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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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08-12-2010, 03:12 PM
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#1 |
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Knows what a fatty is.
Join Date: 05-09-10
Location: pgh pa
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stuffing my 1st pig
friday night i will attemp my 1st pig cook. my pig weighs 105# or aleast thats what i got charged for.hahaha.. anyway i am going to stuff it with granny smith apple and brown sugar
 . but i dont know if i should Quarter the apples.... or leave them whole any sugestion .. im going to shoot for a temp of 250 in my cooker. |
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08-12-2010, 03:16 PM
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#2 |
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is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Quartering the apples is a good idea - more surface area that can give flavour and soeak in the pig juice :-)
Adding some Jack Daniels and a small dash of cayenne powder to the sugar and apples might also be a good idea to kick this up a bit. Good luck ! DM |
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| Thanks from:---> |
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08-12-2010, 03:56 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I agree with Don Marco.. cutting is good.
The last one I did I used onions , apples, garlic, jalapenos and seasoned the cavity with dry rub. http://www.bbq-brethren.com/forum/sh...ad.php?t=73481 I left the jalapenos whole but cut the rest... Good luck with yours and take pics for us please.
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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