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Joined: Apr 2019
Posts: 4,816
Campfire Tracker
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OP
Campfire Tracker
Joined: Apr 2019
Posts: 4,816 |
You might remember the debacle from last year when the butcher sold my pig to someone else! Anyway, this year went to a different butcher and got a 56lb pig. I didn’t want to use the huge rotisserie bbq from last year, so some searching on YouTube brought me to Asador bbq AKA the Argentine or Patagonian cross. I managed to rig up a contraption attached to my ATV jack, so I could raise or lower it. It worked fine, but was a bit unstable, so I’ll get something purpose-built by a welder next year (we’re planning to do lamb then). Heat control is by building a big fire, and moving the coals close to the pig. Temp is determined by holding your hand by the pig. If you can hold it just 15 seconds, it’s hot enough. Less than that, too hot. Anyway, it worked out great. We had about 40 people and everyone had a blast. Got so many compliments on the pig and all were very interested in the bbq method.
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Joined: Dec 2007
Posts: 25,092
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,092 |
Never seen a roasted pig stay so pink! What temp did you cook the hams to?
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
I'm with Blake. What IT did you take it to?
Sean
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Joined: Apr 2019
Posts: 4,816
Campfire Tracker
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OP
Campfire Tracker
Joined: Apr 2019
Posts: 4,816 |
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Joined: Dec 2007
Posts: 25,092
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,092 |
Nice. Looks good, mine and most I’ve seen just get a bunch more color.
I’ve been wanting to brine a whole pig in a kiddie pool. 😀 Maybe next summer.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Apr 2019
Posts: 4,816
Campfire Tracker
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OP
Campfire Tracker
Joined: Apr 2019
Posts: 4,816 |
Yeah, I thought it should be darker, too, but I trust the thermometer more. And keep in mind I was rotating it 180 degrees, not constant slow turning. I didn’t brine it, but was super tender and juicy. I mopped it regularly with this brine that I found on YouTube.
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Joined: Apr 2011
Posts: 15,300
Campfire Ranger
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Campfire Ranger
Joined: Apr 2011
Posts: 15,300 |
Looks damned good! I love BBQ’ed done up like that. Nice work.
Semper Fi
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Joined: Aug 2002
Posts: 5,757
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,757 |
I take them to 190-195*. You must have sliced it?
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Apr 2019
Posts: 4,816
Campfire Tracker
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OP
Campfire Tracker
Joined: Apr 2019
Posts: 4,816 |
Yes. Sliced it and used loose meat for those who wanted pulled pork with sauce.
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