MY morning adventure....

cdn offroader

Meat Mopper

Original poster

Nov 14, 2013

292

63

St Albert, AB

• Sep 6, 2014

• #1

The annual pig roast commences.... more to follow

DSCF0786.JPG

• cdn offroader
• Sep 6, 2014

My helper finally woke up and came out to keep an eye on things...

DSCF0787.JPG

• cdn offroader
• Sep 6, 2014

 

Last edited: Sep 6, 2014

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Sep 6, 2014

• #2

Looks good. I want to do a whole pig over a pit like that some day. I have only done the spanish little red boxes, large rotisserie smoker or oven.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 6, 2014

• #3

Nice , do you have Apples in the cavity or going empty. What wood are you using . More input , we need narration

.

I'm in...

Have fun and . . .

 

cdn offroader

Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Sep 6, 2014

• #4

Hey Old School, been busy in and out. Using royal oak charcoal, nothing in the cavity, going all natural on this one, no injections, just a variety of sauces for ppl to choose from, and fresh buns from the local bakery.. Coming along nicely though. Trying out this design from a friend of the neighbors, probably gonna be building one in the near future. Pig is 100 lber, looking at about 60 people here tonight. Also having a corn boil and BBQ beans. Everything else is bring your own sides.

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Sep 6, 2014

• #5

Looks great so far.  Now if I can figure out how to fit a whole pig in my Electric

 

cdn offroader

Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Sep 7, 2014

• #6

and a few final pics, everything turned out great. A bit of rain cooled things off for about 15 mins, then a few clouds

DSCF0794.JPG

• cdn offroader
• Sep 7, 2014

10653775_10204876982307156_500359761878498970_n.jp

• cdn offroader
• Sep 7, 2014

Pig finished after about 12 1/2 hours, went though 3 bags of lump charcoal.

DSCF0790.JPG

• cdn offroader
• Sep 7, 2014

Out of the fire and onto the table. Served on a fresh bun with a variety of sauces, bbq, red hot etc.

10675799_10204877114430459_5099338132232979055_n.j

• cdn offroader
• Sep 7, 2014

Cleaning the carcass for leftovers, kept most of the bones for soup stock.

DSCF0798.JPG

• cdn offroader
• Sep 7, 2014

 

flip me over

Smoke Blower

Aug 17, 2014

120

23

Rochester, NY

• Sep 7, 2014

• #7

Looks great, you're making me hungry! 

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Sep 7, 2014

• #8

Thumbs Up
:drool