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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 12-25-2010, 02:01 AM   #1
Babbling Farker
Phrasty's Avatar
Join Date: 01-19-08
Location: Jamaica
Cool A very piggy Christmas! (Pic Heavy)

Hello everyone!
So a client of mine came to me yesterday asking to smoke a pig for him last minute. I didn't really want to be cooking all Xmas eve but I told him I'd do it. And to make a short time frame even sorter he wanted me to break the pig down to primals. He supplied the 60lb pig I just have to butcher and smoked it. I want to be honest I wanted to keep it for myself when It was finished! Quite disappointed I didnt steal a piece

So anyways since I was breaking down the pig I decided to do it 2 ways, one way with my home made pork rub (hog dirt) and the other with a garlic herb wet rub. I smoked with almond & lychee for about 7 hours total @ 250 with a blast of heat at the end to crisp up the skin!

So here's the pig breakdown, I received the pig in halves. Took off the front and back legs and cleaned them up them removed the spine and ribs off the loin and seasoned and rolled. This is what went down:

1/2 pig

My Hog Dirt

Loin filled with trim meat & seasoned with rub

All dressed up and rubbed

Heres what I used for the herb paste:
4 heads of garlic
sweet basil
Onion (1/4)
Red pepper flakes

Threw it in the processor with 1.5 cup olive oil, the juice of one orange & a splash of apple cider vinegar (about 1/4 cup) and about 3-4 tb of kosher salt.

a Loin for the family xmas lunch (from a separate pig seasoned with the same herb mix)

...and rolled

front and back legs seasoned with herb mix

2 loins (the bigger one is mine)

On to the smoker now

about 2 hours in

Oh yeah some chicken for my Christmas lunch went on as well (to go with my big loin)

almost ready

All done

Crispy skin!

And the chicken:

Whew... another long day! Thanks for looking guys. I hope you all have a great Christmas. Stay safe, give love & love life!

Merry Christmas!!
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner
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Old 12-25-2010, 02:11 AM   #2
Full Fledged Farker

Join Date: 04-29-09
Location: Cedar Rapids, IA

Oh my, no shipping to 52405, how much to your place? Hook me up!

Great spread.
Al Madler
Big Red Kamado Kooker(King Griller), Little Red Akorn Jr, PBC, UDS, MiniUDS, Smokey Joe
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Old 12-25-2010, 02:54 AM   #3
Crazy Harry
is Blowin Smoke!

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Join Date: 07-08-09
Location: Deer Park, Wa

I bet they were happy with the results
No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced.
Note to mods: is the back link ok?
When all else fails ......
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Old 12-25-2010, 03:07 AM   #4
Babbling Farker

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Join Date: 03-01-08
Location: Akron, OH

Looks great!!

You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
Big Chief Smoker
Turkey Fryer
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Old 12-25-2010, 07:56 AM   #5
Quintessential Chatty Farker
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Join Date: 12-15-07
Location: England

I am completely speechless!

Slappin that bass like some delerious funky preist!!!

UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*

British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
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Old 12-25-2010, 08:09 AM   #6
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike

Your client has got to be a repeat customer! And if he wasn't, he is now!! The quality and appearance is fantastic to say the least. Merry Christmas to you and yours too.
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
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Old 12-25-2010, 08:18 AM   #7
Mister Bob
Babbling Farker

Join Date: 06-15-09
Location: Scituate, RI

Awesome work!!! Pig Heaven!!!
Merry Christmas!!!
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
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Old 12-25-2010, 08:25 AM   #8
On the road to being a farker
Join Date: 07-23-10
Location: Charlotte NC

We'll all see you for Lunch!! Yum Yum!! Good look'n cook'n!!!
[B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE]
UDS - Ole Blue
Weber 22.5 Kettle x 2
Charbroil Quantum 5 burner
Brinkman SKD Offset w/ Mods
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Old 12-25-2010, 09:07 AM   #9
Knows what a fatty is.

Join Date: 03-14-10
Location: Wentzville, MO

Very nice. I looks great.
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Old 12-25-2010, 09:33 AM   #10
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky

WOW!!! That is the only way to do a whole pig. Apparently you are a very skill butcher.
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Old 12-25-2010, 09:40 AM   #11
Got Wood.
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Join Date: 06-20-10
Location: San Antonio Texas

OMG That looks Great. Are you giving Classes in this fine art work of cooking, If so sign me up.

Merry Christmas to all.
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Old 12-25-2010, 09:42 AM   #12
Quintessential Chatty Farker
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Join Date: 02-06-05
Location: Southern Minnesota

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Old 12-25-2010, 09:42 AM   #13
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york

You are a very talented man the pig looks great and you also made your own smokers. I am in awe
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Old 12-25-2010, 09:44 AM   #14
Buster Dog BBQ
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA

I just want to pick up one of this legs ala fred flintstone. Looks awesome.
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE
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Old 12-25-2010, 10:12 AM   #15
is one Smokin' Farker
Join Date: 03-02-10
Location: Lunenburg, MA

You are my hero.
Pork Butt and Chicken Legs (semi-retired)
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