Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
It was pretty good party. The pig and butts were done in about 8 hours. Had to be very careful not to get grill too hot.
It was a rented grill. We had cooked chickens the night before and when I got over to my neighbors he had done beer butt chickens. I said oh, and explained what could happen. It did. Took almost 5 hours to cook chickens.
I told the guys about this website. My one neighbor who was in charge of it all, he got on board and read the about cooking a whole hog on our website.
Yesterday, I checked the grill temp vs thermometer in grill hood, and the guys were amazed that there was a 120 -150 deg. difference.
The experience and info on this site were a huge help.
Thank you all.
Last edited by BigJoe; September 4, 2017, 08:59 AM.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
The pig it self was ~ 130 lbs on the hoof. My neighbor picked up the hog Friday. He kept it packed in ice, wrapped in a tarp in back of his pick up. So repeated ice runs to the store were needed.
The butcher had cleaned the hog as he would for himself. So we did not need to do much as far as prepping the pig.
We oiled the skin on the exterior, purposely to prevent sticking.
Flipped it over dried the cavity. Trimmed some skin back. Slathered with yellow mustard. Neighbor had taken an apple rub, and a weber rub and mixed that. Rub was applied.
Got grill up to 290 (grate temp). Hood temp was 460.
Placed pig, skin side down on grate. (Too help retain moisture) This was at 5:50 am. (Grill had a heat deflector/drip pan under grate). Inserted probes.
Closed hood.
Then we got butts prepped. Got them on grill. This was around 6:40.
Just kept monitoring the temps. We took turns filling & lighting the chimney. The grill had two doors on either end to load coals.
This was was more of a direct heat cook. Yet the heat deflector/drip pan did a good job of dispersing the heat.
We kept coals mainly under the hams and shoulders.
Once the hams got to 170 we turned the hog. Even though we were maintaining an even amount of coals on both ends the one end was cooking hotter.
Once hams were at 185 we got the chopping, pulling station set up. 5 of us mainly pulled. If meat was a little tough to pull it got chopped and mixed in with the pulled pork. Most of the meat was pulled.
We had the pig and butts pulled and chopped by 3 pm.
The meat was wrapped in tin foil pans with a 1/2 cup of water back on grill to keep hot for party. Finished set up and got a shower.
One of our neighbors borrowed tables and chairs from school she works at. A lot of us provided the portable canopies.
We had about 100 people at the pig roast.
This morning we finished cleaning up.
Last edited by BigJoe; September 12, 2017, 04:17 AM.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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