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This 50 lb pointer is dedicated Scarbelly

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I

ice daddy

Meat Mopper
Original poster
Jan 19, 2012
154
12
North Florida --Tallahassee
Got a request from the Govenors Club here an decided to do it for Gary. I'm doing a 50 pound whole hog with ears an tail on point. It fits nicely in my Lang 60. Qviews to follow for the next xx? Hours. Marinaded in a Mojo mix made up by the executive chef, so I will have to get the recipe.

Q views as soon as I can figure out how to attach from my IPad. :(
 
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Sounds fun, and do get the recipe...should be interesting
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Patiently waiting...
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Have fun and Happy Holidays ...
 
When you find out how to attach pictures for your q view on your iPad please let me know I'm also on a iPad. Would appreciate it I'm smoking some ribs and abt's tomorrow and I want to show some q view.
 
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Can't wait to see the pics of this one. I found the easiest way to go from an apple device to SMF is by getting Tap-A-Talk. It's the best app I have ever purchased. ( I think it's $.99 ). Saved the aggravation of emailing them to myself, saving to my computer then posting to SMF. I can post multiple pics quick and easy with it.


David
 
Davidhef88 said:
Can't wait to see the pics of this one. I found the easiest way to go from an apple device to SMF is by getting Tap-A-Talk. It's the best app I have ever purchased. ( I think it's $.99 ). Saved the aggravation of emailing them to myself, saving to my computer then posting to SMF. I can post multiple pics quick and easy with it.
David
Click to expand...
Thanks for the suggestion.  Could not find that app in the store, but found tap to talk, is that the same?

Sorry for the Q-view delays.  Ive had import to my Imac and resize the pictures to fit, but that said, these are after just a few hours.

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Hey Y'all... I am new to the Forum as of 5 minutes ago.  I am the Executive Chef at the Governors Club in Tallahassee, Florida.  Ice Daddy was guy that referred me here.  He also was the one responsible for tending to "Wilbur" and the thin blue smoke as I prepared for our 30the Anniversary Gala. He is one heck of a guy and am fortunate that a mutual friend made the introductions. I read that somebody wanted to know what I used for seasoning.  I mixed equal parts Cajun Grocer.com Creole Garlic & Creole Butter marinades. Mixed into that was a half a part my Mojo recipe.  It was all blended together and injected into the pig.  I put the pig in an Ice chest and rubbed more Mojo all over and let sit for 24hours.  Ice Daddy took it from there.  Needless to say the pig was delicious and picked clean like deer antlers on an ant pile...Pretty sure they would have eaten the platter if they could.  I look forward to visiting this Forum and learning as well as possibly sharing some of my thoughts.

Cheers,

CaptRT
 
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to SMF Capt-RT.  Glad to see ya joined the fun.  Head over to the announcements/Roll Call forum and introduce yourself so we can properly welcome you.  Its a great place for information an meeting a whole bunch of great people.    Ed
 

Here are the finished pictures.  All an all things went well.  I will do things a bit differently next time though.  All my previous experience with whole hogs has been with Wild pigs that were skinned, so this one was different, skin on.  The other thing is I ordered a Guru II and it didn't get here for this cooking, lol will be here Monday.  So next time I'm gonna crank that baby up with the Guru handling the temps.  I also plan on smoking the pig uncovered until I get the color the way I want, then cover it with foil or banana leaves till done.  Other than that this little piggy was a lot of fun. 

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This guy got really dark.  I took him off at right at 200 degrees.  We believe the darkness is more attributed to the sugar in the marinade caramelizing.  It didn't start getting the dark until I mopped it with some of the marinade 5/6 hours into the cook. It looks over cooked but I'm told that it was very moist and tender under the skin.  Any thoughts on this,  would be appreciated.

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FYI, that's a whole lot of pulled pork surrounding Wilbur! 
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Looks great. Sounds like they are happy too
 
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