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Whole pig on a large

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Comments

  • Oh, and Dweed...bite me! More pics to come. Gonna be a great cook.
  • *dweeb
  • WolfpackWolfpack Posts: 2,682
    With the fire ring out could you get enough charcoal in there for the full cook?
    Greensboro, NC
  • Yup. Gonna be just fine. No worries on my end. 
  • WolfpackWolfpack Posts: 2,682
    Awesome- looking forward to the results
    Greensboro, NC
  • @MemphisBBQ‌ what wood are you using for smoke? Looking good so far.
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
  • SoCalTimSoCalTim Posts: 2,155
    Hey brother, what'd that pig cost you?
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • THEBuckeyeTHEBuckeye Posts: 4,045

    We did a pig back in the old hood ON New Year's Eve. Stole a 55 gallon drum, drilled holes for a grate for the coals, built a temporary "pit", cooked all night. Best New Years Day ever.  The cultesac ate well for two days!

    P.S. Memphis, Beat the dogs! 
    New Albany, Ohio 

  • Any hunters out there?  San Diego County could use some help getting rid of their feral pig population.

    http://www.utsandiego.com/news/2012/mar/16/feral-pig-working-group-targets-san-diego-pig-popu/
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • lousubcaplousubcap Posts: 17,078
    Epic cook right there-can't wait for the end-game.  And thanks for the play-by-play.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • @chashans‌ San Diego and everywhere else. Damn good eating
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
  • After a nap I went and took a peek. Man that sucker got dark! Maybe too much smoke on it or something, but the internal temp is at 145. I assume this is getting close to a stall? Who knows. Probe is in the shoulder. 
    If anyone is wondering, the eyes popped rather soon. Within the first hour.
    Cost? 27 pounds cost me $130 with tax

  • I guess I never thought about what smoke would do on skin...I know some of the butts I have done look like a freaking meteorite! 

  • Like I said. Too much smoke turned her black. Big whoop, she wont be pretty when people dig in. Temp is now at 156. Was in the stall for the better part of an hour or so. Plan on foiling it and putting it in the cooler for a while before people come over.
  • DMWDMW Posts: 12,735
    Man, I'll be a day too late. Heading to Memphis tomorrow for work.
    My Facebook Page where I document my cooking
    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
  • No plated pics..?  Dusty, I am disappoint.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN
  • 55drum55drum Posts: 162
    That's the best pose I've ever seen for a pig!!!
  • lkapigianlkapigian Posts: 3,210
    Let's see the finish
    Visalia, Ca
  • SGHSGH Posts: 24,501
    Nice job my friend. Not many people pull a whole hog off of the BGE. I salute you sir. Just a tip. To prevent over darkening once your color is set to your liking you can do 3 things to stop farther darkening. One, stop the smoke. Two, tent the meat. Three, drop temp 25-50 degrees for the finish depending on actual cooking temp. Just thought I would share. Again nice job.

    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. 
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