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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
Phrasty
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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
ginger
sweet basil
rosemary
thyme
scallion
parsley
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!!
Cheers
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Old 12-25-2010, 02:11 AM   #2
ajmcedar
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Oh my, no shipping to 52405, how much to your place? Hook me up!

Great spread.
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Old 12-25-2010, 02:54 AM   #3
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I bet they were happy with the results
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Old 12-25-2010, 03:07 AM   #4
jeffjenkins1
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Looks great!!

Jeff
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Old 12-25-2010, 07:56 AM   #5
Dr_KY
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I am completely speechless!
THAT LOOKS AWESOME!!!!!!!!!!!!!
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Old 12-25-2010, 08:09 AM   #6
bluetang
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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.
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Old 12-25-2010, 08:18 AM   #7
Mister Bob
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Awesome work!!! Pig Heaven!!!
Merry Christmas!!!
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Old 12-25-2010, 08:25 AM   #8
stglide
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We'll all see you for Lunch!! Yum Yum!! Good look'n cook'n!!!
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Old 12-25-2010, 09:07 AM   #9
rip
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Very nice. I looks great.
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Old 12-25-2010, 09:33 AM   #10
jestridge
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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
TxGambler
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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
Kevin
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Outstanding!
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Old 12-25-2010, 09:42 AM   #13
stephan
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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
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I just want to pick up one of this legs ala fred flintstone. Looks awesome.
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Old 12-25-2010, 10:12 AM   #15
bmanMA
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You are my hero.
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