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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 07-05-2009, 09:07 PM   #1
Divemaster
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Default Now the Pig Fears ME!!!! (Heavy Pron)

Well gang, I no longer “Fear the Pig”, at least not the 83 pounder that I cooked over the weekend. While I’ve cooked more weight, this one was kind of special. Not only was it one of my favorite holidays, it was for a group of friends that I’ve known since I was a small child. We, my family, came up with the idea of throwing a party this weekend at ‘Brisketwood’ (as Billy has named it) which is 120 miles from my house. This meant not only getting the pig up there but also hauling all of the required equipment as well. A special thank you goes out to Billy for the helping hands of not only picking up the pig but also with moving it around on the rack.

Before I left, I made up a rack out of ‘Re-Bar’. My plan was to wrap this rack with chicken wire so that I didn’t have to try and move the meat.






By having this system made up, it allowed me to set the pig into its final position.




The rack was built to allow for an inch clearance on each side so I could just slide her in. This worked out well, especially when the hams (where on the hot side of the cooker) were getting done far sooner than the shoulders… I was able to pull the whole rack out, spin it, and slide it back into the cooker. In the end when I removed her from the cooker, both the ham and shoulder ends were at 198*.



I had to put on some fatties for breakfast... Not doing that would have been a sin!


It was also my plan to serve the pig on the same rack by cutting away the skin and allowing my guests to pick at one side, and then when the meat was gone there, turn the whole rack around, remove the skin and let them at the other side.




So there it is, my first pig. While she was larger than I had planned and the skin got darker than I wanted, I still glad that I tried it. Oh, did I mention that this little party ended up being having over 120 guests? It was a blast!
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Unread 07-05-2009, 09:10 PM   #2
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I knew you could do it bro!

How long did that much larger pig take?
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Unread 07-05-2009, 09:13 PM   #3
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nice job, Brother!
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Unread 07-05-2009, 09:17 PM   #4
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The pig is beautiful, Jeff! great job!

I love the TK mod with the foil ears and snout!
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Unread 07-05-2009, 09:21 PM   #5
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Quote:
Originally Posted by Bbq Bubba View Post
I knew you could do it bro!
Quote:
Originally Posted by Bbq Bubba View Post

How long did that much larger pig take?
Total cooking time was 13 hours at 250*... I did slow it down towards the end to 225* for the last hour so she was done on time.

Quote:
Originally Posted by txschutte View Post
nice job, Brother!


Thanks, it was a challenge, but the presentation worked out great.

As a side note, I ended up giving a couple of anatomy lessons to the kids in the neighborhood... It was a couple of adults that initially had issues with the whole pig being presented, but they got over it once they tasted it.
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Unread 07-05-2009, 09:23 PM   #6
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Good lookin groceries, and a mighty fine lookin smoker to boot!
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Unread 07-05-2009, 09:27 PM   #7
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Outstanding looking presentation Jeff!

I knew you would do just fine, now your good to go with cooking anything.
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Unread 07-05-2009, 10:08 PM   #8
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Wow, that turned out goooooood.
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Unread 07-05-2009, 10:21 PM   #9
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Nice job on the pig!

Jeff
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Unread 07-05-2009, 10:24 PM   #10
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Nice looking pig, man!
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Unread 07-05-2009, 10:36 PM   #11
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wow that is nice man for the first one i only hope my first looks as good as that does,need a new larger cooker and the know how to pull that one off man good lookin grub
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Unread 07-05-2009, 10:41 PM   #12
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Fantastic looking pig Jeff!!

I gotta do one of those in the Spicebox on of these days.

Just don't know how big I can go.
My racks are 35" wide, your's are obviously longer than that.

Did you inject with anything?
Rubs?
Coat the skin with anything?
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Unread 07-05-2009, 10:44 PM   #13
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I have some silly questions.

Is that a plastic table under the pig - if so, did the top warp any with the hot pig on it?

I ask because I have warped one (with hot shoulders on it) and if yours didn't warp, I'm curious how many towels you had under it, etc..

And....did you put any sauce or dip or mop on the finished pig before letting the masses have at it?

That is one tasty looking hawg......
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Unread 07-05-2009, 10:47 PM   #14
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Looks wonderful!!! Very nice tan on pig I bet that skin tasted good
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Unread 07-05-2009, 10:55 PM   #15
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Good looking pig Jeff!!
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