Eddie mac Posted January 31, 2018 Report Posted January 31, 2018 Sorry I am at work trying to respond quickly.
sfdrew28 Posted January 31, 2018 Author Report Posted January 31, 2018 Sorry I am at work trying to respond quickly. 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
Eddie mac Posted January 31, 2018 Report Posted January 31, 2018 1 hour ago, sfdrew28 said: 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 If there is any thing I could help you with just ask . 1
Eddie mac Posted February 9, 2018 Report Posted February 9, 2018 On 1/29/2018 at 11:06 PM, 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 The pig cook still on
sfdrew28 Posted February 9, 2018 Author Report Posted February 9, 2018 The pig cook still on 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. Sent from my iPad using Tapatalk
Eddie mac Posted February 9, 2018 Report Posted February 9, 2018 53 minutes ago, sfdrew28 said: 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. Sent from my iPad using Tapatalk Apple for flavor cherry for color my choice love that combo
sfdrew28 Posted February 9, 2018 Author Report Posted February 9, 2018 Apple for flavor cherry for color my choice love that combo Nice!!! Will do. Sent from my iPhone using Tapatalk
tony b Posted February 9, 2018 Report Posted February 9, 2018 Can't wait to see the pictures - hint, hint! 1
sfdrew28 Posted February 10, 2018 Author Report Posted February 10, 2018 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
Eddie mac Posted February 10, 2018 Report Posted February 10, 2018 46 minutes ago, sfdrew28 said: 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 Happy he arrived it will taste the same fresh or frozen was the head on
ckreef Posted February 10, 2018 Report Posted February 10, 2018 No matter what I can't wait to see this cook. Lots of pictures please. I need to live vicariously through you on this one. 1
sfdrew28 Posted February 10, 2018 Author Report Posted February 10, 2018 Happy he arrived it will taste the same fresh or frozen was the head on Here’s what we suffered with. Oh the inhumanity of it. Sent from my iPhone using Tapatalk 8
Grant Posted February 10, 2018 Report Posted February 10, 2018 Lol. I imagine it was tough to suffer through that meal. Looking forward to the pig cook.
sfdrew28 Posted February 10, 2018 Author Report Posted February 10, 2018 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
sfdrew28 Posted February 10, 2018 Author Report Posted February 10, 2018 No matter what I can't wait to see this cook. Lots of pictures please. I need to live vicariously through you on this one. Too much pressure.... 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 1
sfdrew28 Posted February 11, 2018 Author Report Posted February 11, 2018 Good morning is porky on Success. See new post. Sent from my iPad using Tapatalk
