FULL MONTE PIG

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FULL MONTE PIG

Postby Boots » Mon Feb 06, 2017 1:02 pm

Be advised, mature audience disclaimer: The following post may include nude pictures of pigs and other farm animals in various barbecued states. Those with weak constitutions and socially intolerant, politically correct attitudes are advised to avert their eyes, preferably while walking across the street in busy traffic on the San Diego Freeway.

See attached for your enjoyment some photos I took of a whole pig cook I did for a friend so that he could carry it down as a kick off event for a hog hunt down in the East Texas. The pig was brined in a food safe can with beer, rub, Water, and salt for 12 hours, and then smoked for a total of 13 hours using Hickory and averaging approximately 225°.

The peg legs were marinated for three hours in a mixture of lemon juice, high-quality vinaigrette dressing and Robert Earl Keen honey beer, then roasted in my pellet pooper at approximately 375°, periodically dunking them in a mixture of suckle buster spicy and some honey barbecue sauce, for a total of approximately 40 minutes till they hit 170 to 175° internal.
:texas:
Soooooiiieee!!!
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BE WELL, BUT NOT DONE
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Re: FULL MONTE PIG

Postby bsooner75 » Mon Feb 06, 2017 1:19 pm

Dang…that looks awesome!


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Re: FULL MONTE PIG

Postby OldUsedParts » Mon Feb 06, 2017 4:21 pm

"BOOT Scoot'n Porky" :tup: :salut: :cheers:
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Re: FULL MONTE PIG

Postby Russ » Mon Feb 06, 2017 6:36 pm

Can you give me the weight of that pig precook please. I'm doing something similar coming up.

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Re: FULL MONTE PIG

Postby Boots » Mon Feb 06, 2017 7:03 pm

112 kilos, if I get the conversion right, or 51 pounds if Texan happens to be your first language. I thought you would get a kick out of this in particular when I was posting it.
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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Re: FULL MONTE PIG

Postby Russ » Mon Feb 06, 2017 7:39 pm

Boots, yes I did get a surprise when I saw tour topic. Love pig on a spit or BBQ. Colour is beautiful. I was told to do pig about 30kgs or about 65 lbs.?
I'm still deciding on a few things with mine, I've got 2 weeks. Also what was the baste you used?
1 more thing was the meat cooked on the inside of back legs?

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Re: FULL MONTE PIG

Postby egghead » Mon Feb 06, 2017 8:15 pm

Excellent - nice color on a rare piglet well done
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Re: FULL MONTE PIG

Postby Boots » Mon Feb 06, 2017 8:48 pm

Thanks Egghead, I take a complement from the egg – Zen master as a major award.

Russ the only basting I did was about an hourly spraying over the top of the pig from a squirt bottle full of beer. The major moisturizing came from submerging the pig in a large can and then covering it with a mixture of beer, water, salt, and a good barbecue rub that I use which has Hickory and garlic in it. If you don't have something of that nature, ask Gator and he can either ship it to you (highly recommend his Hog Waller) or you can just use some fundamental ingredients - I would probably use Paprika, kosher salt, garlic powder, onion powder, Black pepper, and some ancho chili powder if you can get it. Maybe even a little ginger. As I sit here thinking about it too, in your brine you might also include some pineapple juice and brown sugar if you want some sweetness to your pig.

My pig was cooked full through to about 178°(went a little higher probably just to make sure for safety reasons). Fairly easy to do in my cooker because it's fully enclosed, but I had to make sure that I shielded the butt with superstrength aluminum foil because it sat on the firebox side and that tends to be a hotspot. I also put my cast-iron La Plancha over the firebox vent to act as a baffle. Last year I didn't do this, and Porky pig split his britches.
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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Re: FULL MONTE PIG

Postby Russ » Mon Feb 06, 2017 10:13 pm

10:4 boots, lovely info. I know pineapple works as a Tongan friend did a pig manually 20 years ago. About 6 hours turning by hand over embers. He used butter and pineapple juice as a baste. I know this works so will be doing this as well. Thanks for taking the time boots, I do appreciate it brother.

:cheers: :cheers:

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Re: FULL MONTE PIG

Postby Txdragon » Thu Feb 09, 2017 4:24 pm

Boots, you forgot to add that the piggy was posed in a lewd and otherwise obscene manner!! It was very provocative indeed. Made me wanna grab a fork and knife and go to town from rooter to tooter. :laughing7: :laughing7: :cheers: Great looking cook!
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Re: FULL MONTE PIG

Postby bondobill » Sun Feb 12, 2017 8:37 pm

Awesome looking piggy Boots :salut: :chef:

Ive never done a whole hog, but hope to some day



Your 3rd photo from the bottom for some reason has been inbedded in my brain for the last couple days. :dont:
























I finally figured out why today ......caught Buck while he was napping :mrgreen: :lol:


Image

:cheers:
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Re: FULL MONTE PIG

Postby Boots » Sun Feb 12, 2017 9:31 pm

Now, Bill, don't get too carried away comparing the two pictures... Bad things could happen
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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Re: FULL MONTE PIG

Postby bondobill » Sun Feb 12, 2017 10:26 pm

Boots wrote:Now, Bill, don't get too carried away comparing the two pictures... Bad things could happen


:lol: :lol: :lol:
Naw...never happen. :lol:
Buck and I are inseparable .... then again............... I be speaking for myself :mrgreen:

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Re: FULL MONTE PIG

Postby CaptJack » Sun Feb 12, 2017 11:03 pm

impressive cook
Image
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