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Cooked a 40-pound pig on my XL
I restored an XL Egg, and put it to the ultimate test last weekend. I cooked a whole 40-pound pig.
250 degrees for 8 hrs and it was delicious.
Hardest part was getting it to fit on the 24-inches I had available.
Here's a few pics.
Comments
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Thats beautiful!What I do when I'm black out drunk is none of my business...
John Central CT -
My kitchen counter felt pretty small with a 40-pounder on it.
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That’s awesome- great color on that pig!!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Can’t believe it fit in there. Nice work!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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Beautiful beautiful! Inspiring. Be a great long cook to try.You can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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Great job!
I'd need to find more friends before doing something like that -
You are my hero. Great job.Large, Small, Mini Max & Mini.
Wishlist XXL, XL & Medium -
Yes, I saw yours. You inspired my cook. Thx.marysvilleksegghead said:62# pig on a large
posted many years ago
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That looks so cool. I'd love to scare the kids with something like that!
But be honest... taste wise wouldn't 4 Boston butts in there taste better? Do the forearms and legs really taste good? Seems like there's no a lot of product yield.Milton, GA
XL BGE & FB300 -
Awesome!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Only 8 hours? I would have thought it take longer.
Looks awesome!XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
IG --> matt_86m -
Nice! Looks awesome
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you had me at 40 lbs pig.
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I enjoyed sourcing it, prepping it, cooking it, and eating it, but I wouldn't do it again.
Everything was moist and falling apart, and it was an experience for everyone involved, but it's basically pork steamed in the skin. We had a ton of aromatics stuffed inside, along with a broth-based injection in the hams, but it was still pretty bland tasting. You don't get the nice bark you'd get on a butt or ribs cooked separately.
But again, it was fun, and I wanted to see what my XL could handle.
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Would love to see that post... On this forum?marysvilleksegghead said:62# pig on a large
posted many years ago
Kirkland, TN2 LBGE, 1 MM -
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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