Whole Hog

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Whole Hog

Post by Big Guy » Sat Jul 07, 2012 03:35

The empty roaster

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184 lbs. of pork goodness

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Trimmed to fit the roaster and injected with a solution of apple juice, water, brown sugar, sea salt, garlic and worchestershire sauce.

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in the roaster rack

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top rack bolted down

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we are now cooking.

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It should be ready tomorrow about 5 ish. The hocks and head will be utilized as smoked hocks and the head will be made into some cheak bacon and the rest boned out to add to the sausage pile.
More photos tomorrow.
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Post by uwanna61 » Sat Jul 07, 2012 03:39

Col Big Guy
That`s what I call some major grilling.Will the BLL tree be serving in the afternoon?
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Post by Big Guy » Sat Jul 07, 2012 03:44

We have been into the BLL already and a few coors lite. Tomorrow I'll switch to sangria. My buddy is pulling an allnight vigil at the smoker. When I left it was percolating along at 250 F We will add maple wood for smoke in the morning. :cool:
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Post by uwanna61 » Sat Jul 07, 2012 03:50

Sounds like you folk are in for a good party and bbq, enjoy!
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Post by ssorllih » Sat Jul 07, 2012 05:01

That should be enough for at least a hundred people and maybe 200 if there is some potato salad to go with it. ;) I hope that you have wonderful weather for the day.
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Post by JerBear » Sat Jul 07, 2012 05:46

That looks stupendous. What are you doing with the head and trotters?
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Post by Big Guy » Sat Jul 07, 2012 10:06

From the head I'll carve out the collar and jowls and make bacon from them, the hocks will be brined with the bacon and smoked, they are terrific in a pot of beans, any other meat/fat will be trimmed and added to my sausage meats.
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Post by JerBear » Sat Jul 07, 2012 16:19

Sounds nice, hopefully you'll post some post-roast pics!
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Post by Big Guy » Sat Jul 07, 2012 16:35

Up date on the hog

Spit gearing

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Basket clamping detail

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Here is what it looks like now

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The other side, 6 hrs to go

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a little closer look,rendering down nicely, the cracklin is going to be excellent

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Post by redzed » Sat Jul 07, 2012 16:49

Geez, if I lived anywhere near you I'd be there, invited or not!
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Post by ssorllih » Sat Jul 07, 2012 17:43

I like that rig!!!
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Post by JerBear » Sat Jul 07, 2012 19:16

I'm with redzed! :mrgreen:
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Post by uwanna61 » Sun Jul 08, 2012 00:59

The pork looks delicious but I'm interested in the BLL tree :razz:
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Post by Big Guy » Sun Jul 08, 2012 01:26

Almost done, just to add some glaze

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glazed and ready to pull

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pulling

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on the plate

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the rest of the story

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Post by uwanna61 » Sun Jul 08, 2012 01:37

Col
Don`t get any better, good food and good friends.. Nice work bud!
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