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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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05-02-2013, 08:40 AM | #16 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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That's what I was thinking! ha ha
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Chris- Midwest BBQ Outreach |
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05-02-2013, 08:56 AM | #17 |
Got rid of the matchlight.
Join Date: 04-29-13
Location: Covington, GA
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The only time I will jointly cook meats is if I use a seasoned pork product like sausages or bacon to add to the flavor. I keep a jar of bacon grease on hand and will use that to rub the outside of my bird before adding spices. Hell, I use bacon grease as my preferred cooking oil for damn near everything when I can.
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05-02-2013, 09:03 AM | #18 |
is one Smokin' Farker
Join Date: 01-28-09
Location: Stacy, MN
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I haven't done the hole (+100#) hog stuffed with chickens, but I have been to a BBQ where they did it. It was done on a rotisserie and was 10 - 12 hours if I remember right.
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Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns |
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05-02-2013, 09:34 AM | #19 | |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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If so I think it will work for a small pig. I am glad to see you have abandoned the idea of stuffing it with a chicken. If I am correct about the cooker there are probably people here that can give advice on the pig cook.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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05-02-2013, 09:46 AM | #20 | |
Found some matches.
Join Date: 05-01-13
Location: Bangkok, Thailand
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Yep.. beginning to see a Mixed review of this Idea.. In Truth, I am on the fence.. just at the moment.. Facts are I DO have options for more Meat.. a second Smoker . And Yet I hear some comments now a lot of places about how Dang Good the Chicken tastes done 'In The Pig" I most likely will 'Save ' the experiment for when the smoker has done a few Pigs and I do not have 45 or so Guests planned to attend.. I mean.. Worse Case Pizza Hut Does Deliver here,.. but it would NOT be Cool LOL.. Considering going to 250 F .. saw that in an article.. makes some sense and he was describibg a 75 Lb Pig, Dressed.. Smooked for "About 9 Hours".. And yes.. I DO know.. on slow smoke.. it is 'Done when it is done".. Too many Variables.. Meat density, ambiant temp, Wind .. just what way my Wife looks at me that day 555.. All affect the Slow Smoke Gin. We got a Lot of Good folks coming.. Even a Profesional Magician With his Troupe og Friends that has been my Friend for 25+ years.. He will entertain just by walking in lol.. He Cannot help it!! He was an opening act in the China Olympics .. A super human being. Does free shows for Children's Hospitals a lot of the time. Thanks for the input. To All Gar |
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05-02-2013, 09:48 AM | #21 | |
Found some matches.
Join Date: 05-01-13
Location: Bangkok, Thailand
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Quote:
Gar |
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05-02-2013, 09:51 AM | #22 |
Found some matches.
Join Date: 05-01-13
Location: Bangkok, Thailand
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Thanks from:---> |
05-02-2013, 10:49 AM | #23 |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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Ha Ha !! Man You hit the nail on the head !!
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[I]1-Jumbo Joe[/I] 1-Jumbo Joe Premium [I]1-Weber 26.75 otg[/I] 1- WEBER RANCH KETTLE |
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05-02-2013, 11:26 AM | #24 |
Found some matches.
Join Date: 05-01-13
Location: Bangkok, Thailand
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https://www.facebook.com/media/set/?...7611831&type=1
Ok That is a Face book link to photos of my new UDS .. Do not know if it will work.. Still learning the ropes.. |
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05-02-2013, 05:32 PM | #25 | |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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btw: the smoker you are talking about here is not a UDS (upright/ugly drum smoker) you can see good examples here. http://www.bbq-brethren.com/forum/sh...ad.php?t=80125 What you are getting is commonly called a double barrel smoker. Hope this helps.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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05-02-2013, 05:42 PM | #26 |
On the road to being a farker
Join Date: 08-13-12
Location: clayton, nc
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i gotta see a picture of this pig in a drum.
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Lang 60 Deluxe with charcoal grill, 2 UDS, 22.5 WSM, Pig Cooker, 22.5 Weber Kettle |
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05-02-2013, 06:34 PM | #27 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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One thing you might want to do to get the hams and shoulders done at the same time as the ribs and loins, would be to ice down the rib and loin area before putting it on the smoker. I have also seen the ribs and loin wrapped in foil once they are getting close to being done.
Good luck on the cook.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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05-02-2013, 06:39 PM | #28 |
Knows what a fatty is.
Join Date: 04-27-12
Location: Huntsville ON
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How about a bird inside a bird inside a bird inside a pig. (Admittedly, some might appreciate this, others not so much).
https://www.youtube.com/watch?v=7Xc5wIpUenQ |
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05-02-2013, 06:51 PM | #29 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Thats great.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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05-02-2013, 07:54 PM | #30 | |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Quote:
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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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Thanks from:---> |
Tags |
new smoker, Pig Stuffed with Chicken, uds, Whole Pig Smoke |
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