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Whole Hog in SoCal (Q-View) - Page 2

post #21 of 28
Thread Starter 
Quote:
Originally Posted by themule69 View Post

Looks great! What are you using for mop sauce? How much does the pig weigh?

David

 

Mop sauce is a basic recipe we found from an old cookbook.  Vinegar, salt, black pepper, red peppers (reduced last night), a little bit of sugar, and juice from two lemons.

 

The pig fully dressed was 80 LBs.

 

I'll have more pictures to come as we do the pickin' and serving.

post #22 of 28
Thread Starter 

Enrique is about an hour and a half from completion!  Mopping him good at 3:06 PM PST.

 

post #23 of 28
Thread Starter 

Here's a picture of the plywood sheet that we screwed handles into.  We drilled a hole into the center and put an oven thermometer to keep track of the pit temp.  We've an hour left on smoking!

 

post #24 of 28

Oh yeah, now we're talkin'........looks fantastic. Poor enriques face got a little char on it but what the hay. I would imagine you're quite busy at the moment pulling pig apart. Enjoy the rest of the evening....Willie

post #25 of 28
Looks great. Can't wait to see finished pics.
post #26 of 28
Quote:
Originally Posted by kaywhyelly View Post

Enrique is about an hour and a half from completion!  Mopping him good at 3:06 PM PST.

 

 

LOL...... My eyes don't see as well as they used too. I looked that the picture, first thought was kewl they are carving with a green light sabre......... Lookin Good!!

post #27 of 28
I went to a whole hog bbq once and it was just about the most delicious thing I ever ate. You guys done good!yahoo.gif
post #28 of 28
Thread Starter 

I'll have more pictures and possibly video later, but here's a video and picture of the pig on the serving table:

 

 

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