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  • #16
    One tip I have gotten is how to lay the fire... keep the most of it at the front and rear... the middle ribs/loin will cook alot easier than the front and rear "hams". Convection will cook the center.

    Brine could be just the standard 1 cup Kosher/Gal of water. Maybe 3/4 cup in this case, as that's ALOT of gallons- I use 3/4 for turkeys no problem. Spicing: cumin, thyme, rosemary--- etc. Heck, you two know yer way around a spice rack with the best of 'em!
    In God I trust- All others pay cash...
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    • #17
      OK, you asked for it!


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      • #18
        Originally posted by Bassman View Post
        OK, you asked for it!


        Kieth, if you leave right now you got time to come and pick up me and supervman and still make it on time to help put that hog on!!!
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        • #19
          Another variation i used to do alot is use 3 layers of block and butterfly and pin the pig with wire thru the grate we made....This way we could flip the whole pig easily and crisp skin at end if desired.....We would keep a small teepee style fire going and shovel hot coals in a small metal door in front when temp dropped and keep more heat over butts/hams...We wpould make a foil dome to make a roof...And foil mid-section about 1/2 the cook to prevent overcooking mid section.

          Drawback was we could not stuff,but a good excuse to drink all night and the pigs cooked even and quick.200 pounder would turn out sweet over cherry coals...
          Last edited by ALX; 12-28-2009, 03:33 PM.

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          • #20
            looks like fun. lol-@ the "slave" labor.
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            • #21
              Originally posted by erain View Post
              Kieth, if you leave right now you got time to come and pick up me and supervman and still make it on time to help put that hog on!!!
              Hey dont forget me
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              • #22
                Originally posted by minnbill View Post
                Hey dont forget me
                I've got room for all you guys, but it really does need to quit snowing up there for a couple of days!
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                • #23
                  Originally posted by Bassman View Post
                  I've got room for all you guys, but it really does need to quit snowing up there for a couple of days!
                  I'z thinking the same thing, Bass.
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #24
                    Lots of good advise here from everyone. My advise is to relax and have a good time, drink lots of beer. Everything will turn out great as long as the heat dont get way to high.
                    Rusty Recycled Relics

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                    • #25
                      Ok so here is the deal... I got a 120 gallon cooler. If I use 3/4 cup sea salt per gallon of water, to brine the pig, I need 90 cups sea salt. Correct me if I am wrong. Now to convert that to pounds... 1 lb of kosher salt serving size is .25 tsp at 377 servings per lb. So 377 servings ends up being 94.25 teaspoons. Now there are 32 tsp. in a cup...right... Sooo 94.25 divided by 32 is...... 3 cups per pound...rounded. Survey says 30 pounds of sea salt, is what I need. Holy kosher conniption fit!! My head is starting to hurt and I have only had 4 beers. Damn this sure does seem like alot of salt!!! Help please!
                      Ryan

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                      • #26
                        How big is this hog Ryan?
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                        • #27
                          Originally posted by Uncle-Honky View Post
                          Ok so here is the deal... I got a 120 gallon cooler. If I use 3/4 cup sea salt per gallon of water, to brine the pig, I need 90 cups sea salt. Correct me if I am wrong. Now to convert that to pounds... 1 lb of kosher salt serving size is .25 tsp at 377 servings per lb. So 377 servings ends up being 94.25 teaspoons. Now there are 32 tsp. in a cup...right... Sooo 94.25 divided by 32 is...... 3 cups per pound...rounded. Survey says 30 pounds of sea salt, is what I need. Holy kosher conniption fit!! My head is starting to hurt and I have only had 4 beers. Damn this sure does seem like alot of salt!!! Help please!
                          Looks like your math is solid. That is a lot of salt! But won't the pig displace quite a bit of the volume in the cooler? With the pig in there it won't take as much liquid to fill.
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                          • #28
                            Originally posted by wutang View Post
                            Looks like your math is solid. That is a lot of salt! But won't the pig displace quite a bit of the volume in the cooler? With the pig in there it won't take as much liquid to fill.
                            Winner winner, chicken dinner!

                            Here's some fun:

                            Approximate the volume displaced by the pig by considering it a cylinder Nose (or neck, if headless...) to tail is h, 1/2 the total thickness is r. The approximate volume of the pig is Pi*rsquared*h. Do this in inches, and you get cubic inches. There are 231 cubic inches in a gallon. Sooo..

                            Let's assume a 3 foot long pig and 2 foot around... or one foot radius.

                            36* 12^2* 3.1416 =16,277 CuIn/231= 70 Gallons displaced. Now..we KNOW a pig is not a solid cylinder, and would only displace about half to 2/3 tops of that. Sooo..what max 50 gallons.

                            I'd think if you mixed up 50 gallons of brine you'd be good. 75 for SURE would cover ya. Err the pig I mean...heh. Well, according to the pig dimentions I assumed.
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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                            • #29
                              Winner winner chicken dinner is right!
                              We just noodled that out! Ry is wicked with the whole cubic this and mass volume that... whew! You boys sure now your measurements

                              We still need alot, alot of salt! ;)

                              Ry we may need more salt then we will beer... YIKES!



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                              • #30
                                I'm also thinking 3 cups/Lb is not right...wait a sec... I'll go measure 3/4 cup Kosher....

                                229 grams, almost a half Lb dead nutz...
                                In God I trust- All others pay cash...
                                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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