Wahoo Posted January 23, 2019 Report Share Posted January 23, 2019 Sent from my iPhone using Tapatalk Pro 5 Quote Link to comment Share on other sites More sharing options...
Wahoo Posted January 23, 2019 Author Report Share Posted January 23, 2019 Sent from my iPhone using Tapatalk Pro Was delicious with some simple Coleslaw Sent from my iPhone using Tapatalk Pro 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 24, 2019 Report Share Posted January 24, 2019 Wahoo, I see you have a little of the white stuff there. Quote Link to comment Share on other sites More sharing options...
Wahoo Posted January 24, 2019 Author Report Share Posted January 24, 2019 Yeh Mac , we’ve had quite a bit but bit sleety today it’s nearly gone but more on way apparently . Was a nice mild day so thought I’d brave it with my hoody Sent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 24, 2019 Report Share Posted January 24, 2019 Looking good mateOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 24, 2019 Report Share Posted January 24, 2019 Nice color and presentation, I'm sold, to bad we can't eat the picture 1 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 24, 2019 Report Share Posted January 24, 2019 You have my attention 1 Quote Link to comment Share on other sites More sharing options...
Wahoo Posted January 24, 2019 Author Report Share Posted January 24, 2019 I’m gonna have a go at my first suckling pig this weekend . I ain’t got my Rotisserie yet so it’s gonna be a challenge but I’m in . If any you fellas can give me some advice I’d appreciate it . Just hit it out the freezer room in by butchers on defrost now Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 24, 2019 Report Share Posted January 24, 2019 I'd say you nailed those beef ribs.. Does not get much prettier than that! Quote Link to comment Share on other sites More sharing options...
Wahoo Posted January 24, 2019 Author Report Share Posted January 24, 2019 Thanks Captain I couldn’t believe how good they were Sent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 24, 2019 Report Share Posted January 24, 2019 That presents a challenge there sir. Having a 23 as I have, things will have to go piece meal. You can't shoot all your guns at once but, add some magic to those legs, wire em up to the shaft and see what happens. Wishin I were a fly on the wall 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 24, 2019 Report Share Posted January 24, 2019 Ribs look good. Can't wait to see the piggy cook. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2019 Report Share Posted January 25, 2019 No advice here on the whole piggie cook - never even dreamed of doing one. Search the Forum, as I know that there are pics of suckling pig cooks. 1 Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 25, 2019 Report Share Posted January 25, 2019 23 hours ago, Wahoo said: I’m gonna have a go at my first suckling pig this weekend . I ain’t got my Rotisserie yet so it’s gonna be a challenge but I’m in . If any you fellas can give me some advice I’d appreciate it . Just hit it out the freezer room in by butchers on defrost now Sent from my iPhone using Tapatalk What ? Do you have Quote Link to comment Share on other sites More sharing options...
Wahoo Posted January 26, 2019 Author Report Share Posted January 26, 2019 Hi Eddie , Gonna throw it on the Top Grate of the SBB, nowt else I can do . Il just have to work on the temp all day . I’ve a heat deflector and a drip tray which I’m gonna use to baste back. If I make a mess of it I’m hoping Dennis feels sorry for me and air freights a Rotis Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 26, 2019 Report Share Posted January 26, 2019 4 hours ago, Wahoo said: Hi Eddie , Gonna throw it on the Top Grate of the SBB, nowt else I can do . Il just have to work on the temp all day . I’ve a heat deflector and a drip tray which I’m gonna use to baste back. If I make a mess of it I’m hoping Dennis feels sorry for me and air freights a Rotis Sent from my iPhone using Tapatalk Run your temp at 270 put it on main grate rub skin with olive oil inject shoulder and hams with apple juice line loin with bacon so it doesn’t dry out place one temp probe in ham and one in shoulder after 3 hours baste with 50/50 apple juice and apple cider vinegar at 270 dome your main grate will be about 255 degrees that will be as hottest I would cook it. I usually cook hogs at 235 on an off set but that is lot larger hog Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 26, 2019 Report Share Posted January 26, 2019 1 more thing do not put rub on the skin just in the cavity and tin foil ears and snout unto last hour Quote Link to comment Share on other sites More sharing options...
Wahoo Posted January 26, 2019 Author Report Share Posted January 26, 2019 Thanks Eddie , you look like you know what your doing Sent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 26, 2019 Report Share Posted January 26, 2019 I am not a griller put I have been smoking meats for over 30 years Quote Link to comment Share on other sites More sharing options...
Wahoo Posted January 26, 2019 Author Report Share Posted January 26, 2019 That’s some Spit Eddie , looks like the main chassis of a submarine . Beautiful colour on that Hog , hope mine turns out half as good ! Sent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
