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Started By
Message
Super Bowl Sunday Pig Roast (1st Timer)........
Posted on 2/1/15 at 1:49 pm
Posted on 2/1/15 at 1:49 pm
Wanted to share some pictures, first time doing this.....So far so good, will keep updating.
After brining all day in meyer lemons, rosemary, coriander, brown sugar, white sugar, and salt. Gave it a good rub down with mustard and smeared on it Tony's, cracked pepper, paprika, and chili powder.
After brining all day in meyer lemons, rosemary, coriander, brown sugar, white sugar, and salt. Gave it a good rub down with mustard and smeared on it Tony's, cracked pepper, paprika, and chili powder.
This post was edited on 2/1/15 at 1:56 pm
7
Posted on 2/1/15 at 1:52 pm to TJG210
Great start!
Posted on 2/1/15 at 2:01 pm to OTIS2
Always wanted to do one like that
Posted on 2/1/15 at 2:06 pm to TJG210
quote:
Always wanted to do one like that
Posted on 2/1/15 at 2:51 pm to zztop1234
Looks fantastic
Great idea
Great idea
Posted on 2/1/15 at 2:53 pm to TJG210
That looks like my prom date. 
Posted on 2/1/15 at 4:30 pm to TJG210
Looks good
Posted on 2/1/15 at 4:43 pm to TJG210
Well you got that skin a bit crispy. 
I'd love to be chewing on an ear right about now.
I'd love to be chewing on an ear right about now.
Posted on 2/1/15 at 5:11 pm to TJG210
Do you live at a junkyard ?
Posted on 2/1/15 at 6:50 pm to Martini
Dang... Looks good other than the burnt cracklins. Gotta stay close to them. Indirect or contantly movin until cooked... Then pop skin.
Orher than that, rock on. IWE
Orher than that, rock on. IWE
Posted on 2/1/15 at 7:44 pm to TJG210
So, what time do we eat?
Posted on 2/2/15 at 12:56 am to TigahRag
quote:
Do you live at a junkyard ?
Actually we did this at my buddy's house, we did it under a little overhang I normally keep my flatboat under. All of the bricks are ones they removed from his house when he renovated it.
quote:
I'd love to be chewing on an ear right about now.
About 5 hrs into it, my curiosity got the better of me and I grabbed one of the ears to gnaw on.
The black pieces of skin didn't taste too bad....is there a way using this method that won't char the outside? We tried our best to keep the fire at either side of the hog, and not place it directly in the middle.
It really didn't affect things much, the meat was incredibly juicy, and everything came out great.
This post was edited on 2/2/15 at 12:59 am
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