5th annual family pig roast

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

shadow

Assistant Cook
Joined
Aug 1, 2010
Messages
12
5 days away from the family pig roast.
picking up the pig on friday from detroit's eastern market.
40 # butterflied.
35 hungry guests showing up on saturday afternoon.
the weatherman is cooperating with a cool sunny day being forecast at 72 degrees for the high.
smoking "arnold" with hickory for 6-8 hours to an internal of 190 degrees.
this year i'm using a dry rub and a vinegar based mop sauce. first time for that.
in the past i used an adobe marinade. this year is different.
does anyone have any experience with smoke/grilling...with a dry rub...and a vinegar mop?
if so...i'd like to hear it.
thanks, in advance
 
pig roast was a great success. 35 pound pig stuffed with 2 chickens. used a dry rub that i saw on a fieri d,d & d show. put it in the pit at midnight and fed it hickory chunks and charcoal for 10 hours. it pretty much fell off of the bone.
dressed it with a red cider vinegar sauce to spice it up.
i think it was the best pig i ever roasted.
i got some great pics but i don't know how to attach so you'll have to take my word for it.
 
Detroit's Eastern Market? We have to hook up dude! Where in this great "Metropolis" do you reside?
Congrats on the pig cook.
 
commerce twp.
i get my pig from embassy foods in eastern market.
barry takes good care of me.
 
gonna try the pig stuffed with chicken when i finish my pit sounds great.
 
Back
Top Bottom