Whole Hog on the Ranch Kettle - BBQ Central

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Old 06-03-2006, 04:24 PM   #1
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Whole Hog on the Ranch Kettle

Konrad Haskins cooked another whole hog on the ranch kettle... Link

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Old 06-03-2006, 08:32 PM   #2
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man that looks good
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Old 06-03-2006, 08:59 PM   #3
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Apple and everything.
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Old 06-04-2006, 05:53 AM   #4
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Old 06-04-2006, 09:12 AM   #5
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WoW that looks great. Joker when your ready I know of a place were you can order one and don't forget I'm only 30 min away. I would be willing to drink all of your beer while the guru does it's thing. I'll even bring my own straw. :lmao:
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Old 06-04-2006, 09:15 AM   #6
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WoW that looks great. Joker when your ready I know of a place were you can order one and don't forget I'm only 30 min away. I would be willing to drink all of your beer while the guru does it's thing. I'll even bring my own straw. :lmao:

Cool! Check the link ~ There's now a pic with that hog on the RK.
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Old 06-04-2006, 09:20 AM   #7
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I like the idea of cutting it's head off and cooking it seperate. That way you can still have it for presenation.
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Old 06-04-2006, 09:40 AM   #8
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Quote:
Originally Posted by The Joker
Quote:
Originally Posted by wittdog
WoW that looks great. Joker when your ready I know of a place were you can order one and don't forget I'm only 30 min away. I would be willing to drink all of your beer while the guru does it's thing. I'll even bring my own straw. :lmao:

Cool! Check the link ~ There's now a pic with that hog on the RK.
You're welcome. LOL
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Old 06-04-2006, 10:21 AM   #9
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That looks great! How long did it take to cook?
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Old 06-04-2006, 10:24 AM   #10
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That looks great! How long did it take to cook?
Konrad Haskins ~ "Three Weber chimneys of new Kingsford from 10:30am to 7pm. 1 Unlit and 1 lit to start plus 1 lit half way."
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Old 06-04-2006, 10:33 AM   #11
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Originally Posted by The Joker
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Originally Posted by Puff
That looks great! How long did it take to cook?
Konrad Haskins ~ "Three Weber chimneys of new Kingsford from 10:30am to 7pm. 1 Unlit and 1 lit to start plus 1 lit half way."
Really I thought it would have took alot longer
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Old 06-04-2006, 10:37 AM   #12
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Originally Posted by The Joker
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Originally Posted by Puff
That looks great! How long did it take to cook?
Konrad Haskins ~ "Three Weber chimneys of new Kingsford from 10:30am to 7pm. 1 Unlit and 1 lit to start plus 1 lit half way."
Really I thought it would have took alot longer
It appears he's cooking his direct vs indirect and it's probably at a higher temp too. Pigs cooks his hogs this way (direct) on a spit though. Maybe he'll chime in on cook times using this method.
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Old 06-04-2006, 07:57 PM   #13
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Hey Bill, does he line the briquets up in rows when he cooks those things?
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Old 06-04-2006, 08:24 PM   #14
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Hey Bill, does he line the briquets up in rows when he cooks those things?
:lmao: :lmao: :lmao:
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Old 06-05-2006, 02:43 PM   #15
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Originally Posted by The Joker
Pigs cooks his hogs this way (direct) on a spit though. Maybe he'll chime in on cook times using this method.
Then again, maybe he won't...

Quote:
Originally Posted by Nick Prochilo
Hey Bill, does he line the briquets up in rows when he cooks those things?
:taunt: Ask him.
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Old 06-05-2006, 02:44 PM   #16
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[quote=The Joker]
Quote:
Originally Posted by "The Joker":2ugpcpoo
Pigs cooks his hogs this way (direct) on a spit though. Maybe he'll chime in on cook times using this method.
Then again, maybe he won't...

Quote:
Originally Posted by Nick Prochilo
Hey Bill, does he line the briquets up in rows when he cooks those things?
:taunt:[/quote:2ugpcpoo]
I'd like to know. The boys are talking about doing one on Bufford. I think I will post a seperate thread for that one.
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Old 06-05-2006, 03:05 PM   #17
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I did one on a Ranch Kettle once at Georges. It was 40 pound's. It was okay, But took allot of fuel and took over 12 hours.Fuel was added one chimney at a time with preheated wood.
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Old 06-05-2006, 03:18 PM   #18
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Originally Posted by Pigs On The Wing BBQ
I did one on a Ranch Kettle once at Georges. It was 40 pound's. It was okay, But took allot of fuel and took over 12 hours.Fuel was added one chimney at a time with preheated wood.
How big of a pig do you think I could get on Buford? and which way should it face from my non traditonal SFB. Seeing how I am cooking with inderect heat
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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