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42# Piggy On XLBGE, Pics as I go.

GalanteNate_OneEaGalanteNate_OneEa Posts: 854
edited August 2013 in Pork
Going to give it a shot for my fantasy draft party. Cut out the spine to make sure I could ball em up. Plan on starting the cook tomorrow night, 225 12-16 hours. Will post more pics as I go.


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Comments

  • MickeyMickey Posts: 17,456
    Nice job so far.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • TjcoleyTjcoley Posts: 3,489
    Can't wait to follow this one. Good luck.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • EggcelsiorEggcelsior Posts: 12,520
    Sexiest carcass ever!
  • Mattman3969Mattman3969 Posts: 6,384
    You have my attention Good luck, hope all goes well

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • berndcrispberndcrisp Posts: 875
    edited August 2013
    Redefines fantasy pigskin pick-em.
    Hood Stars, Wrist Crowns and Obsession Dobs!


  • RACRAC Posts: 1,688
    Will follow this one. Good luck!

    Ricky

    Boerne, TX

  • GATABITESGATABITES Posts: 1,230
    throw that bad boy on. Im excited for you!!! LOl
    XL BGE 
    Joe JR 
    Baltimore, MD
  • CharlesmaneriCharlesmaneri Posts: 1,295
    good luck with that cook please make sure you keep us updated with pics I will be looking  !!!
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • JRWhiteeJRWhitee Posts: 3,023
    Good luck I will be checking back as well.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • AquacopAquacop Posts: 468
    Awesome, keep us updated, what is the weight?
    LBGE 2013 Located in Savannah, Georgia
  • I will be watching!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • FiremanyzFiremanyz Posts: 789
    Progress?????
  • Sweet! Will def b following along. Tell us about the set up ur using for this cook. What charcoal, what kind of wood chunks/chips, drip pan or not, internal prob and where. Damn I'm kinda pumped up!
  • GrillmagicGrillmagic Posts: 1,394
    Dang, I'm all inn!
    Dimondale, Michigan XL BGE
  • GalanteNate_OneEaGalanteNate_OneEa Posts: 854
    edited August 2013

    So I have to start with the lesson I have learned. If you let the meat, pig in this case, sit to room temp, you cook will be that much faster, lol. SMH, dumb ass....

    But whatever, past that now, here we go. First thing I did was score the skin, controversial, maybe, but we will see.

    image

    How ya like that Dexter wrap on the marble table? Nice, right?

    Next I trimmed around the hams exposing more meat.



    image

    Next I cut the ribs from the shoulder and trimmed away.

    image

    Then with my trusty, actually very new and never been used just bought it for this cook and am totally pleased by it's performance, spit jack, I injected with a simple brine of AJ, BRN sugar, water, salt, blah, blah,blah...

    imageimage

    Followed by a generous helping of...lets just call it, rub.

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    Next I mopped the scored skin with the brine.

    image

    Then that got a coat of spice as well.

    image

    Followed by some creepy ass s@#t my wife and brother pulled the eyes out...I don't do eyes, teeth either, I have rules...or a code for that matter.

    image

    Isn't he cute?

    image

    Profile Pic to show depth.

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    So down to the nuts and bolts. I decided apple wood, with royal oak. I cleaned out my bge and set it up with no FR but I put small blocks of foil on the fire box for the PS legs down to give room for plenty of lump.  Then I put the grate on top of the PS to provide structural integrity to the PS. I was fearsome because the XL has a greater diameter that the LG that the weight of the pig might be too much for it to handle. i.e. Squar-cube law...kinda

    image

    238, so my room temp pig can settle at the magical 225, and we will call it a night...jk, I be sitting her for a while to make sure she settles in.



    image

    hence the 0111 upload...
  • TjcoleyTjcoley Posts: 3,489
    Fantastic!!!!!  Looking great so far.  That folded over pig just ain't right, but I bet he'll cook up real nice.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • nolaeggheadnolaegghead Posts: 19,662
    Looks great.  I'd try to move the pig up above the drip pan so you get more heat on it from the bottom.   Don't worry about getting to room temp.  The difference in cook times starting between 32-40F meat versus 80F meat is insignificant, based on numerous scientific tests.  Some people even cool down and go so far to freeze their roasts so they get more "quality time" with myoglobin (smoke ring development), and bark. Anyway, looks like a fun cook!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Honestly that's great to hear, on a side note, my fn maverick crapped the bed, reading all kinds of nonsense, guess I will put my faith in the pit viper guru , as if it didn't all ready deserve it lol
  • Chris_WangChris_Wang Posts: 1,253
    Badass

    Ball Ground, GA

    ATL Sports Homer

     

  • AquacopAquacop Posts: 468
    Cant wait so see the finished product. Very jealous, what time should be all be there?
    LBGE 2013 Located in Savannah, Georgia
  • ChubbsChubbs Posts: 6,692
    Top 5 posts I have seen on here. Thanks and following
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • GATABITESGATABITES Posts: 1,230
    progress pics? exciting cook!
    XL BGE 
    Joe JR 
    Baltimore, MD
  • Wish I was there because I love me some PIG
     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
  • I have been sitting here since 8 watching the internal temp bounce between 160f and 161f...oh stall, how I hate you.
  • EggcelsiorEggcelsior Posts: 12,520
    Don't hate the player, hate the game...

    Stall time = beer time.
  • here is some interesting reading why waiting out the stall:

    Enjoying the progression of the cook
    Large, small and mini SW Austin
  • Lol, I just re-read that artical about half an hour ago.
  • lousubcaplousubcap Posts: 9,755
    edited August 2013
    Dang-that is quite an undertaking.    But since it appears you are having so much fun with this cook.       No doubt it will turn out great-can't wait for the final results.   And that is one flexible piggy :)
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • Chris_WangChris_Wang Posts: 1,253
    Suspense...

    Ball Ground, GA

    ATL Sports Homer

     

  • how big (weight) was that pig and what size egg are you using?
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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