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solanabeacher
BBQ Super Fan
Joined: 28 May 2009
Posts: 429
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 Posted: Jun 01 2010 Post subject: 70 pound piggy in a 24" X 48" horizontal |
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Tim_Abrahamson
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Joined: 17 Apr 2010
Posts: 1544
Location: Parkville, MO
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| Posted: Jun 01 2010 Post subject: |
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great color on that hog!
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Oklahoma Joe Longhorn
Big Green Egg
Former Pitmaster Gates and Sons BBQ (KC) |
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BluzQue
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Joined: 28 Jun 2009
Posts: 3820
Location: Kentucky
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| Posted: Jun 01 2010 Post subject: |
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solanabeacher... PERFECTO!
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pyronoel
BBQ Pro
Joined: 29 Jan 2010
Posts: 528
Location: St. Charles-ish MO
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| Posted: Jun 02 2010 Post subject: |
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You just answered my "what will fit" question for my 48" grate 
Looks great! |
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Stone Dude
Newbie
Joined: 22 May 2010
Posts: 27
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| Posted: Jun 02 2010 Post subject: |
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Crazy. Im not used to seeing stuff like that, its awesome.
why do you foil the snout and ears? |
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solanabeacher
BBQ Super Fan
Joined: 28 May 2009
Posts: 429
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| Posted: Jun 02 2010 Post subject: |
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| The foil helps preserve the ears and snout for a better presentation. That's all, looks a little nicer. |
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zysmith
BBQ Super Pro
Joined: 27 Mar 2009
Posts: 1168
Location: Uxbridge, MA
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| Posted: Jun 02 2010 Post subject: |
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Beautiful hog. I always like the way the smoke turns the foil a gold color, befitting the whole hog cook.
Nice job
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Chris from Uxbridge,MA
Kingsford barrel grill with offset smoker
Weber Silver B gasser |
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andy_christy
BBQ Fan
Joined: 22 Feb 2009
Posts: 144
Location: Indianapolis, IN
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| Posted: Jun 02 2010 Post subject: |
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Great looking hog!!
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broncosmoker
BBQ Pro
Joined: 04 Aug 2007
Posts: 717
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| Posted: Jun 02 2010 Post subject: |
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| Very nice job on that. Did you just rub the skin with oil? |
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solanabeacher
BBQ Super Fan
Joined: 28 May 2009
Posts: 429
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| Posted: Jun 02 2010 Post subject: |
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| No oil on the skin at all. Dry rubbed the belly, and rubbed down the skin with salt. Came out with a nice crispy skin. |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jun 02 2010 Post subject: |
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Looks good, nice color to it!
How did you get it out of the smoker?
I am rather new to the idea of whole hog and have never eaten whole hog. I was watching Triple D the other night and they had a place in the south cooked em skin up for a few hours then skin down so they could mop the meat from the belly side up for most of the cook. So have you ever tried that? Also how did you get him out of there? Or did you serve from the smoker?
Thanks! |
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solanabeacher
BBQ Super Fan
Joined: 28 May 2009
Posts: 429
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| Posted: Jun 02 2010 Post subject: |
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| Wiggled it loose with my hands, and lifted it right out on to the carving table. This is how I do my hogs, never thought to try it any other way. This way works for me and my cooker. |
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Tim_Abrahamson
BBQ Super Pro
Joined: 17 Apr 2010
Posts: 1544
Location: Parkville, MO
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| Posted: Jun 02 2010 Post subject: |
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We put our hogs on top of chicken wire and then lift the hog out holding onto the wire mesh.
_________________
BBQ is like sex...
Even when its bad its still pretty good!
...besides, when is the last time you turned down BBQ?
Oklahoma Joe Longhorn
Big Green Egg
Former Pitmaster Gates and Sons BBQ (KC) |
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solanabeacher
BBQ Super Fan
Joined: 28 May 2009
Posts: 429
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| Posted: Jun 02 2010 Post subject: |
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| Tim_Abrahamson wrote: | | We put our hogs on top of chicken wire and then lift the hog out holding onto the wire mesh. |
That is genious! I'd never thought of that. It would save me some hassle of bare handing the hog.
Thanks! |
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solanabeacher
BBQ Super Fan
Joined: 28 May 2009
Posts: 429
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| Posted: Jun 02 2010 Post subject: |
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| Oregon smoker wrote: | Looks good, nice color to it!
How did you get it out of the smoker?
I am rather new to the idea of whole hog and have never eaten whole hog. I was watching Triple D the other night and they had a place in the south cooked em skin up for a few hours then skin down so they could mop the meat from the belly side up for most of the cook. So have you ever tried that? Also how did you get him out of there? Or did you serve from the smoker?
Thanks! |
2000 posts on here and ya've never eaten whole hog? What cha waiting for? |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jun 02 2010 Post subject: |
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| solanabeacher wrote: | | Oregon smoker wrote: | Looks good, nice color to it!
How did you get it out of the smoker?
I am rather new to the idea of whole hog and have never eaten whole hog. I was watching Triple D the other night and they had a place in the south cooked em skin up for a few hours then skin down so they could mop the meat from the belly side up for most of the cook. So have you ever tried that? Also how did you get him out of there? Or did you serve from the smoker?
Thanks! |
2000 posts on here and ya've never eaten whole hog? What cha waiting for? |
It just isnt served here in the PNW.
The closest i have been to a whole hog being cooked is thinking about going to a luau while in HI. 
I guess im not really new to whole hog so much as i just havent eaten it, or seen one cooked up close and personal.
I am out of work, and if i can find the money for the cinder blocks i may have to build one of the cinder block cookers. Certainly have the room in the yard for it.  |
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Dave C
BBQ Super Fan
Joined: 21 Dec 2009
Posts: 461
Location: Petrolia, Ontario,Canada
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| Posted: Jun 02 2010 Post subject: |
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do you get anymore smoke flavor belly down as if it was belly up???
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Uncle John
BBQ Super Pro
Joined: 04 Feb 2010
Posts: 1091
Location: West Texas
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| Posted: Jun 02 2010 Post subject: |
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Wow
That is one purdy pig. Nice even color.
That should make for some great pig pickin.
Impressive.
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Lang 60
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Mrs. K.A.M.
BBQ Super Pro
Joined: 15 Aug 2008
Posts: 3312
Location: Southeast Texas
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| Posted: Jun 02 2010 Post subject: |
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| Uncle John wrote: | Wow
That is one purdy pig. Nice even color.
That should make for some great pig pickin.
Impressive. |
I agree with Uncle John 
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patruns
BBQ Super Pro
Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York
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| Posted: Jun 02 2010 Post subject: |
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Nice lil piggie ya got there! 
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Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
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