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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 06-28-2016, 04:32 PM   #61
Shagdog
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Matt, in the end it is very similar to pulled pork. I never inject anything, but felt getting some extra flavor/salt into miss piggy would help, and I'd say it did a lot. The big part about cooking a hog is the party/spectacle of it. There's a big wow factor. And the belly/cheek meat is way better than any pulled pork I've ever had..

Don, that was an extra "hog" grate Kirk had Paul make him, but he hadn't ever used it, so petunia was the maiden voyage. I seasoned it Friday night for Petunia on Saturday morning!
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Old 06-28-2016, 04:48 PM   #62
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Sweeeeeeeeeeet! Hook me up with a plate....never mind I'd just dive in!
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Old 07-07-2016, 05:55 PM   #63
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Great looking whole hog! This is way I am looking at a 24x65!
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Old 07-07-2016, 10:35 PM   #64
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A 24x65 will hold a big pig. I'm talking to Paul about my next cooker, and I'm thinking 65-70 will hold about any creature I want to roast.
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Old 07-07-2016, 10:45 PM   #65
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Quote:
Originally Posted by Shagdog View Post
A 24x65 will hold a big pig. I'm talking to Paul about my next cooker, and I'm thinking 65-70 will hold about any creature I want to roast.
I might have to come drag away that old hand me down, too small for anything cooker for you when you do!
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Old 07-08-2016, 01:02 AM   #66
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That tray and porker is awesome mate,
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Old 07-08-2016, 01:04 AM   #67
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Quote:
Originally Posted by Shagdog View Post
Matt, in the end it is very similar to pulled pork. I never inject anything, but felt getting some extra flavor/salt into miss piggy would help, and I'd say it did a lot. The big part about cooking a hog is the party/spectacle of it. There's a big wow factor. And the belly/cheek meat is way better than any pulled pork I've ever had..

Don, that was an extra "hog" grate Kirk had Paul make him, but he hadn't ever used it, so petunia was the maiden voyage. I seasoned it Friday night for Petunia on Saturday morning!

This post answered all Questions I had
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Old 07-08-2016, 07:31 AM   #68
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Doing my first hog roast tomorrow morning. I think you just convinced me to stuff it with cabbage and go skin up. If mine looks that good I'll be a hero.

Anything you would change now looking back?
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Old 07-08-2016, 07:49 AM   #69
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Originally Posted by crgshum View Post
Doing my first hog roast tomorrow morning. I think you just convinced me to stuff it with cabbage and go skin up. If mine looks that good I'll be a hero.

Anything you would change now looking back?
I really don't think so. It came out really great. The cabbages under the tenderloins help a lot, and make sure to sample the cabbage after its done. Oh man is it good... But then again again, what isn't good after being smoked and smothered in pig fat for 11 hours?

Good luck! Post pics!
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Old 07-08-2016, 08:32 AM   #70
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Nicely done Shagdog! Outstanding!
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