Recent content by big t bbq

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  1. big t bbq

    Hog hair prep

    This is normal, I've cooked many whole hogs and I scald them all myself. It's almost impossible to get all of the hair off. Torching it off will not affect the final flavor. Good luck with your cook, makes me want to have another hog roast myself!
  2. big t bbq

    GIVEAWAY for Inkbrid Waterproof Instant Read Thermometer IHT-1P

    USA thanks for the chance at the give away!
  3. big t bbq

    rubs for cheeses?

    I have coated mozzarella with rosemary & thyme before smoking, my family and friends loved it on pizza.
  4. big t bbq

    In Search of Tips Re: Grilling Skin-on Whole Hog on a Spit

    I leave the legs stick out, but cut them short. I allow to rest to allow further cooking and cooling/juice redistributing into the meat. I have several thermometers around my roaster for monitoring temps.
  5. big t bbq

    Brining Hard-boiled Eggs Before Smoking?

    I smoke and sell/trade a lot of eggs my brine consists of 1/8 cup kosher salt, 1/8 cup granulated garlic, 1/8 cup black pepper, 1 gallon cold water, mix and brine in fridge for 12-24 hours, cold smoke for 3-6 hours. Other things can be added for other flavors (hot sauces, onions, etc.). The...
  6. big t bbq

    In Search of Tips Re: Grilling Skin-on Whole Hog on a Spit

    I have cooked many whole hogs, this is how I have done it and had great results. I season as you have mentioned above and sew it shut also. I do not score the skin as I have found it has a tendency to split and fall off, I also found that I do not need to spray as there is plenty of fat that...
  7. big t bbq

    Everglades Seasoning.. who uses???

    Love Everglades Seasonings, and ALL PURPOSE BREADING. I order direct, it was much cheaper than Amazon.
  8. big t bbq

    Salt Brining Tips

    My Grandma and uncles used to use the "float an egg" method, for everything they smoked, but they never had any consistency in final product. different eggs float at different salinity.
  9. big t bbq

    First tme making wieners/hot dogs

    WOW, they look great!
  10. big t bbq

    Smoker Chip Test Market

    I didn't get a response to the email I sent either, rather disappointing.
  11. big t bbq

    Smoker Chip Test Market

    Did anyone get any of these chips to test?
  12. big t bbq

    Potato sausage

    These get a hot water bath after stuffing, I cook for a half hour at 170 degrees. Sent from my XT1585 using Tapatalk
  13. big t bbq

    Beef shoulder clod.

    There was enough to feed five adults, two teenagers, and three kids five to eleven years old, with two full one gallon bags left over for more meals later on. This was fantastic, very moist and tender. Sent from my XT1585 using Tapatalk
  14. big t bbq

    Fish sausage

    Finished pictures. Very interesting, the texture is similar to ground chicken, the taste is like well seasoned smoked fish. Sent from my XT1585 using Tapatalk
  15. big t bbq

    Potato sausage

    31 pounds of potato sausage ready for a hot water bath. 12 pounds of pork shoulder 3 pounds of beef 10 pounds of potatoes 5 pounds of onions 1 pound of mustard seed 2 T. Dry chopped garlic Add To taste, fry test and adjust. Salt Pepper Granulated Onion Granulated garlic​ Stuff. Sent from...
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