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Started By
Message
A Pig Cooking Thread..
Posted on 8/30/13 at 10:25 am
Posted on 8/30/13 at 10:25 am
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.
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 8/31/13 at 8:25 am
20
Posted on 8/30/13 at 10:27 am to LSUballs
Posted on 8/30/13 at 10:29 am to LSUballs
Id eat babe for sure.
Posted on 8/30/13 at 10:29 am to LSUballs
That's quite the grill, balls.
Posted on 8/30/13 at 10:31 am to TigerHam85
Sounds like a great day to me. Never cooked a whole pig. Need to do this one day. 
Posted on 8/30/13 at 10:34 am to LSUballs
So is this considering a boucherie or cochon de lait?
And can I come over?
And can I come over?
Posted on 8/30/13 at 10:36 am to LSUballs
How hard is it to get the hair off? Boil and scrape?
Posted on 8/30/13 at 10:38 am to LSUballs
Dat der pig a looker.
quote: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.
internal temp rises to 160-165
Posted on 8/30/13 at 10:41 am to townhallsavoy
quote:49 lb recently born?
cochon de lait
It´s a pig (piggy?).
quote:
then probably pass out in the 3rd round of our fantasy draft.
This post was edited on 8/30/13 at 10:46 am
Posted on 8/30/13 at 10:46 am to Crawdaddy
quote:
Boil and scrape?
Scald and scrape. The old "recipe" is 3 hots and a cold. Three parts boiling water, one part cold.
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
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 11:03 am to LSUballs
THAT sir is a bad arse grill, You better keep us updated in this thread.
Posted on 8/30/13 at 11:04 am to LSUballs
Damn!
That's grade A food porn and it's not even cooked yet.
That's grade A food porn and it's not even cooked yet.
Posted on 8/30/13 at 11:12 am to Tigerhouse
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.
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.
Posted on 8/30/13 at 11:22 am to LSUballs
I have a serious case of grill envy and I'm hungry too. What is that address in Ray Vegas again?
Posted on 8/30/13 at 11:24 am to Crawdaddy
Burn them off with a blow torch, the cheap get at Ace hardware kind with a propane tank.
This post was edited on 8/30/13 at 11:29 am
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