Whole Hog

[Rag1]

Are you using a big charcoal basket in that Lang ?

If so then what kind of burn time are you getting ?[/quote]

I had four sides welded to the Lang fire grate platform to make a basket. However, that don't work so good with all wood burns. For wood burns I cut a piece of steel cat walk to the firebox size and use 4 pieces of 2" stainless pipe 3" long as loose legs....just stand one up in each corner.
I use 3 to 4 pounds of charcoal with firewood on top and hit that with the weed torch. for 5 minutes.
After that I jam all the wood I can get in the box and let the Guru hold the temp/burn rate with each reload lasting 2 hours.

 

[Smokey_Joe]

Good lookin' pig!

Sounds like it cooked to perfection!

 

[007bond-jb]

Bring me some so I can make sure its ok to eat

 

[john a]

YOU ATE PORKY PIG Looks great nice job

 

[Rag1]

Skin? Yeah, I trashed it. It felt like plastic. You eat that Bobber?

Hearing about cheek meat I dug it out with the bear claw. I made a cheek meat sammy yesterday. Used Multigrain bread with mayo, slice of swiss, slice of sweet onion, sunflower seeds, cheek meat, Carolina vinegar sauce and hunks of blue cheese. Twenty seconds in the nuke machine and served with hot peppers.
Cheek meat rocks.
I don't want to hear flack about pics :roll:

 

[Pigs On The Wing BBQ]

Should have taken the skin and salted it and throw it over a grill at high heat! Poof's up and tasty! Done it many a time, tasty good crunchy! Cheek meat is the BEST!

 

[Unity]

Super job, Rag.

The first time I was served from the whole hog was last spring at Skylight Inn. A life-changing experience.

--John 8)

 

[ScottyDaQ]

OT: Anyone ever make Head Cheese out of the head?

 

[bigwheel]

I aint never but betcha I could find some recipes from them who have. That be on the head cheese. Good job on the pig Rag.

bigwheel

 

[Captain Morgan]

I've eaten it...not bad....never wanted to make it though.