| View previous topic :: View next topic |
| Author |
Message |
rag
Coach
Joined: 11 Jan 2008
Posts: 184
Location: Berks County, Pa.
|
 Posted: Mon Mar 24, 2008 8:16 pm Post subject: Easter Cook |
 |
|
Cooked up a pig Sunday. Skin came out black, but meat was very good.
http://usera.imagecave.com/Rag/Marchpig/
_________________
Gasser
Charcoal grille
Meadow Creek TS250 |
|
| Back to top |
|
 |
Mutha Chicken BBQ
Overpaid Broadcaster
Joined: 15 Jan 2008
Posts: 257
Location: Wilmington,DE
|
| Posted: Mon Mar 24, 2008 9:39 pm Post subject: |
|
|
Nice what did you stuff it with?
Did you do the Italian sausage Intestines? That would be cool to do for the judges one day..................Hmmm.........Naaaa.... 
_________________
The only thing consistant in BBQ is, It's always the judges fault!
KCBS CBJ
http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related |
|
| Back to top |
|
|
Pig Headed
Coach
Joined: 12 Feb 2008
Posts: 177
Location: Middletown, De
|
| Posted: Tue Mar 25, 2008 8:20 am Post subject: |
|
|
Who cares what the skin looks like unless it's for a comp. Looking good to me. I must say that the file names for the photos leave a little to be desired.  How big was it?
_________________
Ron
Pigheaded BBQ team
CBJ#9002 |
|
| Back to top |
|
|
rag
Coach
Joined: 11 Jan 2008
Posts: 184
Location: Berks County, Pa.
|
| Posted: Tue Mar 25, 2008 2:46 pm Post subject: |
|
|
It was stuffed with 2 chunked up butts. Dressed wt before stuffing was 70#.
The first pics are of a very good wire brush I picked up in a rest. supply store for 3 or 4 dollars, plus a wooden needle I made to sew porky up and the twine I used.
My next cook will leave 12 hrs cook time with 2 more hours set aside to hold at internal 200*. Rushing with high temps blacken it too much.
Meat was outstanding.
_________________
Gasser
Charcoal grille
Meadow Creek TS250 |
|
| Back to top |
|
|
Free Forum
|
|
| Back to top |
|
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
