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Recent content by pigman jim
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I have the pig farmer open the pig and lay it out flat. To do that, he takes his hatchet and carefully chops into the spine all the way down to break it enough so the pig lays flat on my grill. Chopping the spine shouldn't go all the way through -- just enough to make sure it spreads out nicely...
Solar,
Some rules of thumb:
I plan around 1.5 to 2 lbs of pig per guest. A 120 lb hog for 30 people might mean leftovers for you. Of course that's not a bad thing (yum!), but plan on freezing or giving some pans of pork away. I usually get a 160 lb porker for 100 people and generally have some...
Having not been a coffee-rub guy, let me ask a dumb question. Do you use ground coffee, instant freeze-dry coffee, or brewed coffee? I can kinda see perks (uh I think I made a funny) to each ways.
Jim
Welcome to the forum!
You've got two ways to go on stuffing this -- hot or mild. Since it is a jerk marinade, I assume that will provide a nice heat kick. You can ratchet it up a notch by stuffing it with chorizo sausage which has some heat and will hold its own against any jerk marinade. Or...
Jerseydrew,
You can ask for the pig splayed out or ask for it butterflied. The common term is butterfiled. With that, the pig will lie flat on its back. To do this, the butcher will break through the backbone all the way down. Typically when I get a butterflied pig, the legs still don't lie...
CS,
Yes, I usually mop the pig every half hour or hour (for a shoulder, I'd tend to do every half hour). Try to do the mopping fast so as not to let too much smoke and heat out from the uncovered cooker.
If you have some thick smoke rolling across the shoulder, the mop will tend to wash off a...
CS,
Yes, create a vinegar-based mop! Delicious with a shoulder or a whole pig (whole pigs being my choice ). I add lots of herbs and stuff to my mop so the sharp vinegar flavor cuts through the pork. When I lived in Miami, FL, I used to love the way Cubans cooked their pork with lots of garlic...
Hey, thanks for those photos. I'm always amazed at how a critter can be so blackened and nasty-burned looking on the outside can be so delicious and juicy on the inside. That looks like a great pig! It looks like you have some wire going around the belly. Did you stuff it with something?
Jim
I found a simple sketch of a pig on Wiki at http://en.wikipedia.org/wiki/Pork. Scroll down a ways to find the diagrams of the pig. A few pointers:
The back leg is the main ham while the front leg (they call "arm shoulder") is the picnic ham. The "side" (that's the Pork Belly) is where the bacon...
The reply by "Chef Jimmy J" should be helpful. Here's a few other things. First, you asked about the size of the cider block pit. Mine is 3 blocks wide by 4 blocks deep and 5 blocks high. You can kinda see it in this homemade video at http://www.wholepigroast.com/another-successful-pig-roast if...
Sounds like you're going to have a fun 4th!! The advice from va_connoisseur is right on the money. I do the cinder blocks and it works fine. Just leave out a lower block so the fire gets some oxygen. I use wood and cook it down to coals in a separate pit and shovel it over as needed to the 4...
John,
What a great way to celebrate your buddy's wedding!! Ok, I'll try to help with some answers and I'm sure others will be able to as well.
How long? There are lots of "rules of thumb" out there but grab a reliable meat thermometer and make sure you can't find any pockets with temps below...
No foiling for me other than the tail and ears and such for display. The one time I did foil it, to me, the meat tasted more like slow steamed pork rather than smoked. It was still good and got rave reviews anyway, but I prefer that nice smokey flavor. My smoker is lined in foil to hold the...