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edskull69
Member
USA
139 Posts |
 Posted - 03/25/2012 : 12:22:35
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Another piggy done to perfection on the lang 60....82lb. oinker....Someone cancelled on a party and it was too late to cancell the piggy...They lost their deposit so the pig was paid for so I decided to cook it and have people at my house....turned out great even though it rained...we still drank beer and ate pig....lol |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 03/25/2012 : 21:36:05
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TIME WITH FRIENDS IS WORTH THE PRICE NO MATTER THE COST.. I'LL HAVE ONE WITH YOU ..  
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Cactus1
Member
USA
1630 Posts |
Posted - 03/25/2012 : 21:58:47
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Me to
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
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Cactus1
Member
USA
1630 Posts |
Posted - 03/25/2012 : 22:00:09
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Forum "stuttered" there.
I'll lift one to you! That is one nice looking pig!
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
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edskull69
Member
USA
139 Posts |
Posted - 03/26/2012 : 13:54:19
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| Thanks guys it is fun cooking on that cooker...it always makes me look good!!! |
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Ken Fluker
Member
USA
1947 Posts |
Posted - 03/27/2012 : 08:18:27
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That little piggy went to hog heaven. Good looking hog Ed. As sexy as a naked hog
Ez-Duz-It
FBA/KCBS/MIM/MBN/GBA
"Off The Sauce Cookers"
Phil White and Ken Fluker
Customized Candy Apple Red 5 rack Stumps Stretch/w Cyber Q
Stumps Elite
Lower Alabama & part time Waynesboro, Ga.
"Loyal Order of Thin Blue Smoke" |
Edited by - Ken Fluker on 03/27/2012 08:20:12 |
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SWATPigBBQ
Member
USA
288 Posts |
Posted - 03/28/2012 : 01:17:44
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About how long is that pig?
Jeremy from Missouri the REAL home of BBQ!
CBJ-KCBS.
SWAT Pig BBQ Team!
American Barbecue Systems "Judge" Pit
"The true test of BBQ is not the amount of people who love your BBQ because it is free but it is the ones who have to pay for it and still enjoy it."
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edskull69
Member
USA
139 Posts |
Posted - 03/28/2012 : 14:11:01
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I guess about three and a half foot lomg... didn't measure it....lol my cooker is 60" long so you can kind of see how it fits in the cooker.
quote:
Originally posted by SWATPigBBQ
About how long is that pig?
Jeremy from Missouri the REAL home of BBQ!
CBJ-KCBS.
SWAT Pig BBQ Team!
American Barbecue Systems "Judge" Pit
"The true test of BBQ is not the amount of people who love your BBQ because it is free but it is the ones who have to pay for it and still enjoy it."
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shadetreebbq
Member
USA
3341 Posts |
Posted - 03/29/2012 : 16:05:22
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Ed, what temp and how long did you cook it for.I have done a few on a Lang84 always on there back.I have not cooked one like you have yours.I just thought it would lose to much flavor and be dry.That does make for better looking show piece.Looks good.
Danny,
Lang 84 deluxe w/warmer and grill.
shadetreebbq@yahoo.com
shadetreebarbeque.com |
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SWATPigBBQ
Member
USA
288 Posts |
Posted - 03/29/2012 : 17:16:42
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Ok thanks I appreciate it!
Jeremy from Missouri the REAL home of BBQ!
CBJ-KCBS.
SWAT Pig BBQ Team!
American Barbecue Systems "Judge" Pit
"The true test of BBQ is not the amount of people who love your BBQ because it is free but it is the ones who have to pay for it and still enjoy it."
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edskull69
Member
USA
139 Posts |
Posted - 03/30/2012 : 10:41:41
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I cooked it for the first 4 1/2 hours at about 225-250 degrees...then I cranked the cooker up to about 275-300 ...all wood fire no charcoal...so about 9 1/2 hours....put it on at 7 am it was done by 4:30. It does not dry out... the loin tends to dry out a bit but when you pull the hams and shoulders and mix it all together it is not dry at all it was plenty moist.... I cook my pigs till the shoulders and hams are about 190. along the back bone where the loin is there is plenty of fat under the skin that tends to keep the loin kind of moist.
quote:
Originally posted by shadetreebbq
Ed, what temp and how long did you cook it for.I have done a few on a Lang84 always on there back.I have not cooked one like you have yours.I just thought it would lose to much flavor and be dry.That does make for better looking show piece.Looks good.
Danny,
Lang 84 deluxe w/warmer and grill.
shadetreebbq@yahoo.com
shadetreebarbeque.com
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chuckbqn
Member
USA
1651 Posts |
Posted - 05/24/2012 : 20:28:43
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very nice he looks so at peace there on the cooker.
We are not just blowin smoke Contagious BBQ |
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Yesterdays Oinker
