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Snowsmoke BBQ Fan
Joined: 03 Apr 2012 Posts: 123 Location: Melrose, MA
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Posted: Sep 30 2019 Post subject: Weekend Whole Hog & Ribs |
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Been pretty busy on the pit doing the basics but finally got an opportunity to go whole hog for a bigger party.
Picked up an 80# piggy and worked it into the fridge
Up very early to prep and start the fire. Normally I go skin side up for the first few hours and then flip meat up to finish. I decided to go Malcom Reed style this time which meant meat up the whole way through, a few hours wrapped in foil.
Injected with Apple juice, H20, Worchestire, and salt. Pretty small shoulders on this one so the focus was really loins and hams. This is 6 hours in. I had basted with Millis Hog wash every 1.5 hours, smoked on pecan/hickory splits.
Unwrapped, glaze and garnished
Now since I was up so damn early, I got some ribs on the WSM with the goal of a sugar free application. Found a G Hughes bbq sauce that is 2 grams per 2 tbsp of sauce which is great for me. Top rack is my traditional version with sugar and the bottom is SF.
Great smoke and texture!
thanks for looking! _________________ "The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!) |
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jess BBQ Super Pro
Joined: 26 Sep 2007 Posts: 1854 Location: Fl.
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Posted: Oct 01 2019 Post subject: |
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That's some good look'n eats... |
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Sgt. Stel BBQ Pro

Joined: 27 May 2008 Posts: 792 Location: Cottleville, MO
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Oct 08 2019 Post subject: |
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Looks wonderful. Nicely done.  _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
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CrazyChef Site Admin

Joined: 12 Jul 2007 Posts: 1760 Location: Worcester, MA
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Posted: Nov 04 2019 Post subject: |
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Dayum! Now I want ribs instead of the panko chicken breast I was planning on for dinner. _________________ "The difference between stupidity and genius is that genius has its limits" - Albert Einstein |
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