I would say the pig was a little overdone, but it was very moist and not dry in the least and had a good flavor to it. I was fiddling with the camera while Ty was pulling the butts out of the cavity and putting them in pans. Very little fat leftover and everything fell off the bones. The texture was excellent for pulled sammies, and everyone was scrambling to keep the line of customers moving.
I have a feeling Bill has plans for the pig head, he kept raving about cheek meat![/QUOTE]
That's why I asked.:laugh: In the end, how much of the injection flavor was left in the meat? I bet the surrounding neighbors were smellin hog heaven all through those 20 hours. Did anyone try a bit of the crispy skin?
Bob
The skin wasn't crispy, kind of leathery and it got tossed. The original plan was to do 2 pigs, but we kinda got beef happy! I was prepared to haul out my La Caja China, but we are saving it for another time.
We will probably do something once a month and focus on comp meats to practice on. Mohammed the owner wants to do a Lamb throwdown, so it could get interesting!