Virtually LIVE Pig Roast

SmokeInDaEye · Dec 31, 2006

For New Year's Eve, me, Wine&Swine and our teammate, Peaches, have decided to cook a 40# pig in the La Caja China. For those of you in the area, feel free to stop by around 9pm.

For everyone else, I have decided to cook the pig virtually via almost real time picture updates.

Here's the first batch. Pig was marinated with a cuban injection and rub and was butterflied at a Puerto Rican pork shop in South Williamsburg Brooklyn.

He was then clamped into the rack and put into his little La Caja coffin.

SmokeInDaEye · Dec 31, 2006

We added approximately 16# of charcoal on top of the lid. Cooking began 15 minutes ago.

chad · Dec 31, 2006

MMMMM, MMMMM,MMMMM, MMMMMM, MMMMM!!! Somebody is going to have a New Years feast!!

SmokeInDaEye · Dec 31, 2006

Just added 8#s of unlit charcoal to the cover. The men folk have hunkered down in the tent outside with beer, tequila and some fine music.

More charcoal to be added in an hour...

brdbbq · Dec 31, 2006

This is going to be a keeper.

Arlin_MacRae · Dec 31, 2006

Oh yeah. Have a great cook!

SmokeInDaEye · Dec 31, 2006

Another 8#s of charcoal and a shot of tequila!

Here's Wine& Swine and Peaches watching the flames.

SmokeInDaEye · Dec 31, 2006

Supposedly the prob stuck in the ham is showing 154* after 2:20 of cooking. Seems to be on target to finish in an hour and a half or so...

fnnm358 · Dec 31, 2006

that is sure a different way to cook pig what a way to have fun thanks for sharing

SmokeInDaEye · Dec 31, 2006

We just added the final 9# of charcoal. Adding an extra 30-60 minutes cook time because of the temperature outside. Internal temp for the pig is 174.

The manual says to let the ham go to 190* before flipping the pig but sounds a little high. We're letting it cook another 30 minutes and decide what to do.

We're also going to heat the double C brand and try branding the skin once it's flipped. Stay tuned...

SmokeInDaEye · Dec 31, 2006

Internal temp is at about 180*. Brand is heated. And we're going to flip the pig momentarily...

Plowboy · Dec 31, 2006

Now that's a fire!

Looks great, Clint. Makes you want to be there with you.

Say hi to Peaches for me. (That sounded gay.)

MilitantSquatter · Dec 31, 2006

You really have you're own initialized branding iron ? I thought your avatar was computer generated... That's farkin cool...

Clint - great report... thanks for posting all of this as it happens...

thirdeye · Dec 31, 2006

This is a great thread.........Can't wait to see an inside shot during the turn. I have one of my family's branding irons too, they have sort of been phased out.

sterlingsmoker · Dec 31, 2006

Have a shot on me fellas!! AWESOME!!

Plowboy · Dec 31, 2006

MilitantSquatter said:
You really have you're own initialized branding iron ? I thought your avatar was computer generated... That's farkin cool...

Clint - great report... thanks for posting all of this as it happens...

All the cool people have them, Vinnie!

Mine only brands wood. Not meat.

smokinbadger · Dec 31, 2006

Thanks for the virtual roast. I saw the clip about the Chinese Box method from the "wish list" thread a few weeks back. The Bobby Flay story said that you have to completely change the charcoal every hour, which sounded kind of wierd to me. I assume you are just adding unlit charcoal periodically--how did this work over the whole time of the cook?

And--how was the pig meat?

SmokeInDaEye · Dec 31, 2006

Just flipped the pig, scored it, and branded it. Onto the final crisping of the cracklin...

Leeper · Dec 31, 2006

I have to get me one of these.....

Looks so cool and I love the mobile Thinkpad in the tent.

Plowboy · Dec 31, 2006

LOL!

There are 16 people reading this thread. Sweet!

Virtually LIVE Pig Roast

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