Tyrus Posted February 18, 2020 Report Share Posted February 18, 2020 A walk in the park,.... no liquor once the match has struck, that's critical...but if nobody's looking or you have to ahh use the bathroom,,, well those my friend are like avenues of opportunity not to be cast aside. They don't count. Just refer to the Holy Porker cook book on swine, follow the path, reach your goal and please all them hungry souls waiting at the Garden of Eden. Kinda like that 1 2 Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted February 19, 2020 Author Report Share Posted February 19, 2020 I can get behind that Z 1 Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted February 21, 2020 Author Report Share Posted February 21, 2020 OK, got the pig yesterday and carved it up last night. I cut off the two fore trotters and hacksawed the hinds then proceeded to draw and quarter her. Picshere Getting the head off was the toughest but with my handy axe and hammer, we got the job done. Marinade was done, injection followed then place all the bits in two coolers and marinade and ice on top until just two hours ago. We got the KK going @ 12today to preheat and soak. The heat up basket was pulled @2 and a fully loaded basket with 2 SS smoker boxes with hickory embedded on top with coals from the preheat placed on top and put back into the KK to get going. Drip pans placed. After fitting all probes and putting both shoulders and hams on the grills to size, I placed some garlic inside all the meat. About 2 whole cloves slid inside and underskin no rub. Carry out the grates, thread the wires and plug chit in and we off to the races by 3! PHew. 2 of the 3 signals probes are*#%@!* but too late now. Down to half the thermos I should have but one is on the main grill and one on the lower so I should be ok *heavysigh* Oh, and doesn't bloody signals need to update the firmware?? That went quickly after d'ling the program to do it. ugh. I smell wonderfully smokey now and the KK is up to temp @ 250. If all goes well an she's all done oh what, 2-3 am? ill go down and pull them into the warmed coolers and put the ribs sections on, go back to bed and wake up to a job well done! I hope I let you know. Sj 7 Quote Link to comment Share on other sites More sharing options...
Tucker Posted February 21, 2020 Report Share Posted February 21, 2020 yikes, looks like a 17th century post mortem LOL!! 2 3 Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted February 21, 2020 Author Report Share Posted February 21, 2020 Zo0 the ripper lol 4 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 22, 2020 Report Share Posted February 22, 2020 Great! I guess when you put mind and total effort behind it....it's gonna get done. Come hell or high water Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted February 22, 2020 Author Report Share Posted February 22, 2020 Come hell or COLD weather LOL. About 11 last night I noticed the temp starting to stall and the blower was on constantly. We are out of fuel. This was gonna hurt . Pulled both grills full of wonderfully smokey pork, pulled out the spent smokers and filled up the basket to the drip pan ! Replace grills n pig and wait for pit to get up to temp again. Get my sorry ass to bed with alarms and temps set. 2:30 am brings the beeps so out of bed I fall to pull the done bits. The 2 shoulders were smallest so they came off into the cooler but waited an hour for the hams to get up 5' to 200. 4am the mid sections goes on and by 430 im back in bed with pit@189 and rising. 8:30 brings me downstairs to ribs at 186 but still a bit jiggley so I waited till 10 and 190 to pull them and place in cooler and We done here ! I'm going to need a big bad If I want to keep this up lol. Ultimately do able on the KK but it was only an 88 lb pig and need two shifts but very do able. " poke in the eye with a blunt stick?? no thanks, id rather do a pig in 17' weather with a wind chill to single digits." Payoff is Hopfest Beer tent ans some fine pig, if I can stay awake that long. Thanks for all the words of encouragement and hope i Wasn't too boring, this is as much a diary for the next time as it is a share with you fine folks. PIcs library updated too. Zo0 6 Quote Link to comment Share on other sites More sharing options...
Basher Posted February 23, 2020 Report Share Posted February 23, 2020 Great effort Zoo.I’d love to be tasting it.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 23, 2020 Report Share Posted February 23, 2020 (edited) 🐷 If it tastes as good as it looks your sitting pretty🐷 Edited February 23, 2020 by Tyrus Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 23, 2020 Report Share Posted February 23, 2020 Well done! Sounds like an epic effort. What did the punters think of the pork? Quote Link to comment Share on other sites More sharing options...
ZooBeeQ Posted February 23, 2020 Author Report Share Posted February 23, 2020 No complaints ! this was my 3rd pig for these guys and this on the KK was the best, the other two were on one of those caja china boxes. pita 6 Quote Link to comment Share on other sites More sharing options...
