A Pig Cooking Thread.. | TigerDroppings.com
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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
23720 posts

A Pig Cooking Thread..

49 lb shoat. I named her Babe. Cause my little girl asked me if it was Babe.



Babe in the brine. Brine= 2 cans of salt, 1 lb sugar, 1 lb of brown sugar, oranges, lemon juice, lime juice, and a bunch of rosemary and garlic.



Here Babe will chill until 5am Sunday.



At 5am Sunday, the morning after the Hornfrogs get squished, I will get Baby out the brine, stuff the inside with mushrooms, boudin, sausage, garlic and onions and sew her up. Then I will place her in this pit



Right here actually



and light this fire which consist of Kingsford charcoal, Red oak and cherry.




Then I will drink beer for 11 hrs as her internal temp rises to 160-165. When deemed perfect I will pull it, serve with a plethora of sides, then probably pass out in the 3rd round of our fantasy draft. I'll update with future pics of Babe.
This post was edited on 8/31 at 8:25 am



Salmon
USA Fan
On the trails
Member since Feb 2008
33378 posts

re: A Pig Cooking Thread..


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TigerHam85
Hawaii Fan
59-024 Kamehameha Highway, Haleiwa
Member since Nov 2009
30362 posts

re: A Pig Cooking Thread..
Id eat babe for sure.


JAB528
LSU Fan
The Mexican Ocean
Member since Jun 2012
15075 posts

re: A Pig Cooking Thread..


That's quite the grill, balls.


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bosoxjo13
LSU Fan
Baton Rouge
Member since Jun 2008
2691 posts

re: A Pig Cooking Thread..
Sounds like a great day to me. Never cooked a whole pig. Need to do this one day.


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townhallsavoy
Auburn Fan
Member since Oct 2007
3045 posts

re: A Pig Cooking Thread..
So is this considering a boucherie or cochon de lait?

And can I come over?


Crawdaddy
LSU Fan
Slidell
Member since Sep 2006
12884 posts

re: A Pig Cooking Thread..
How hard is it to get the hair off? Boil and scrape?


LSUAfro
LSU Fan
Baton Rouge
Member since Aug 2005
11144 posts

re: A Pig Cooking Thread..
Dat der pig a looker.
quote:

internal temp rises to 160-165
You find that's enough? I usually get my hams to about 180. I pulled my last one about 168 because I was hungry and drunk and I thought it needed a little more time.


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Dandy Lion
Georgia Fan
Regnum Asturorum
Member since Feb 2010
33874 posts
Online

re: A Pig Cooking Thread..
quote:

cochon de lait
49 lb recently born?

It´s a pig (piggy?).



quote:

then probably pass out in the 3rd round of our fantasy draft.
This post was edited on 8/30 at 10:46 am


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brmach
LSU Fan
East Trenton, LA
Member since Aug 2012
447 posts

re: A Pig Cooking Thread..
quote:

Boil and scrape?


Scald and scrape. The old "recipe" is 3 hots and a cold. Three parts boiling water, one part cold.


LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
23720 posts

re: A Pig Cooking Thread..
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


Tigerhouse
LSU Fan
Member since Feb 2012
347 posts

re: A Pig Cooking Thread..
Do you keep adding wood or charcoal to keep the temp up? How often do you have to do this?


Ignignot
LSU Fan
DooDoo Rooneys
Member since Mar 2009
12650 posts

re: A Pig Cooking Thread..
THAT sir is a bad arse grill, You better keep us updated in this thread.


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MSMHater
LSU Fan
Houston
Member since Oct 2008
13266 posts

re: A Pig Cooking Thread..
Damn!

That's grade A food porn and it's not even cooked yet.


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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
23720 posts

re: A Pig Cooking Thread..
I'll have to feed it a couple logs during the day, but I doubt I'll add more charcoal. The pit is fire brick lined, once they get hot it will hold the shite out of the heat.


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Dandy Lion
Georgia Fan
Regnum Asturorum
Member since Feb 2010
33874 posts
Online

re: A Pig Cooking Thread..


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brmach
LSU Fan
East Trenton, LA
Member since Aug 2012
447 posts

re: A Pig Cooking Thread..
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.


CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: A Pig Cooking Thread..
I have a serious case of grill envy and I'm hungry too. What is that address in Ray Vegas again?


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BRgetthenet
LSU Fan
Golf Board Smash Lab™ CEO
Member since Oct 2011
72181 posts

re: A Pig Cooking Thread..
GOAT pig thread.





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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: A Pig Cooking Thread..
Burn them off with a blow torch, the cheap get at Ace hardware kind with a propane tank.
This post was edited on 8/30 at 11:29 am


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