First Post.....I am cooking my first Whole Hog on Saturday for about 60 adults and 30 kids. Berkshire Heritage Breed, Butcher called yesterday and said weighed in at 80lbs, dressed. I'll try and take photos for ya'll. I plan on injecting the MH Brine but am only going to use salt to season. Baked beans, homemade buns, slaw, salad and watermelon will be served...and a keg or two of beer. I am a little nervous but I tested out the pit on Fathersday and cooked some babybacks on it and they turned out great, used MH memphis dust, cooked for 4 hours avg temp was 230. Was a little tricky being a windy day but was overall very satisfied with the temp control of the pit. I kept some sauce off 1.5 racks for the kids as they don't appreciate the spice in it...yet
-
-
Welcome to the Pit. That looks like a fun cooker. Post pictures of your cook. Enjoy great food! -
Welcome to The Pit Steve. That's a great lookin' pit.Comment
-
Have you watched Aaron Franklin's video on YouTube regarding cooking in a cinder block pit? If not, you might enjoy it.
Bienvenido. Where are you located?Last edited by gcdmd; June 22, 2017, 09:25 AM.Comment
-
Welcome aboard Steve.
That's a pretty cool pit you got there and I like the chair in the first pic. Just you, your pit and peace and quiet. NiceComment
-
Nicely done sir! Nicely done. Good luck on the whole hog cook. That is my next mountain top to climb. Keep us posted and please do take pictures.Comment
-
that is a really nice looking house, as well as a good lookin pitComment
-
-
Welcome to the Pit!Comment
-
Great looking pit! Looks like it can double as a tornado shelter. Looking forward to your whole hog cook pics.Comment
-
Looks like a very functional pit. Should work just fine for a whole hog. Don't be nervous. Cooking a whole hog's not that tough, even I can do it.
It's just a bunch of pork parts that are all still connected. The skin will help keep thinner parts from drying out. Just give yourself ample time. You can hold a hog for a long time once it's done but you don't want to serve it before it's done and you don't want to keep a crowd waiting. Have a great time!!!
Comment
-
Welcome from IndianaComment
-
Welcome to the pit! That is one fine looking cinder block pit! Can't wait to see pictures of that whole hog soon.
Since you’re new, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you:
Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) â€Huskee†with your email change request, or via email at [email protected]
Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!
Thanks for joining!Comment
-
The more I look at your pit, the more questions I have. What are you using for a lid? Looks like foil covered 1/4" plywood. How are you fueling it? How do you add fuel during a cook? I can see a couple of vent ports that you control with prop-up stainless panels and the fact that you can hit and hold ~230* is a testament to your creative engineering! So, it's now Saturday and there should be a few pics and comments coming along soon...can't wait to hear all about it.Comment
-
Great looking pit, can't wait for the next installment, then the end results.Comment
Comment