Phrasty
Babbling Farker
Hello everyone!
So a client of mine came to me yesterday asking to smoke a pig for him last minute. I didn't really want to be cooking all Xmas eve but I told him I'd do it. And to make a short time frame even sorter he wanted me to break the pig down to primals. He supplied the 60lb pig I just have to butcher and smoked it. I want to be honest I wanted to keep it for myself when It was finished! Quite disappointed I didnt steal a piece :doh::becky::heh:
So anyways since I was breaking down the pig I decided to do it 2 ways, one way with my home made pork rub (hog dirt) and the other with a garlic herb wet rub. I smoked with almond & lychee for about 7 hours total @ 250 with a blast of heat at the end to crisp up the skin!
So here's the pig breakdown, I received the pig in halves. Took off the front and back legs and cleaned them up them removed the spine and ribs off the loin and seasoned and rolled. This is what went down:
1/2 pig
My Hog Dirt
Loin filled with trim meat & seasoned with rub
All dressed up and rubbed
Heres what I used for the herb paste:
4 heads of garlic
ginger
sweet basil
rosemary
thyme
scallion
parsley
Onion (1/4)
Red pepper flakes
Threw it in the processor with 1.5 cup olive oil, the juice of one orange & a splash of apple cider vinegar (about 1/4 cup) and about 3-4 tb of kosher salt.
a Loin for the family xmas lunch (from a separate pig seasoned with the same herb mix)
...and rolled
front and back legs seasoned with herb mix
2 loins (the bigger one is mine)
On to the smoker now
about 2 hours in
Oh yeah some chicken for my Christmas lunch went on as well (to go with my big loin)
almost ready
All done
Crispy skin! :thumb:
And the chicken:
Whew... another long day! Thanks for looking guys. I hope you all have a great Christmas. Stay safe, give love & love life!
Merry Christmas!!
Cheers
So a client of mine came to me yesterday asking to smoke a pig for him last minute. I didn't really want to be cooking all Xmas eve but I told him I'd do it. And to make a short time frame even sorter he wanted me to break the pig down to primals. He supplied the 60lb pig I just have to butcher and smoked it. I want to be honest I wanted to keep it for myself when It was finished! Quite disappointed I didnt steal a piece :doh::becky::heh:
So anyways since I was breaking down the pig I decided to do it 2 ways, one way with my home made pork rub (hog dirt) and the other with a garlic herb wet rub. I smoked with almond & lychee for about 7 hours total @ 250 with a blast of heat at the end to crisp up the skin!
So here's the pig breakdown, I received the pig in halves. Took off the front and back legs and cleaned them up them removed the spine and ribs off the loin and seasoned and rolled. This is what went down:
1/2 pig
My Hog Dirt
Loin filled with trim meat & seasoned with rub
All dressed up and rubbed
Heres what I used for the herb paste:
4 heads of garlic
ginger
sweet basil
rosemary
thyme
scallion
parsley
Onion (1/4)
Red pepper flakes
Threw it in the processor with 1.5 cup olive oil, the juice of one orange & a splash of apple cider vinegar (about 1/4 cup) and about 3-4 tb of kosher salt.
a Loin for the family xmas lunch (from a separate pig seasoned with the same herb mix)
...and rolled
front and back legs seasoned with herb mix
2 loins (the bigger one is mine)
On to the smoker now
about 2 hours in
Oh yeah some chicken for my Christmas lunch went on as well (to go with my big loin)
almost ready
All done
Crispy skin! :thumb:
And the chicken:
Whew... another long day! Thanks for looking guys. I hope you all have a great Christmas. Stay safe, give love & love life!
Merry Christmas!!
Cheers
