- Joined
- Jul 11, 2011
- Location
- Tuscaloo...
Well I order a 70 pounder but it came in at 93 pounds got the hog from piggly wiggly in Tuscaloosa they kept it a week and when I picked it up it was still not completely thawed... The cost after tax was 330$$ which is high I know but I don't buy them everyday so that was of no consequence...... There is a video below
Injecting the hog with my new spit Jack injector .. It worked great put a gallon of Chris Lilly's injection in the hog.... Got the recipe from shagdog
The inside was stuffed with 4 whole cabbages to protect the loins... I think shagdog got that idea from GTR..... Also put a ton of Texas shake on the inside did not trim down much due to the fact the hog was still a little frozen and hard to open up
Got up at 1:00 am well my nephews were still up partying a little so they got me and Sharon up ... Lighting the fire... It was cold!!!!
Heading to the pit
I was told to allow 1 hr per 10 pounds of hog... But read if I was going racer style allow 1.5 hrs... That came out to be pretty accurate
As you can see I had no more room ideally I would have liked the hog to not be so close to where the heat rolled up on the reverse flow smoker... But it was what I had to deal with
This guy beside me is someone I respect more than words will ever speak... He is my youngest brother... Was combat wounded twice in Vietnam as a infantry marine receiving 2 Purple Hearts....as many know my mom had 3 sons in the service during the Vietnam war... That is one of the reasons we are bigtime supporters of our vets..
About 5hrs in at some point I foiled the whole hog to try and maintain color... I will tell you it got darker than I wanted but I was not in a contest I just wanted it to be good.. And it was ....
The next pic is when I took the foil off... The thing was about to aggravate me i kept probing it for feel and trying to get the hams around 190 degrees.. I had been running over 300 degrees .. Went to 330 degrees and at 15 hrs after calling shagdog I decide it was time.... The hams felt loose enough for me...
It was not as dark as the picks look.... And again I was not trying to win a trophy on looks... I was after the taste....and I nailed that part
Some of the crew
Again we were at our family farm in the shop where we proceed deer and wild hogs... We also caught a ton of bass out of the lake on the property
Random shots
Danielle with my great nephew ...my nephew said and I quote the chicken off the hog tasted good... You have to tell him everything is chicken...
That cheek meat was awesome
Well all in all the cook was a success I was very happy with the taste and texture
Video is below.....
Thx shagdog and Dan in New Jersey for yalls input!!!!!
[ame]https://youtu.be/bqe-HfLItb0[/ame]
Injecting the hog with my new spit Jack injector .. It worked great put a gallon of Chris Lilly's injection in the hog.... Got the recipe from shagdog
The inside was stuffed with 4 whole cabbages to protect the loins... I think shagdog got that idea from GTR..... Also put a ton of Texas shake on the inside did not trim down much due to the fact the hog was still a little frozen and hard to open up
Got up at 1:00 am well my nephews were still up partying a little so they got me and Sharon up ... Lighting the fire... It was cold!!!!
Heading to the pit
I was told to allow 1 hr per 10 pounds of hog... But read if I was going racer style allow 1.5 hrs... That came out to be pretty accurate
As you can see I had no more room ideally I would have liked the hog to not be so close to where the heat rolled up on the reverse flow smoker... But it was what I had to deal with
This guy beside me is someone I respect more than words will ever speak... He is my youngest brother... Was combat wounded twice in Vietnam as a infantry marine receiving 2 Purple Hearts....as many know my mom had 3 sons in the service during the Vietnam war... That is one of the reasons we are bigtime supporters of our vets..
About 5hrs in at some point I foiled the whole hog to try and maintain color... I will tell you it got darker than I wanted but I was not in a contest I just wanted it to be good.. And it was ....
The next pic is when I took the foil off... The thing was about to aggravate me i kept probing it for feel and trying to get the hams around 190 degrees.. I had been running over 300 degrees .. Went to 330 degrees and at 15 hrs after calling shagdog I decide it was time.... The hams felt loose enough for me...
It was not as dark as the picks look.... And again I was not trying to win a trophy on looks... I was after the taste....and I nailed that part
Some of the crew
Again we were at our family farm in the shop where we proceed deer and wild hogs... We also caught a ton of bass out of the lake on the property
Random shots
Danielle with my great nephew ...my nephew said and I quote the chicken off the hog tasted good... You have to tell him everything is chicken...
That cheek meat was awesome
Well all in all the cook was a success I was very happy with the taste and texture
Video is below.....
Thx shagdog and Dan in New Jersey for yalls input!!!!!
[ame]https://youtu.be/bqe-HfLItb0[/ame]
