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1
Posted on 8/30/13 at 11:39 am to LSUballs
Posted on 8/30/13 at 1:21 pm to brmach
quote:This isn't like cooking a pork loin.
I always cook pork to around 165
quote:Nothing to do w/ safety.
Anything over 160 is considered safe.
quote:Yeah. Never think about doing things differently. That's the devils work.
If you were happy with how it turned out, then go with it
The pig will have different internal temps in different spots. I've found that it breaks down the best for pulled pork around 175-180 in the hams and the shoulders probably in the 190 range. 165 in the hams will probably be just fine. I've just found I like it a little more for pulled pork when it gets up a little higher.
Oh and...Nice pit, balls.
Posted on 8/30/13 at 1:29 pm to MeridianDog
quote:
You Da Man!
Thanks MD, but I still got to cook the bastad.
Posted on 8/30/13 at 1:36 pm to LSUAfro
Thanks afro. I think I'll shoot for a little higher ham temp this go round and see what happens. I'll shoot for 170.
Posted on 8/30/13 at 1:43 pm to LSUballs
I think you should get the Emeril next year, Mr. Balls.
You've got a lovely set up there, though I prefer not to know the name of the animal from which my food comes before I eat it.
That sort of makes me want to cry. I'm a sensitive person.
You've got a lovely set up there, though I prefer not to know the name of the animal from which my food comes before I eat it.
That sort of makes me want to cry. I'm a sensitive person. Posted on 8/30/13 at 1:47 pm to LSUballs
Posted on 8/30/13 at 1:52 pm to LSUballs
I'd eat your babe for ya.
Posted on 8/30/13 at 1:58 pm to LSUballs
Text me directions. 
Posted on 8/30/13 at 1:59 pm to LSUballs
Am I the only one who sees a white dog's face in the lower right under the grill?!
Posted on 8/30/13 at 2:00 pm to Gris Gris
quote:
I think you should get the Emeril next year, Mr. Balls
Suprised you'd say that after I chickened out on my August review.
I have zero biness in the Emeril conversation. You, Otis and the like are out of my league.
Posted on 8/30/13 at 2:00 pm to LSUballs
upvote...that. will. be. DELICIOUS!
Posted on 8/30/13 at 2:04 pm to Darla Hood
I hope that dog is there Sunday Darla. A pig cooking with an Asian flare would be most excellent.
Posted on 8/30/13 at 2:16 pm to LSUballs
quote:
I hope that dog is there Sunday Darla. A pig cooking with an Asian flare would be most excellent.
Posted on 8/30/13 at 2:32 pm to LSUballs
Need help?
Posted on 8/30/13 at 2:33 pm to LSUballs
You promised me the Nola reviews! I'm waiting!
Posted on 8/30/13 at 2:41 pm to LSUballs
You ever cooked one that big?
Posted on 8/30/13 at 2:44 pm to Gris Gris
Serious reviews kinda scare me Gris. But I do my best. Actually in route. To NOLA for the night tonight. Not sure where we are eating just yet though.
Posted on 8/30/13 at 2:46 pm to LSUballs
Just tell us what you ate, where you ate it and if you liked it. This is not difficult. Now, you have two trips to Nola about which to write!
Posted on 8/30/13 at 2:48 pm to AmosMosesAndTwins
Nope. That one is a few lbs bigger than the one I did last year. I've been involved in the cooking of bigger pigs, but havnt been solely at the helm.
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