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Whole Pig...
Also, what suggestions does anyone have in terms of preparing the pig? I have at most 12 hours to cook the pig on Tuesday.
Ohio State is playing Arkansas. That's what prompted the pig!
Comments
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As I recall, you have to break some bones so you can bend it enough to fit. Not sure who did it, but it looks like this...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
How much bigger is the pig? Do you have multilevel capabilities on your egg? You can cut it in half right behind the rib cage and have a front half and a back half and go with two levels if you have a multilevel cooking grate...or see if it would arrange on the single level grate when separated.
You could also remove the head at the atlas joint at the base of the skull. If there is room to the side just put the head there.
I don't know about recipes for whole pigs like what you're doing. The last whole piglet I did was a wild piglet that we just butterflied, rubbed it, and let cook for awhile on a gasser. It turned out great for pork tacos. -
only seen one real pig cook on the forum in the egg, was around 60 pounds, they cut the vertebrae in the back and sat it verticle with the rear eggs tied upward, pig was just sitting in there, not a lot of info on itfukahwee maineyou can lead a fish to water but you can not make him drink it
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I like that idea! Looks like a break back where I'd cut it in half and bend it like that. Buckeye, if you do it this way take lots of pictures and write details. I want to know.
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This link will get the job done.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=924390&catid=1 -
oh man, that will scare the kids.
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I have seen a 60 plus pounder cooked on an egg.It was at Eggtoberfest 08 I think.They cut out a section of the backbone and had it sitting uprite.
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thats the one 60 something pounds, i type awefully slow :laugh:fukahwee maineyou can lead a fish to water but you can not make him drink it
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Michael, that was at eggtoberfest "09"
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I saved a multipule post cook of a whole hog.
I didn't do this cook but, here are the links to them. Tim
Porky Pig part 1
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=916956
Porky pig's thrown
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=917754
Porky pig part 2 the ride home and test fit
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=918338&catid=1
Porky Pig part 3 - warning (graphic)
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=918621&catid=1
Porky Pig part 4
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=919641&catid=1
"Three Guys from Miami" method
http://cuban-christmas.com/hall_o_fame.html -
They must have done one in '08 and again in '09. I went there with you in '08 and there was one. Missed '09 due to hip replacement.
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Here is a picture at Eggtoberfest after coming off the egg.
Larry
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Clavin wrote:oh man, that will scare the kids.
Quite possibly. Just tell 'em to suck it up! :laugh:
I also understand you do NOT want to be downwind - the smell is supposedly awful!!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Wow.....
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Just noticed your time limit!! 12 hours?! It takes me 14-16 for a lousy 8lb butt!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
your right Richard,, it was 08
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Yea, but.. do ya still have to tie the dome shut for the first few hours? Any damage inside??
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Hey guys. Thanks for all the information and replies. I will surely take pics and document how the cook goes. I have him frozen and just need to defrost and bend his legs over. Than I will season him and put him on early Tuesday morning.
Any other tips greatly appreciated. -
You have a WHOLE pig that's currently frozen and you expect it to thaw by Tuesday and cook in 12 hours? I don't see how either is possible, but bon chance, my friend. And welcome to the madhouse, by the way!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
It's already almost defrosted.
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Ahh. Gotcha. You can always start the cook even if it's still partially frozen - or solid as a rock, for that matter. It'll just take a bit longer.
The normal cook time for a butt or whole shoulder is 1.5-2 hours per pound. You might consider starting earlier than Tue AM.
Please post some pics and let us know how it went. Good luck!!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
[img size=499][/img]
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Hey guys. Thanks for all your replies. Here is my post on the pig I cooked.
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=1023628#1023628 -
Thanks I will go over there and look. Tim
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