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View Full Version : Whole Pig. The Show Begins


Tut-T-Que
07-10-2015, 11:17 PM
here we go. the Pig is on and Now we Wait.

Tut-T-Que
07-10-2015, 11:18 PM
more pics

Tut-T-Que
07-10-2015, 11:19 PM
another pic

HOG FAN
07-10-2015, 11:29 PM
:pop2:

TonyT
07-10-2015, 11:30 PM
That's awesome, can't wait to see the results :hungry:

cowgirl
07-10-2015, 11:31 PM
Good luck with the cook! :thumb:

SGH
07-10-2015, 11:56 PM
Standing by for the finale :hail:

Tut-T-Que
07-11-2015, 12:06 AM
slow n steady. jus another 145 degrees to go������

Tut-T-Que
07-11-2015, 03:12 AM
slow n steady

Titch
07-11-2015, 03:17 AM
Save me some, on my way, hope you like Aussie beer

Tut-T-Que
07-11-2015, 04:18 AM
haha. cant wait to see the outcome. its my first one

dport7
07-11-2015, 05:04 AM
Lookin good, right on track for a perfect cook.

DetTigersFan
07-11-2015, 06:00 AM
Nice start man :mrgreen:

lantern
07-11-2015, 06:43 AM
Whatcha got rubbed on the skin?


I love watching whole hog cooks.

Tut-T-Que
07-11-2015, 07:02 AM
8th hour in

Tut-T-Que
07-11-2015, 07:02 AM
she is at 151 degrees. climbin approx 20 degrees an hour

Tut-T-Que
07-11-2015, 07:04 AM
i put some oil on the skin and put the rub i used on the inside of the cavity on the outside. i probably jus wasted the rub but idunno, it sounded like a good idea to me lol. jus wonderin how i can get the skin to turn to cracklin

Tut-T-Que
07-11-2015, 07:05 AM
i put some ribs, butternut squash and cauliflower on for myself. figured its burnin, so why not make lunch for me n the fam. the pigs for a local american legion. i put cool ranch doritos on one rack of ribs jus to see what happens. hope it turns out good

Big George's BBQ
07-11-2015, 08:48 AM
This is looking really good

Tut-T-Que
07-11-2015, 09:09 AM
thanks. i thought the same. i was nervous. first whole hog. i jus tasted a piece and i cant wait for people to eat some. i think they are gonna be very happy

grantw
07-11-2015, 09:15 AM
Sweet so it's done? What temps you pull it at

Tut-T-Que
07-11-2015, 09:24 AM
well. i figured to pull at 201degrees. thats what i usually pull my butts at. so hope im right. what temp ya think i should?

Tut-T-Que
07-11-2015, 10:30 AM
Love to watch her work

Tut-T-Que
07-11-2015, 12:54 PM
15 hrs n shes ready

Tut-T-Que
07-11-2015, 12:56 PM
turned out great i think. meats juicy, fats jello, first hog is in the books

Melissaredhead
07-11-2015, 12:57 PM
Good luck!
I hope it turns out fer ya!

PatAttack
07-11-2015, 01:04 PM
Soooooweeee!!!

Here, piggy, piggy!

Make sure you get some of that ice cream from the belly and some jowl meat!

sigwoog
07-11-2015, 02:12 PM
Any pics of the meat as you opened it up and served it? What an accomplishment. I've always wanted to try one but just never had the nerve.

Norm
07-11-2015, 02:16 PM
I've done a couple but looks like I should get some lessons from you!

dport7
07-11-2015, 06:02 PM
Very nice, how did the ribs turn out, with the Doritos?

Titch
07-11-2015, 06:53 PM
Looks brilliant

Tut-T-Que
07-11-2015, 07:36 PM
i wish i could send a video, but it wont allow me to. the meat was pull apart perfect. just grabbin it was enough to start seperating

Tut-T-Que
07-11-2015, 07:37 PM
the doritos fell off when i went to cut them. next time i will make them into a powder and mix with my rub. so then it will adhere to the ribs better. but it was good, different for sure.