Whole Hog #2

[Snowsmoke]

Did up another 70lb pig this weekend so not really a hog, I guess. Went for 275 degrees this time and it made a big difference in the texture verse 225. Mixed all the meat up together aside from the loins (got to just slice these and pass it around. so tender) and served it to the hungry folks!




Made up some Checharones as well by boiling, then smoking then going hot direct for 45 minutes. This picture is before the direct grilling and sauce. Was a fun way to use up a bunch of yummy cut offs.



And some PP Nachos with Doritos because the beers kicked in and the fight was SOOOOOOO late.


Thanks for peeping.
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"The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!)

[BurnBern]

Looking really delicious. Well done on the cook. What did you season the pig with? Also are you using photo bucket to host your photos. I'm trying to find a way without being forced to pay to host photos
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If you try and fail, try again

[Snowsmoke]

Thank you! I injected with ACV, Apple Juice and spices then dusted with Smoking Guns Hot. Skin was heavily salted to try bring the moisture out but the temps are still too low to get it really nice as I am smoking indirect. I sauced with some homemade KC style sauce then added more ACV & smoking guns while I chopped everything so all the meat was "flavored" but far from sauced.

I refuse to pay for the image hosting so I have been rolling without an account using https://imgbb.com/ Take the BB Codes and drop them right into the posting back end. I make sure the pics are too size before i upload to that server. I wouldn't do this with any personal or family pics but BBQ is open to all.
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"The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!)

[BurnBern]

Thank you
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If you try and fail, try again

[brutus1964]

That's a good looking pig.
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Chargriller
Weber Kettle
Heartland Cookers 36 x 48 Rotisserie

"If you always do what you have always done, you will always get what you have always got"- Henry Ford

[Madmike]

Mike nice to see the Smoker used!! that makes 4 pigs so far, the 2 I did as test runs plus your 2!!
Mike
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Never met a Pig I didn't like !!

[JohnH12]

I really like the cook grate on your smoker. It looks like it's much easier to keep clean vs an expanded metal one like I have.
Oh... The pig looks great! That's on my bucket list.

[biker.chef]

I don't see any pic
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Help End The Violence.
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[Pit Boss]

Looks really good.

Being from Eastern NC I'm used to seeing golden-to-brown whole hogs cooked over coals. Normally when guys "smoke" these they come out very dark...almost black. I cringe when I see that. But yours is beautiful! Great job.

For your skin...next time don't give up on it. Once you have the meat out of the shell you can put the skin on a sheet pan (I like putting it on a rack inside the pan), and put it in the oven for 20-30 minutes. You want it to be just crisp when it comes out of the oven...it will crisp up further as it cools over the next few minutes.

You can still have some crispy skin...you just have to adjust your process!

I like mine sprinkled on the fat side with a little vinegar sauce and some salt. Best part of the whole dang pig!!!
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Somewhere in Kenya...a village is missing their idiot.

[SmokingPiney]

Great looking hog!
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Assassin 24, XL BGE, Weber Kettle, Char Broil gasser, AMNPS