FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


First pig of the season

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
Mr Tony's BBQ
BBQ All Star


Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi

PostPosted: May 31 2014    Post subject: First pig of the season Reply with quote

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!!
_________________
Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM
Back to top
View user's profile Send private message Visit poster's website
Stainless
Newbie


Joined: 24 Feb 2008
Posts: 66
Location: Fort Smith, AR

PostPosted: May 31 2014    Post subject: Reply with quote

Looks like some happy eaters soon.
Back to top
View user's profile Send private message
BigOrson
BBQ Super Pro


Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA

PostPosted: May 31 2014    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message Visit poster's website
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5815
Location: Central Washington

PostPosted: May 31 2014    Post subject: Reply with quote

Nice! Very Happy

Looking forward to some more pics. Very Happy
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Jun 01 2014    Post subject: Reply with quote

Mmmm...Dead things getting happy Laughing Looking good, Mr. T!
_________________
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.
Back to top
View user's profile Send private message
Mr Tony's BBQ
BBQ All Star


Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi

PostPosted: Jun 01 2014    Post subject: Reply with quote






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!!
_________________
Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM
Back to top
View user's profile Send private message Visit poster's website
PaleAle
BBQ Fan


Joined: 17 Apr 2011
Posts: 210
Location: Colonial Heights, VA

PostPosted: Jun 01 2014    Post subject: Reply with quote

Looks great!!! I think I'm addicted to whole hog now and want to cook another one real soon.
Back to top
View user's profile Send private message
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Jun 02 2014    Post subject: Reply with quote

Nice chow line! I might eat some of that Laughing
_________________
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.
Back to top
View user's profile Send private message
Korbs
BBQ Fan


Joined: 03 Jul 2010
Posts: 200
Location: St. Louis, MO

PostPosted: Jun 02 2014    Post subject: Reply with quote

Well done!! I've always respected those doing whole hog as I don't have the room. Looks like yours came out great.
Cheers,
Back to top
View user's profile Send private message Send e-mail
va_connoisseur
Newbie


Joined: 20 Nov 2007
Posts: 55

PostPosted: Jun 19 2014    Post subject: Reply with quote

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
_________________
Smokin' up the DC Metro area.
Back to top
View user's profile Send private message Visit poster's website
SoEzzy
BBQ Super All Star


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Jun 19 2014    Post subject: Reply with quote

va_connoisseur wrote:
I have a question about the "everlasting hog".

Do you shred the butts on put them in the hog after the cook?


yes

Quote:
Did you sew the cavity of the hog shut?


no

Quote:
Do you remove the spine/ribs before the cook or after?

Thanks in advance for the assist


no
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
va_connoisseur
Newbie


Joined: 20 Nov 2007
Posts: 55

PostPosted: Jun 19 2014    Post subject: Reply with quote

Thanks for the info
_________________
Smokin' up the DC Metro area.
Back to top
View user's profile Send private message Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group