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-   -   Last Weekends Whole Hog - Pron Heavy (https://www.bbq-brethren.com/forum/showthread.php?t=64471)

CROSSCZEK 07-01-2009 05:39 PM

Last Weekends Whole Hog - Pron Heavy
 
Well, it took a while with the work schedule keeping me out of town but with the help of my wife I'm able to finally post some pics of last weekends cook.
Here's the Green Monster warming up at about 12a:
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
Me and Mike getting ready...I'm the one getting ready to do the exam.
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/

Breaking the ribs at the back bone
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
Ready to go on:
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
On the bottom rack she went at 250* with 6 shoulders on the top
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
Come daylight, a little pig candy and fatties for breakfast
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
Moinks for lunch:
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
Pulled her off about 12 hours later - GB&D (golden, brown and delicious)
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
Ended up pulling it all as it all just fell apart anyway. Some pieces were dry, others were nice and moist so it worked out well. All in all it was very tastey, but I remember hearing/reading that you do a pig for presentation, do pulled pork (butts) for flavor. I guess there's just more surface area in a butt for smoke and seasonings to penetrate. Doing it again I'd make little incisions between each rib near the loins so some of the juice that pooled up in the rib cavity could seep back into the loins, as they were the driest. I've got another one to do 7/11 so I'll make improvements then.

Oh, and here's the turkeys
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
...and my boy enjoying dad's cooking
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/
http://im1.shutterfly.com/media/47b9...D550/ry%3D400/

Thanks for looking.
-scott

Rightstuff 07-01-2009 05:54 PM

Did you foil the hog during the cook?

bbqbull 07-01-2009 06:00 PM

Great looking food Scott!

chambersuac 07-01-2009 06:04 PM

Send me a sample of that - please!!! That looks great!

millsy 07-01-2009 06:08 PM

Nice looking pig boys.

Saiko 07-01-2009 06:09 PM

Wow, just the thought of doing a whole hog scares the crap out of me. That is quite impressive!

Divemaster 07-01-2009 06:12 PM

Looks like you did great! Hope mine comes out looking as good!

AFLCAPT 07-01-2009 06:14 PM

Wow! It's pork paradise!

Phesant 07-01-2009 06:15 PM

That all looks fantastic,

Rich Parker 07-01-2009 06:19 PM

Awesome looking pig!

aquablue22 07-01-2009 06:19 PM

Wow, great looking pig, You guys look like you had fun, good eats..

I did one this spring and I flipped it about half way through, it was head up so everybody could look it in the eye!

Spydermike72 07-01-2009 07:05 PM

Nice job Scott!!

peaspurple 07-01-2009 07:07 PM

GReat looking oinker!! I got to try that.

BRBBQ 07-01-2009 07:16 PM

I'd like to have some.

Northwoods Smoke 07-01-2009 07:24 PM

Good looking hog. Looks like you got a young BBQ enthusiast on your hands!


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