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View Full Version : Smoked a whole 200lb Gloucestershire Hog - WARNING!! Pr0n Heavy


neuyawk
10-23-2012, 10:49 AM
I helped a local BBQ joint specializing in Kansas City BBQ with a whole hog. Us Carolina stylists are good for things other than pouring vinegar on everything :mrgreen:

I got lots more photos, just click on my site and check out the page titled "Food Pr0n" I'll toss on many of the good stuff here

http://arrogantswine.files.wordpress.com/2012/10/imag1424.jpg?w=700&h=

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Phubar
10-23-2012, 10:51 AM
She looks good...the hog too!:razz:
Thanks for sharing!

CarolinaQue
10-23-2012, 10:55 AM
She looks good...the hog too!:razz:
Thanks for sharing!


You noticed that also Phubar!!! I like the color blue!!!

gtr
10-23-2012, 10:58 AM
Looks great! I really wanna cook a whole hog one day.

CarolinaQue
10-23-2012, 11:06 AM
Neu...is that a standard, or reverse flow pit? I see 2 stacks, but it looks like the fire box is on one end. How did the piggie taste?

bluetang
10-23-2012, 11:14 AM
Good job there!

Gnaws on Pigs
10-23-2012, 11:24 AM
Looks just like a good ol' NC pig-pickin'. :thumb: (except our banjer pickers don't wear sweaters and sport coats, and there ain't any accordians here.) :biiggrin1:

neuyawk
10-23-2012, 11:31 AM
Looks just like a good ol' NC pig-pickin'. :thumb: (except our banjer pickers don't wear sweaters and sport coats, and there ain't any accordians here.) :biiggrin1:

I didn't catch a shot because I was too busy pulling. But I laid her out classic NC pig picking style. We chopped up the meat, mixed the ham, loins, and shoulders and then we placed it back in the hog "bowl" formed by the skin.

Gnaws on Pigs
10-23-2012, 11:34 AM
I didn't catch a shot because I was too busy pulling. But I laid her out classic NC pig picking style. We chopped up the meat, mixed the ham, loins, and shoulders and then we placed it back in the hog "bowl" formed by the skin.

You missed one important NC pitmaster secret: the cook always snatches the tenderloins out and hides them before pulling/chopping the rest of the hog. :biggrin1: And I didn't see a mason jar in anybody's hand during the cooking process. :wink:

If I ever find myself condemned to NYC, I know who I'm looking up.

neuyawk
10-23-2012, 11:38 AM
Neu...is that a standard, or reverse flow pit? I see 2 stacks, but it looks like the fire box is on one end. How did the piggie taste?

This is actually a weird hybrid pit I picked up in NC. It was designed to be a gasser :wacko:, I have actually converted it into a reverse flow by adding a heating duct through the lenght of it and keeping the stack next to the firebox open.

When I cook hog, it's direct heat. We place coals and oak logs in the chamber. I just take the duct out and use both stacks.

When I smoke butts, ribs etc, I add the duct back in.

I'm actually planning to do some major mods on her. Just need to find me a welder who won't take my arm off.