Rag1
Executive Chef
I catered a pig cook yesterday. The pig (like my last one) came out almost black, very, very dark. Although the meat was dead on good, it would have looked better with a mahogany color, like the first one on my Lang 60.
Now using a Meadow Creek 250 which takes longer to cook a pig at the same temp....kind of strange.
At hour four it had nice color at which time I covered it in foil. It still got all black.
The 13 hour cook time seemed a bit long, where my next one may be cooked hotter to reduce the time and maybe lighten the color.
Any thoughts?????
Now using a Meadow Creek 250 which takes longer to cook a pig at the same temp....kind of strange.
At hour four it had nice color at which time I covered it in foil. It still got all black.
The 13 hour cook time seemed a bit long, where my next one may be cooked hotter to reduce the time and maybe lighten the color.
Any thoughts?????