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  1. bigfoot bbq

    Whole Hog Grill

    Anyone use or know someone who uses the Louisiana Super Whole Hog pellet smoker? Thinking of getting one.
  2. bigfoot bbq

    Catering bill

    Yes made three times plus over expenses. I raise my own hogs plus my nephew works for a food processing company so that helps in cost.
  3. bigfoot bbq

    Catering bill

    Thanks for all the replies. Like I said this was my first that's why I asked on here. Turned out serving over 400 people. Went very well. Ended up at 9.00 a plate plus extra for milage and serving. Both parties very happy with outcome.
  4. bigfoot bbq

    Catering bill

    Did my first catering meat for a wedding last weekend. Did 20 10-12 lb. briskets and 70 lbs. of pulled pork. What the best way to charge. I'm thinking by the lb. which includes all labor and cooking or go by the plate. There where approx. 350-400 people served. We took nothing back as all the...
  5. bigfoot bbq

    How to keep brisket after cooking

    Thanks for the replies this is what I did. I foiled them whole after they were done and put in cooler with ice. Then reheated next evening in roaster with some water in it. When heated up sliced and served. Turned out great.
  6. bigfoot bbq

    How to keep brisket after cooking

    I'm smoking quite a few briskets for a wedding. Can't do all the same day so will smoke a few couple days in advance. What is the best way to keep them. I"m thinking wrapping in foil then in a cooler with some ice for a day then in freezer or should I leave them in the cooler. I don't want to...
  7. bigfoot bbq

    Smoking two batches of ribs.

    Heres's my question and hope it isn't a dumb one. I'm doing 40 racks of ribs for a graduation. Can only do 20 at a time. So what is the best way to keep the first 20 moist and warm while the second batch is being done on my smoker? I did this once before and wrapped the first batch in foil and...
  8. bigfoot bbq

    Question about brown sugar and ribs!

    No need to let ribs set overnight with brown sugar on. I'll put my rub on first then wait a few minutes spray down with Budweiser then put brown sugar on wait a few minutes spray again and ready to smoke.
  9. bigfoot bbq

    To wrap or not to wrap....That is the question

    I'm doing 18 racks today. I never wrap. I'll put on at 250. In two hours I'll flip them for one hour then flip again and put sauce on. Then in another hour turn heat up to 300 sauce again. In half hour or so  I'll check to see if need more sauce if not I'll take them off. Let them rest for 15...
  10. bigfoot bbq

    Basic Pulled Pork Smoke

    All very good points. I use to wrap in foil but don't anymore. Takes away the char flavor imo. I'll only foil when I take them off to move from smoker to table then I open the foil up immediately. Bone in is only way to go. Keeps moisture in the meat. Takes longer to smoke. I use beer to spray...
  11. bigfoot bbq

    Eastern NC Pulled Pork

    Try putting the skin back on the grill at around 300 degrees. Shouldn't take to long to make it crispy for you.
  12. bigfoot bbq

    pork wings

    Farmland makes them and are pre-cooked so all you need to do is heat them up. Try putting on smoker till hot then in deep fat fryer for about 20 seconds. You can find them is stores that have Farmland products.
  13. bigfoot bbq

    Berks

    Thanks for the replies reason I'm asking I'm raising some crossbred berks they are duroc in color won't be ready till June. I'm looking forward to see any difference in taste of the meat.
  14. bigfoot bbq

    Berks

    How many on here are familiar with the Berkshire hog and use the meat for BBQing and smoking.
  15. bigfoot bbq

    Timing for a 25 pound whole pork shoulder

    Timberjet is correct that you can use the juice for many things. I should of said I don't pour it back on the shoulder as it is moist enough.
  16. bigfoot bbq

    Timing for a 25 pound whole pork shoulder

    I've done quite a few for pulled pork. My opinion would be to start it at 250. After so long probably 12-15 hours check internal meat temp. When you decide to foil turn up the heat to 300. That will get the meat up to 190-200 in one to two hours. Remember their is alot of moisture in a bone in...
  17. bigfoot bbq

    BBQing

    Two bone in loins and front shoulder of a hog. Will take more pics next time. Busy with harvest now.
  18. BBQing

    BBQing

  19. bigfoot bbq

    BBQing

    Doing a little bbqing today on the Louisianna.
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    IMG_0417.JPG

    • bigfoot bbq
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