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My first whole pig

 
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DAWGSBREATH
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Joined: 23 Aug 2005
Posts: 41
Location: GEORGIA

PostPosted: Sun Jul 02 06 8:04 pm    Post subject: My first whole pig Reply with quote

Well boys, we successfully cooked our first whole pig yesterday, and it was a huge success. I took bits and pieces of advice and techniques from several of you on this website, added a little of my own intuition, and pulled it off! Thanks for all the great input. The meat was very tender and when we pulled it, it would literally melt in your hand. The crowd that was over here to eat really worked it over. In the end, my opinion was that a butt is a lot less preparation and seems to get a good smoke flavor a little better, but the pig roast was great fun and I would love to do it again. I learned a couple of things about cooking a pig on my pit that would probably make it easier next time, put it was pretty easy this time. Here is the story:



Little piggy comes home from market. We sliced on her a little to open her up a little more


Got her all dry rubbed


4:00a.m. The pit is firing up. I didn't know how long it may take, so I gave myself plenty of time


4:45a.m. Little piggy goes on the pit


After a few hours at 250 with oak and hickory


After about eight hours, we cut the temp back and waited on the guests. We took her off at 2:30 p.m., roughly 9 hours later


Ready to be pulled


A pile of tender pulled pork




We also bbq'd some chicken


All in all it was great success and we had a good time cookin' it!
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Doc1680
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Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis

PostPosted: Sun Jul 02 06 8:40 pm    Post subject: Reply with quote

Fantastic pig DAWGSBREATH. Did you baste it with anything? And how big was it?
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BBQMAN
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Joined: 13 Jun 2005
Posts: 15474
Location: Florida

PostPosted: Sun Jul 02 06 8:54 pm    Post subject: Reply with quote

Looks great- good job! Very Happy
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DAWGSBREATH
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Joined: 23 Aug 2005
Posts: 41
Location: GEORGIA

PostPosted: Sun Jul 02 06 9:05 pm    Post subject: Reply with quote

Thanks guys. Doc, we rubbed the skin with olive oil before cooking and we mopped it with apple cider vinegar and black pepper while cooking. It weighed 39 pounds.
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bonsaikc



Joined: 01 Jun 2006
Posts: 23
Location: Ottawa, KS

PostPosted: Sun Jul 02 06 9:56 pm    Post subject: Reply with quote

Dawg, that's a mighty pretty little piggy! In smokin a whole hog like that, how do the ribs come out? Do you pull the meat from them, too? And why the foil on the front bits?

Looks pretty good!
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DAWGSBREATH
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Joined: 23 Aug 2005
Posts: 41
Location: GEORGIA

PostPosted: Sun Jul 02 06 10:05 pm    Post subject: Reply with quote

Quote:
Dawg, that's a mighty pretty little piggy! In smokin a whole hog like that, how do the ribs come out? Do you pull the meat from them, too? And why the foil on the front bits?

Looks pretty good!


Thanks! The meat from the ribs just pulled off the top of the bones, just like the rest of the whole pig. I was curious how they would come out too, but they didn't look anything like a rack of ribs. We put foil on the ears, snout and on the front portion of the front legs so they would'nt catch too much heat and burn, since they were next to the firebox.
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allsmokenofire
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Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Sun Jul 02 06 10:32 pm    Post subject: Reply with quote

Nice job there DAWG...looks like some fine eats!
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RICK_IN_LB
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Joined: 30 May 2006
Posts: 105
Location: Long Beach California

PostPosted: Sun Jul 02 06 11:09 pm    Post subject: Reply with quote

Dawg, now that's a good job. Ahhh was any left? Not that I am hungry or anything, to far anyway.
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DAWGSBREATH
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Joined: 23 Aug 2005
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Location: GEORGIA

PostPosted: Sun Jul 02 06 11:45 pm    Post subject: Reply with quote

Rick,
We had quite a bit left, even after sending some home with folks!
I guess about enough to feed about five or six more!
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Jeff T
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Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Mon Jul 03 06 12:27 am    Post subject: Reply with quote

Now that looks great... What pit ya got there looks kinda familiar, a long horn maybe?
I`m guessing the hardest part was turning and getting him out of the pit?
Main pit rack must come right out. But how did ya turn it?
I see in the fifth picture on the ribs where the juice is puddling up on the ribs.... hmmmm bet it was juicy. Razz
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DAWGSBREATH
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Joined: 23 Aug 2005
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Location: GEORGIA

PostPosted: Mon Jul 03 06 1:52 am    Post subject: Reply with quote

Jeff T wrote:
Quote:
Now that looks great... What pit ya got there looks kinda familiar, a long horn maybe?
I`m guessing the hardest part was turning and getting him out of the pit?
Main pit rack must come right out. But how did ya turn it?
I see in the fifth picture on the ribs where the juice is puddling up on the ribs.... hmmmm bet it was juicy.



Thanks Jeff. You got it, it's a Longhorn and I love it. We wired a 36" rebar on both sides of the rack to make it solid and took him out on the rack like you said. Turning him was the tricky part, as you said. Believe it or not, I used a pair of welding gloves, just grabbed hold of the legs, gave a little tug to make sure it was'nt about to come apart, and just flipped her around! Kind of living on the edge, but we didn't turn the pig once we got up to about 160 degrees, for fear of ruining it. I had intended on constructing a cooking "cradle" from a piece of fence to allow us to turn the pig, but I couldn't find any that wasn't galvenized. So I just went with my intuition which said, "Hell, just grab a hold of it, it'll be alright!", and luckily it worked. But like I said, once the temps got up to where we knew better, we didn't touch it anymore. And yeah, that thing was as tender and moist as any pork I have ever eaten. In fact, just had some left overs for lunch- pulled pork sandwich, baked beans, cup of brunswick stew, and an ice cold Coca Cola!
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thebigbutt



Joined: 09 Jun 2005
Posts: 14
Location: S.E. Kentucky

PostPosted: Thu Jul 06 06 3:23 am    Post subject: Reply with quote

How many pounds of meat would you say you ended up with and how many people did you feed that day?

I'm doing one Friday, 60 lbs dressed.

Thanks,
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DAWGSBREATH
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Joined: 23 Aug 2005
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Location: GEORGIA

PostPosted: Thu Jul 06 06 6:25 am    Post subject: Reply with quote

thebigbutt wrote:
Quote:
How many pounds of meat would you say you ended up with and how many people did you feed that day?

I'm doing one Friday, 60 lbs dressed.

Thanks,
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That'a a good lookin Butt!


I'm not sure weight wise, I would really hate to guess. But we fed 18 people and had ALOT of left overs. There was at least enough to feed 6 more people. And some people went back twice. Good luck on Friday.
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MoeBiscuits
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Joined: 03 Jun 2006
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Location: Belton, MO

PostPosted: Thu Jul 06 06 6:36 am    Post subject: Reply with quote

So here's an odd question: What did you do with the head?
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allsmokenofire
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Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Thu Jul 06 06 11:48 am    Post subject: Reply with quote

MoeBiscuits wrote:
So here's an odd question: What did you do with the head?


...trophy case?? Laughing



Or....if you have to ask, you don't wanna know Shocked
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DAWGSBREATH
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Joined: 23 Aug 2005
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Location: GEORGIA

PostPosted: Thu Jul 06 06 7:46 pm    Post subject: Reply with quote

MoeBiscuits wrote:
So here's an odd question: What did you do with the head?

Allsmoke wrote:
...trophy case??



Or....if you have to ask, you don't wanna know






Moebiscuits: We just cut it off and threw it away, after we picked the good meat off of it.

Allsmoke: The trophy case would have been a great idea! Here's a pic of my real trophy case!
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(SIC) BBQ
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Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan

PostPosted: Thu Jul 06 06 8:34 pm    Post subject: Reply with quote

Hell of a job, it looks very tasty.


Nice trophies, man I miss venison and eggs.



Jason
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DAWGSBREATH
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Joined: 23 Aug 2005
Posts: 41
Location: GEORGIA

PostPosted: Thu Jul 06 06 8:42 pm    Post subject: Reply with quote

SIC wrote:

Quote:
Hell of a job, it looks very tasty.


Nice trophies, man I miss venison and eggs.



Jason


Thanks SIC! And welcome back. I must say you are an inspiration and an instituition on this site, and I for one am excited to see your pics and updates once again. Maybe we can get you some venison backstraps sent up there! Archery season starts here in September.
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