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  1. Blue Vomit Minister of Fire

    joined: Jul 12, 2011
    638 posts
    eastern PA
    The Yuengling was flowing, the pig was cooking, a good time was had by all. It was actually easier than I thought. We got a 60 lb pig. It took about 7 hours. The apple wood worked out great.
    Enjoy the pics. pig1.jpg pig2.jpg pig3.jpg pig4.jpg pig5.jpg pig6.jpg pig7.jpg
    #1

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  2. BrotherBart He Who Moderates

    joined: Nov 18, 2005
    21,949 posts
    Northern Virginia
    Here I was trying to go to bed and now I am hungry. For pig!
  3. fishingpol Minister of Fire

    joined: Jul 13, 2010
    1,898 posts
    Merrimack Valley, MA
    Man, that looks mighty fine. I would use the leftovers for pea soup or poke n' beans.
  4. Scotty Overkill firewood hoarder

    joined: Sep 24, 2011
    6,823 posts
    central PA
    Dammit BV, that looks fantastic! did you spin it on the open pit like that, or did you have a topcover at any point during the cooking? Glad the applewood worked for ya, a combination of that and white oak is by far my favorite for cooking. Nothing better than that!
  5. Blue Vomit Minister of Fire

    joined: Jul 12, 2011
    638 posts
    eastern PA
    Thnx Scotty,
    We spun it a 1/4 turn every few minutes the whole time, no top cover. The blocks really helped to hold the heat it. We went through less than a face cord of an apple/maple combo the whole time.
    The only slight problem we had was in the beginning. Our pole was a little too big and wouldn't fit out Wilburs mouth, we had to saw his jaw apart.
    Scotty Overkill likes this.
  6. Scotty Overkill firewood hoarder

    joined: Sep 24, 2011
    6,823 posts
    central PA
    Poor Wilbur .....lol. I see you kept the fire out of the center of the spit and built it around the sides of the pig. Looks great. I will be doing one like this soon. Thanks for posting the pics!
  7. Blue Vomit Minister of Fire

    joined: Jul 12, 2011
    638 posts
    eastern PA
    Yup, initial large fire in the center. Let that burn down to coals then rake coals to the outsides. Wilbur goes on after that. From there we just kept the outer ring going all day long. I was told you don't want any flare ups directly beneath wilbur. He burns easily.
  8. Defiant Minister of Fire

    joined: Dec 5, 2007
    1,878 posts
    Old Lyme CT
    My buddies son just did one last week (you can see his pig had a little flare up) 60 lb. dressed for $170. They flipped the rack every 15 minutes. Used soaked cherry on top of coals for flavor. The photo's tell the story. 100_3749.jpg 100_3745.jpg 100_3744.jpg 100_3741.jpg 100_3740.jpg 100_3738.jpg 100_3737.jpg
    fishingpol likes this.
  9. Eatonpcat Minister of Fire

    joined: Jul 24, 2011
    2,039 posts
    Eaton Township, Ohio
    Both pigs look awesome!!
  10. Hogwildz Minister of Fire

    WTF, no invite? Dayum
  11. Adios Pantalones Minister of Fire

    I bet that crispy skin was just terrible :)

    Drink enough beers at these things and "pork" might be a verb as well.
  12. Blue Vomit Minister of Fire

    joined: Jul 12, 2011
    638 posts
    eastern PA
    Next time. This was the trial run, we didn't want to give anyone Botchulism.
  13. Blue Vomit Minister of Fire

    joined: Jul 12, 2011
    638 posts
    eastern PA
    Yup AP, plenty jackassery going on there. One buddy ate the eyeball, another one was dared to eat a kidney. That turned out to be one of my favorite parts, tasted like liver, but better. One buddy chewed on the ear for a while, then my dog snatched it from him when he was too drunk to defend himself.
    This wasn't exactly a black tie affair at the Kennedy center.
  14. Eatonpcat Minister of Fire

    joined: Jul 24, 2011
    2,039 posts
    Eaton Township, Ohio
    Where was

    Where was this bash held...Faber College??

    Sounds like a good time!
    Blue Vomit likes this.

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