Sure it isn't AppleJack?Quote:
Originally Posted by maunahaole
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Sure it isn't AppleJack?Quote:
Originally Posted by maunahaole
Yes. He sent me some. The stuff is wicked.
RW that vinegar/garlic/jalapeno gizmo is insanely good. I've been slathering it on d@mn near everything!
SUPER stoked. Myself and a pal go to pick up Mr. Hog in three days. I'm making the marinade tomorrow.
Mojo Marinade (for injection) This is my take on it
One metric ton of garlic
Orange juice
Lime Juice
EVO
Mexican Oregano (the nasty looking stuff in crinkly packages)
Black Pepper
Salt
Cumin (toasted seeds and run thru a whizzer)
Corriander (it jazzes up the Cumin)
All that into a food processor than strained thru cheese cloth and injected into Mr. Hog thru the cavity side avoiding the ribs and rib meat 'cause that's so special and needs nothing.
I'm going to add some large garlands of rosemary to the cooker and let the steam do it's thing. Everyone likes that right?
I'm not eating until Saturday :)Quote:
Originally Posted by Too Tall
Good call Jimbo.
My hands smell pretty good. (Marinade prep)
Also, doing a low/slow smoked turkey stuffed with fresh rosemary for the foolish people who will not embrace pork. Sigh
Toots, if you're doing a turkey, I smoked one a while back that I stuffed with sushi rice. All that fat renders down into that sweet rice. Yum. Worth a try.
Dang. Too late. I love the idea.Quote:
Originally Posted by maunahaole
Tomorrow is the day. My buddy drove to the butcher with me and we picked up our 60 lbs pig. Looks really good, very clean, nice and fat.
Into the cooker and I've already injected it with the marinade. I'm not going nuts with the marinade, just a bit deep into the large muscles.
Internal temps when I got the pig were very good and this year I did not have to split the backbone since my butcher is a hog man and gets it.
Here we go. Look for lots of update pics. tomorrow afternoon. Wee (heh) bit nervous as usual. I feel a resonsibility to not waste the life that was taken to
nourish us and of course it would be a heck a beer bash if I mess this up so hey ;)
PS - The pickled jalapenos I made are off the hook. It was a straight up pickle recipe from the Ball Jar website, how could that not work?
I think that for your next event, it's time to go with a 24hr live feed infrared HCTV...hog cam tv.
nice. where'd you get the pig?
Holy smokes. I may need to send the wife and kids to our conflicting Halloween party and sneak up there solo. If a guy dressed like a zookeeper arrives via bike, put a beer in his (my) hand will ya?
My lips are sealed brother.Quote:
Originally Posted by robin3mj
JoeB - Boarman's located in Highland, MD. Family owned and operated since dirt was invented and the butcher raises some hogs. Y'all need to queue up for the Man/Girl-fest in two weeks. I'm going to have a steak cook off and Bourbon swilling event at Mi Casa. Buy steaks at Boarman's and bring booze, I got the fire ;)
Anywho, Mr Pig's internal temps are perfection this morning and the fire begins at 12:00 high. RW last year the pig cooked to perfection in < 5 hrs. so no need for the IR secret squirrel camera BUT you are welcome to document this and make a coffee table book. The art and magic of fire and fat? Good title non?
The party went well and the piggy was terrific. I'm a fan of this Cuban injection, the citrus marinade provides a terrific subtle flavor and garlic sets it on fire.
The pig took a full two hours longer than last year because I was distracted (drunk) and missed adding charcoal at one point losing valuable heat.
If you want to knock out a crowd of 45 people with perfectly roasted pig in < 6 hrs. this is the way to go.
Our friend Lou did an amazing job carving. As soon as we had the pig laid out he carved a large plate of meat to pass around the party so that everyone could get a quick taste.
RW- That vinegar was a huge hit.
Bravo!!
Found this vinegar on a trip to the store yesterday. I popped the top and took a hit straight from the bottle. Tasty. I was inclined to make up a bottle of the stuff above, but this was three dollars.
http://i137.photobucket.com/albums/q...psteil3xma.jpg
Why does the vinegar look like there is a small green hand inside? Do we need to talk?
FWIIW the bottle of Vinegar/Jalapeno/Garlic I made for the whole hog party is getting used on everything. It's that good.
Tiny green monkey hand enhances the flavor.
No no no no. You are buying wizard of OZ relics. Fess up.Quote:
Originally Posted by maunahaole
Official:. I am available for weddings and funerals. Whole hog, I have this down to a science.
Another season, another reason
For makin' Roasted hog :)
Did one more year go that fast? I can still smell the roasted hog from last year. Our now annual whole hog roast happens this October 22. If you are reading this and I do not owe you money than drop me a line and get invited. It is a small affair of less than 40 people, 40 starved people.
The pig is on order and it is time to begin some light preparations. Please, if you have whole hog stories to tell than this is a good place to do just that.
Once again credit to RW for inspiration to make the Hog Juice. This is made with vinegar, jalapeno peppers, oregano and garlic. I'm using Rice Wine Vinegar this year and expect good things. A few weeks in the refrigerator, as if anything would grow in that bottle, will make it just right....effin' hot as heck. My jalapenos were almost unedible this year. Even my Mumbai neighbors cried for mercy.
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http://i.imgur.com/hUgR3Zp.jpg
TT...I met some candidates for your upcoming event while on a ride this morning. I kid you not, this gent stopped to ask directions and we were introduced to Isis and Trixie.
The vet we use has a massive pot bellied pig that lives on her property. He roams around freely. Mgawd are those cloth seats 'cuase I would not let them on leather seats due to moral implications.
A truly auspicious beginning. This year's model is the cleanest looking pig to date. The pig weighs in at almost 60 lbs dressed. I've split the backbone with a very sharp gransfor bruks wildlife hatchet, why mess around eh? Splitting the backbone allows the pig to lay as flat as possible. This increases exposure to radiant heat/steam and reduces cook time. Cooking goals: cooking vessel temp 225 to 250F, butt temp (close to the bone) 195 and total cook time est. 5 hrs. with the final 20 mins we will open the box for the first time and flip the pig, score the fat and return to cooking in order to crisp the skin.
I'm very excited for Sunday.
My butcher had him in the cooler already thawed. Once I got him home I found that the butt was at 35F. I've got the pig covered with 45 lbs of ice and will give it 15 hrs. to stabilize than start a gentle warm up. The goal will be to have him at 65F when I light the fire. I'll do my best to document the process but really after I've had a glass of Rye and have my nose buried in Steinbeck who knows?
For this year I'm going to season the cavity heavily with salt, black pepper and will lay several huge mounds of fresh rosemary in the corners of the La Caja China box. My hope is that the large amount of steam produced will cause the rosemary to add flavor to the meat. It's all a theory kinda sorta not really, I got this ;)
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After 16 hrs. resting with ice bags ontop the butt temp is 38F. That's perfect, a nice slow warm up until I begin the cook at 11 am (ish) tomorrow.
Just because I've watched some past party goers dip into the hog juice that gathers in the La caja china I'll wrap the rosemary in cheese cloth.
After two weeks the Rice Wine Vinegar infused with jalapenos, garlic and oregano is off the hook. There might be a scrum for this item.
Damn. Enjoy!
FYI TT cold meat attracts smoke and builds bark better than warm meat. Basically the cold surface allows some condensation to form, and moisture helps with smoke absorption and building bark. It does result in a longer cook time though.
Can't wait to see finished pics!
DG couple things. It's 60 LBS of pig and each butt has massive thermal mass sooooo if that rascal is not close to room temp the entire cook will take alot longer. This cook took 6 hrs. which is 1.5 hrs. longer than the first time primarily due to internal temp of 45 when I started. It was the best I could do BUT to your point because the meat was cold and I did a slow cook AND the box was well sealed it was the MOST moist pork I've ever had. The hog was so moist that we had trouble crisping the skin after the flip.
Great party, wonderful friends and the hog was outtasight. Fall apart meat that was served with various beans, slaws, salads, mac-n-cheese that guests brought. We also drank the place dry!
Yes of course I made Cuban Black Beans and rice.
The cooking apparatus is all cleaned up ready for the next party. Hey! Wouldn't it be cool to have a Ballers reunion and roast a whole hog? Hmmmm
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That's making me hungry... and I just finished lunch.
A few more pictures.
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We are one month out from Porcine Party #5. The hog is on order and I'm stoked. Now that I've settled into a groove it's time to up the ante.
Sauces? I think so.
I made a sweet sauce once that used cherry coke as an ingredient. In the world of sweet sauces it was dang good!
Pit Master Ed Mitchel gives some tips...Ed was featured in an episode of Michael Pollan's "Cooked" series. Ed likes the vinegar based sauce. I included a link to the NC BBQ Trail legends video too, I thought that it was a very interesting behind the scenes description of the process.
Ed Mitchell's 'Que | National Geographic - YouTube
The North Carolina Barbecue Trail - Legends and Revolutionary (OV) - YouTube
BBQ sauce, much like BBQ in general, has so much variety. I don't really like vinegar based sauces. I'm not a huge fan of mustard-based sauces either...but, Fresh Market has this Tangy Mustard BBQ sauce and it's freakin' amazing. Awesome on pulled pork or chicken wings!
Good info. boys.
Video from a few years back. The tricky part is crisping the skin. After the butt reaches temp. you will flip the pig and return the heat. Too much heat and the skin will burn, not enough it will be tough.
https://flic.kr/p/2cf1zdZ
Flickr
looking at the pictures, is heat only on top and indirect? it seems inefficient but the results and speed are good, thoughts on the box?
have you tried turkey or anything else in there. seems like if it works great for a hog it could work great for something else ...
It is not terribly efficient but seems to do the deed. Cooking a 60 lbs pig in 6.5 hrs. is unimaginable using any other method. The box is decent quality, this is out 5th cook and nothing is falling apart. I'm keen to add a copper seal to keep the steam inside and perhaps add insulation if only because these cooks are happening in cool weather.Quote:
Originally Posted by gt6267a
For sure!!! I think I could probably cook 8 20lbs+ turkeys at once. This thing is massive.
https://i.imgur.com/KX6NxK8.jpg
https://i.imgur.com/i8Aowma.jpg
https://i.imgur.com/wB3FUS6.jpg
TT...here's a setup for you...spotted at Patagōn Restaurant in Seattle. All day pit roasted porky with cured meat to boot Argentine style. The chef told me that he'd roast the side for 7-8 hours over applewood. Note the pans catching the drippings and that big hunk of sourdough.
Good grief that's clever. Also, it is a clear case of bringing a gun to a knife fight. The customers will have no choice after smelling that.