First pig of the season

Mr Tony's BBQ · Posted: May 31 2014 Post subject: First pig of the season

Have a gig for what was supposed to be 50 head, which has increased to 80 so I'm doing an everlasting 70 pound hog [ hence the extra shoulders in the second pic ], known as a "Sponferkel" or "spahnie" locally [in German], though I have one customer who calls them "fart sparklers"....A term I prefer Wink

Injected with super secret award winning stuff [ from butcher, extra $15.00 saving me the mess and cleanup ] rubbed with real live imitation butter flavored substance and coated heavily with salt.
3 hours in, she is gettin her tan on!
My Lang is really diggin this summer weather, maybe too much? She is runnin a bit warm hence the cracked skin, but am hopeful it will make for some great cracklins!!! I'll get her cooled down, but have another 9 hours until they get their feed on, so its all good!

Tossing in 8 chickens at noon....
Will try to post more pics as the day goes on, but some of these gig's get a bit out of hand...This one is a ladies 50th birthday [ surprised she admits her age, most dont...lol ] Bringing my kid along to serve, so it should happen...Better to make him work for all the cash he swindles out of his mother anyhow!!
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Stainless · Posted: May 31 2014 Post subject:

Looks like some happy eaters soon.

BigOrson · Posted: May 31 2014 Post subject:

Looks good so far. My pit isn't big enough to do anything like that except suckling pig. In Louisiana, it's called cochon de lait, cochon meaning pig and lait meaning milk.

Beertooth · Posted: May 31 2014 Post subject:

Nice!

Looking forward to some more pics. Very Happy

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BUGSnBBQ · Posted: Jun 01 2014 Post subject:

Mmmm...Dead things getting happy Laughing

Looking good, Mr. T!
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Mr Tony's BBQ · Posted: Jun 01 2014 Post subject:

Then left this on a bench in their front yard....They thought it was hilarious and starting looking for a pole to put it on!!

Not sure why the chicken looks yellow??!! Musta been the lighting?? cuz it wasnt yellow, but was delicious!!
I'm poop'd, need a day off - have a great rest of the weekend my bro's and sis's in smoke!!
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PaleAle · Posted: Jun 01 2014 Post subject:

Looks great!!! I think I'm addicted to whole hog now and want to cook another one real soon.

BUGSnBBQ · Posted: Jun 02 2014 Post subject:

Nice chow line! I might eat some of that Laughing

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The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.

Korbs · Posted: Jun 02 2014 Post subject:

Well done!! I've always respected those doing whole hog as I don't have the room. Looks like yours came out great.
Cheers,

va_connoisseur · Newbie Joined: 20 Nov 2007 Posts: 55

I have a question about the "everlasting hog".

Do you shred the butts on put them in the hog after the cook?
Did you sew the cavity of the hog shut?
Do you remove the spine/ribs before the cook or after?

Thanks in advance for the assist
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SoEzzy · Posted: Jun 19 2014 Post subject:

va_connoisseur · Newbie Joined: 20 Nov 2007 Posts: 55

Thanks for the info
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