sfdrew28

It took about three hours. I started at 250 but it drifted up to about 300 at times as I was running errands. Once the ham got to 160–65 I turned up heat to about 400 to melt fat around skin. About twenty minutes st that temp. The skin was still leathery so I peeled and ftied it up once the pig was rested. Sent from my iPhone using Tapatalk

Thanks! I literally have only about a pound leftover. Sent from my iPhone using Tapatalk

Picked up the 2 halves. One was still frozen Fit on Gossamer very well. I rubbed him with olive oil and a generous sprinkle of salt. 1/2 way through the cook. All done. Fried skin in oil and had some great cracklings. Served with Hawaiian rolls and vinegar bbq sauce. Overall the meal was a huge hit. Sent from my iPhone using Tapatalk

Yum! Pineapple head? Sent from my iPhone using Tapatalk

Too much pressure...[emoji51]. I’m only doing a 1/2 pig as there’s only 6 to feed. Hope that’s not a let down. Sent from my iPhone using Tapatalk

Eddie, Sorry I missed your question. The head was on. It’s now a 1/2 head as he was cut in half. Sent from my iPhone using Tapatalk

Here’s what we suffered with. Oh the inhumanity of it. Sent from my iPhone using Tapatalk

Ok...pig problem...he finally arrived and was frozen!!! The butcher was so mad from where he ordered it from. It’s supposed to be “fresh”. Butcher told me I didn’t have to take it but It wasn’t his fault so I ended up taking it which he gave it to me at cost. He cut it in half and half is defrosting at his store and the other half is in the freezer. I’m doing the pig on Sunday now. Tonight is a dry aged rib roast. Sent from my iPhone using Tapatalk

Nice!!! Will do. Sent from my iPhone using Tapatalk

Yup...it was supposed to be here Tuesday but the delivery guy forgot it. Grrr. They will try for 9am tomorrow. It’s a 30 pounder. I was thinking of rubbing inside and out with olive oil and applying liberal salt. Then scoring the skin. Put on low n slow at 250 until 160 and then finishing for about 30-45 min at high heat to crisp up the skin. Thinking apple wood for smoke but I see hickory popular too. They figure about 90min for every ten pounds. From several sites(including barbecue bible) they mention a suckling comes out great with this method. Not sure if I’ll do whole or half and I’ll probably let everyone just pick the pig apart. At least that’s my plan for this hour. [emoji51] Sent from my iPad using Tapatalk

You won’t regret it. Welcome. Sent from my iPhone using Tapatalk

Well...ribs look good but I have a smaller Super Bowl gathering than planned. Just me and my young spawn. One couple cancelled and my NZ visitors went for a walk instead of watching game. [emoji51] Sent from my iPhone using Tapatalk

Nice looking ribs. I have about 2 more hours on mine. Sent from my iPhone using Tapatalk

Not to rub it in but we have spectacular weather today. Low 70’s with a nice ocean breeze. Sorry you all can’t use your grills. Sent from my iPhone using Tapatalk

Ribs and slaw I have my in laws in from NZ so I have to explain football to them. Sent from my iPhone using Tapatalk

No rub Tyrus. I did a marinade and followed this recipe. http://www.seriouseats.com/amp/recipes/2017/08/hawaiian-huli-huli-grilled-chicken-wings-recipe.html I would say no need for so much sugar and at a minimum double the siracha if not triple or more. None of the siracha came through. Sent from my iPhone using Tapatalk

Just wanted a quick an easy cook. Marinated the wings for about four hours, indirect heat for thirty minutes with two basting, and about four minutes on the lower level to crisp the skin. Just served with a simple salad. My toddler who loves any meat on a bone ate two wings clean. Sent from my iPhone using Tapatalk

Quite the baker you are! Sent from my iPhone using Tapatalk

As I was eating them I was thinking the same thing regarding liking them better than brisket. This has jumped over lots of my bbq faves. Sent from my iPhone using Tapatalk

I used olive oil, lemon, garlic, and a bit of oregano to season. Just a very simple, clean meal similar to how the Greeks would serve. Sent from my iPhone using Tapatalk

Did a low n slow on these ribs at 225 for seven hours and bumped to 300 for the final hour as it was getting too close to dinner. I used a beef rub from Amazing Ribs. I did mix up the cayenne and chili pepper amounts so a tad too much heat but otherwise incredible. Very crusty bark and tender but not fall apart cooked. One other observation was that I liked these much more than when I braise my ribs. These ribs were less rich but meatier tasting. Sent from my iPhone using Tapatalk

Oh no...it wasn’t a criticism at all so no apology needed. I really am appreciative of your input. I was reading your post at 5am while trying to calm a crying baby. Not a good recipe for understanding anything. Sent from my iPhone using Tapatalk

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

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

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