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Unread 12-30-2012, 09:06 PM   #1
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA
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Talking gtr's First Whole Pig - long and pron heavy.

I got a 58# pig the other day. I (actually we - my awesome neighbor Roland came over at 4:30 am to help) stuck a wood chunk in his mouth so we could get the apple in later. It took both of us to pry the mouth open and get the chunk in. I rubbed the inside of the pig with kosher salt, pepper, and garlic powder. I figured I'd keep it simple my first time out and I'm glad I did - I'll probably stick to the simple approach for a while.

I think bigabyte may have gotten to him.

He fit real good in my beloved Klose. Next time I'm gonna try and 80#er and see how that fits.

I cooked 225-250 for a few hours, starting with the hams toward the firebox at 5:30 am. I used hickory throughout the cook.

At 8:30 am we spun the critter 180 degrees and cooked a few more hours - I backed down temps to 200-225 'cause the hams were - well I don't remember what the temps were, but it seemed like a good idea to slow things down a bit.

At 11:30 we spun it again and went back to cooking at 225-250. I noticed a difference in doneness not only from the front and back of the pig, but also from the left to the right - nothing to worry about, just something to pay attention to. I was feeling pretty good when we took him out at around 3:30 for a total cook time of 10 hours. I think the IT was somewhere around 180, and it was definitely probe tender.

Since it was a party and all, I figured he'd wanna dress up a little bit while he rested for about an hour.

I was feeling really good about things when I cut the skin back (next few pics were taken by a friend). The meat was pretty much all pullable. We got pretty close to 2 full pans of meat.

Who among us doesn't love a little head?

I think I know what I wanna be for Halloween next year.

It takes a long time to take a pig apart, which was something that never occurred to me until I was in the middle of doing it. Luckily there were Brethren nearby, and Marty (Campdude) threw some gloves on and got down to business (I don't have a pic of that - my hands were a little greasy!). Marty also brought tortillas and a couple of awesome salsas, which I put over some ribs and ate today - seriously good eats right there! He also brought a couple of pies that disappeared instantly.

Ray (Silverfinger) and his crew came over & our kids all got to running around and having fun. Ray brought some bacon fried rice that knocked everybody's socks off - off the farkin chain!

Matt (Enkidu), his wife and unbelievably cute 8 month old son came over as well, and his smoked mac & cheese was crazy good and big hit. His bro Chris, another Brethren (browna65) and his lovely lady came as well.

We had a lot of folks come over who brought a lot of great food, and the Brethren stood proud in a very strong field of delicious eats! It was really nice to meet you guys in person and I really look forward to seeing you guys again. I can honestly say that all the Brethren I've met in person are some seriously cool farkers. Thanks for the great grub and the help y'all!

It was a great party and the pig was farking delicious and tender - I'm chalking it up to beginner's luck. I can't wait to do it again. I was surprised at how well the smoke flavor got in the pig - much better than I expected.

I gotta give props to the knowledgeable and lovely Jeanie (cowgirl), who gave the final approval of my pig cooking plan as well as the inspiration for cooking a pig in the first place. I can't wait to cook another one - and next time I'm gonna learn a little more about taking a pig apart - I kinda just pulled this one apart. I'm sure there's a good method I'm unaware of = but the meat got et, and that's what's really important!

I'm making pork stock with the bones right now and it smells really good.

Thanks for looking!
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
Mayzie's keeping an eye out for you!
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