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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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Old 08-17-2013, 11:58 AM   #1
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
Default 424lbs of Pork in 20 days - 3rd Whole Hog

Just the other day in this thread ( I was commenting on how I wanted to keep the whole hog cooking streak going. Little did I know how that would play out.

I was on vacation on Wed and got a call from my mother in laws's cousin. He asked me if I could do a whole pig for him the next day. I thought he was joking. His caterer backed out on him at the last minute and he had 160 people coming the next day to a luau at the retirement home he owns. I told him that if he could get a pig in my hands by 8pm, I could get it done. He called all around the state and finally got one almost 2 hours away. It was a 121lb pig, so I added 4 butts as well.

His kitchen staff took care of all the sides and I cooked under his license and insurance which was the only way I was going to do this gig. The people loved it and there was very little left when I took off that night.

3 weeks ago today I cooked my first pig. Yesterday I cooked two more pork butts for my niece's first birthday. Between the three pigs and six pork butts, I have done 424 lbs of pork in 20 days. It has been a ton of fun, though I think I might just have a salad tonight for supper. :razz

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Old 08-17-2013, 12:20 PM   #2
Full Fledged Farker
Join Date: 03-13-12
Location: Atlanta, GA

Yeah Boy. Looks like you came through like a champ. Way to go.
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Old 08-17-2013, 12:34 PM   #3
On the road to being a farker
Join Date: 09-04-11
Location: Ozark Mountains

That is awesome! My next smoker is gonna be big enouogh to do a whole hog. That is my ultimate goal in BBQ
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Old 08-17-2013, 12:41 PM   #4
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Join Date: 08-11-08
Location: DC Metro

Git it done
[LIST][*]250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin[*]120 gallon reverse flow aka Hog Coffin (retired)[*] 22 and 18.5 WSM[*]Known as Spatulaman[*]Owner of Plate BBQ LLC[/LIST]
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Old 08-17-2013, 01:03 PM   #5
somebody shut me the fark up.

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Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles

Great job on the pig there! That's a whole lotta pork cooked!
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