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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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12-30-2012, 09:06 PM | #1 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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gtr's First Whole Pig - long and pron heavy.
I got a 58# pig the other day. I (actually we - my awesome neighbor Roland came over at 4:30 am to help) stuck a wood chunk in his mouth so we could get the apple in later. It took both of us to pry the mouth open and get the chunk in. I rubbed the inside of the pig with kosher salt, pepper, and garlic powder. I figured I'd keep it simple my first time out and I'm glad I did - I'll probably stick to the simple approach for a while.
I think bigabyte may have gotten to him. He fit real good in my beloved Klose. Next time I'm gonna try and 80#er and see how that fits. I cooked 225-250 for a few hours, starting with the hams toward the firebox at 5:30 am. I used hickory throughout the cook. At 8:30 am we spun the critter 180 degrees and cooked a few more hours - I backed down temps to 200-225 'cause the hams were - well I don't remember what the temps were, but it seemed like a good idea to slow things down a bit. At 11:30 we spun it again and went back to cooking at 225-250. I noticed a difference in doneness not only from the front and back of the pig, but also from the left to the right - nothing to worry about, just something to pay attention to. I was feeling pretty good when we took him out at around 3:30 for a total cook time of 10 hours. I think the IT was somewhere around 180, and it was definitely probe tender. Since it was a party and all, I figured he'd wanna dress up a little bit while he rested for about an hour. I was feeling really good about things when I cut the skin back (next few pics were taken by a friend). The meat was pretty much all pullable. We got pretty close to 2 full pans of meat. Who among us doesn't love a little head? I think I know what I wanna be for Halloween next year. It takes a long time to take a pig apart, which was something that never occurred to me until I was in the middle of doing it. Luckily there were Brethren nearby, and Marty (Campdude) threw some gloves on and got down to business (I don't have a pic of that - my hands were a little greasy!). Marty also brought tortillas and a couple of awesome salsas, which I put over some ribs and ate today - seriously good eats right there! He also brought a couple of pies that disappeared instantly. Ray (Silverfinger) and his crew came over & our kids all got to running around and having fun. Ray brought some bacon fried rice that knocked everybody's socks off - off the farkin chain! Matt (Enkidu), his wife and unbelievably cute 8 month old son came over as well, and his smoked mac & cheese was crazy good and big hit. His bro Chris, another Brethren (browna65) and his lovely lady came as well. We had a lot of folks come over who brought a lot of great food, and the Brethren stood proud in a very strong field of delicious eats! It was really nice to meet you guys in person and I really look forward to seeing you guys again. I can honestly say that all the Brethren I've met in person are some seriously cool farkers. Thanks for the great grub and the help y'all! It was a great party and the pig was farking delicious and tender - I'm chalking it up to beginner's luck. I can't wait to do it again. I was surprised at how well the smoke flavor got in the pig - much better than I expected. I gotta give props to the knowledgeable and lovely Jeanie (cowgirl), who gave the final approval of my pig cooking plan as well as the inspiration for cooking a pig in the first place. I can't wait to cook another one - and next time I'm gonna learn a little more about taking a pig apart - I kinda just pulled this one apart. I'm sure there's a good method I'm unaware of = but the meat got et, and that's what's really important! I'm making pork stock with the bones right now and it smells really good. Thanks for looking!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from: ---> | Arlin_MacRae, awscwi, Big George's BBQ, Bluesman, bluetang, Captain P.J., caseydog, chicagokp, chriscw81, Cloudsmoker, cowgirl, deepsouth, Enkidu, EX~DY, fingerlickin', Garyclaw, Gore, Hook_Line_and_Sinker, landarc, lastmajordude, lcbateman3, LM600, MisterChrister, Moose, N8man, NS Mike D, nucornhusker, Phubar, Q Junkie, RevZiLLa, silverfinger, slow-smoker, Teamfour, The_Kapn, Will work for bbq |
12-30-2012, 09:15 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Fan-farking-tastic!
I love the new look!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-30-2012, 09:26 PM | #8 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nicely done for your first time! Sounds like a fantastic get together! I admire all of you that tackle cooking a whole hog, I'm not that brave!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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12-30-2012, 09:26 PM | #9 |
On the road to being a farker
Join Date: 07-11-11
Location: Durand,MI
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That meat looks perfect, great job. Problem is, now you'll always have that job
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Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones |
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12-30-2012, 09:35 PM | #11 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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gtr what is the size of your pit?
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12-30-2012, 09:45 PM | #12 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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50" long, 20" diameter. I took out the top shelf and I think I had around 6" to spare on the length.
Thanks for the kinds words y'all!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-30-2012, 09:50 PM | #13 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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Thanks from:---> |
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