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Memorial Day 2010 4th annual Whole Hog Roast with lots of Q-view

post #1 of 13
Thread Starter 

So, every year for four years now on the Saturday of Memorial day weekend several family and friends gather at my brothers house for a feast. The main menu item... Whole Hog. Though I have plenty of help, yours truely is the Head Chef. The first year I wasn't involved with it and I hear it didn't go so well. By the second year I had found this site and learned a new way of doing it from Cowgirl. That method worked awesome! It's been a success ever since. Here is some Q-view.

 

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This hog was 70 pounds dressed. That's my brother on the blade trimming the fat. I'm appling generous amounts of Jeff's awesome rub. (If you haven't got that yet... you should!)

 

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The temps are just right. It's time to put on the hog.

More Q-view to follow

post #2 of 13
Thread Starter 

Oh... it's looking good now. Not much longer.

 

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post #3 of 13
Thread Starter 

It's done and time to pull of the pit. All hands on deck. Everyone get a corner. If you drop it. I kill you. Just kidding. No... seriously. Don't drop it now. I've worked to hard on this. 

 

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Oh... it's looks so good. Smells so good. Do I really need to let it rest. No.. Yes.. No... Yes... patience. It will be worth it. Lots of aluminum foil here. Then some beach towels on top of that. Tic Toc Tic Toc. Has my watch stopped? Is it time yet??? 

 

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post #4 of 13
Thread Starter 

Okay... it's time. Let the cutting/pulling begin. Get the ribs by them selves. Thanks to wrapping them in three layers of foil for the first 7 hours they aren't over cooked at all. In fact, they are perfect. Be sure to seperate the loins. That's to good of a cut to just go in the general pile of meat. Ohhhhh... sooooooo good. Next the "hams", shoulders, "bacon" and what ever else you can find. There is a method from this point on that must be followed! One bite for me. A few bites for the platter that's going to guests and repeat.

 

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I just thought this was a cool pic.

 

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Hope you enjoyed the Q-view as much as I enjoyed this smoke. Can't wait to do it again.

 

Thanks,

 

Smoke Chef 

post #5 of 13

That looks amazing nice job

post #6 of 13
Thread Starter 

Thanks Pinywoods. It sure is a lot of fun.

post #7 of 13

mmmm mmm. I love a god hog cooking. 

post #8 of 13

Great looking piggy from the pit!!! Dang I wish I had me some pork for breakfast-I know, I'll have a brat with my eggs this morning~~

post #9 of 13

That looks like a lot of fun.

post #10 of 13
Thread Starter 

Someone asked me if they could hire me to do this for their family reunion but I'm not sure what I would charge. I would have to move all the blocks and what not to their place. Then there is the cost of fuel, wood chunks ect. I'm thinking $200.00 plus the cost of the hog? Any thoughts? I mean... really, I enjoy doing it. I would almost do it for free. "Almost" is the key word there if you know what I mean.
 

post #11 of 13

Looks fantastic Smoke Chef!! I'm glad that method is working out well for you.  

post #12 of 13
Thread Starter 

Thanks Cowgirl. Many many thanks for all your valuable input. I can feed 60 - 70 people with confidence and consistant success thanks to you and this site. I can't thank you enough!!!

post #13 of 13

looks like a great feast, nice job!!!!!!!!!!!!!!!!!!!

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