First Whole Pig cook....and then some! **Pics & slideshows**

[BobBrisket]

WOW!! Outstanding, Brian. I'm curious, how did the butts in the cavity turn out? Did they get up to pulling temp? That's a great technique. What happened to the pig head? Looks like a lot of great grub and really satisfied customers!! Thanks for sharing.

Bob

 

[NorthwestBBQ]

how did the butts in the cavity turn out? Did they get up to pulling temp?

Bob, the butts sewed inside came out very tastey and pulled easily.

What happened to the pig head?

The pig was too long to fit because of the divider in the middle of the pit.

 

[DarrelB]

Wow , What a feast for sure .. Great pics guys ..

db

 

[JD McGee]

Major League Awesome! :thumb:

 

[Mad Max]

That is meat paradise. Great cook, thanks for sharing.

 

[jacob]

Excellent, thanks for sharing something so beautiful!!

 

[swamprb]

WOW!! Outstanding, Brian. I'm curious, how did the butts in the cavity turn out? Did they get up to pulling temp? That's a great technique. What happened to the pig head? Looks like a lot of great grub and really satisfied customers!! Thanks for sharing.

Bob

I would say the pig was a little overdone, but it was very moist and not dry in the least and had a good flavor to it. I was fiddling with the camera while Ty was pulling the butts out of the cavity and putting them in pans. Very little fat leftover and everything fell off the bones. The texture was excellent for pulled sammies, and everyone was scrambling to keep the line of customers moving.

I have a feeling Bill has plans for the pig head, he kept raving about cheek meat!

 

[gtsum]

that is one hell of a spread there!!!!!!!!!!!!

 

[southernsmoker]

Thats a lot of food, nice job!

 

[Mister Bob]

That is Big Time BBQ right there! Awesome job and great pics! Thanks for sharing.

 

[MikeR]

Wow- Great looking stuff. :thumb:

 

[Norcoredneck]

Great cook. Thanks for sharing. Do you feel it is worth it to do a whole hog over just a bunch of butts or is it more of a novelty thing?

 

[Hell Fire Grill]

Looks like you guys had a great time and geat results. Im sure there were a lot of folks drove by that wanted to stop and dident.

 

[ernie11]

That's a lot of meat, you guys were busy. Looks like you did a great job!

 

[swamprb]

Great cook. Thanks for sharing. Do you feel it is worth it to do a whole hog over just a bunch of butts or is it more of a novelty thing?

Not sure if it was a novelty or not? I had heard of cooking butts to increase the yeild, but I had a concern the butts might not get done, but we gave it 20 hours and it turned out fine. It was the first time Ty had cooked a pig on his Klose, so he got feedback on what to expect. He is going to have the chamber modified so the center post can be removed to accomadate a larger hog.

 

[Big V]

Wonderful looking meat buffet there! :clap2:

 

[FamilyManBBQ]

Looks like fun swamprb!! :-D Sorry we couldn't come by and check it out...gonna have to show Katie the pics for sure!

 

[BobBrisket]

I would say the pig was a little overdone, but it was very moist and not dry in the least and had a good flavor to it. I was fiddling with the camera while Ty was pulling the butts out of the cavity and putting them in pans. Very little fat leftover and everything fell off the bones. The texture was excellent for pulled sammies, and everyone was scrambling to keep the line of customers moving.

I have a feeling Bill has plans for the pig head, he kept raving about cheek meat![/QUOTE]

That's why I asked.:laugh: In the end, how much of the injection flavor was left in the meat? I bet the surrounding neighbors were smellin hog heaven all through those 20 hours. Did anyone try a bit of the crispy skin?

Bob

 

[swamprb]

I would say the pig was a little overdone, but it was very moist and not dry in the least and had a good flavor to it. I was fiddling with the camera while Ty was pulling the butts out of the cavity and putting them in pans. Very little fat leftover and everything fell off the bones. The texture was excellent for pulled sammies, and everyone was scrambling to keep the line of customers moving.

I have a feeling Bill has plans for the pig head, he kept raving about cheek meat![/QUOTE]

That's why I asked.:laugh: In the end, how much of the injection flavor was left in the meat? I bet the surrounding neighbors were smellin hog heaven all through those 20 hours. Did anyone try a bit of the crispy skin?

Bob

The skin wasn't crispy, kind of leathery and it got tossed. The original plan was to do 2 pigs, but we kinda got beef happy! I was prepared to haul out my La Caja China, but we are saving it for another time.

We will probably do something once a month and focus on comp meats to practice on. Mohammed the owner wants to do a Lamb throwdown, so it could get interesting!

 

[likeadeere]

Thanks for taking the time to share - that's unbelievable!