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I do a good deal of pig roasts over the summer season here in Northern IL. Over the winter I found a new alternative supplier for roasting pigs, my local Mexican Grocery at a nearly 50 cents per pound savings from my past sources.

Not being 100% certain of what quality and processing I'd be getting for that savings I decided to buy one for a test cook.

Ordering seemed simple initially, they only need a 3 day notice (as I was originally told). Turned out they don't normally get meat shipments in on Saturdays, so really that means 3 day notice with Monday thru Friday pick-up. It all worked out, the Meat Department made the mistake of allowing me to order for a Saturday pick-up so the location manager made a phone call and my pig was delivered to the store only about 2 hours later than I'd expected.

Quality wise: Excellent. USDA, IL stamps on the pig. Good healthy appearance, fresh, plenty chilled (but nothing frozen).
Eyes were still in the head (my previous suppliers remove them)
Ears were cut off (although included in a baggy in chest cavity)
Tail was cut off and missing.

I'll discuss the presentation issues about the missing tail and cut-off ears and see if they can provide me prettier pigs in the future.

Got the Mistress (MeadowCreek TS250) out of storage. Thanks to my son's post-Thanksgiving assist the Mistress was put away very clean and ready for work!

Managed to revitalize some back-porch space at the new homestead and even got Old #7 gig-ready.

Less typing and more pron!!!

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Gotta love my Meadow Creek. I know the TS250 wasn't designed specifically as a pig roaster, but it sure does cook em well!

90# dressed weight pig + 230 degrees + 11 hours = Pork Heaven

3PM Update:

The Nose Knows!
I could smell it!! yes IT!! That smell, the scent of a done whole roaster pig. Something between bacon, pork rinds, butter, and the best farking you've ever had!

Probed the piggy, yup, 185, 190, 195. Let it stand 45 minutes to an hour and it'll be falling apart.

For you more visually attuned Farkers.....

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That looks great. If I didn't just finish up with smoking a couple shoulders and now 3 racks of baby backs, I would shooting you a pm for an address to come pick up my plate! What do you charge for a whole pig? That would be great for a summer BBQ party. Thanks for sharing. Vince
 
Love the little hoist! :thumb:
I lift mine with the bucket on my little tractor. :-D
 
Nice looking pig, the no ears and tail thing is a tad odd. I also like the use of a engine hoist to avoid a hernia. I am really finding the nubbed tail sticking up a tad bothersome.
 
Thought I put these up last night, I sure was wiped out.
I don't think it was the pig roast as much as it was the 4 or 5 Guiness during the serving/panning.

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