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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 07-01-2009, 04:39 PM   #1
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Join Date: 09-19-08
Location: Saline, MI
Default Last Weekends Whole Hog - Pron Heavy

Well, it took a while with the work schedule keeping me out of town but with the help of my wife I'm able to finally post some pics of last weekends cook.
Here's the Green Monster warming up at about 12a:

Me and Mike getting ready...I'm the one getting ready to do the exam.

Breaking the ribs at the back bone

Ready to go on:

On the bottom rack she went at 250* with 6 shoulders on the top

Come daylight, a little pig candy and fatties for breakfast

Moinks for lunch:

Pulled her off about 12 hours later - GB&D (golden, brown and delicious)

Ended up pulling it all as it all just fell apart anyway. Some pieces were dry, others were nice and moist so it worked out well. All in all it was very tastey, but I remember hearing/reading that you do a pig for presentation, do pulled pork (butts) for flavor. I guess there's just more surface area in a butt for smoke and seasonings to penetrate. Doing it again I'd make little incisions between each rib near the loins so some of the juice that pooled up in the rib cavity could seep back into the loins, as they were the driest. I've got another one to do 7/11 so I'll make improvements then.

Oh, and here's the turkeys

...and my boy enjoying dad's cooking

Thanks for looking.
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Old 07-01-2009, 04:54 PM   #2
is one Smokin' Farker
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Join Date: 07-20-08
Location: Griffin, GA

Did you foil the hog during the cook?
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Old 07-01-2009, 05:00 PM   #3
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Location: Mid Michigan

Great looking food Scott!
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Old 07-01-2009, 05:04 PM   #4
somebody shut me the fark up.

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Join Date: 04-02-09
Location: San Antonio, TX

Send me a sample of that - please!!! That looks great!
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Old 07-01-2009, 05:08 PM   #5
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Join Date: 03-22-09
Location: Fredericton N.B. Canada

Nice looking pig boys.
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Old 07-01-2009, 05:09 PM   #6
is Blowin Smoke!
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Join Date: 12-24-03
Location: Kennesaw, GA

Wow, just the thought of doing a whole hog scares the crap out of me. That is quite impressive!
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Old 07-01-2009, 05:12 PM   #7
somebody shut me the fark up.

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Location: North Side of Chicago Illinois

Looks like you did great! Hope mine comes out looking as good!
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Old 07-01-2009, 05:14 PM   #8
Knows what a fatty is.
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Wow! It's pork paradise!
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Old 07-01-2009, 05:15 PM   #9
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Join Date: 08-24-08
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That all looks fantastic,

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Old 07-01-2009, 05:19 PM   #10
Rich Parker
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Awesome looking pig!
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Old 07-01-2009, 05:19 PM   #11
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Join Date: 11-26-08
Location: Ormond Beach, Florida

Wow, great looking pig, You guys look like you had fun, good eats..

I did one this spring and I flipped it about half way through, it was head up so everybody could look it in the eye!
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Old 07-01-2009, 06:05 PM   #12
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Nice job Scott!!
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Old 07-01-2009, 06:07 PM   #13
is one Smokin' Farker
Join Date: 01-26-09
Location: Georgia transplant in odenton, md

GReat looking oinker!! I got to try that.
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Old 07-01-2009, 06:16 PM   #14
is Blowin Smoke!
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Location: Council Bluffs, Iowa

I'd like to have some.
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Old 07-01-2009, 06:24 PM   #15
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Good looking hog. Looks like you got a young BBQ enthusiast on your hands!
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