July 4th pig roast & 25gal burgoo w/ pics!

Discussion in 'Pork' started by danielh, Jul 7, 2010.

  1. danielh

    danielh Meat Mopper

    Sorry, i didnt take any pictures (way too busy), so i had to hack my wifes facebook and search for family members that did take pics.  Sorry some of them are small...

    This was our first try and I have to say it turned out great!

    Here's Babe about 30 minutes before she hit the coals.  151lbs.


    Uncle and good friend working on the 'goo


    Some of the crowd awaiting good eats!  Ended up with around 80-85 guests, and could've fed that many more no problem.


    Some more of the crowd swimming in the lake..


    My beautiful wife and handsome son.  He's just past 4 weeks in this pics, and momma is already looking great again!


    Fresh out of the cooker and getting a kiss from my grandpa..


    All dressed up and resting..



    The cooking team..  Some helped more than others, but all earned what we paid them haha.


    And here i am making the first cut!


    All in all, it was alot of fun.  Went on at around 8:30pm and made the first cut a little after 2pm after an hour rest..  But definitely only a special occasion ordeal.  Too much work to do it for fun.  Still had tons left after everybody ate (150lb hog, 25g burgoo, 8 racks of beef ribs, and a few chickens just to fill up the kingfisher).  Had 3 full size aluminum trays of chopped pork, and one small tray full.  But we got rid of all but a few pounds and are freezing the rest of it for later yum yum sammy's.

    I will attempt to get some better pics of it from dad...  but this is the best i could come up with for now.
    Last edited: Jul 7, 2010
  2. mrsb

    mrsb Smoking Fanatic

    Looks like a great time, and the pig looks great!

    My 5 year old saw the first pic and said, "Mom, that pigs dead!"

    And forgive my ignorance, what is burgoo
  3. deltadude

    deltadude Master of the Pit OTBS Member

    Yo DanielH !

    Now that looks like the kind of party I want to go to!  Great pics, looks like so much fun, I bet the food tasted great!

    Thanks for sharing...
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Now that's a party! [​IMG]
  5. werdwolf

    werdwolf Master of the Pit OTBS Member

    Great looking feast and kid.  [​IMG][​IMG]

    I think your Q VIEW is great.

    Thanks for the burgoo referance, never heard of it.
  6. deannc

    deannc Master of the Pit

    Great Qview and definitely looks like a great get together!  Special times indeed, thanks for sharing!  [​IMG]
  7. danielh

    danielh Meat Mopper

    If you've never heard of burgoo, you're missing out.  Its great.  Alot of work in itself without the whole hog, but very much worth it..   Kind of hard to explain.  It's thick when finished, but still soupy...  Basically boil mutton, beef and pork to make a broth, debone and grind, add (ground as well) veggies such as cabbage, potatoes, onions, tomatoes (ketchup, and puree as well), corn, season with salt, vinegar, worcestershire, black pepper, red pepper, lemon & juice, etc... probably forgot a few things off the top of my head without the recipe in front of me.   Basically nothing is discernable when its done other than some shreds of meat and corn kernels.

    We always boil the night before, let the stock cool, and skim off any fat before starting the actual cook the next morning.  This was our 3rd try at burgoo, and it was just fine.  We always argue over which batch was best since it always turns out different lol... 

    I've heard from pretty much everybody that took the chopped pork home that it was as good or better than any they've ever had...  I dont know if it was because it had meat from every part of the hog (shoulders, loins, ribs, hams & belly all mixed together) or if it was just the new stuff i tried for finishing it, but i have to say what little i got was great...

    ohh yeah... the bathtub in the pics is where we kept the hog overnight since we had to pick it up on friday afternoon and it didnt go on the pit until saturday night.  Took about 250lbs of ice, but I felt plenty safe about it being safe when we pulled it out.  Also when we started the pit, we tried a little hickory mixed with the charcoal, but after one hour it was already starting to get alot of color to it, so we decided to go ahead and stick with charcoal only for the remainder of the cook.  We wanted a pretty pig so some of the women would eat some as well...  All said and done, it took a touch less than 60lbs of Frontier lump to get the thing done (~15hrs).  Weren't sure how much it would take, so we brought 120+lbs along...
    Last edited: Jul 7, 2010
  8. meateater

    meateater Smoking Guru SMF Premier Member

    I have this recipe "burgoo" in a notepad on my puter for the winter, this will be a good one. [​IMG]
    Last edited: Jul 7, 2010
  9. I am new to the site.  In fact this is my first post.  Good to see another Kentucky Boy doing it up.  I live down south now and got home sick when I seen the pot of goo!  Badazz!!!!
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks like a great party with some outstanding food nice job [​IMG]
  11. pandemonium

    pandemonium Master of the Pit

    Looked like a great party and great food thanks for posting!!!
  12. Awesome post, the pig looks fantastic!!! Thanks for the pics!!!
  13. danielh

    danielh Meat Mopper

    Thank you guys!  I'm kind of over the 'its too much work' deal and ready to do it again!  haha

    Now if I would get pics up of my finished reverse flow  80gal build (which is set and has been cooked on I would really be on a roll!
    Man if you're ever up this way around one of the holiday 3 day weekends, look me up here.  We always do something although this was the biggest one yet...  You're more than welcome for some good eats!
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great job Daniel ![​IMG]

    Thanks for showing!

    The pics were fine,

  15. que-ball

    que-ball Smoking Fanatic

    Looks like a great party, with great eats!  You scavenged some pretty good qview from the relatives, too!

    We need qview of that reverse flow smoker build you teasd us about, though.

    One question, though--how do you all stay so skinny with food like that?
  16. Thanks buddy.  I will be up for a week in November.  Still got my "honey hole" deer spots in Central KY.  I may just do that.  Especially if the deer are moving early lol!  PS.  I did some mutton a few weeks ago and ordered dip from Moonlite.  It was ridiculous.  The neighbors crushed it.
    Last edited: Jul 22, 2010

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