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Message
Think you can cook a 50lb hog in 12 hrs and have it turn out right?(pig pic pg2)
Posted on 8/29/12 at 12:51 pm
Posted on 8/29/12 at 12:51 pm
I'm gonna have it on a great big brick pit. Fire on one end pig on the other.
This post was edited on 9/4/12 at 9:39 am
5
Posted on 8/29/12 at 12:57 pm to LSUballs
50 lbs n 12 hours? No problem.
Posted on 8/29/12 at 12:59 pm to bossflossjr
forget about dove season balls...
what time is the pig gonna be ready?
what time is the pig gonna be ready?
Posted on 8/29/12 at 1:06 pm to LSUballs
I would back it down to 8 hours actually and make damn sure you stuff the body cavity with some moisture containing stuffing like apples or onions. Temps right around 200 should do nicely.
Posted on 8/29/12 at 1:09 pm to LSUballs
I read hot dog in the OP. came in with great interest.
50 lb hog.... No problem. I could have it very tasty in 8-9 hrs
50 lb hog.... No problem. I could have it very tasty in 8-9 hrs
Posted on 8/29/12 at 1:19 pm to Ole Geauxt
quote:
what time is the pig gonna be ready?
7pm Sunday night. 6th annual Bayou Boozers fantasy football draft extravagansa. I'm really glad to hear I can put it on at daylight Sunday as opposed to trying to put it on drunker that Cooter Brown late Saturday night. What with all the dove shooting, football and debotchery that's gonna take place Saturday.
This post was edited on 8/29/12 at 1:21 pm
Posted on 8/29/12 at 1:34 pm to LSUballs
No sweat.
Posted on 8/29/12 at 1:38 pm to LSUballs
quote:
I'm really glad to hear I can put it on at daylight Sunday as opposed to trying to put it on drunker that Cooter Brown late
Had no idea u could cook one sober!
Seriously tho.... U keep heat low enough, or the piggy far enough from the heat.... Will b fine.
Spread her out and tie her down on both sides.... Make sure u sear to make the cracklin while in "Cooter" state. She is gonna b fallin apart when u finish!
Im jelly wantin to cook one now
Posted on 8/29/12 at 1:42 pm to bossflossjr
quote:
Spread her out and tie her down
quote:
"Cooter" state
quote:
She is gonna b fallin apart when u finish!
my face is turning red.... and you ought to be ashamed of yourself....
Posted on 8/29/12 at 1:44 pm to bossflossjr
I agree either keep whole and stuff cavity or spread her out flat and keep away from the flames.
I also agree that it will taste better if cooked while slightly lubricated. Nare a match get lit nor an electric spark button get pushed with the purpose of cooking meat prior to a bottle being opened.
I also agree that it will taste better if cooked while slightly lubricated. Nare a match get lit nor an electric spark button get pushed with the purpose of cooking meat prior to a bottle being opened.
Posted on 8/29/12 at 2:06 pm to Bleeding purple
Thanks for the tips. I was thinking about brining in a a big ice chest for about 24 hours. Or you think I should just shoot it up?
Posted on 8/29/12 at 2:13 pm to LSUballs
if you have the capacity to brine I would do so.
1 cup regular salt or 1/2 cup Kosher salt, with 1/2 cup cup brown sugar, and 1 cup apple cider vinegar per gallon of water.
You can add other spices/herbs if you want.
1 cup regular salt or 1/2 cup Kosher salt, with 1/2 cup cup brown sugar, and 1 cup apple cider vinegar per gallon of water.
You can add other spices/herbs if you want.
Posted on 8/29/12 at 2:15 pm to LSUballs
quote:Good ole boy from ArKansas kills hogs all year and uses this method. He also uses nothing but oak on his smoker, mops the pig often, and will go low heat...225 or so. He can pump out some damn good pig.
you think I should just shoot it up?
Posted on 8/29/12 at 2:50 pm to LSUballs
Yep
Posted on 8/29/12 at 2:50 pm to OTIS2
u need to let me know where this ar kansas boy is at and i need to swing by there in the near future...
Posted on 8/29/12 at 2:58 pm to Ole Geauxt
I put a fifty pound pig on my rotisserie, butterflied and cook it 6 hours and it's done, perfectly. When I get ready to pull it I take two ice cold beers, set the pig skin side towards the fire let it get hot and dump the beers over it. The skin will pop and crack. Good stuff.
I'd probably have white beans and tomatoes with it.
I'd probably have white beans and tomatoes with it.
Posted on 8/29/12 at 3:06 pm to Ole Geauxt
quote:Eldorado. No telling how many pigs he catches each year. Runs a pack of dogs and has access to a bunch of land.
where this ar kansas boy is at
Posted on 8/29/12 at 3:09 pm to Martini
quote:cadian beans, huh?
white beans and tomatoes with it.
Posted on 8/29/12 at 8:48 pm to OTIS2
quote:
mops the pig often
Recipe for the mop? Best Guesses/estimations are fine. Thanks!
Posted on 8/29/12 at 8:57 pm to dpd901
Sorry, but I haven't asked. By that time of day, he could mop it with urine and it'd taste good...damn good.
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