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.