Preparing for the beast feast with alot of Q

Discussion in 'Pork' started by mballi3011, Feb 16, 2010.

  1. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Ok go grab a drink a new beer cause you'll be here for a while I hope.... Ok the wife has volunteered me for this Beast Feast thingy. So we are donation 3 butts (34lbs) and then smoking all the meat and luckly they want it all pulled. So the smoking started on saturday last weekend and then finished this weekend both saturday an sunday. Oh yea let's throw in a Birthday for our youngest daughter 23 yrs old and wants Grampie's wingsSo here we go with the 3 domestic pig.

    In the smoker and almost ready for the foiling and then out of the smoker.
    About 22lbs of domestic pulled pork ready for the freezer 2/6/10

    Now sat. 2/13/10 the wild hog (the first time I have seen one) a couple of butts and a couple of shoulders. We are rubbed with the C'untry boy rub and wrap for the night.

    After a several hours and ready for the foiling and alittle spritzing with apple juice and some cidar vinagar. They were hanging at about 168°-170°

    We be out at about 200°- 205° I think these are some small hogs judging by the size of the hams. I gonna use some of the juices for moisture during the freezing.
    Now we are onto sunday morning and ready for the smoker theses are rubbed with some Old Bay rub and rested over night. We are using some apple chunks with some mesquite throw in for some real smokey flavor. How do you like the thermo meter farm ready for the challenge in store.

    Now we have the shoulder foiled and the butts are geting there so I thought I would throw in some of the tender loins along with everything heck I saw some room and ran with it.

    One of the larger hams goes for the foiling with a little bath of the spritz

    Some of the hams pulled the bones came out pretty darn cleanly.

    Oh did I tell you I'm an artist too.....Ok maybe noThis is my bone sculpture closeup

    Oh yea you didn't forget the Birthday Girl she wants grampie's wings with
    "the sauce" and I threw in the ABT's with some cream cheese, green onions, some bacon bits, gorgazola blue cheese (yum) and the little smokeys with a good wrap. Sorry no Qview of the wings this is however a smoking site

    Going in up..... Done down.....

    Now the bussiness end of the outdoor kitchen. It's kinda hard to see but all the the grills/smokers are going at full smoke and speed.

    Well the daughter and the family loved everything they got to eat and I will see next weekend how the pulled pork goes over at the Beast Feast. Now I think I'm gonna use a mustard based sauce with the domestic PP and maybe a sweet sauce on the wild hog?? If you have any advice let me know cause I still have time to change things. But thanks for looking at everything and I hope you enjoyed it as much as I did, do, and will.
  2. blades

    blades Newbie

    Sorry I have no advice for the wild hog but it looks very good.
    Food artist yes but the bone sculpture needs some work. lol[​IMG]
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Mark it looks like you've been busy and it all looks great [​IMG] My suggestion on the sauces would be to serve them on the side some will like the mustard base while others will prefer the more traditional red sauces
  4. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Ok, I'm suing you for water damage to my computer. I drooled so much that I flooded my laptop! Seriously, that is one amazing spread that I wish I was there for! [​IMG]
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Mark...[​IMG]
  6. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    It all looks great my friend!
  7. tom in nc

    tom in nc Smoke Blower

    Everything looks great. Nice job! [​IMG]
  8. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Looks good to me!
  9. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice work as always mark. id eat any of those items fo' sure. [​IMG]
  10. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Wow Mark !!! I thought i smelled u smoking on the northside !! Great job ![​IMG][​IMG]
  11. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Wow you did great and it all looked good, Hope the whiskey I grabed instead of a beer was ok lol
  12. treegje

    treegje Master of the Pit

    Looks great Mark, wish I was there to help put some of that away.

    especially that ham [​IMG]
  13. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    I think I can make it to florida by the weekend! I'll bring the cheese![​IMG]
    Great Job![​IMG]

  14. timtimmay

    timtimmay Action Team

    Looks like a heck of a feast brewing. Quite inspiring. [​IMG]
  15. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Wow Mark you've been busy! I'm with Piney about the sauces, serve both on the side and let them choose. Thanks for sharing the Q-view, it all looks great!
  16. wmarkw

    wmarkw Smoking Fanatic

    Looks good!!
  17. jak757

    jak757 Smoking Fanatic Group Lead

    Great job Mark -- thanks for posting this awesome Qview. It looks like iit will be a wonderful feast!!

    I love your porch!!!!

  18. caveman

    caveman Master of the Pit SMF Premier Member

    I can only aspire to cook that much, that well. That was a great job done well, Grampie. [​IMG]
  19. gunner69

    gunner69 Meat Mopper

    Hey Mark give that Cherry/Chipotle sauce I posted up a shot I think it would be fabulous with that Wild Pig... If it's a hit (I know it was at my place) I want props...
  20. john3198

    john3198 Smoking Fanatic

    What he said. You are one dedicated guy, Mark. One heck of a smoke.

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