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OT - Annual pig roast

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bweekes
bweekes Posts: 725
in Off Topic
Though not an egg cook, I look forward to this every year. Wish I got more use out of the box but it's always a great time and quite the spectacle. This year I did a 85lb pig - the biggest one I've ever done. Really moist and crispy skin. 
Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bgebrent
    bgebrent Posts: 19,636
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    And WTF didn't you invite me?  Damn.
    Sandy Springs & Dawsonville Ga
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  • bweekes
    bweekes Posts: 725
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    bgebrent said:
    And WTF didn't you invite me?  Damn.
    LOL - next year! 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bgebrent
    bgebrent Posts: 19,636
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    I hope so, that had to be incredible!
    Sandy Springs & Dawsonville Ga
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  • bud812
    bud812 Posts: 1,869
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    Damn bro, you nailed it.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • BYS1981
    BYS1981 Posts: 2,533
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    My buddy just bought a caja china for that, he did a pig on 7/4.. how do you like the china?
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  • bweekes
    bweekes Posts: 725
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    BYS1981 said:
    My buddy just bought a caja china for that, he did a pig on 7/4.. how do you like the china?
    Love it. Producing consistent results every time. Always a bit of anxiety though when it comes to crisping up the skin. You really need to monitor it, but at the same time, be careful not to peek too often (this thing is terrible at recovering temperatures once opened). 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Focker
    Focker Posts: 8,364
    edited August 2016
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    Nicely done!
    I'd make a complete a$$ out of myself piggin out at that party.
    Those last two shots...damn.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • KiterTodd
    KiterTodd Posts: 2,466
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    Thanks for the share.  I have never seen one of those Caja boxes in action, but I've heard good things.

    So, after you put the roasted pig on display like that...how do you serve it? 
    Does it then turn into an exercise in pulling/shredding a pig's worth of pork or do you serve different cuts different ways?

    How does the flavor compare to a typical pork shoulder smoke?
    LBGE/Maryland
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