Rainy day pig roast!

[babcockwi]

Roasting a pig today, for a buddies parents B-Day party. Rubbed her down and got her spinnin about 6am. Will post some Q-View throughout the day.

 

[turnandburn]

wil definitely be watching... love a good hog roast.

 

[babcockwi]

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• babcockwi
• Oct 4, 2013

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• babcockwi
• Oct 4, 2013

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• babcockwi
• Oct 4, 2013

 

[babcockwi]

Starting out with charcoal, then using apple and cherry the rest of the way.

 

[babcockwi]

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• babcockwi
• Oct 4, 2013

TBS! Running at 350.

 

[s2k9k]

That sure looks like a big pig!!!!
Nice rig you got there!!
Will be looking for the finish, this should be good!!!

 

[kathrynn]

Cool!  I will be around to watch too!  That porker is HUGE!

Kat

 

[smokinhusker]

How exciting! That's a huge pig and I love the set up. 

Don't forget we're drooling in anticipation for the final pics!

 

[turnandburn]

very nice. looks like youre off to a good start! :)

 

[woodcutter]

Looks like it is just the right size for your smoker. You do have some nice blue smoke coming out.

 

[babcockwi]

The pig was 196lbs.

 

[pigbark]

 

[hambone1950]

The pig was 196lbs.

Holy smokes! That is huge! Do you turn that rotisserie ( if it is one) by hand , or is it motorized? That is a pretty cool rig , I have to say.

 

[pigbark]

That is electric, you can see the cord in the front of the motor is hooked up...

That pig is gonna take a while to cook, I wouldn't want to hand turn it by no means...Probably got a Chain drive on it.. Nice set up for sure..

edit- I want a rotisserie now lol

 

[babcockwi]

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• babcockwi
• Oct 4, 2013

8 hours in, IT about 155 in the deep spots.

 

[babcockwi]

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• babcockwi
• Oct 4, 2013

Here's a pic of the chain drive and gear reduction. This is the only way to go, the old one was belt driven, lots of problems.

 

[pigbark]

If I ever have a need for one, it would be chain drive ... nice rig.. Hopefully everyone shows ,, gonna take a lot of mouths to eat that monster

 

[babcockwi]

ALT=""]http://www.smokingmeatforums.com/content/type/61/id/259579/width/350/height/700[/IMG]

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• babcockwi
• Oct 4, 2013

Here she is all done and resting. IT was around 185 deep inside and around 200 everywhere else. The meat pulled apart easily and had a great smoked flavor. Got kinda busy pullin and couldn't take many more pics.

 

[babcockwi]

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• babcockwi
• Oct 4, 2013

We filled 3 nescos to the top with the pork. Finished it with a sauce made with beef stock, cider vinegar, red pepper flakes, and some other seasonings.

Time to relax with a few beverages.

 

[hambone1950]

20131004_180447.jpg

• babcockwi
• Oct 4, 2013

We filled 3 nescos to the top with the pork. Finished it with a sauce made with beef stock, cider vinegar, red pepper flakes, and some other seasonings.

Time to relax with a few beverages.

Wow. That looks like it came out good. Great having the restaurant prep table in the yard. We could've used one of those at the pig roast I went to a couple weeks ago.
(That was a tiny pig compared to that hogasaurus you guys cooked).
Man, when that pork gets cooked right that is good eatin. I really enjoy that atmosphere too. It's like a big DIY project for all the guys and then you get to chow down and have a few drinks. Epic good time.