Underground Pig (picture heavy) - Page 2

nolesfan954 · 11-30-2009, 02:02 PM

Sorry, still not buying it. Just a good ole cynic, I guess.

Phubar · 11-30-2009, 02:02 PM

I was just going to post some fresh off the press Mom's pron from a hour ago with my new camera but now I'm scared to post them!

Back to square one...I hate you J.

Wonder how long this thread is going to be....

cowgirl · 11-30-2009, 02:03 PM

Quote:

Originally Posted by Balony

How does the coals stay lit when it is covered with dirt? Do you put pipe or something in for and exhaust stack? Sorry for being such a newb :)

You burn enough hard wood to make a hot bed of coals that are at least a foot deep... The coals cook the meat without air.

After placing a lid on the hole and covering it with dirt, you need to go around and make sure there is no smoke escaping... no air can get into the hole or it will cause flair ups and the meat will burn.

You don't want any air holes at all...

Balony · 11-30-2009, 02:04 PM

Cool Thanks for the speedy reply..

cowgirl · 11-30-2009, 02:04 PM

Quote:

Originally Posted by nolesfan954

Sorry, still not buying it. Just a good ole cynic, I guess.

I'm confused.

Typically · 11-30-2009, 02:08 PM

oh man that looks awesome!!!!! great pics and great looking grub!

mbshop · 11-30-2009, 02:11 PM

as usual, you stun us again. i think i'm gaining weight looking at all yer pics !

cowgirl · 11-30-2009, 02:36 PM

Thanks everybody, it was tasty and a lot of fun.

leanza · 11-30-2009, 02:45 PM

Very sturdy cook there Jeanie. The oinker was just beautiful.

Paulmark · 11-30-2009, 02:47 PM

Another awesome job Jeanie, thanks bunches for the pron.

nolesfan954 · 11-30-2009, 02:47 PM

Quote:

Originally Posted by cowgirl

I'm confused.

It's just that I find it incredibly hard to believe that any one person could possibly cook such glorious meals (often for tens of people) on a daily basis using a campfire, smoker, pig pit, or grill--all the while maintaining a working farm growing the products being cooked. AND taking artistically beautiful photographs of the results? Raising shrimp, too? C'mon.
Probably isn't going to be the most popular response in the forum, but I think someone is playing to the good-natured credulity of the brethren.
Just my thoughts.

TrustTheDust · 11-30-2009, 02:51 PM

Bravo!
How did you gauge internal temp on the pig?

Diva Q · 11-30-2009, 02:51 PM

you are my hero.

cowgirl · 11-30-2009, 02:56 PM

Quote:

Originally Posted by nolesfan954

It's just that I find it incredibly hard to believe that any one person could possibly cook such glorious meals (often for tens of people) on a daily basis using a campfire, smoker, pig pit, or grill--all the while maintaining a working farm growing the products being cooked. AND taking artistically beautiful photographs of the results? Raising shrimp, too? C'mon.
Probably isn't going to be the most popular response in the forum, but I think someone is playing to the good-natured credulity of the brethren.
Just my thoughts.

I'm have no idea what I have done to offend you but please accept my apology. You have only posted negative comments on all of my posts since you arrived...
I realize you are fairly new to the forum and maybe have not been here long enough to realize that I DO smoke a lot and cook a lot and share the results with the Brethren.

If you haven't noticed, I do not cook on a daily basis. maybe weekly if I'm lucky.
I don't feel the need to explain myself or my lifestyle to you though.
If my posts offend you, please do not open them.

cowgirl · 11-30-2009, 02:58 PM

Quote:

Originally Posted by TrustTheDust

Bravo!
How did you gauge internal temp on the pig?

I don't keep track on an underground pig. When we dig it up the next day, we take it's temperature to make sure it's ready though.

This is just the way everyone does it around here..nothing new. The biggest pig I've done was 225lbs. This one was between 125 and 130.

Tom and Paul...Thanks! :)
DivaQ...Thank you!!!

11-30-2009, 02:02 PM	#17
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I was just going to post some fresh off the press Mom's pron from a hour ago with my new camera but now I'm scared to post them! Back to square one...I hate you J. Wonder how long this thread is going to be.... __________________ -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

11-30-2009, 02:08 PM	#21
Typically On the road to being a farker Join Date: 06-29-09 Location: NJ	oh man that looks awesome!!!!! great pics and great looking grub! __________________ drinkin' every drop from the bottom to the top! 1 UDS

11-30-2009, 02:11 PM	#22
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	as usual, you stun us again. i think i'm gaining weight looking at all yer pics ! __________________ george spam, can't live without it

11-30-2009, 02:36 PM	#23
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Thanks everybody, it was tasty and a lot of fun. __________________ 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/

11-30-2009, 02:45 PM	#24
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	Very sturdy cook there Jeanie. The oinker was just beautiful. __________________ Tom

11-30-2009, 02:02 PM	#16
nolesfan954 On the road to being a farker Join Date: 07-22-09 Location: Hollywood, FL	Sorry, still not buying it. Just a good ole cynic, I guess.

11-30-2009, 02:04 PM	#19
Balony Got Wood. Join Date: 07-03-09 Location: Hutchinson,Kansas	Cool Thanks for the speedy reply..

11-30-2009, 02:47 PM	#25
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA	Another awesome job Jeanie, thanks bunches for the pron.

11-30-2009, 02:51 PM	#27
TrustTheDust Full Fledged Farker Join Date: 08-29-09 Location: Prairie Village, KS	Bravo! How did you gauge internal temp on the pig?

11-30-2009, 02:51 PM	#28
Diva Q is one Smokin' Farker Join Date: 07-20-07 Location: Barrie,ON,Canada eh!	you are my hero. __________________ [URL="http://divaq.ca/"][B]Diva Q Website[/B][/URL] Follow me on [URL="https://twitter.com/DivaQBBQ"][B]Twitter[/B][/URL] and like us on [URL="http://www.facebook.com/DivaQBBQ"][B]Facebook[/B][/URL]. Checkout my new Cookbook on [URL="http://www.amazon.com/Diva-Qs-Barbecue-Recipes-Cooking/dp/0147529824"][B]AMAZON[/B][/URL] [CENTER][SIZE=3][B]Life is too short for bad BBQ[/B][/SIZE]®[/CENTER]

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