AZ Barbeque.com

BBQ Related Topics => Welcome, Please Introduce Yourself => Topic started by: chrislamarque1 on June 16, 2009, 02:28:24 pm

Title: NEW MEMBER- WHOLE PIG
Post by: chrislamarque1 on June 16, 2009, 02:28:24 pm: WHATS UP YALL, MY NAME IS CHRIS AND I LIVE IN KY. NOT A BIG BBQ HOTSPOT ESPECIALLY IN MY AREA. SO IM TRYIN TO INTRODUCE PEOPLE I KNOW TO BBQ NORTH CAROLINA STYLE, CAUSE THATS ORIGINALLY WHERE IM FROM. BUT IVE NEVER PERSONALLY DONE IT. BUT IM PRETTY GOOD AT BUTTS, RIBS AND BRISKETS. I TALKED MY WIFE INTO LETTIN ME COOK A PIG FOR OUR ANNIVERSARY PARTY. I ORDERED A HUNDRED POUND DRESSED PIG AND PLAN ON SMOKING IT ON A PIT I MADE FROM 15" BLOCKS. ITS TWO HIGH AND FIVE BY THREE FOOT. SOME THINGS THAT HAS ME STUMPED IS HOW MUCH WOOD CHUNKS AND CHARCOAL TO USE, HOW TO COVER THE PIG WHILE ITS COOKING, AND PREP AND COOK TIMES. I AM ALSO DOING THIS ON A LIMITED BUDGET. ANY TIPS OR SUGGESTIONS WOULD BE GREAT. THANKS FOR READING, CHRIS
Title: Re: NEW MEMBER- WHOLE PIG
Post by: force on June 16, 2009, 02:47:45 pm: Hi Chris and welcome

we have a thread on smoking pigs.. check it out....... and be sure to share your expertise with the members on the forum........ hoo ah
Title: Re: NEW MEMBER- WHOLE PIG
Post by: azkitch on June 16, 2009, 02:50:30 pm: You've come to the right place. I'm sure our members will be along with help shortly. What kind of hardwood is available in your area?? I'd guess oak, hickory & pecan are all pretty EZ to come by. When is this all happenin'?
kitch
Title: Re: NEW MEMBER- WHOLE PIG
Post by: Quiggs on June 16, 2009, 03:02:33 pm: Welcome Chris, be sure to post pic's of your finished product for us to drool over!
Title: Re: NEW MEMBER- WHOLE PIG
Post by: Mike (AZBarbeque) on June 16, 2009, 03:08:28 pm: Welcome once again Chris, great to have you. Glad you found us.

We have a great site here with lots of great members and info, if you don't see something you are looking for, post up a new topic and I'm sure you will get lots of great responses.

I look forward to seeing you online here and hope to meet you eventually out at some of our great events..

WELCOME!!
Title: Re: NEW MEMBER- WHOLE PIG
Post by: Crash on June 16, 2009, 03:26:27 pm: Welcome to the site Chris. Great to have you here.
Title: Re: NEW MEMBER- WHOLE PIG
Post by: bearbonez on June 17, 2009, 08:39:15 am: Welcome aboard. Check out this thread on smoking a whole hog http://www.azbarbeque.com/forums/bbq-discussion/smoke-a-pig/
Title: Re: NEW MEMBER- WHOLE PIG
Post by: desertdog on June 17, 2009, 02:44:56 pm: Sounds like you are doing it similar to how we did one down at the Annual Tucson Pig Roast:

(http://i107.photobucket.com/albums/m288/dolson25/Arizona/IMG_2086.jpg)

(http://i107.photobucket.com/albums/m288/dolson25/Arizona/IMG_2102.jpg)

(http://i107.photobucket.com/albums/m288/dolson25/Arizona/IMG_2099.jpg)

(http://i107.photobucket.com/albums/m288/dolson25/Arizona/IMG_2100.jpg)

(http://i107.photobucket.com/albums/m288/dolson25/Arizona/IMG_2051.jpg)

Burp!
Title: Re: NEW MEMBER- WHOLE PIG
Post by: chrislamarque1 on June 17, 2009, 03:39:27 pm: Thanks for the smokin welcome and great comments/pics! Our party is this saturday(june20th) and im gonna start prep friday morning. I made the mistake of ordering my pig without the head, tryin to save the squeemish who haven't seen the pig pickin done before. Live and learn! Anyway, I got a good deal on some oak, and I have a big bag of hickory chunks and a few bags of apple wood. My pit is two blocks high but I noticed the pit in the pics is taller. Should I make mine a little taller or will mine be enough? Thanks again, and I already love the site!
Title: Re: NEW MEMBER- WHOLE PIG
Post by: force on June 17, 2009, 05:27:05 pm: I've seen the bottom of the glass before............
Title: Re: NEW MEMBER- WHOLE PIG
Post by: PAT YOUNG on June 18, 2009, 02:38:59 am: 3 BLOCKS HIGH IS SOMEWHAT TRADITIONAL FOR THAT STYLE OF SET-UP!
Title: Re: NEW MEMBER- WHOLE PIG
Post by: desertdog on June 18, 2009, 06:53:16 am: Low and Slow, the further away from the fire, the lower the temp. I think we did 4 high, and I believe it took 6-7 hours. Have to ask Mike from Tucson what the temp was, he was the Temp Master for that pig. (Pig was injected the night before)
Title: Re: NEW MEMBER- WHOLE PIG
Post by: azchoctaw1 on June 18, 2009, 06:06:57 pm: Suuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuue'
Let's get some hog and Welcome to Smoke Um,
Azchoctaw1
Title: Re: NEW MEMBER- WHOLE PIG
Post by: AzQer on June 19, 2009, 10:38:56 am: Welcome to the frey. Man dean you and your pics I love them
Title: Re: NEW MEMBER- WHOLE PIG
Post by: chrislamarque1 on June 19, 2009, 05:35:17 pm: I've ended up with three high, but the pigs on the second. I didnt butterfly mine, sewed it up with some apple juice, pineapples, apples, onions and garlic. All that with a good rub and some stubbs moppin sauce(love that stuff). As a matter of fact its on right now for the fifth hour! Got my coals lined up on the sides for indirect heat. Not sure how long it'll take but im pushin it til tomorrow!
Title: Re: NEW MEMBER- WHOLE PIG
Post by: PAT YOUNG on June 19, 2009, 10:14:36 pm: THAT SET-UP IS MENT TO BE BUTTERFLIED, SO IT WILL TAKE LONGER AND WHAT ARE YOU USING FOR A LID/TOP ( FOIL?)
Title: Re: NEW MEMBER- WHOLE PIG
Post by: chrislamarque1 on June 20, 2009, 06:58:27 am: Well ive learned that throughout the night especially after I ran out of charcoal and had to use just wood. Its still on and controlling heat has been tough. Im using a piece of tin as a lid.