:54 PM
I gotta say that willies camera sure does take a long time to charge..................

No chit. 12 hours later and still waiting.

FatDaddy
05-13-2007, 04:49 AM
that camera on a 24 hour charger? been sittin here all day waiting to see this piggy... Hope yall had a great time.

rbsnwngs
05-13-2007, 06:48 AM
to many beers to post pics yesterday
no pics until tonight after work sorry fellas
didnt come out as i'd hoped but we'll try again in a couple of weeks