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Hello from North GA (Newbie to smokin) and already have big plans for labor day !

post #1 of 12
Thread Starter 

Tom here from Winder, GA  (AKA - Jug Tavern !).  I am so glad I found this forum and all that it appears to offer. I have already signed up for the 5 day course. So here is the lowdown - I am completely new to smokin.  During a small beer drinking weekend, we ( an in law and neighbor) decided I should do a pig roast this year for labor day  (in years past, always did large gathering for family and friends but just cooked out).  So the in law is donating a pig or hog of my choice but has never did a roast so no help there. Neighbor is donating his smoker/grill (with fireside box).  I am donating alot of time and handling the processing (paying that is) for the pig/hog.

 

I really jumped in to this one completely unaware of what I may have gotten in to.  First,  dont know how big the pig or hog should be  (thinking about seeing if can get some cuts like sausage/bacon, ribs, etc to freeze for later.  There will be about 30 or so attending so from what I can tell,  25-30 pounds of smoked meat should be plenty ????   We also decided to shy away from doing entire pig since this is first time and instead try to get some extra for the remainder of summer and just smoke some shoulder, butts ?????   maybe a rack of ribs ???    I am researching everyway I know how to get all this together in next few weeks with alot of questions.  The only sure thing is that I will make sure to have alot of beer, start very early in the morning (or the night before?) and will plan to have the ol propane standing by with burgers and dogs should all this go terribly south !

 

Wish me luck !  

post #2 of 12

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451


http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry

http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

http://www.educationbug.org/a/marinate-vs--Amarinade.html

post #3 of 12

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the

WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-

bacon-with-q-view#post_666451


 

post #4 of 12

Welcome aboard.  Lots of friendly and helpful folks here.

 

Good luck and good smoking.

post #5 of 12

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif From what I've read from the catering crowd is that meat will yield 50% cooked weight and plan on 1/3 pound per person for the meat not counting sides. Hope this helps. 

post #6 of 12
Welcome to SMF!
post #7 of 12

welcome!!!!!  good luck and good smoking.

 

post #8 of 12

 

welcome1.gif   Glad to have you with us!

post #9 of 12

Welcome to the site ton of info and great members to help you out in anyway you need it! Good Luck and cant wait to hear how it tunrs out!!!!!yahoo.gif

post #10 of 12

Hi Tom, You don't need luck, you have SMFbiggrin.gif

welcome.gif

post #11 of 12

welcome.gif 

post #12 of 12
Thread Starter 

I appreciate all the warm welcomes. I will let you know how things turn out on the Labor Day Feast.  I have worked out the grills  (yes, have 2 to use),  have a commitment on a 275 lb hog, butcher is lined up, now I guess the rest is up to me !

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