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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-10-2013, 06:03 PM   #1
neuyawk
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Default Smoked three 100lb Pigs - PRON!!!

See all the food Pron & cook photos HERE

I smoked three 100lb pigs for an event named aPORKalypse NOW. It was freezing cold in New York last week and maintain temps was LABOR!!

Anyway event went without a hitch a hundreds of New Yorkers tried North Carolina BBQ for the first time. I had the longest line





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Unread 03-10-2013, 06:05 PM   #2
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Marathon effort mate,looks great
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Unread 03-10-2013, 06:14 PM   #3
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Default Smoked three 100lb Pigs - PRON!!!

That's good lookin!
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Unread 03-10-2013, 06:20 PM   #4
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Awesome! Looks like it was a huge hit.
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Unread 03-10-2013, 06:20 PM   #5
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That's a lot of pork.....

Congratulations on your long lines in the event..
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Unread 03-10-2013, 06:27 PM   #6
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Nicely done! Looks like a fun time.
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Unread 03-10-2013, 06:34 PM   #7
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Well that looks fanfarkingtastic! Do your cook times differ with a cut up pig vs. a whole intact hog?
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Unread 03-10-2013, 06:39 PM   #8
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That looks awesome!
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Unread 03-10-2013, 06:42 PM   #9
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I enjoyed the pron!
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Unread 03-10-2013, 06:46 PM   #10
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Musta been the cigar Lookin' good!
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Unread 03-10-2013, 07:53 PM   #11
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Love it!
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Unread 03-10-2013, 07:57 PM   #12
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hellz yes. nice.
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Unread 03-10-2013, 08:05 PM   #13
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Looks good -bet they loved it!
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Unread 03-10-2013, 08:16 PM   #14
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Nice job!
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Unread 03-10-2013, 08:21 PM   #15
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Quote:
Originally Posted by gtr View Post
Well that looks fanfarkingtastic! Do your cook times differ with a cut up pig vs. a whole intact hog?
Oddly enough not really. As you can see in the photo we left one cut in half only for show. The others we cut up just so that we can jigsaw puzzle them into my pit. They're easier to handle cut up too
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