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  1. J

    First spit-roasted pig

    I'm hoping to rotisserie roast a whole hog for a family gathering this summer, but since I'd never done one I decided to do a practice pig. I ordered a 70 to 80 lb one from a local meat shop last week with the plan to pick it up Wednesday afternoon, dry brine it overnight, and have it roasting...
  2. J

    Cooler for a 35-40 lb whole pig?

    A question for you experienced whole hog folks... What size cooler will hold a whole butchered 35 - 40 lb pig before cooking? Looking for something to transport the pig from the meat shop to home and then to hold overnight after dry brining. It'll probably be January or February before I need...
  3. J

    Trivets, etc.

    Any good sources for trivets to hold flat bottomed pots/pans above the fire? Thanks in advance!
  4. J

    Spare ribs on the big grill

    It's probably been over a decade since I grilled ribs instead of smoking them but was in the mood for some live fire. Split some hickory splits so they'd turn to embers (emberize?) quicker and fired up the big grill. I was planning on just using one side but was surprised to find 3 racks in the...
  5. J

    Pyromania!

    Tapped into my inner pyromaniac Saturday and grilled up chickens on the big grill over oak for a gathering of the extended family. It was 88°F before I lit my fire; I was hot and tired when the birds were done and neglected to get any pics of the finished chicken but it was very tasty. I dry...
  6. J

    Sous Vide-driven steam table?

    I woke up early this morning with an inspiration; not sure where the idea came from but has anyone here tried rigging up a steam table and used a sous vide stick to heat the water instead of Sterno? I was thinking taking up a half or quarter pan slot, cover with aluminum foil (maybe with...
  7. J

    Long heated hold for pork butts?

    The current trend for beef brisket is to do a long (20+ hours) hold at 150°-160°. It seems that several of the highly-rated brisket joints on Texas are doing this. Anyone tried it with pork butts?
  8. J

    Cowboy Kent Rollins Brisket

    Cowboy Kent recently posted his 6 hour brisket method: Thoughts?
  9. J

    MES 40" digital MB20070122

    I'm thinking about getting an electric smoker for long holds after smoking in an insulated gravity feed or stick burner and noticed that Academy Sports has this one on sale for $300. I'm guessing it's a new-ish model since I'm not finding many reviews; a search here didn't find anything either...
  10. J

    Brisket - best price I've seen!

    If you're looking for brisket, check out the new US Chef'Store in Winston-Salem. 40 lbs of whole chicken wings for $42 too.
  11. J

    Wood source in Stokes County

    If anyone in the King/Stokes County area is looking for cooking or heating wood, I've found a good source. He has a seasoned and fresh cut and split wood; lots of mixed hardwood that's mostly oak, lots of hickory, and some other wood in smaller quantities (including some peach), plus he...
  12. J

    Simple grilled chicken

    Seven spatchcocked chickens grilled over oak splits on the Santa Maria/Argentinian grill for a family gathering. Dry brined with salt and garlic powder over night. Right tasty!
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