Rag1
Executive Chef
I been trying to get a pig cooking thing going this year. Did my first PAID gig yesterday for an 'end of season' baseball picnic for kids.
They wanted a 150# pig which I didn't even know if it would fit in my cooker and cook right. Turns out the packing house sends me a 127#er which just fit with the back legs cut off. I added 3 butts to make up the weight.
All went well with a ton of compliments. I had 4 sauces out. Sweet Baby Rays, Ole Ray's, Head country and my own version of Carolina vinegar based. The Carolina was the hit followed by head Country. I just bought a gallon of Head Country this week based on you guys comments. I like it a lot.
http://usera.imagecave.com/Rag/BenFaust/
We had 2 consecutive contests with this as the 3rd weekend. I'm ready for a rest. I don't know how you guys do a big spread with sides and stuff.
They wanted a 150# pig which I didn't even know if it would fit in my cooker and cook right. Turns out the packing house sends me a 127#er which just fit with the back legs cut off. I added 3 butts to make up the weight.
All went well with a ton of compliments. I had 4 sauces out. Sweet Baby Rays, Ole Ray's, Head country and my own version of Carolina vinegar based. The Carolina was the hit followed by head Country. I just bought a gallon of Head Country this week based on you guys comments. I like it a lot.
http://usera.imagecave.com/Rag/BenFaust/
We had 2 consecutive contests with this as the 3rd weekend. I'm ready for a rest. I don't know how you guys do a big spread with sides and stuff.