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Whole pig, 65 pounds, in the egg



  • HossHoss Posts: 14,600
    I only judge KCBS sanctioned events.All entries are presented in a styrofoam clamshell box with the meat and garnish.There are rules we are required to follow when judging such.I do suspect that the above event could have been MUCH different.I do not know if they only sampled the meat or if the cooked hog was judged on presentation.If presentation were a factor I could see where a whole ,intact hog laid out with all the garnish would be more eye appealing.If it was judged solely on the taste of the meat it should not have mattered what the hog looked like when cooked.I do not have enough info on this cook to say.
  • Hoss: thank you for your insights.
  • irishrogirishrog Posts: 375
    Thats right, I could not remember the correct terminology while I was putting the post together and did not want to stop my train of thought to check.
  • irishrogirishrog Posts: 375
    The competition was judged on Texture, Taste, and succulence. There were no marks for the remainder of the pig, appearance of the pig etc., and indeed the pig which won was very undercooked, and they were lucky to get enough meat to present to the judges, who were obliged to judge on what was in front of them.
    This was the first time running this competition by a group of guys who were fund raising for their sports club. They learned a lot in a short space of time ( a very steep learning curve in thechnical talk) and next year will be a lot better.
  • irishrogirishrog Posts: 375
    No, to my taste it was perfect.
    All the meat was given away to the public who attended the event, once the judging was finished, and I could tell by the number of people who kept coming back to me for more eats that people really like my pork, and that was satisfaction enough for me.
  • rog .that looks fantastic....must have been a lot of work removing the backbone and all. ..great job though!!!
  • irishrogirishrog Posts: 375
    Hi Max, the back bone came out relatively easily. I just used a sharp boning knife which I have had fo about 30 years, and worked my way along the bone, and it took me about 30/40 minutes in total.
    The back bone made a nice stock which I put in the drip pot, which I eventually made into a barbeque sauce.
  • highpresshighpress Posts: 694
    Awesome pics, thanks for sharing! I've seen full pigs on an XL before, glad you can do it on a large! First place to a gas grilled pig?!!?!? :pinch: :pinch: :sick: :blink:
  • irishrogirishrog Posts: 375
    Some people just like plain roast prok, there is no accounting for taste. The feedback from the judges was that they did not like any of the pigs that were cooked with smoke, timber, etc. They preferred the pigs roasted in commercial spit roasting machines run on gas. Every body to their own.
  • ozeggozegg Posts: 50
    that is awesome. I think I may try this sometime.
  • eenie meenieeenie meenie Posts: 4,393
    Roger, that is awesome. :) Thanks for posting. Are you going to do it in competition again?
  • That's a little weird - You would think that over-all presentation of what was cooked would matter. Silly if 2oz of an entire undercooked pig ended up winning. That's doesn't seem terribly representative of a real cook. Me thinks the rules need some changing.
  • deepsouthdeepsouth Posts: 1,796
    awesome cook. the judges probably had too much to drink.
  • Thanks for sharing!  The pig looks awesome!  I will be trying this on my large egg.  Great job! 
  • yzziyzzi Posts: 1,793
    Now to find a pig...
    Dunedin, FL
  • Hi54puttyHi54putty Posts: 1,872
    Great old post. Glad someone dug it up. Looks easy enough to actually try.
    Winston-Salem, NC 
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