localyocal
Knows what a fatty is.
Well every year about this time I do a pre-birthday party for my daughter. Her birthday isn't really until mid October but by that time I will be stuck in a John Deere combine til about dark thirty every day.
This year I'm doing a few things different. I've always done a whole hog on a La Caja China box. In the past I had a close friend that always cooked it Mojo style because of his background from Puerto Rico, while I handled all of the traditional BBQ on my smoker. This year my friend has moved to Tampa so my wife has finally entrusted me to do it BBQ style. Understand my wife is a Filipina so her style and his were similar.
Anyway, I get the pig today and I cant wait to inject that baby with some Apple Juice and other seasonings. I'm thinking I might actually use the injection from Malcolm Reeds howtobbqright website. I personally like to use Butchers Injection on my butts mixed with Apple Juice but having looked at his injection I think I want to give it a whirl. I do think I'll use The Zero to Hero rub on it as well. The most important part of the cook as far as my wife and her other Filipino friends are concerned is the crispy skin. If I can nail it I know she will be happy no matter what.
I'm also doing a brisket on my reverse flow along with about 15 racks of spare ribs trimmed down to a St. Louis cut. All of that is pretty routine to me except I am using butcher paper for the first time on the brisket rather than foil. I'm a little excited to see how that comes out after reading posts and seeing pics on here for years. As always Ill also fry about 30lbs of fish as well.It should be a fun cook.
I've never posted pics on here before but if I can figure out how to do it I'll try to post some along the way. Today will just be getting the pig prepped with injection and rub. Tomorrow is the actual cook. Wish me luck guys !!
This year I'm doing a few things different. I've always done a whole hog on a La Caja China box. In the past I had a close friend that always cooked it Mojo style because of his background from Puerto Rico, while I handled all of the traditional BBQ on my smoker. This year my friend has moved to Tampa so my wife has finally entrusted me to do it BBQ style. Understand my wife is a Filipina so her style and his were similar.
Anyway, I get the pig today and I cant wait to inject that baby with some Apple Juice and other seasonings. I'm thinking I might actually use the injection from Malcolm Reeds howtobbqright website. I personally like to use Butchers Injection on my butts mixed with Apple Juice but having looked at his injection I think I want to give it a whirl. I do think I'll use The Zero to Hero rub on it as well. The most important part of the cook as far as my wife and her other Filipino friends are concerned is the crispy skin. If I can nail it I know she will be happy no matter what.
I'm also doing a brisket on my reverse flow along with about 15 racks of spare ribs trimmed down to a St. Louis cut. All of that is pretty routine to me except I am using butcher paper for the first time on the brisket rather than foil. I'm a little excited to see how that comes out after reading posts and seeing pics on here for years. As always Ill also fry about 30lbs of fish as well.It should be a fun cook.
I've never posted pics on here before but if I can figure out how to do it I'll try to post some along the way. Today will just be getting the pig prepped with injection and rub. Tomorrow is the actual cook. Wish me luck guys !!
