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 07-03-2007, 04:47 PM   #1
chinesebob
is One Chatty Farker
 
chinesebob's Avatar
 
Join Date: 04-07-07
Location: Westerville,OH
Default smoke a pig on a Spicewine

Brethren and Sisters,

It's Independence Day again and that means it's pig roasting time in the chinesehome. This year I got a smaller pig only an 80# one and it's currently sitting in a brine I prepared.

This year I'm doing something completely different though. I'm going to smoke it on my Ginny. Now I figured I could do it diagonally if I cut the head off and tie up the legs to the side.

I do need some advice on using a slow smoke instead of my cajachina.
I was planning on keeping the box at 200 degrees for about 16 hours. Anyone see a problem with that?

Also I'm going to rub it down with what else? Jay's Hen and Hog Rub.

Any other thoughts or things I should consider? I'm putting it on around 10:00 tonight and will be taking it off between 3 and 4 tomorrow afternoon.

Don't worry there will be pics. I'm taking them at every step.
__________________
Chinesebob - Central Ohio
A Chinese speaking white guy in search of the perfect bbq.
chinesebob is offline   Reply With Quote




Old 07-03-2007, 06:35 PM   #2
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

Did you see the thread where I think it was Plowboy who split the pig and cooked it?
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 07-03-2007, 07:06 PM   #3
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Default

If 80# is your "carcass" weight, then you'll us all of 16 hours at 200. You might even need more. Just depends on how big the shoulders and hams are.
__________________
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
Plowboy is offline   Reply With Quote


Old 07-03-2007, 07:15 PM   #4
chinesebob
is One Chatty Farker
 
chinesebob's Avatar
 
Join Date: 04-07-07
Location: Westerville,OH
Default

Plowboy I found your advice from last week or so and I'm totally carving it up and putting it on the foil that looks great. I'm excited now. As soon as the boys are in bed I'm prepping it and getting on. There will be pics soon. You guys totally rock.
__________________
Chinesebob - Central Ohio
A Chinese speaking white guy in search of the perfect bbq.
chinesebob is offline   Reply With Quote


Old 07-04-2007, 01:13 AM   #5
chinesebob
is One Chatty Farker
 
chinesebob's Avatar
 
Join Date: 04-07-07
Location: Westerville,OH
Default

IMG_2736-2.jpg

IMG_2755-2.JPG

IMG_2762-2.JPG

IMG_2765-2.JPG

IMG_2768-2.JPG
Jay - Steve - I promise I won't take another picture with Ginny looking that bad on the front.

80# pig in my large spicewine with room left over.

The first round of pics - a little messier but with good friends it's all fun
__________________
Chinesebob - Central Ohio
A Chinese speaking white guy in search of the perfect bbq.
chinesebob is offline   Reply With Quote


Old 07-04-2007, 01:44 AM   #6
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default


Hope you threw that in. Always good as centerpiece when golden brown
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 07-04-2007, 01:45 AM   #7
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Default

Dang! I can almost smell it from here! Starting to salivate thinking about those shoulders and hams . . .
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Old 07-04-2007, 01:51 AM   #8
RevZiLLa
is Blowin Smoke!
 
RevZiLLa's Avatar
 
Join Date: 07-02-07
Location: Richmond, VA
Default

Now thats a project I want to learn more about!
__________________

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote


Old 07-04-2007, 02:10 AM   #9
CarbonToe
is One Chatty Farker
 
CarbonToe's Avatar
 
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
Default

Is she still cookin'?
__________________
Surf'n'Smoke BBQ Team

Weber Smokey Mountain Cooker
Weber One-Touch Platinum Kettle - 57cm
Weber Smokey Joe Silver

GamerTag: CarbonToe

Film Noir. Back when men were men and broads were dames.
CarbonToe is offline   Reply With Quote


Old 07-04-2007, 08:16 AM   #10
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Default

No update seven hours? What the deallio?
__________________
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
Plowboy is offline   Reply With Quote


Old 07-04-2007, 08:21 AM   #11
chinesebob
is One Chatty Farker
 
chinesebob's Avatar
 
Join Date: 04-07-07
Location: Westerville,OH
Default

It's been cooking all night - I'm actually lowering the temp because they look really done. I'm posting pics soon. The problem is I've got 6 hours before guests show up so at least another 5 hours of cooking.
__________________
Chinesebob - Central Ohio
A Chinese speaking white guy in search of the perfect bbq.
chinesebob is offline   Reply With Quote


Old 07-04-2007, 09:00 AM   #12
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

Did you put the head in the cooker? I agree with Norco, looks nice with the head! Might scare the kids though!
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers
big brother smoke is offline   Reply With Quote


Old 07-04-2007, 09:19 AM   #13
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Default

Quote:
Originally Posted by chinesebob View Post
It's been cooking all night - I'm actually lowering the temp because they look really done. I'm posting pics soon. The problem is I've got 6 hours before guests show up so at least another 5 hours of cooking.
If you have a marine cooler, you can line it with newspaper and foil and drop the pig in there to keep him till you are ready to serve. I assume you want to present him whole otherwise you'd be carving and placing meat in coolers to hold.
__________________
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
Plowboy is offline   Reply With Quote


Old 07-04-2007, 08:50 PM   #14
chinesebob
is One Chatty Farker
 
chinesebob's Avatar
 
Join Date: 04-07-07
Location: Westerville,OH
Default

I pulled it off and wrapped the whole thing in foil. it was still 2 hours before everyone was going to be making it over so I turned on the oven to 200 degrees and wen out and started pulling the meat off.

I tell you every single bone just slid right out. I cooked it skin side down so the fat would hold in the rib cage and it worked perfectly, even if I was just guessing. The meat was tender, juicy, and absolutely perfect. it was the best pig I've ever done hands down.

Per Terri at Spicewine I was the first one they knew had tried a whole pig on one of the normal large spices. It was absolutely perfect. I love the spicewine. So much so that I gave my brother my 300.00 caja china to him for his birthday today. I'll put the rest of the pics up in a little bit but thanks so much everyone for the pointers. Made all the difference.
__________________
Chinesebob - Central Ohio
A Chinese speaking white guy in search of the perfect bbq.
chinesebob is offline   Reply With Quote


Old 07-04-2007, 09:00 PM   #15
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

Can't wait to see pics.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
50 Pound Pig on the Spicewine Keller Steeler Q-talk 7 01-02-2012 09:48 AM
Spicewine smoke today thillin Q-talk 14 04-09-2010 02:12 PM
Pig candy smoke Bigmista Q-talk 26 03-11-2010 06:06 AM
Whole pig in a Large Spicewine Mo-Dave Q-talk 3 10-18-2007 07:20 AM
Spicewine Smoke ring MrSmoker Q-talk 34 09-08-2007 09:57 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:25 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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