Tacoma World Cook-Off - Pitfaced BBQ Meat Massage Category

Taste wise... don't know yet

 

y'all still up?

 

It’s late enough, nobody is going to steal your idea, and have time to mimic it now!!!

 

OK... here we go. Pics First...























Pitfaced Suckling Pig

10 pound ish suckling pig (yielded about 6 pounds meat)

Brine:
water, salt, sugar and white vinegar. no weights. Just free handed.
16 hours total in brine

Injection:
ACV
Wooster sauce
PF Spicy Rub

Rub:
PF Spicy in the cavity

Cook:
Oak Pellets
225* until shoulders and hams registered around 185*
About 9 hours

Results:
Loved it! Suckling Pig is the same method as Veal. Never had it before.
It is really good. Taste is a little different than normal Pork, but really soft and good.
Worth the experiment.

 

Great job Zach, wish I was with you having dinner and beer

 

Looks awesome. I was thinking, he spent all his money on a wagyu brisket, and couldn’t afford a bigger pig!! Then I read further, I haven’t seen them for sale around here, but will start looking.

Awesome job, that skin, and everything else, looks outstanding.

 

Thanks. If you can source one locally it would be worth it. If you have a time crunch and have to order... like I did... Ouch... definitely check with a local butcher if available. I'd aim for the 15-20 pound range though for end product availability.

The skin was crispy goodness. I chopped it up and ate most of that Loves me some cracklins! All in all I'm glad I tried this. Now I wanna do a BIG one

 

DAMN! Great job!

OK I can go home now LOL. Talk about a hard act to follow Well done, very well done.

 

Edited post, forgot to add that I brined it overnight

 

Thank you... Still a lot of great entries here and in the open thread. I just had to take fancy photos that I staged and retook...

Seriously... I have over 50 "finished" photos different rub combinations, different drinks... then I noticed there was a piece of salad covering the mouth pepper in all the photos... Had to redo them all

 

Did you do it cavity up or down?

 

cavity down. just like in pic above. All tucked up to protect the inside.

 

Thanks.

 

Inspiration:



If you need any other info it's mostly in there, but if you do it, I can give my one-time-lucky-advice

 

Chickens turned out great tonight, pictures not so much. I injected them with PF mixed with apple juice simmered until well mixed and very pleased with the outcome. But am going with the cap steak I did last night. And not happy with those pictures either. But again was very pleased with the outcome. I can live with that



Started with a kosher salted cap steak and let it sit for an hour and a half to come up to room temp.



Seared



Then put PF rub on it, pulled at 138 deg.



With King Crab and some twice baked potato mixed with cream cheese in a small loaf pan. Topped with Cheddar.



Large Anaheim pepper stuffed with cream cheese and half a pound of shrimp. Wrapped with half a pound of bacon. With PF rub. Smoked it for an hour and a half started it well before I even put the steak on.



Bacon wrapped scallops cooked in bacon grease. Minute and a half each side perfect.



Ate pretty good last night. And didn't do too bad tonight LOL.

 

Looks great, looking at all this good food tonight I’m hungry again

 

That's a damn good spread. You got that searing fire steak shot down! That's the money shot

 

WOW!!

 

Awesome job everyone! I'm working on getting it all consolidated in to one of my reserved posts on page 1, then I'll get the poll up. Per the rules, voting begins tomorrow, so I better get cracking!