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Pig Roast 101
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Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2280
Location: Mt. Pleasant, South Carolina

PostPosted: Fri Mar 04 11 10:52 am    Post subject: Reply with quote

valleypigs wrote:
But I do bring a pig pickin to the valley...spreading the truth!


Amen, brudda! Keep spreading the word.
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PorkQPine
BBQ Fan


Joined: 12 Feb 2009
Posts: 234

PostPosted: Thu May 24 12 8:55 am    Post subject: Reply with quote

Could someone give me directions on how to get the pig in racing position. I have cooked a number of pigs but not in a racing position. I have a big offset and racing seems to be the ticket for a cool catering presentation.
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chrisrapp
Newbie


Joined: 20 Aug 2011
Posts: 33

PostPosted: Thu Nov 29 12 5:22 am    Post subject: Reply with quote

Awesome post, lot of good info. Thanks

How do you get that dark red/mohogany colored skin that looks so good. I asume olive oil?? Do you rub it down from the start or do it like halfway threw the cook so it doesn't get to dark or black.

I'm cooking a 200 pounder dec 8th for a party. Cooking racing style on a reverse flow. I'm thinking 14-16 hours at 235. Does that sound about right? Thanks for any help
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daddywoofdawg
BBQ Super Pro


Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND

PostPosted: Mon Dec 03 12 5:06 am    Post subject: Reply with quote

One hr per 10 lbs.
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