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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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07-05-2009, 09:07 PM | #1 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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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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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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07-05-2009, 09:10 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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I knew you could do it bro!
How long did that much larger pig take?
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-05-2009, 09:13 PM | #3 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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nice job, Brother!
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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07-05-2009, 09:17 PM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-05-2009, 09:21 PM | #5 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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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.
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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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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07-05-2009, 09:23 PM | #6 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Good lookin groceries, and a mighty fine lookin smoker to boot!
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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07-05-2009, 09:27 PM | #7 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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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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07-05-2009, 10:08 PM | #8 |
is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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Wow, that turned out goooooood.
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[B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B] |
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07-05-2009, 10:21 PM | #9 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Nice job on the pig!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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07-05-2009, 10:24 PM | #10 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Nice looking pig, man!
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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07-05-2009, 10:36 PM | #11 |
Full Fledged Farker
Join Date: 06-12-08
Location: azle ,tx
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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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In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber |
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07-05-2009, 10:41 PM | #12 |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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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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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT] |
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07-05-2009, 10:44 PM | #13 |
Babbling Farker
Join Date: 08-11-03
Location: Richmond, TX
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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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This Space Left Intentionally Blank |
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07-05-2009, 10:47 PM | #14 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Looks wonderful!!! Very nice tan on pig I bet that skin tasted good
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07-05-2009, 10:55 PM | #15 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Good looking pig Jeff!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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