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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-18-2011, 03:54 PM   #1
Woodreaux BBQ
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Default FEC 100 and a 100 lb pig

Brethren,
Can this be done and how?
Debating on using the FEC bc of its consistency. Not sure it will work. I have read others have done suckling pigs less than 30 lbs but not a pig this size.
thanks in advance
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Unread 05-18-2011, 04:09 PM   #2
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Candy Weaver of BBQr's Delight cooked one on her FEC. don't know how big but she angled it upside down from top left corner to bottom right corner useing some type of rod and wire supports.
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Unread 05-18-2011, 04:32 PM   #3
Woodreaux BBQ
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i looked on the cookshack forum and also Candy's site n i couldnt find it
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Unread 05-18-2011, 04:38 PM   #4
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You could cut it into manageable chunks.
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Unread 05-18-2011, 08:18 PM   #5
Woodreaux BBQ
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i can bu this wouldnt work for a MBN event
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Unread 05-18-2011, 09:12 PM   #6
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Get a cajachina box, best you pig you will ever have
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Unread 05-18-2011, 10:16 PM   #7
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Ok I think I've just fallen in love.. That is freaking sweet.. Guess i"ll get a early birthday present!
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Unread 05-18-2011, 10:22 PM   #8
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Quote:
Originally Posted by Sledneck View Post
Get a cajachina box, best you pig you will ever have
I saw that Bobby Flay episode. It was amazing the skin was crispy. Look really good!
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Unread 05-18-2011, 10:29 PM   #9
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Yep you cant beat the skin, real juicy meat and how fast it cooks. For those that want smoke they make a smoke pistol for it. I have also filled it with pork butts and they came great too. Been making plans for some time to do a whole lamb in it. here is me and the world famous SmokeInDaEye cooking on it at one of my block parties
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Unread 05-18-2011, 10:33 PM   #10
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^^^^^^

Your lawn looks great STD...
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Unread 05-18-2011, 10:35 PM   #11
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Quote:
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^^^^^^

Your lawn looks great STD...
I gotta take pics this week as soon as the monsoon end. The grass is the best its ever been
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Unread 05-18-2011, 10:45 PM   #12
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Quote:
Originally Posted by Woodreaux BBQ View Post
Brethren,
Can this be done and how?
One chunk at a time.
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Unread 05-19-2011, 07:39 AM   #13
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Candy Sue used to have the pictures on her site. Here's a link to Candy's original thread about it (hope this is allowed)

FEC PIG:

http://forum.cookshack.com/eve/forum...983#8951002983

She used to have a recipe section on her site where she had photos. I just checked, no recipe section on her current site.

You could email/call her for real details and how she made the rack to hold the pig.
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Unread 05-19-2011, 07:49 AM   #14
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Quote:
Originally Posted by Sledneck View Post
Yep you cant beat the skin, real juicy meat and how fast it cooks. For those that want smoke they make a smoke pistol for it. I have also filled it with pork butts and they came great too. Been making plans for some time to do a whole lamb in it. here is me and the world famous SmokeInDaEye cooking on it at one of my block parties
That's a heck of a block party! There's just one thing missin, SMILE
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Unread 05-19-2011, 09:32 PM   #15
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I've read that the one downside to a La Caja China is it's not efficient at all and that you'll blow through charcoal QUICK. Any truth to that?
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