Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Whole pig on a large

MemphisBBQMemphisBBQ Posts: 92
in EggHead Forum
Okay folks. Just got a 27 pound pig. Gonna be an all weekend event. Injecting tomorrow. Not sure what I will inject at this moment. Going to be fun fun fun. Start the cook on sunday morning. Will provide plenty of pictures and such.

Prep and everything will be documented. Probably very heavily.
I look forward to comments and questions!
«1

Comments

  • shtgunal3shtgunal3 Posts: 4,025
    Hell yeah can't wait to see pics of this cook. And BTW .... Roll Tide!!!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • paqmanpaqman Posts: 2,777
    shtgunal3 said:

    Hell yeah can't wait to see pics of this cook. And BTW .... Roll Tide!!!

    +1

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • lkapigianlkapigian Posts: 3,434
    Awesome personally no need to inject , maybe brine but it really needs nothing .cant wait to see it
    Visalia, Ca
  • ThatgrimguyThatgrimguy Posts: 3,840
    Looking forward to watching this progress!
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • Grillin_beersGrillin_beers Posts: 1,248
    That's crazy awesome. Looking forward to the pics
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
  • SGHSGH Posts: 24,835
    Just the fact that it's a whole hog earns this.
    SGH
    image

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

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    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. 
  • DMWDMW Posts: 13,036
    I will be watching closely. I really want to do a whole hog on my XL, just need to have the right occasion. FWIW, I have never injected whole hog and they always turned out great.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • TjcoleyTjcoley Posts: 3,537
    Can't wait to see the result. Once did a 300 pounder on a rented gasser. Haven't tried yet on the Egg. Good luck
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • MemphisBBQMemphisBBQ Posts: 92
    Thanks guys! I can't tell you how pumped I am about this. Got Wilbur in the fridge. Was sort or shocked how small a 27 pound pig was. I could easily do a 60 pound pig on my large
  • lkapigianlkapigian Posts: 3,434
    Did you take the head off? Could never even think of a 60 pounder with head on my large. I do pig heads only and a 12-15 pound head fills it up
    Visalia, Ca
  • TTCTTC Posts: 730
    I am way, way overdue for a whole hog. I've done 4 (although I technically don't remember one, but that is another story) most in the 60-70 pound dressed weight range, all on a buddy's Brinkman charcoal cooker set on a trailer.

    It's as much fun as a grown man can have with his clothes on. Enjoy.
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water --  Gallatin, TN
  • MemphisBBQMemphisBBQ Posts: 92
    No, the head is still on. Pictures will start pouring in tomorrow. I am telling y'all. Take the fire ring out and you can fit much more than you think. This 27 pounder is going fit nicely on a regular indirect setup. Was gonna do it today, but the wife works and wants to take part tomorrow. Understandable and, well, happy wife happy life am I right? Going to rub the swine with some salt tonight. My buddy is all about injecting it. He really has no experience with BBQ, but whatever. Can't hurt. I am down. The wife wants me to pop the eyes out prior to cooking. I can see that, no pun intended. I am all set to fire up the egg in the morning. I hope everyone is okay if I flood the thread with pictures and details.
  • MemphisBBQMemphisBBQ Posts: 92
    TTC, I feel you on the filling it up. BUT. This 27 pounder is much smaller than I was expecting. Take your fire ring out, drop your setter in...boom...much more space. Just gotta bust the spine on a larger hog. That way you can make that sucker sit just right.
  • jaydub58jaydub58 Posts: 2,143
    Bring 'em on!!
    John in the Willamette Valley of Oregon
  • MemphisBBQMemphisBBQ Posts: 92
    Sorry, meant for Ika
  • lakewadelakewade Posts: 384
    Good luck!  Looking forward to seeing it.  +1 for no injecting, but whatever you want to do it will be great.

    -----------
    I feel a whole lot more like I do now than I did when I got here.
  • dweebs0rdweebs0r Posts: 520

    photo yodapic_zps47e2095f.jpg
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN
  • MemphisBBQMemphisBBQ Posts: 92
    Good morning folks! Been up for a couple of hours now. The pig is on and smoking it's ass off. I feel bad for the people down wind.
    So. What we did was rub her down with some sea salt and dizzy dust last night and put her back in the fridge. This morning we took her out and tied her up as you can see and stuffed her with onions. No injection, as I previously stated. Peer pressure got me, you ****.
    I did have to take the fire ring out to get clearance, but still...could put a bigger pig on if you bust the spine so it lays over on itself nicely.

  • Dyal_SCDyal_SC Posts: 4,820
    Awesome!! I need to try this sometime. Thx for the pix!
  • DMWDMW Posts: 13,036
    Nice, I like the rollup job. So nothing removed from the spine at all?
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • lkapigianlkapigian Posts: 3,434
    edited September 2014
    Nice! BTW the eyes are awesome, hope you did not wind removing...going to skip the head only next time and try this ^:)^
    Visalia, Ca
  • MemphisBBQMemphisBBQ Posts: 92
    Nope. No need with this pig. She folded over nicely and was easy to tie up. 
  • MemphisBBQMemphisBBQ Posts: 92
    Here is what happened on Friday. I had a pig ordered from a packer. They called and told me that they did not get a pig the size that I requested. I called a store in Memphis that carries some odd things. If you watch Bizarre Foods, Winchester Farmers Market was on there. Been there once before and they really do carry some off-the-wall ****. Cow heads. Live shark. I mean, this place is awesome. So I took a chance and called them. They had a few pigs that fit my bill. Done deal.
  • MemphisBBQMemphisBBQ Posts: 92
    About an hour into this cook. Egg is holding steady at 210. BTW, if you live in the mid south, like I do, the day is beautiful. Currently 58 degrees, according to my phone. Love this ****. three shots of fireball in and two vodka drinks. Hey, don't judge me. I am cooking a whole pig...
  • DoctorMojoDoctorMojo Posts: 126
    Looking good!

    Southern, Tennessee

    LBGE, MBGE  

  • THEBuckeyeTHEBuckeye Posts: 4,064
    How many people are you planning for the initial feed?
    New Albany, Ohio 

  • blind99blind99 Posts: 4,283
    @MemphisBBQ‌ How long do you figure it will take to cook?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • MemphisBBQMemphisBBQ Posts: 92
    Good question, Buck. Honestly this really just started out as a "hey lets do a hog" conversation over...well, lets just say... a few drinks. It has turned into a lot of people coming over. The rule is, if you come, you bring either a side or a bottle of liquor. Pretty fare giving the cost of the pig and the time I have put into cooking her. 

    Okay yall. About to take a nap. Us old folk have to rest...
  • MemphisBBQMemphisBBQ Posts: 92
    More pics before my much needed nap.
  • MemphisBBQMemphisBBQ Posts: 92
    Blind....when its done its done. Thats what I tell my wife.
Sign In or Register to comment.
Click here for Forum Use Guidelines.