PDA

View Full Version : back with a pig

rusold
11-26-2003, 12:41 PM
Well guys,

I am still going to try the piggy. It is 29" long will fit vertically in the Bandera- weighs almost 40lbs.

Current plan is to rub the inside - stuff with 2 ducks (also stuffed) and some vegies - cook 4 hours at 325-350 and however long it takes at 260(thinking 6 hours). If any one has other thoughts - temps, foiling... please let me know.

I bought a small forest for the project

R
BigAl
11-26-2003, 12:45 PM
From what I have read, I would be scared of any thing that is stuffed being slow cooked in a smoker.
rusold
11-26-2003, 01:33 PM
The stuffing is either flavor - aromatic vegies or more meat - the duckies - not "thanksgiving" stuffing - it won't be eaten. I am doing a pig-ducken

R
Oldtimer
11-26-2003, 01:41 PM
Where did you get such a small pig ?
rusold
11-26-2003, 01:48 PM
Central Market in Houston - frozen right now -grew up somewhere in Iowa - cost more than my wife wanted but I thougt 4.49 a pound was fine- soon to take a nap in my bathtub
parrothead
11-26-2003, 01:52 PM
4.49? ouch that's rediculous. I pay a buck a pound for a dressed out pig.
kparrish
11-26-2003, 05:21 PM
Ouch! I would locate a farmer outside of town. Ask at the local farmers market.

Be sure to take pictures for the rest of us....


Grasshopper
kparrish
11-28-2003, 05:05 PM
Check out this site.

http://www.petethebutcher.com/pigroast.html

Grasshopper
parrothead
11-28-2003, 07:57 PM
I thinkmI know pete the butcher from another site. Good dude.
Oldtimer
11-30-2003, 07:12 AM
I checked when I was in Ilinois they where goin for $1.59/lb rail weight. Not sure what thet meant by rail weight I assume field dressed ? You can bet yor ass it was no 40 lbs.
rusold
11-30-2003, 10:16 AM
Gentlemen and I use that term loosely,

It was quite a week - New England Lobster feast on Wednesday - flew in from Portland ME. Two deep fried turkeys on Thursday - one injected - one with tasty slivers (peppers garlic ...). AND then the piggy (I get the picture that I should be squeeling like a pig over what I paid :oops: but next year I will search out where I work- Hockley TX). I didn't put the ducks in it because I remembered that my wife's favorite part is crispy skin. Just rub and some aromatics. I was going to wrap it in chicken wire and hang from the top but chicken wire was missing and Home Depot was closed. Put it on the turkey holder and used piano wire to hang. Unfortunately I had already started the Bandera and the smoke was killer - finally son-in-law and I got the thing up there. New toy from my wife - thermometer was down the stack. Temp would not go above 225 - but the pigs butt was getting burned. Figured it was a flow problem. We (wife - Son-In-Law and me) raised the puppy up and put it on the first shelf. Got temps - did 320 for 2 hours and 260 for 6 - Mostly oak but some hickory and pecan.

End result - several orgasmic sighs on first bite - son-in-law hugged me (I thought he was going to kiss me :o )

Pictures to follow

R
BBQchef33
11-30-2003, 11:08 AM
for 2 hours and 260 for 6 - Mostly oak but some hickory and pecan.

End result - several orgasmic sighs on first bite - son-in-law hugged me (I thought he was going to kiss me :o )

Pictures to follow

R



Dont ya love that...!!!!! Good BBQ... and all of a sudden your getting marriage proposals... from men.

Bought that t-shirt!!!
tommykendall
12-01-2003, 07:16 AM
It is 29" long will fit vertically in the Bandera


Ass up or down? Gets pretty hot down by the water pan.