Riffster Posted October 18, 2013 Share Posted October 18, 2013 Link to comment Share on other sites More sharing options...
Searcy Posted October 18, 2013 Share Posted October 18, 2013 Oh my! Link to comment Share on other sites More sharing options...
davidl Posted October 18, 2013 Share Posted October 18, 2013 Holy cow...I mean piglet. How long do you smoke it and what wood do you use? Also, do you prep it in any way or just toss it on the grill? Dave Link to comment Share on other sites More sharing options...
brc Posted October 18, 2013 Share Posted October 18, 2013 Damn Jorge, Did not know you met my ex-wife Smoke that bi-atch, Looks great Link to comment Share on other sites More sharing options...
Aster1 Posted October 18, 2013 Share Posted October 18, 2013 Dad-burn-it Paw (Hoss's quote from the Bonanza show). It wasn't enough to have to start roasting that little porker, but I see ya got's probes a shock'n him in the behind too!!! That's just too much for me to bear. I guess he must be like'n it cuz he has a big smile on his face. Oh ya, BTW, when do I need to bring my "BUN's" over there for a "sangwitch", hummmm? Looks tasty!! Aster Link to comment Share on other sites More sharing options...
Riffster Posted October 18, 2013 Author Share Posted October 18, 2013 No prep, my buddy bought it ready to toss on the smoker, just the occasional spray with apple vinagre so the skin does not burn. We are using hickory this year. Cooking between 215 and 250 f degrees until it's done. Love this wireless thermostat. Link to comment Share on other sites More sharing options...
nick_s Posted October 18, 2013 Share Posted October 18, 2013 Ohhh yes! Hog roast, apple sauce and a few soft bread rolls = delicious snacking! Wash it down with a few pints of scrumpy, it's all apply goodness! Link to comment Share on other sites More sharing options...
ZenKen Posted October 18, 2013 Share Posted October 18, 2013 I don't eat anything with a face, in this case literally! B) Link to comment Share on other sites More sharing options...
quapman Posted October 18, 2013 Share Posted October 18, 2013 Riffster,, you are my new hero I love you man... Link to comment Share on other sites More sharing options...
Aster1 Posted October 19, 2013 Share Posted October 19, 2013 That's a hell of a smoker Rif!! Is it yours, borrowed, or rented? A friend made a huge trailer (think it weights at least 1/2 ton or more) one that will smoke 35 pork shoulders/butts and keep the same amount in a warmer. He went out on the bike ride across Iowa "RAGBRAI" and sold sandwiches. It's like pulling a tank around but it's pretty cool looking/working. I'd like to learn how to "pit" smoke foods like my Grandaddy did in Tenn. Hams, Bacon, shoulder/butt (they called that BBQ, never ribs). Loved it. He had a "smoke house" building about the size of a single car garage out in the country. The country hams were so excellent too, that & my Grandmothers biscuits, turnip greens, summer squash, & for desert, Blackberry cobbler! Tenn. 2 crust cobbler. Where's my dang key to my time machine. I'm outta here!!!! Aster Link to comment Share on other sites More sharing options...
Riffster Posted October 19, 2013 Author Share Posted October 19, 2013 This is a yearly event, 10th anniversary this year. I help my buddy with the pig every time, he used to rent smokers but for the last couple of years we have used this one which belongs to his neighbor. This was hard work, but it is a lot of fun at the same time. Link to comment Share on other sites More sharing options...
badbluesplayer Posted October 19, 2013 Share Posted October 19, 2013 Don't pig out!! Link to comment Share on other sites More sharing options...
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