Man, I hope I don't screw this up!

[Outnumbered]

Doing my first whole hog(s) tonight. My oldest is a freshman in HS and they are hosting the Northwest Missouri Student Council District meeting. Expecting 1,300 high school kids. This is more of a side show for their regular lunch, but I'm hoping this gets some attention.

Got the hogs from Paradise Meats right here in town. Those guys have good meat.

My friends at the National Pork Board sent some charts on where the different cuts of pork actually come from on a hog, so I'm hoping to teach these kids a little about where their meat originates.

Injected with the Myron Mixon injection recipe, rubbed with EAT on the inside. Here's the start. Going Ok, I guess. Just a minor hiccup or two, but we're rolling now.

 

[J&B'sBBQ]

Awesome! Good luck! I'm curious to see how this turns out.

 

[txags2011]

Awesome. Quite the rotiss rig!

 

[MAB52]

Wow that is a big pig, and a big pig cooker. This is going to be cool.

 

[Outnumbered]

Just thermapenned it. About 130 on the hams. Keeping the coals to the outer edges, so the shoulders are below 100. Not sure if I'm doing it right, but it's going ok, I guess.

 

[Outnumbered]

Wow that is a big pig, and a big pig cooker. This is going to be cool.

Actually, it's 2 pigs about 70#s on one and 80-90 on the other.

 

[Yan can Cook]

oh yeah!

 

[landarc]

Sounds like you've got it under control. You'll know where to put more or less coals as the pig gets hotter. Typically, the hams need more heat, the middle less, shoulder in between. Good luck

 

[gun smoke]

good luck!!! the kids are going to love it.

 

[PatAttack]

Nice work and that is one helluva roti!!

Is that a 1 hp motor on that beast?!?!:shock:

 

[Untraceable]

On my cinder block cook, we fed coals to the shoulders in about a 1.5-2:1 ratio shoulders to hams. had naturally about a 10 degree difference which is about right. 200 in the shoulder, 190 in the hams.

unfortunately we misjudged time/temps and ended with 210 shoulder (which was fine) and 198 in the hams (on the dry side)

 

[Untraceable]

Just thermapenned it. About 130 on the hams. Keeping the coals to the outer edges, so the shoulders are below 100. Not sure if I'm doing it right, but it's going ok, I guess.

I think you are doing it backwards

 

[Outnumbered]

Put it on the smoker at 7:00 p.m. last night and shut it down this morning about 9:30. All in all, it turned out pretty good.

The rented smoker didn't have a damper door on it, so that was wide open until I plugged it with foil. That was interesting for a moment.

About 5:30 this morning, the pin on the rotisserie broke. I tried to patch it with what I had until the hardware store opened at 8:00.

Any, here are some of our finished pics.





This looks really too dark. It wasn't.


This was all that was left of 2 hogs before the last group came through.



Can't wait to do the next one.

 

[MeatCandy]

Nice work...Congratulations...

 

[Happy Hapgood]

Looks Great! Good to see you back on the site.

 

[Sevengoals]

Well done!

 

[kevinb67]

Looks Great

 

[Blythewood BBQ'er]

Very nice!

 

[Stingerhook]

Looks like you did those two pigs justice.

 

[MAB52]

That looks really great, well done sir.