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Whole Rotisserie Hog + Cooks Reward - Q/view

post #1 of 14
Thread Starter 

Eating well should not be reserved for the elite.

 

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 My friend who has the gas cooker does several of these each year and I help with most. My reward is usually the eyeballs, snout, brains and ears.  As it was just he and I on this one, I was rewarded with the whole head.

 

After refrigerating for a couple days, it was reheated in a Cookshack 066 with hickory smoke and basted with butter.

 

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Down to business.   My favorites, plate of brains, eyeballs, snout ,ears, skin and jowls.  It was shared with my wife of course.

 

 

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201 pounder ready for some heat.  I help with several of these each year. 

 

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No injecting an occasional salting and cooked at 400° for 10 hours, IT 200°.   Ready for pulling.  Served over 200.   Too busy for pics.

 

Tom

post #2 of 14

that's a nice looking rotisseree! A friend of mine wants me to smoked a whole pig for a party...i was planning on breaking the back and cooking flat, do you find that it takes longer "not flattened" like you have it here? Trying to get a sense for time...

post #3 of 14
Thread Starter 

dougmays, you didn't mention what you were going to use to do your cook, but with a larger surface area, I think it would cook faster.

 

Tom

post #4 of 14

ah sorry about that it was just meant to be a quick note...i'm going to use my RF smoker. the bottom rack is wide enough for a pig to be flattened by breaking the ribs. I might use my cajachina racks to clamp him down for easy rotation in the smoker. 

post #5 of 14
Thread Starter 

After doing some searching on the net, I see that a split pig in the 65# range can be cooked ± 5 to 6 hours in the 300° range.

 

Tom

post #6 of 14

yea that's what i'm shooting for...300-350

post #7 of 14

Wow that's an awesome looking pig and you got to help and rewarded too!

post #8 of 14
Thread Starter 
Quote:
Originally Posted by dougmays View Post

yea that's what i'm shooting for...300-350

I think you will be in the ball park.  If done early, go ahead and pull the meat and hold in a roaster oven until service.  There will be plenty of grazers around to knaw on the skin until service.

 

Tom

 

Quote:
Originally Posted by SmokinHusker View Post

Wow that's an awesome looking pig and you got to help and rewarded too!

 

Oh yea.  Thanks.

 

Tom

post #9 of 14
Nice work on this!!! Jowl meat is delicious!
post #10 of 14
Thread Starter 
Quote:
Originally Posted by BigTrain74 View Post

Nice work on this!!! Jowl meat is delicious!

Thanks Big Train,  Must agree.

 

Tom

post #11 of 14

Tom - That finished pig looks beautiful. Any idea what the finished weight was? When I first saw the first picture of the pigs head I couldn't help but thinking that it would be perfect for personalized greeting cards.

 

Interesting looking rotisserie, also. Is that custom made?

 

Very nice job.

post #12 of 14

hmmmm, very interesting, the splitting of the head part. The pig itself is a beauty, sounds like a great crowd of 200....helluva party.

post #13 of 14
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

hmmmm, very interesting, the splitting of the head part. The pig itself is a beauty, sounds like a great crowd of 200....helluva party.

Almost like cutting a cake, Willie.  Thanks, It was a ATV poker run with 286 machines on a 90 mile ride through the mountains. 

 

Quote:
Originally Posted by dls1 View Post

Tom - That finished pig looks beautiful. Any idea what the finished weight was? When I first saw the first picture of the pigs head I couldn't help but thinking that it would be perfect for personalized greeting cards.

 

Interesting looking rotisserie, also. Is that custom made?

 

Very nice job.

Thanks dls.  Don't know the weight, but it was all two could handle.  I'll mention the greeting card idea to my wife.

 

The rotisserie was built by my friend around 15 years ago.  We have done dozens of pigs on it through the years.  It's gas fired and the rotisserie is powered by a coal stoker motor with a chain drive and a rotation of approximately 2 rpm.  The racks can be adjusted as the pig shrinks during the cook. 

 

Tom

post #14 of 14

nice

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