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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-12-2013, 08:13 PM | #1 |
Full Fledged Farker
Join Date: 08-11-08
Location: DC Metro
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Pig roast for cigar event (pic heavy)
I was asked to smoke a pig for a cigar event at my local cigar club. This was only my second pig smoke on the reverse flow so I figured I would document it for the brethren. Here we go...
Picked up the pig at 1900 and from the joint there were "issues". I was suppose to get a 80 pound pig dress. Unfortunately, the farmer conveyed the message to his help and the help picked an 80 pound piggy to slaughter, leaving me with a ~55 pound pig. Here is piggy on the smoker. I went light with him, EVO on the skin and salt in the cavity. The wood is hickory... Piggy was so fresh he still had mud on his nose. Two hours in and getting a little color. Six hours in and the mahogany color is starting to show. It's 0400 and I'm about to hit the course for some Tiger Woods 2014 and grab a good cigar. Learned some valuable lessons...(1) 0400 is not a good time to try to learn a new Xbox game, (2) there is never a bad time for a good cigar and (3) this pig is looking and smelling good. I covered the face, it was placed closet to the reverse flow opening, with foil and she went to sleep. This was at the 8 hour mark. The entire time I was keeping the temp low because I wanted her to be done at noon. I had planned for a 12 hour smoke for an 80 pound pig, so this is getting interesting. The hams are at 168, shoulders at 171 and 174. Good color at the 10 hour mark. Temps are ~188 at the hams and shoulders. I need to stretch this for another 2 hours. Skin is really taut. The pig has become a razor back. At 13 hours, the spine and knees broke through the skin. All major areas were between 202 and 210. Time to pull. Pull, chopped and ready to serve. I was surprised at how lean this pig was. The next time I will definitely put a drip pan under the loins to protect them. The leans all but dried up and disappeared. The rest of the meat was moist and with good flavor. I must say it was the first time I ever tried smoked jowls, they were tasty.
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[LIST][*]250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin[*]120 gallon reverse flow aka Hog Coffin (retired)[*] 22 and 18.5 WSM[*]Known as Spatulaman[*]Owner of Plate BBQ LLC[/LIST] |
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Thanks from: ---> |
06-12-2013, 08:21 PM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Nice Cook! Sounds like my kinda party Good Pork and Fine Sticks. Long ashes!!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-12-2013, 08:26 PM | #3 |
Full Fledged Farker
Join Date: 03-30-13
Location: Lake City, FL
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Look fabulous! Thanks for all the pics.
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48" Brinkman off-set, Model A1 RF trailer, Bradley Smoker Luck= preparation + hard work |
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06-12-2013, 08:27 PM | #4 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine Sir! Thanks for sharing the cook. That looks like some Excellent etts!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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06-12-2013, 08:33 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Thanks for the pictures... Great timeline.
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06-12-2013, 09:13 PM | #6 |
Full Fledged Farker
Join Date: 08-11-08
Location: DC Metro
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Long ashes indeed Blu. A couple of Oliva V's and Serie R #7's made for a good night.
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[LIST][*]250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin[*]120 gallon reverse flow aka Hog Coffin (retired)[*] 22 and 18.5 WSM[*]Known as Spatulaman[*]Owner of Plate BBQ LLC[/LIST] |
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06-12-2013, 09:26 PM | #7 |
Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
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Awee Ya. Can't wait till this week's comp for some cao Italia, gurkhas and 5vegas... good looking pork too!
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Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen |
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06-12-2013, 09:30 PM | #8 |
On the road to being a farker
Join Date: 05-01-13
Location: SoCal
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Fantastic !!!!!! Thank you for sharing.
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Peter |
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06-12-2013, 09:41 PM | #9 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Very nice and I love the color. I have done one in the ground before but never like that. Glad it turned out good for you.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-12-2013, 09:56 PM | #10 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Looks real good. Def on my list of must do's.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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06-12-2013, 10:03 PM | #11 |
is one Smokin' Farker
Join Date: 06-10-09
Location: New York, NY
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Looks Great!
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Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520 |
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06-13-2013, 01:23 AM | #12 |
Is lookin for wood to cook with.
Join Date: 06-04-13
Location: Doreen, Victoria, Australia
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Informative
Really great post, I liked the chronological information.
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06-13-2013, 02:29 AM | #13 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phabulous!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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06-13-2013, 02:45 AM | #14 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Nice post , the pig looks great.
so do you pull it all, or do you leave bones intact for people to chew on ?
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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06-13-2013, 05:18 AM | #15 |
Full Fledged Farker
Join Date: 08-11-08
Location: DC Metro
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Thanks. Pulled all the meat, gave the ears and a few bones to folks with pets.
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[LIST][*]250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin[*]120 gallon reverse flow aka Hog Coffin (retired)[*] 22 and 18.5 WSM[*]Known as Spatulaman[*]Owner of Plate BBQ LLC[/LIST] |
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Thanks from:---> |
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