Virtually LIVE Pig Roast

SmokeInDaEye · 12-31-2006, 04:18 PM

For New Year's Eve, me, Wine&Swine and our teammate, Peaches, have decided to cook a 40# pig in the La Caja China. For those of you in the area, feel free to stop by around 9pm.

For everyone else, I have decided to cook the pig virtually via almost real time picture updates.

Here's the first batch. Pig was marinated with a cuban injection and rub and was butterflied at a Puerto Rican pork shop in South Williamsburg Brooklyn.

He was then clamped into the rack and put into his little La Caja coffin.

SmokeInDaEye · 12-31-2006, 04:23 PM

We added approximately 16# of charcoal on top of the lid. Cooking began 15 minutes ago.

chad · 12-31-2006, 04:29 PM

MMMMM, MMMMM,MMMMM, MMMMMM, MMMMM!!! Somebody is going to have a New Years feast!!

SmokeInDaEye · 12-31-2006, 05:20 PM

Just added 8#s of unlit charcoal to the cover. The men folk have hunkered down in the tent outside with beer, tequila and some fine music.

More charcoal to be added in an hour...

brdbbq · 12-31-2006, 05:50 PM

This is going to be a keeper.

Arlin_MacRae · 12-31-2006, 05:56 PM

Oh yeah. Have a great cook!

SmokeInDaEye · 12-31-2006, 06:03 PM

Another 8#s of charcoal and a shot of tequila!

Here's Wine& Swine and Peaches watching the flames.

SmokeInDaEye · 12-31-2006, 06:17 PM

Supposedly the prob stuck in the ham is showing 154* after 2:20 of cooking. Seems to be on target to finish in an hour and a half or so...

fnnm358 · 12-31-2006, 06:58 PM

that is sure a different way to cook pig what a way to have fun thanks for sharing

SmokeInDaEye · 12-31-2006, 07:11 PM

We just added the final 9# of charcoal. Adding an extra 30-60 minutes cook time because of the temperature outside. Internal temp for the pig is 174.

The manual says to let the ham go to 190* before flipping the pig but sounds a little high. We're letting it cook another 30 minutes and decide what to do.

We're also going to heat the double C brand and try branding the skin once it's flipped. Stay tuned...

SmokeInDaEye · 12-31-2006, 07:48 PM

Internal temp is at about 180*. Brand is heated. And we're going to flip the pig momentarily...

Plowboy · 12-31-2006, 07:56 PM

Now that's a fire!

Looks great, Clint. Makes you want to be there with you.

Say hi to Peaches for me. (That sounded gay.)

MilitantSquatter · 12-31-2006, 07:59 PM

You really have you're own initialized branding iron ? I thought your avatar was computer generated... That's farkin cool...

Clint - great report... thanks for posting all of this as it happens...

thirdeye · 12-31-2006, 08:09 PM

This is a great thread.........Can't wait to see an inside shot during the turn. I have one of my family's branding irons too, they have sort of been phased out.

sterlingsmoker · 12-31-2006, 08:14 PM

Have a shot on me fellas!! AWESOME!!

12-31-2006, 04:29 PM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	MMMMM, MMMMM,MMMMM, MMMMMM, MMMMM!!! Somebody is going to have a New Years feast!! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

12-31-2006, 05:56 PM	#6
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Oh yeah. Have a great cook! __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

12-31-2006, 06:03 PM	#7
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	Another 8#s of charcoal and a shot of tequila! Here's Wine& Swine and Peaches watching the flames. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis Last edited by SmokeInDaEye; 05-15-2012 at 11:16 AM..

12-31-2006, 06:17 PM	#8
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	Supposedly the prob stuck in the ham is showing 154* after 2:20 of cooking. Seems to be on target to finish in an hour and a half or so... __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

12-31-2006, 07:11 PM	#10
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	We just added the final 9# of charcoal. Adding an extra 30-60 minutes cook time because of the temperature outside. Internal temp for the pig is 174. The manual says to let the ham go to 190* before flipping the pig but sounds a little high. We're letting it cook another 30 minutes and decide what to do. We're also going to heat the double C brand and try branding the skin once it's flipped. Stay tuned... __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis Last edited by SmokeInDaEye; 05-15-2012 at 11:16 AM..

12-31-2006, 05:50 PM	#5
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Derry NH Downloads: 0 Uploads: 0	This is going to be a keeper.

12-31-2006, 06:58 PM	#9
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan Downloads: 0 Uploads: 0	that is sure a different way to cook pig what a way to have fun thanks for sharing

12-31-2006, 07:48 PM	#11
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	Internal temp is at about 180. Brand is heated. And we're going to flip the pig momentarily... __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis Last edited by SmokeInDaEye; 05-15-2012 at 11:16 AM..*

12-31-2006, 07:56 PM	#12
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	Now that's a fire! Looks great, Clint. Makes you want to be there with you. Say hi to Peaches for me. (That sounded gay.) __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

12-31-2006, 07:59 PM	#13
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	You really have you're own initialized branding iron ? I thought your avatar was computer generated... That's farkin cool... Clint - great report... thanks for posting all of this as it happens... __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

12-31-2006, 08:09 PM	#14
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	This is a great thread.........Can't wait to see an inside shot during the turn. I have one of my family's branding irons too, they have sort of been phased out. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

12-31-2006, 08:14 PM	#15
sterlingsmoker is one Smokin' Farker Join Date: 10-22-06 Location: Sterling,Colo Downloads: 0 Uploads: 0	Have a shot on me fellas!! AWESOME!! __________________ Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset

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