First pig

grantime · Posted: Mar 23 2008 Post subject: First pig

I am going to do my first whole hog in a few weeks. Here is what I am planning to do. Please help keep me from embarrassing myself in front of a crowd. OK at least embarrassing myself with my cooking-- the rest may be too much to ask.

I was planning to get a pig butterflied allowing about a pound per person. I have used this recipe for injection and mop sauce for butts.

1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

I need a good rub recipe to rub it down with. I'm planning to cook at about 225-250 until internal temps 190 in my offset wood burner. Does anyone see a problem with my plan?
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breath in, breath out , move on ---J. buffett

mutha chicken bbq · Posted: Mar 23 2008 Post subject:

Good luck on the roast.

As far as the injection goes, What you have listed is a variation of Piedmont sauce. I generally don't inject that. Only use it for the Mop.That does not mean it can't be used. I have never tried.

Here is Chris Lilly's injection

Pork injection
3cup apple juice
2 cup water
2 cup sugar
1 cup salt
8 tablespoons Worcestershire

And his Rub.

1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

I would use both of these and then add your recipe for the Wash after a good 2hrs of smoke. Give the rub time to set up so it does not wash off.

Either way you go. Post some picks on how it went.
Especially if you use your injection, I am courious how it will taste injected into the meat.
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
www.galvinell.com
www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

grantime · Posted: Mar 24 2008 Post subject:

I have used it as injection on a couple of butts. Not sure what the experts would have thought, but I liked it. I took one to work and it didn't last long but then free food rarely does Razz

_________________
breath in, breath out , move on ---J. buffett

mutha chicken bbq · Posted: Mar 24 2008 Post subject:

I missed that in the first post.

And I sure aint no expert,

So does the carolina sauce taste come though when cooked?
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
www.galvinell.com
www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

grantime · Posted: Mar 24 2008 Post subject:

It had a nice hint of vinegar and spices when it was done but I also mopped the butts in same mix. not sure where flavor came from but it was good.

Thanks for rub recipe. How much will I need to make up to cover 150 lb pig? Not yet sure if I will need one that big but I figure that is biggest that I dare try on first round
_________________
breath in, breath out , move on ---J. buffett

grantime · Posted: Apr 26 2008 Post subject:

Mutha chicken, I think I'm going to take your advice and use the injection recipe you posted. How much do you normally use. Pump him till he inflates?
_________________
breath in, breath out , move on ---J. buffett

Jet_deck · Posted: Apr 26 2008 Post subject:

I would be surprised if the rub makes any difference at all, except maybe for the looks of the skin for presentation.

mutha chicken bbq · Posted: Apr 26 2008 Post subject:

SloppyGroove · Posted: Apr 26 2008 Post subject:

Nice spread you got in the grill there Mutha. impressive... Cool

Harry Nutczak · Posted: Apr 26 2008 Post subject:

Real nice garde-mange skills mutha!!

I like the melon quarters, Very nice touch!!

I used green onions at a gig once and the guets kept eating my garnish!!

Now I use green & red cabbages, Green onions, and other cheap garni veggies.

if I have time I will do a few tomato-skin roses too. Curly parsley always looks nice and serves a purpose too.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

grantime · Posted: May 03 2008 Post subject:

meat is on.

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_________________
breath in, breath out , move on ---J. buffett

mutha chicken bbq · Posted: May 03 2008 Post subject:

Very Cool, Looks great.

Tip for ya, You may know this already. But I take 2 pieces of fire wood. Wrap then in foil and place under belly meat or bacon. To create a bowl with the inside of the belly. Then place my mop sauce in there and sloosh it around every now and again. But I don't place the mop in there untill it has a good 2-3 hours of smoke on it to set the spices.

Have fun and keep posting pics.
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
www.galvinell.com
www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

grantime · Posted: May 05 2008 Post subject:

here is how it looked when we finished. It was very good . I impressed friends and family. The pig was a hit and I made beans using Keri's recipe that went over big too. Thank You for all the help I've gotten on Smoke Ring while building my cooker and walking me through first pig.

_________________
breath in, breath out , move on ---J. buffett

mutha chicken bbq · Posted: May 05 2008 Post subject:

That Looks great Man, Congrats.

Can ya send me some up here? Laughing

Gett'n mighty hungry look'n at them photo's.
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
www.galvinell.com
www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

roaster · BBQ Fan Joined: 04 Oct 2006 Posts: 252 Location: vermont

Tombigbeeriverdawg · Posted: Apr 04 2010 Post subject:

Skin side up, flip the last 2 hours and punch holes through skin to let grease escape.
Thats just me. I have friends that cook skin side down and never turn.

grantime · Posted: Apr 05 2010 Post subject:

In this case we didn't flip.
_________________
breath in, breath out , move on ---J. buffett

Sasperillyes · BBQ Fan Joined: 26 Mar 2010 Posts: 102

Lookin good on the pig cook! Love the whole HOG!!!

Sasperillyes BBQ
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I Love The Q!!

eccho108 · Posted: Apr 06 2010 Post subject:

......................Score!...........Well Done!.....................................
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Gear:

WSM 18.5 CA.
Broil King 5 burner gasser CA.
7Qt. Lodge DO

k.a.m. · Posted: Apr 07 2010 Post subject:

grantime, awesome job on the pig. Very Happy

That right there is a fine looking pig. Nicely done my man on a fine pig picking. Very Happy

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Always remember slow and steady wins the race.

Hybrid Cooker