Hey Guys,
I spent Saturday tackling my first rotisserie. We had a 45lb dressed pig, that we cooked for about 6 hours.
Notes:
I injected it 30 mins prior with an apple juice brine from the Meathead Gospel
I rubbed it with Meatdust on the inside and salted the outside
I mopped it 2 hours to serving time every 30 minutes with East Carolina Mop
We got some decent cracklin' but it was predominantly burnt looking.
Cooked at 200 - 250 degrees, I think we hit the stall about 3 hours in when the ribs hit 150, as everything stabilized a only crept up to 160 after another 3 hours of cooking.
The big was delicious and served with 6 sauces, mostly from the gospel:
Alabama White
Carolina Gold
KC
Kentucky Black
Lexington Dip
Husk BBQ Sauce
The winner was Lexington. KC was pretty standard for all of the canucks here, but a lot of people hadn't really tried vinegar forward sauces.
Will be researching on the forums about the stall, but any links, advice or general kudo/critiques would be appreciated.
Above is the fire pit. We had created a set of sheet metal blockers to trap the heat, but they were too good at their job and removed them
Here is the happy gang right at the start.
Here is the pig in all her cooked beauty:
Here are two happy men delivering the fruits of their labour over the pit:
Unfortunately we were consumed by sweet scent of pork heaven to document any photos of the various sandwiches.
I spent Saturday tackling my first rotisserie. We had a 45lb dressed pig, that we cooked for about 6 hours.
Notes:
I injected it 30 mins prior with an apple juice brine from the Meathead Gospel
I rubbed it with Meatdust on the inside and salted the outside
I mopped it 2 hours to serving time every 30 minutes with East Carolina Mop
We got some decent cracklin' but it was predominantly burnt looking.
Cooked at 200 - 250 degrees, I think we hit the stall about 3 hours in when the ribs hit 150, as everything stabilized a only crept up to 160 after another 3 hours of cooking.
The big was delicious and served with 6 sauces, mostly from the gospel:
Alabama White
Carolina Gold
KC
Kentucky Black
Lexington Dip
Husk BBQ Sauce
The winner was Lexington. KC was pretty standard for all of the canucks here, but a lot of people hadn't really tried vinegar forward sauces.
Will be researching on the forums about the stall, but any links, advice or general kudo/critiques would be appreciated.
Above is the fire pit. We had created a set of sheet metal blockers to trap the heat, but they were too good at their job and removed them
Here is the happy gang right at the start.
Here is the pig in all her cooked beauty:
Here are two happy men delivering the fruits of their labour over the pit:
Unfortunately we were consumed by sweet scent of pork heaven to document any photos of the various sandwiches.
Attached Files
Comment