sfdrew28 Posted January 30, 2018 Report Share Posted January 30, 2018 I just ordered my 40-50 pound pig. It’ll be here in a week and the store will hold until my cook day next Friday. I’m going to have them cut it in half and vacuum seal one 1/2 for a later cook. They’re willing to butcher it however I’d like, but how often do you get to say “just cut it in half from the head down”. Photos of the cook to follow. Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 30, 2018 Report Share Posted January 30, 2018 Can’t wait to see that Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 30, 2018 Report Share Posted January 30, 2018 That's awesome waiting with antisapation Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 30, 2018 Report Share Posted January 30, 2018 I'm excited to see this too. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 30, 2018 Report Share Posted January 30, 2018 Are you going to put it on the rotisserie Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 30, 2018 Report Share Posted January 30, 2018 This is one of those cooks I know I'll never do but I'm am fascinated by Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 30, 2018 Author Report Share Posted January 30, 2018 Are you going to put it on the rotisserie I don’t have one yet. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 30, 2018 Author Report Share Posted January 30, 2018 This is one of those cooks I know I'll never do but I'm am fascinated by Lol. I never did it before so I figure the first time to do it is when the in laws are visiting from NZ. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 30, 2018 Report Share Posted January 30, 2018 You definitely have some planning to do. Strategy. Looking forward to seeing the porka too Quote Link to comment Share on other sites More sharing options...
tony b Posted January 30, 2018 Report Share Posted January 30, 2018 Can't wait to see these pics! We don't see many whole (or half) piggies on the grill. I'm sure that Dennis will want copies for the Instagram account. Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 30, 2018 Report Share Posted January 30, 2018 17 hours ago, sfdrew28 said: I just ordered my 40-50 pound pig. It’ll be here in a week and the store will hold until my cook day next Friday. I’m going to have them cut it in half and vacuum seal one 1/2 for a later cook. They’re willing to butcher it however I’d like, but how often do you get to say “just cut it in half from the head down”. Photos of the cook to follow. Sent from my iPhone using Tapatalk What size KK do you have Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 31, 2018 Author Report Share Posted January 31, 2018 32”Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 31, 2018 Author Report Share Posted January 31, 2018 Can't wait to see these pics! We don't see many whole (or half) piggies on the grill. I'm sure that Dennis will want copies for the Instagram account. Okay...this is now a lot of pressure! . I never have done this before. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted January 31, 2018 Report Share Posted January 31, 2018 We have faith! Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 31, 2018 Report Share Posted January 31, 2018 24 minutes ago, sfdrew28 said: 32 Sent from my iPhone using Tapatalk I would place it racing style I do a lot this way on my offset.Never done one in a kamado of any type I also will be looking forward to this cook Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 31, 2018 Author Report Share Posted January 31, 2018 I would place it racing style I do a lot this way on my offset.Never done one in a kamado of any type I also will be looking forward to this cook Racing style??? Paint a stripe down it’s back?lolSent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 31, 2018 Report Share Posted January 31, 2018 Lol with bbq sauce stripe Belly down back legs going forward towards the head front legs straight up by his head if whole it will be a very tight fit if you go half I would bring front leg back back leg forward tie them together trim under ribs to expose loin pack ground sausage under ribs over loin so loin don’t dry out or bacon instead of sausage if not ribs and loin will roast to fast and dry out before shoulder and ham cook after 3 hours start mopping don’t forget to oil skin and rub to all exposed meat I would inject shoulder and ham 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 31, 2018 Author Report Share Posted January 31, 2018 On 1/31/2018 at 1:35 PM, Eddie mac said: Lol with bbq sauce stripe Belly down back legs going forward towards the head front legs straight up by his head if whole it will be a very tight fit if you go half I would bring front leg back back leg forward tie them together trim under ribs to expose loin pack ground sausage under ribs over loin so loin don’t dry out or bacon instead of sausage if not ribs and loin will roast to fast and dry out before shoulder and ham cook after 3 hours start mopping don’t forget to oil skin and rub to all exposed meat I would inject shoulder and ham Thanks for the tips Eddie. Quite a lot to ponder. I was reading on a smaller pig (I’m getting about a 40#r) that it doesn’t need to be cooked to a very high temp (145) since they’re not sinewy or tough yet(amazing ribs web site). I then read others just put the pig in at 250 and raise it to 325 at 190 until it finishes at 203. Lastly, I read about the method you mention. I’m also thinking of just getting the hind legs cut at the knees to save some space. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 31, 2018 Report Share Posted January 31, 2018 On 1/31/2018 at 9:29 PM, sfdrew28 said: Thanks for the tips Eddie. Quite a lot to ponder. I was reading on a smaller pig (I’m getting about a 40#r) that it doesn’t need to be cooked to a very high temp (145) since they’re not sinewy or tough yet(amazing ribs web site). I then read others just put the pig in at 250 and raise it to 325 at 190 until it finishes at 203. Lastly, I read about the method you mention. I’m also thinking of just getting the hind legs cut at the knees to save some space. Sent from my iPhone using Tapatalk I always bring the hams and shoulder up to 195 to 200 that why I protect everything else no matter size smallest I roasted was35lb largest I done was210lb Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 31, 2018 Author Report Share Posted January 31, 2018 I always bring the hams and shoulder up to 195 to 200 that why I protect everything else no matter size smallest I roasted was35lb largest I done was210lb Ahhh...without the periods at the end of sentences I misread some of what you were saying. So just put some ground sausage or bacon around the faster cooking parts like loin. That makes sense and is easy enough. Thanks for your insight as you sound like a whole pig pro. I’m zeroing I’m on my game plan. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
