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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 10:34 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 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 11:22 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 11:23 am to LSUballs
GOAT pig thread.
Posted on 8/30/13 at 11:37 am to LSUballs
quote:
A Pig Cooking Thread
You never fail to impress me Mr. Balls. Nice BBQ Pit, excellent prep, good fire ready to go. I already know it will be excellent.
You Da Man!
Posted on 8/30/13 at 11:39 am to LSUballs
Posted on 8/30/13 at 1:47 pm to LSUballs
Posted on 8/30/13 at 1:52 pm to LSUballs
I'd eat your babe for ya.
Posted on 8/30/13 at 1:58 pm to LSUballs
Text me directions. 
Posted on 8/30/13 at 1:59 pm to LSUballs
Am I the only one who sees a white dog's face in the lower right under the grill?!
Posted on 8/30/13 at 2:00 pm to LSUballs
upvote...that. will. be. DELICIOUS!
Posted on 8/30/13 at 2:32 pm to LSUballs
Need help?
Posted on 8/30/13 at 4:29 pm to LSUballs
I'm jealous. I would love to cook a whole pig. One day.....
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