The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 09-12-2011, 05:16 PM   #1
DirtyDirty00
is one Smokin' Farker
 
DirtyDirty00's Avatar
 
Join Date: 07-13-11
Location: Mamaroneck, NY
Downloads: 0
Uploads: 0
Default Third Annual Pig Roast 2011! PART 1 EXTREMELY PRON HEAVY!!!!

Im going to break this post into 2 parts. Ill post one today and one tomorrow for the conclusion...

2 Years ago I decided to have a pig roast. It was a blast. We butterflied the pig and basically grilled him. Last year we rented a spit and rotisseried the pig. This year we went hawaiin style and buried the pig in the ground.




This was Kevin (my soon to be best man) digging out the hole in which we will be using to roast the pig. We dug the hole a week before the roast.


and again... (these 2 pics were probably the only 2 scoops of dirt he actually dug... go figure)



Then comes trouble... With all the flooding and rain in NY just days before the roast, we went to take the tarp off the hole the day before, and boom... it was half filled with water. We bucketed out the water, but it just came back in as the water table in the ground had risen so much. It was time for plan B...



ROCKS!!! Buckets of rocks!!! 10 buckets to be exact. Fill the hole with rocks until we are above the water level.





The water also rose when we put rocks in, so we put buckets and buckets of rocks in and gave the water level a good hour to settle back down.




Then we did the same thing with dirt. Filled in some dirt over the rocks until we were above the water. We waited for the water to be gone and then we sprinkled a little coating of dry soil over the wet soil.

THEN IT WAS TIME TOOOO...



START TEH FIRE!!! and it just got bigger and bigger....



Put in more and more wood.



Drunk Kevin decided to take off his shirt and use it as a fan to give the fire some more oxygen! We were one drunken stumble away from canceling the pig roast and having the first annual kevin roast!


We ended up burning a little more than 1/4 of a cord of wood.




We started to prepare our pig while the fire was burning.


We injected the pig with pineapple juice mixed with some soy sauce and a little pork rub. We then covered him in some oil and rubbed him down with a good mixture of rub inside and out.

We then covered him in cabbage leaves and wrapped him up in foil. Then wrapped him up in burlap after that. Followed by chicken wire, and closed it up with some bailing wire and made some handles.
(sorry no pics, my hands were gunky, i was rushing and i was drunk )



The coals (which looked more like molten lava) were ready to go!!! We put a nice layer of cabbage leaves in there and lowered the pig down. We then put some wet burlap over him and then covered it all with a tarp.



Then we covered him up in dirt! This is becker doin some shoveling (who showed up while we were dressing hte pig. he came straight from a bar drunk as a skunk and looked like he was about to blow chunks from the minute he arrived)



Pig was buried. Time to get some sleep! Got a lot to do in the morning before people arrive!



I woke up and right off the bat started running into problems. I was late getting the cookers going.



It wasnt so early anymore, so my father decided to come and help me out. So he made a fire in Cindy. (my new name for my cinder block smoker)



I let both smokers burn for about an hour while i did other prep work.





Took off all the membranes and rubbed down 10 racks of st louies. (bought a frozen box from restaurant depot. ended up coming with 16 racks of st louis racks for 100 bucks)



Made 2 chickens. Ran low on time so i did a fast modified version of Chris Lilly's loaf pan chicken. Coated it with applesauce and worcheshire, and gave it some salt pepper, paprika, and some raw sugar.




Some foccaccia bread for an appetizer. Threw some mozzerella on the top and put it in the oven. sliced it up into little slices for people to grab.



My fiance made some home made cole slaw for the party.... kevin made his moms famous macaroni salad, but i dont have any pics of it. both were absolutely delicious. and both are all gone.




My fiance also wanted to make some pigs in a blanket. I couldnt say no.







Heres one fatty i made. Provolone, roasted peppers, spinach. I bought 2 bags of frozen pork meat from restaurant depot to make the fattys. 10 lbs total. i was gonna make 3 fattys, but the sausage was no good for them. too soft and wouldnt stay together. made it impossible to roll em. so i did the best i could, patched em, mushed em into form and threw em on tin foil to cook, so the cheese and everything wouldnt just be all over the place.



Fatty #2 red pepper, american cheese, green apples. i also couldnt do a bacon weave bc the box of bacon i got was the cheap box and was basically all fat and the pieces werent uniform enough to make a weave. next time ill spend the extra money for good bacon.


I was also going to make 80-100 ABT's for the party as well. But those i would wait to start making later on. A few friends also helped me prep those.






Smokers were up to temp! Time to get the meat on and wait for guests to arrive!!!....... (as me and Kevin were praying to god that our friend (the pig) was cooking below the ground....)



TO BE CONTINUED......
__________________
Smokers:
20x48 Pits by JJ
Cinder block smoker

Wishlist:
22.5" WSM
DirtyDirty00 is offline   Reply With Quote


Unread 09-12-2011, 06:26 PM   #2
Grabnabber
is one Smokin' Farker

 
Join Date: 02-25-10
Location: Chicago IL
Downloads: 0
Uploads: 0
Default

Way to go, dude- that is farking awesome!
__________________
Tom

Weber OTG
Cast Iron Hibachi
Large BGE
Grabnabber is offline   Reply With Quote


Unread 09-12-2011, 06:31 PM   #3
smokinin614
Knows what a fatty is.
 
smokinin614's Avatar
 
Join Date: 08-18-11
Location: Upper Arlington, O-H-I-O
Downloads: 0
Uploads: 0
Default

You really know how to make a guy feel like he's just not living

Simply amazing
__________________
22.5 Weber Silver, 22.5 Weber Silver, 22.5 Weber Silver (Yes 3 of them...) UDS
smokinin614 is offline   Reply With Quote


Unread 09-12-2011, 06:32 PM   #4
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Downloads: 0
Uploads: 0
Default

wow, Thats allot of food. I can't wait to see part 2.
__________________
I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

Promoted by Bigabyte to "Infidiot #1"
silverfinger is online now   Reply With Quote


Unread 09-12-2011, 06:53 PM   #5
Mark Stanton
is one Smokin' Farker
 
Join Date: 07-25-09
Location: Southside of Houston, Texas
Downloads: 0
Uploads: 0
Default

Looks like a lot of fun. Nice Job!
__________________
UDS with flat lid, Smokey Joe,
Mark Stanton is online now   Reply With Quote


Unread 09-12-2011, 07:05 PM   #6
BigBobBQ
is One Chatty Farker
 
Join Date: 07-19-11
Location: Live Oak, Florida
Downloads: 0
Uploads: 0
Default

sounds and looks pretty farkin good so far, I can't wait to see the rest of the story.....
__________________
Robert aka Big Bob. :typing:

Home built 120 gallon stick burner on wheels,
Master Built 7-in-1 vertical,
Master Forge Charcoal grill,
open pit,
UDS,
BigBobBQ is offline   Reply With Quote


Unread 09-12-2011, 07:11 PM   #7
Dex
is one Smokin' Farker

 
Dex's Avatar
 
Join Date: 08-04-09
Location: Avon, IN
Downloads: 0
Uploads: 0
Default

good work!
__________________
Grey Street BBQ Competition Team
(2) Humphrey's Battle Boxes
(2) Large Big Green Egg

Follow Grey Sreet BBQ on Facebook!
Dex is offline   Reply With Quote


Unread 09-12-2011, 07:19 PM   #8
Smokey Al Gold
is Blowin Smoke!
 
Smokey Al Gold's Avatar
 
Join Date: 08-13-08
Location: San Antonio TX
Downloads: 0
Uploads: 0
Default

Awesome so far!
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
[URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL]
[URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2)

Creator of:
"The Great Chicken Sammich Debacle of 2010"
Smokey Al Gold is offline   Reply With Quote


Unread 09-12-2011, 07:38 PM   #9
fnnm358
is One Chatty Farker
 
Join Date: 04-18-06
Location: Macomb, Michigan
Downloads: 0
Uploads: 0
Default

sounding and looking great cant wait to see everything when done
smoke on brother
__________________
BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS
fnnm358 is offline   Reply With Quote


Unread 09-12-2011, 10:34 PM   #10
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

So you are going to make this into a serial? Great looking prep.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Unread 09-12-2011, 10:41 PM   #11
Hoss
is One Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Downloads: 0
Uploads: 0
Default

Looks more like a DRUNKFEST than a pig roast.But then again,It DID LOOK FUN!!!
Hoss is offline   Reply With Quote


Unread 09-12-2011, 10:44 PM   #12
cholloway
is One Chatty Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Downloads: 0
Uploads: 0
Default

I love a good cliffhanger... but, this'n will do.

heh heh. Looks like a LOT of work. Hope y'all had a bunch of beer!
__________________
Colin
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
33 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser
Recipient of Official & Un-Official Moink Certificates
cholloway is offline   Reply With Quote


Unread 09-12-2011, 10:50 PM   #13
PapaSteve
Got Wood.

 
Join Date: 08-07-11
Location: Fresno, CA
Downloads: 1
Uploads: 0
Default

That is truly amazing. Can't wait to see how it turns out
PapaSteve is offline   Reply With Quote


Unread 09-13-2011, 08:12 AM   #14
33Posse
Knows what a fatty is.
 
33Posse's Avatar
 
Join Date: 07-08-11
Location: Lee's summit mo
Downloads: 0
Uploads: 0
Default

Lot of food, lets get some pictures of the liquor!
33Posse is offline   Reply With Quote


Unread 09-13-2011, 08:17 AM   #15
Shooter1
Full Fledged Farker
 
Shooter1's Avatar
 
Join Date: 10-19-10
Location: Lutz, Florida
Downloads: 0
Uploads: 0
Default

Whew, I'm exhausted just from looking. That's an incredible amount of work and I'm sure it was fun as well. Can't wait to see part 2. Hope you took a day or 2 off after this to recover, I know I would. With all the rain you guys had I'm amazed you were able to pull this off, Great Job!
__________________
18.5 WSM 18.5 Jack Daniels OTS Weber Genesis
Shooter1 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
3rd annual pig roast! Part 2! The conclusion!!!!!! Tons of pron!!! DirtyDirty00 Q-talk 39 09-22-2011 12:33 AM
5th annual bash, pron heavy chromestacks Q-talk 8 08-30-2011 11:41 PM
**Huli Huli & Kalua Pig Roast** Pron heavy! swamprb Q-talk 30 08-05-2011 12:10 PM
Vigus' 5th annual clam bake and pig roast chromestacks Brethren Bashes 0 07-17-2011 08:26 PM
Pig Roast (PRON Heavy) dodgeramsst2003 Q-talk 23 09-14-2009 11:16 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:13 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts