Recent content by GrillSgt

Thank You!

Hog was 53.70 lbs. from Business Costo in Ontario CA. we had a total of 28 guests. We served white rice, macaroni salad, Hawaiian rolls, fruit salad, cinnamon rolls & pineapple upside down cupcakes. Assorted BBQ sauces but my favorite was the Vinegar Sauce from How to BBQ Right. At the end of...

Put hog in the BFG @ 0800 hrs. Turned off BFG @ 1800 and rested it for 45 min. 10 hr. cook w/45 minutes of rest. It was still very hot when pulling it to serve. EVERYTHING was gone pretty much. I cut up the skin and saved it to make pork rinds this week/weekend. Went really well even though...

Thank you! Will definitely try this. We saved quite a bit of the skin.

Took longer than expected but it was worth the wait.

Thank you,

Still got a little bit left to go

7 hr. mark

I lightly covered the shoulder area with foil and lowered it down to 250°. At this point I'm thinking it may not look like I wanted to look but I wanted to taste good and like you said slow it down to be done at the same time as the ham.

I have since lowered it down to 275°. I'd like it to be ready around 4:30-5:00 p.m. so that I can feed people by 6:00 p.m.

I was concerned about the color not being that dark mahogany as seen in the videos 🤣