Originally Posted by ChipDog
Considering they're from Breaux Bridge, what do you expect? Oh, wait. That's basically right outside Lafayette's city limits. I thought that whole area was sold on ULL.
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Considering they're from Breaux Bridge, what do you expect? Oh, wait. That's basically right outside Lafayette's city limits. I thought that whole area was sold on ULL.
After cleaning out the pig, stuff the belly with your favorite herbs and spices. Salt and pepper the outside while roasting. Drink plenty of beer during the cooking process.
"All roads lead to Putin" -- Thomas Jefferson
You like some herbs don't you?
After cleaning out the pig, stuff the belly with your favorite herbs and spices. Salt and pepper the outside while roasting. Drink plenty of beer during the cooking process.
You betcha!You like some herbs don't you?
Was in a bookstore the other day and saw an interesting book. Something about cooking was responsible for human civilization.
"All roads lead to Putin" -- Thomas Jefferson
Like it or not - let's face it, those Cajuns know how to cook and eat :icon_wink:
Everyone had great ideas, but like yours Salty - way too much work involved for me. I decided to cut/saw it into pieces and put it into 2 big aluminum pans and cook it in the oven. I places the parts in two pans and quartered 6 onions an placed them around and on the meat. I poured BBQ sauce all over and between the parts, I put about 1 inch of worchestershire sauce in each pan, I sprincled garlic powder over and between all the parts, then I covered them with foil and sealed the edges. Then I put it all in the oven at 250 degrees. What do you think about the temp, and time - how long 8, 9, 10.... hours?
P.S. I like the picture Salty. Could we dig a pit like that on the hill by the TAC and do that? How many pigs would we need to feed a bunch of us?
how much did this pig weigh?
I guess about 30 pounds
we could have gotten that in a brinkman (would have taken two series).......at 250 I would go 6 hours...the sauce is going to give you problems if you used tomato based....you better have more on standby in case the sauce starts getting too thick.
After six hours you need to put it in containers without all that sauce so that the skin can crisp up......another 90 - 120 minutes should get it.....then put sauce + some honey on the inside (non skin side) the last 20...
.....drink beer
Are you saying remove the foil after 6 hours and then cook some more?
no....I would put it in new cooking pans that have NO sause in it whatsoever......then I would wrap each cut in foil.....or make sure the foil over the top of the pan is tight.....the last 20 or so can go uncovered.
I think you are going to be surprised how much grease is going to pool at the bottom of those pans in 6 hours.....plus, you are going to have to use more bbq sauce to keep your original application from going dry...
I'll drain the fat at 6 hours and change out the pans. I am thinking about how much fat is generated when i do this with a brisket and I suddenly understand what you are saying. Pork will make even more fat i guess.
Where is you tailgate spot again?:icon_wink:
I took it all out of the oven after 9.5 total hours. I drained off all liquid and then refrigerated it. When we got home from the big game last night, me and Chip Jr pulled off all of the meat and stored it in the fridge.
Any suggestions what to do now?
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