Cooking Hogs

it is beer can chicken ! 13 3.25 lb whole fryer chickens. i used MGD Lemonade (some lemon bullshit "beer") to give it a citrus flavor, basted with a balsamic sauce. beer can chicken is the shit.

Total there was 13 chickens, 48 lb hog, 10 lbs broccoli rabe sausage, 10 lbs rope kielbasa, and 25 lbs of beef brisket . made a traditional bbq and a Carolina style as well. along with some cold dishes, fed 60 people easy.

 

I'm still learning some new recipes and cooking techniques for backyard bbq, easily my favorite part of summer! I think my next addition to the back yard will be a smoker.

 

Yeah...I've pondered trying to gin up a burner system-Some pipe and the regulator to run on the bottom of the pit and then cover it with chips or whatever....but I don't think I have that kind of time.

I'll have to get the blocks soon and figure out the rest of it...

 

Today is this pigs big day:

On here:
(That's about a 1/3rd cord of hickory)

 

8am here and I'm now starving. I like the hickory pit idea

 

alright so where's the next meet?

 

Pig of milk is the literal translation, i.e. suckling pig (pig that hasn't weaned yet). Usually roasted like this on an open spit or barbecue pit, as opposed to a boucherie which uses almost all of a larger pig. The bulk of the meat is roasted in an underground pit, with almost everything that's removed getting used in some way (gratons/cracklins, hoghead cheese, pickling the feet, etc.).

 

no stuffing?????? thats just wrong! we always dice apples, onions, potatos, celery, zucchini and par boil it all together. tear potato bread into small pieces and spread it out on a table. drain the water off the veggies n dump em on the bread. drizzle the butter over it. mix it all together while sprinkling lowrys seasoned salt til its mixed well. stuff it in and sew the pig up with some twine and throw it on the cooker! its ohhhhhhh so good

 

If it was IN a cooker I might think about that...but it's on a spit. Cooks faster cracked open this way.



GAME ON!!!!!!!

 

That's not a bad setup ya have there. Looks like it'll work pretty well. The stuffing recipe is preety badass. We usually eat handfulls while were mixin it. Just to make sure it tastes right of course

 

Yeah...We'll see what happens. The temp was a little harder to control than anticipated...so the skin got away from me a bit- but it'll still be tasty....

 

The last 2 hogs we cooked we let em catch fire intentionally. Kept all the juices in and still tasted incredible

 

Ehh...Thought about it- but this was more fun. Plus I know how to set up all up now for next time.
Ideally- some friends who come out and help cook make this a WAY better experience.

Plu-The whif will be doing the cleaning- It is HER party afterall....

 

never had rosted hog like that, but it looks delish. def wanna try it some day.

 

This recipe worked GREAT. I used less water for the brine but added lots of ice cause it was in a cooler and I added some beers- Cause what doesn't get better when you add beer.
I added some parsley to the dry rub to ground the flavors of the thyme and rosemary and add a little color.
Took about 5 and 1/2 hours to cook it up...and it was FUGGIN DELISH!!!

Many many compliments for your flavors man!!

 

Half the fun of this kind of thing is the cooking. We did a cochon de lait for our company party last year, and started cooking (and drinking) around 7am. Everyone usually helps.

 

Nice Brunes! glad everything worked... once the set up it taken care of, well the rest kind of takes care of itself. And agreed, definitely more fun to do it yourself. Roasting a pig is definitely a great addition to any get-together. And what a true statement.....-------what doesn't get better when you add beer.