Ever seen 88 lbs of glorious delicious pork?

paulheels

Probably not. Neither have I. But I am cooking just under 90lbs of BBQ tonight and tomorrow. Two, evenly separated cooks. Got 43 lbs on at 2145. The rest will be on tomorrow around lunchish. Cooking for my wife's boss. Happy times. Whole shoulders and a couple butts.

hapster

At 2145 you might be done sooner than u think.

paulheels

Eh, maybe, maybe not. Depends on some weather and how the meat responds. The shoulders are about 18 lbs a piece. Usually takes app 14 hrs when I cook them.

Firemedic183

hapster said:

At 2145 you might be done sooner than u think.

Hahaha!!  Yea...that is a SUPER high temp!!   )

Austin Egghead

that is the super Mickey turbo cook

paulheels

I meant time, 9:45. Haha. Tho my therm has been pegged, and it was prob close to that. Cooking temp will be 275, when all this meat finally allows it to recover.

paulheels

"Good night" peak and a photo.

GrannyX4

Looks good. Yes, I have seen that much pork. I cooked 16 butts last fall. Took me 4 days to get them all done. They were all eaten in 2 days. ;;)

paulheels

Granny. If you need to cook that much again. Find the whole shoulders. I like them better than butts. But I can only get them in 80 lb boxes here, so I leave them for large cooks. With the second grate I can get three shoulders on. App 60 lbs.

GrannyX4

Paulheels, I don't think I will be doing a big cook like that again. I volunteered to do it and had no idea it would turn into something that big. This fall I know to keep my mouth shut. ;;)

henapple

2145? that's how hot nola got the demo egg up to when he got..." distracted".

Chubbs

Nice Paul. Lotta pork there man. Your wife's boss feeding a small army?

Our Heels sure needed a big man in the post this year huh? 4 guard set lineup is tough against 7 footers.

paulheels

Chubbs, it was a battle all year. If MacAdoo was a true big man, the fur guard line up would have been fine. But he doesn't play with his back to the rim well, and is not a great rebounder. We essentially were playin five guards, he's a swing player not a post player. But, guys got some experience and I think everyone will be back, except MacAdoo.

nolaegghead

henapple said:

2145? that's how hot nola got the demo egg up to when he got..." distracted".

Maybe....but I left that egg with a perfectly seasoned gasket.

NEWB_IN_NOLA

Yes. Cooked a 129 lbs whole Berkshire hog last weekend.

paulheels

Newb. You got any pics on how that fit. Cause that's large hoss! Awesomeness.

NEWB_IN_NOLA

After taking measurements, decided the head would barely fit on the egg, so it went on a large offset on a trailer. This was for a hog cooking competition here in NOLA with some friends. I will see if anyone took pictures. Also did 35 racks of ribs and 400 orders of pork cheek bao with pickled pig's tongue, veggies and fresh fried pieces of pigs ears ("tongue in cheek"). We also did some pulled pork and pork pot pies.

The Cen-Tex Smoker

GrannyX4 said:

Looks good. Yes, I have seen that much pork. I cooked 16 butts last fall. Took me 4 days to get them all done. They were all eaten in 2 days. ;;)

A Granny's love knows no bounds . I remember that one. 

Hi54putty

NEWB_IN_NOLA said:

After taking measurements, decided the head would barely fit on the egg, so it went on a large offset on a trailer. This was for a hog cooking competition here in NOLA with some friends. I will see if anyone took pictures. Also did 35 racks of ribs and 400 orders of pork cheek bao with pickled pig's tongue, veggies and fresh fried pieces of pigs ears ("tongue in cheek"). We also did some pulled pork and pork pot pies.

It is a sin in this forum to make a statement like that and not post pics. I'm just saying, don't be surprised if one of the self appointed moderators puts you in time out.

nolaegghead

Hi54putty said:

NEWB_IN_NOLA said:

After taking measurements, decided the head would barely fit on the egg, so it went on a large offset on a trailer. This was for a hog cooking competition here in NOLA with some friends. I will see if anyone took pictures. Also did 35 racks of ribs and 400 orders of pork cheek bao with pickled pig's tongue, veggies and fresh fried pieces of pigs ears ("tongue in cheek"). We also did some pulled pork and pork pot pies.

It is a sin in this forum to make a statement like that and not post pics. I'm just saying, don't be surprised if one of the self appointed moderators puts you in time out.

I talked to Phillip (newb_in_nola) about it....almost went, it's a fundraiser in City Park here in New Orleans.   You can probably find some pictures here:

http://www.hogsforthecause.org/

paulheels

I thought you cooked that hog on the Egg! I have seen hogs that big and bigger cooked, on offsets, spits and the like. Thanks for the link. Fun times.

NEWB_IN_NOLA

I was way too busy to snap foid pics and still waiting for the 2013 event pics to post. No chance Aubrey (we picked out and named our hog) was going to fit on my egg. There were definitely teams out there with larger hogs than us. Our team is mostly new to BBQ, so will be working on that more this year, but we did place 2nd out of 85 teams for our braised pork cheek bao dish in the porkpourri category. It's a really great event.