The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 05-17-2013, 01:50 PM   #1
Mark R
Knows what a fatty is.
 
Mark R's Avatar
 
Join Date: 08-28-11
Location: Saint Petersburg, Florida
Default Whole Wild Hog Goes For A Swim (Warning Graphic) Getting ready for Darlington!

Welll, I got this hog back in November, he been living in the chest freezer waiting for my mortgage burnin party. Wellll with family BS, it never happened. So I kept starting to plan for him to "come out", but something always came up. So I figured this weekend we got a night race...and it's "get your stripes" Darlington, let do this! So Saturday I'm smokin him, a briskit, some chix thighs, some ABT's, sweet tater salad and a pulled pork Wellington! Also gonna bake Italian and Pumpernickel rolls and a couple strawberry cream cheese braids. Also gots some Mediterranean veggies and garlic mashed. Chit, I'm tired just typing it!

Anyway, back to the piggie. This is at a friends hut camp, he has his own butcher to clean the game. Here he is just starting getting cleaned up. The butcher (that's what they call him) has just cut his ears off. He says it makes it easier to skin um. He also skins them head up, says they skin easier. I'm used to hanging them tail high.


He cuts 3 or 4" strips in the skin down the length of the piggie then peels it. Different than I knew but it works!


Here he is flipped, tail end up and bout ready for the ice cooler. I packed him in ice and a box of rock salt for the ride home. He dressed out at 63lbs (deheaded, skinned and gutted), so I figure he was bout 120lb.


Fast forward to Tuesday. He found himself (frozen solid) a nice Lexan swimmin pool filled with ice, water, two pounds of Pork Brine and a weeee bit of white whine. Holding at about 35-36°F. Yes that is a brick in a baggie to help hold him down!


On Friday I'll add one more pound of Pork Brine. Be gettin him out the pool weee dark early Saturday Mornin for a date with Royal Oak and tangerine!

While the piggie was swimmin I baked a few things, Italian rolls.


Pumpernickel rolls.


Now we're defrosted and getting drained, almost ready for rub!


I rubbed him with a mixture of MHGP, B N Cs, and my rub.


Since he didn't have no skin, I slathered him thick with Zatarians Creole Mustard for flavor and to help keep him moist! And in the smoker he goes!


I started him at 250° and ramped the temp up slowly to 300-325°. The brisket was finished right about the same time, just before race time! Total about 9 hours to 170° shoulder and ham.


This is what's left of the blueberry cheese braid I baked, the strawberry one disappeared. Actually, I hid the blueberry.


Now this cook was for a race party and I have a big screen projector set up in the back yard. I had this planned out so's I had time to photo everything at serving........ Turned on the projector and all I had was wavy lines, so the cook became the tech instead of the photographer. To no avail, the tuner on the VCR I used was bad. No pics of Dutches Wicked Beans (tamed), sweet potato salad, and a dozen chicken thighs (brined and Agave necter rubbed). Sorry bout that!
Everything was excellent, everyone took home doggie bags.
The pig was awesome, great flavor and very moist! The sweet potato salad was really a hit, I had to print recipes for all the Buds wives.
Mark R is offline   Reply With Quote


Thanks from: --->
Old 05-17-2013, 02:12 PM   #2
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Default

That all looks Fantastic!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

Toast is offline   Reply With Quote


Old 05-17-2013, 02:29 PM   #3
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Default

Awesome cook man!! Too bad "Too Tough To Tame" wasn't too exciting this year though. Oh well, the All Star Race tomorrow night is gonna be sweet! Charlotte is one of my favorite tracks to watch the boys race at.

#88 All the way baby!! Go Jr. Go!!
__________________
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
flyingbassman5 is offline   Reply With Quote


Old 05-17-2013, 03:22 PM   #4
CharredApron
Babbling Farker

 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Nice pig, nice cook. Looks great. I am sure a good time was had by all!
Thanks for sharing
Jed
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Old 05-17-2013, 03:58 PM   #5
cholloway
is Blowin Smoke!

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

That's what I call a "pig out"!
Looks great.
__________________
Colin
Due to rising cost of ammo, do not expect a warning shot
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
36 year old Char-Broil 450 (Purchased new)
1996 Blue Weber SS Performer
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote


Old 05-17-2013, 04:03 PM   #6
Mark R
Knows what a fatty is.
 
Mark R's Avatar
 
Join Date: 08-28-11
Location: Saint Petersburg, Florida
Default

Quote:
Originally Posted by flyingbassman5 View Post
#88 All the way baby!! Go Jr. Go!!
Wit ya!
Mark R is offline   Reply With Quote


Thanks from:--->
Old 05-17-2013, 04:27 PM   #7
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Looks and sounds like a great time!!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Old 05-17-2013, 04:50 PM   #8
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, Florida
Default

"Warning Graphic" = a tasteful (pun intended) reminder that our food doesn't come cryopacked or plastic wrapped from a big box or grocery! Looks like a great time and some good pig was had by all!
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is online now   Reply With Quote


Old 05-17-2013, 04:52 PM   #9
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

What a great day!
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Old 05-17-2013, 05:31 PM   #10
Titch
somebody shut me the fark up.

 
Titch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Default

Nice looking feed there, piggy just fitted
__________________
I will never be over the hill,I'm too darn tired to climb it.(Daffy Duck)
Unofficial Vegemite Sponsor.
Don't send the Foster's, it's a Federal crime(IamMadMan)

A Brethren formerly known as....AussieTitch
Titch is online now   Reply With Quote


Old 05-17-2013, 07:44 PM   #11
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default

That's awesome!
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Old 05-17-2013, 07:59 PM   #12
JohnHB
is one Smokin' Farker

 
JohnHB's Avatar
 
Join Date: 12-14-12
Location: Sydney NSW
Default

Looks great. I assume you had a few "hogs" to help you eat it all!
John
__________________
John
When you stop horsing around it is time to fire up the BBQ & Smoker
JohnHB is offline   Reply With Quote


Old 05-17-2013, 08:20 PM   #13
Mark R
Knows what a fatty is.
 
Mark R's Avatar
 
Join Date: 08-28-11
Location: Saint Petersburg, Florida
Default

Quote:
Originally Posted by dwfisk View Post
"Warning Graphic" = a tasteful (pun intended) reminder that our food doesn't come cryopacked or plastic wrapped from a big box or grocery!
Yea buddy, I hear ya!
Mark R is offline   Reply With Quote


Old 05-17-2013, 10:39 PM   #14
garzanium
Full Fledged Farker
 
Join Date: 01-13-13
Location: Central Tx
Default

Ice bath really help. I have done up to 1 week changing the water evert day or so.haven't done a hog in the smoker... sadly it's been too long since I've gone hunting.

Also, I spy a nice Tacoma? Pics?
__________________
Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen
garzanium is offline   Reply With Quote


Old 05-17-2013, 10:56 PM   #15
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

Sweeeeet!
__________________
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:52 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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