This past weekend we had a very successful block party and 1st Annual Pig Picken. We had about 20-25 people come out Friday night to eat Chicken and Ribs and watch the pig go on. We had 40-50 on Saturday come out to play yard games, drink good beer, enjoy beautiful weather, and eat great pork! Special thanks to Cory Thomas for all his help from start to finish. Here are a couple of pictures from the weekend:
7am - pig has been smoking low and slow now for 7 hours
Just backed the pit into the driveway. Man does that thing look good behind my truck!
Our rental pit for the weekend - "Daddy's Little Brother" Thanks to Randy at Mobile BBQ Pit Rentals: www.rentbbq.com This thing smoked like a champ all weekend!
Cory, Tom, and Brad - cooks for the weekend, Pitmasters Cory & Tom
Friday afternoon - fired up the smoker around 5pm
Cory tending to the pit just after throwing some chicken quarters and ribs on
Dinner on Friday night - chicken quarters. The ribs weren't done for six hours and made an excellent midnight snack just before putting the pig on.
The underside of our 85 lb hog purchased at Ferguson's Meat Market.
Quenching thirst and adding flavor at the same time
All rubbed down with Dizzy Pig's Red Eye Express
Midnight just before going on the smoker
The pig is on! Just after midnight, pit temp set at 225 degrees. We used Royal Oak natural hardwood lump to get the pit going and then sticks of hickory every 1-2 hours.
This was taken around 9am after we flipped the hog. We rotated the head & front shoulders closer to the firebox and covered the head so it wouldn't burn up. At this point we're 9 hours in.
This was taken around noon - 12 hours in. We're spraying every hour or so with apple cider vinegar and apple juice to keep the meat moist.
About 3pm - ribs and 1 shoulder are about up to temp. Time for the first batch of BBQ.
Good Friends and me with my Grill Master apron.
We had quite a spread including dips, chips, baked beans, pasta salads, mac n cheese, sausage balls, pies, cakes, potato salads, rolls, and plenty of good bbq.
My favorite picture fromt he weekend - pullin pork!
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