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re: A Pig Cooking Thread..
Posted on 8/30/13 at 10:56 am to brmach
Posted on 8/30/13 at 10:56 am to brmach
The good folks at Robinson's meat market in sunny downtown Rayvegas LA do all the scalding and scraping. All you got to do is give them some cash.
Re the temp: I was told 160-165. Maybe I need to go a little higher? The one I did last year got to about 165 and it turned out pretty excellent. This is only my 2nd one, so I'm definitely open to suggestions.
Last year pig on the 2nd page
Re the temp: I was told 160-165. Maybe I need to go a little higher? The one I did last year got to about 165 and it turned out pretty excellent. This is only my 2nd one, so I'm definitely open to suggestions.
Last year pig on the 2nd page
3
Posted on 8/30/13 at 11:01 am to LSUballs
Do you keep adding wood or charcoal to keep the temp up? How often do you have to do this?
Posted on 8/30/13 at 11:13 am to LSUballs
Posted on 8/30/13 at 11:18 am to LSUballs
I always cook pork to around 165. Anything over 160 is considered safe. Your last year's hog looks good. If you were happy with how it turned out, then go with it. You might turn it at some point if it's not cooking evenly. Other than that, "Babe" doesn't appear to be very fat, so I'd be wary of overcooking.
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