I saw that, felt sad - so hopefully this snack keeps you from pitching the skin. Day after can feel like chewing a football if it wasn't crispy to begin with.
BFG 1st Pig Roast "Peter Porker"
- Thread starter GrillSgt
- Start date
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 it took longer that expected. Like I said before, it was worth the wait.
For the Injection I used:
1 Cup of Zesty Thousand Island Dressing (strained)
4 Cups Apple Juice
4 Cups White Grape Peach Juice
1 Cup Brown Sugar
1/2 Cup of Table Salt
Brought to a boil and let it cool overnight.
I injected the hams, shoulders, loin, belly up into the ribs. During the cook after several hours I sprayed it down on both sides with Vegetable Oil Spray and rotated it to get the hams and shoulders closer together in temp. Left side of my BFG is apparently warmer than the right side.
Thank you all for your tips & suggestions. Too bad you all couldn't have tasted it. All of our guest REALLY enjoyed it.
GrillSergeant (Martin)
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 it took longer that expected. Like I said before, it was worth the wait.
For the Injection I used:
1 Cup of Zesty Thousand Island Dressing (strained)
4 Cups Apple Juice
4 Cups White Grape Peach Juice
1 Cup Brown Sugar
1/2 Cup of Table Salt
Brought to a boil and let it cool overnight.
I injected the hams, shoulders, loin, belly up into the ribs. During the cook after several hours I sprayed it down on both sides with Vegetable Oil Spray and rotated it to get the hams and shoulders closer together in temp. Left side of my BFG is apparently warmer than the right side.
Thank you all for your tips & suggestions. Too bad you all couldn't have tasted it. All of our guest REALLY enjoyed it.
GrillSergeant (Martin)
I’d say that things turned out pretty well, especially for your first whole pig cook. Well done!
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 the night, Wifey made 4 bags of 1 lbs. 8 oz. and 1 bag of 1 lb. 4 oz. So a little over 7 lbs. of meat leftover.
Yesterday was Nacho Monday!!! Our daughter made a grilled cheese sando w/pulled pork.
At the end of the night, Wifey made 4 bags of 1 lbs. 8 oz. and 1 bag of 1 lb. 4 oz. So a little over 7 lbs. of meat leftover.
Yesterday was Nacho Monday!!! Our daughter made a grilled cheese sando w/pulled pork.
Thank You!
- Messages
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- Saint Helena Island, SC
- Grill(s) owned
- Bull
- Bullseye
- Trailblazer
- Matador
- WyldSide
Dang, looks great to me!
FreakDawg76
Well-known member
Hell yeah! Nice Job !
Zonian Pyg
Well-known member
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- 46
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- Stampede
No reason I should try to tell you how to cook a Pyggy. Great job Chef!
SmokeZilla
Well-known member
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- 1,041
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- Bull
Well done.
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