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Spatchcock Pig

lkapigian
lkapigian Posts: 11,120
in Off Topic
Fresh off the shaver, burning the remnants 135 live weight....injected with Mojo, rubbed with Adobo...modified my Caja to cook another 100imageimageimageimageimageimage
Visalia, Ca @lkapigian
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Comments

  • Ragtop99
    Ragtop99 Posts: 1,570
    how long did it take?
    Cooking on an XL and Medium in Bethesda, MD.
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  • Mickey
    Mickey Posts: 19,694
    That is cool
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • Eggerty
    Eggerty Posts: 220
    Wow that is impressive!
    LBGE - Nov/'14
    A Texan residing in Denver, CO.
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  • lkapigian
    lkapigian Posts: 11,120
    Cooked about 8 hours, twice as long as normal for a Caja China, but it was 133 like e weight, the Caja China does better with my h smaller pigs, other issue was the pigs starting temp was around 25 degrees cooler tan ideal...but it was excellence all the way around
    Visalia, Ca @lkapigian
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  • SGH
    SGH Posts: 28,880

    That's some fine looking swine for sure. Awesome cook all the way around brother =D>

    In general, how do you like the CC compared to other smokers?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lkapigian
    lkapigian Posts: 11,120

    Thanks @SGH The Caja China is extremely inefficient, so the only way to fix that was to increase the output and that is what I did with the Racks...............It is a great little box for those especially for those that don't like smoke and  does an awesome job on 50  pound pigs ( 4 hours)

    If you do want smoke, a couple pieces of charcoal with a chunk or two in an aluminum pan works

    So, in general I like it but I would not want that as my only option to cook

    Visalia, Ca @lkapigian
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  • bluebird66
    bluebird66 Posts: 2,788
    =D>
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • SGH
    SGH Posts: 28,880
    @lkapigian- For the record, the best Cuban Mojo pork I ever had came out of a CC. I was highly impressed with the outcome. Again great job brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Chubbs
    Chubbs Posts: 6,929
    I knew @SGH would be part of this thread. Really cool and impressive.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SGH
    SGH Posts: 28,880
    Chubbs said:

    I knew @SGH would be part of this thread. Really cool and impressive.

    I have to brother. Just can't resist whole hog!! Believe it or not, it's one of my very favorites. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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