Food and Beverage - Need some grilled pig recipes

Going to throw a couple or shoulders or a shoulder and ham on the grill. Plan to sit it on a pan filled with apple juice. What do you like basted or rubbed on the meat? Give me some ideas. Thanks.

purists will tell you nothing at all
i like to just S&P, maybe a little cayenne too, then let it roll
sometimes i will baste with half/half apple juice and cider vinegar in a spray bottle, but really a shoulder (boston butt) will have plenty of fat to self-baste during the slow cook

I've never done one on the grill but I've done butts on my smoker. I use McCormick Applewood Rub on them and ribs. I also spritz them with apple juice. I like the way they turn out. If you're going low and slow, it's a long haul. They say 1 to 1-1/2 hours per pound (not sure about the ham) @ 225 - 250 to get to 200 to 205 internal temp for pulling. I think they're good to go at 170 - 175 for slicing. Mine always seem to go 2 hours. Maybe it's because I don't leave the damn thing closed and let it cook. :trout:

My dry rub usually consists of:
salt, sugar, pepper, ground mustard, paprika and whatever other spices I want to throw in at the time.

For basting you need some type of oil (I use butter), white or apple cider vinegar for tenderness, and apple or lemon juice for flavoring. Some times I will put some of my rub in my basting sauce and use it for an injection.

Alot of guys just use Italian Dressing.

check out this website......http://www.smoking-meat.com/ these guys are great help and have some awesome recipes/ideas.

Thanks. Currently, I don't have a smoker or would use that. I have to study some of the ideas so I do this one right. Some that I am cooking for were fine with it until I told them it was wild pig and now they think it is roadkill or something.

I already grilled some back strap that they thought was awesome but now say they won't eat it again now they know it was wild. Damn city slickers.

Screw it, bought a small smoker today. Going to break it in this weekend!

What did you get?

There is a lot of good info/tips/recipes here:

http://www.smokingmeatforums.com/

I normally put mine in with apple juice (made in USA NOT made in China) and set in fridge overnight. Early morning start smoker and pull meat out of fridge. Apply the following dry rub. Then coat boston butts or shoulder with mustard.

2 TBS pickling salt or kosher salt
2 TBS black pepper
2 TBS paprika
1 TBS garlic powder
1 TBS ground cumin
1 TBS white sugar

Smoke until internal temperature reaches around 190. You need the collagen to break apart. This is if you want to have pulled pork. Pull off smoker and wrap in foil. Let sit for around an hour. Mmmmmmmm.

Here are a couple of my favorite sauces. Don't ruin it by using store bought sauces.

Eastern NC sauce



2 cups cider vinegar
1/2 cup plus 2 tablespoons ketchup
1/4 cup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
Combine the vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper with 1 1/3 cups of water in a nonreactive medium-size bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding more brown sugar and/or salt as necessary; the sauce should be piquant but not quite sour.

Mustard BBQ Sauce:

· 4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
· 8 ounces of beer (less for thicker sauce, more for thinner sauce)
· ½ cup apple cider vinegar
· 8 tablespoons brown sugar
· 1/2 cup tomato puree
· 2 teaspoon Worcestershire sauce
· 1 tablespoon cayenne
· 1 tablespoon fresh cracked black pepper
· 2 teaspoons salt
· 1 1/2 teaspoons garlic powder

PREPARATION:
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time.

Emerils BBQ Sauce:




2 tablespoons vegetable oil
3/4 cup chopped yellow onions
2 tablespoons chopped garlic
4 cups ketchup
1/2 cup dark brown sugar
2 tablespoons cane syrup
1/2 cup apple cider vinegar (http://www.foodterms.com/encyclopedia/cider-vinegar/index.html)
1/2 cup yellow mustard
1/4 cup Worcestershire sauce (http://www.foodterms.com/encyclopedia/worcestershire-sauce/index.html)
3 tablespoons hot red pepper sauce
2 teaspoons Essence, recipe follows
1/2 teaspoon red pepper flakes, or more to taste
In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup (http://www.foodterms.com/encyclopedia/cane-syrup/index.html), vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil (http://www.foodterms.com/encyclopedia/boil/index.html). Lower the heat and simmer (http://www.foodterms.com/encyclopedia/simmer/index.html), stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.

I keep all three BBQ sauces on hand.:thumbsup: Have fun this weekend. Be sure to get the smoker going early. There is nothing worse than having the wife griping at you at 7 pm asking when the meat will be done and then explaining to her that it needs to sit for an additional hour before we eat.

you are going to turn into a "smoking" monster now!! LOL. Lots of fun and great rewards. PS- Lowes carries hickory, cherry, and mesquite chunks/chips....

PSS- Lit Up would a great handle over on the smoking forums!

For shoulders I inject them with about half a dixie cup full of old forester then rub them with Mr.Ps, which is a peppery rub. Add apple smoking chips and get ready to enjoy. The bourbon adds quite a bit of character and on the upside you can finish off the bottle while you wait for dinner. Good Times

For shoulders I inject them with about half a dixie cup full of old forester then rub them with Mr.Ps, which is a peppery rub. Add apple smoking chips and get ready to enjoy. The bourbon adds quite a bit of character and on the upside you can finish off the bottle while you wait for dinner. Good Times

:thumbsup: Great idea on the inject. I am going to try that this weekend.

for injector, cajun injector marinades are also the tits with pork shoulder

http://www.cajuninjector.com/cajun-injector-marinades.html

Thanks all. For now, I wanted something quick so I got the cheap Brinkman. Room is a problem for me but I am going to get a larger one later. I have to make a decision on which recipe to use now. Thanks all.

Love smoked meats, want to try and smoke some blackfin tuna, mahi and wahoo.

This is a very interactive site. The owner of the site runs a tight ship but you get tons of info. You cannot buy this information and if you have a question it will get answered by some of the best cooks in the US. I am not one of the best cooks but I can get through most smokes with the help of this site.

http://virtualweberbullet.com/

Thanks for the posts and the links. Throwing a 110 lb pig on the cooker next Saturday for the wife's b-day. Will take pics and report back. :thumbsup:

I second http://www.smokingmeatforums.com/ great web site, lots and lots of recipies and how-tos. Join and ask questions, you need to take pics of the food you cook. You will be hooked>

Here is a pork butt I did last summer:


http://www.thehulltruth.com/members/richinct-albums-pork-butt-fatties-9_1_10-picture48996-pork-butt-fatties-9-1-10-007-small.jpg

Well, the pig pickin' went off without a hitch. Put a 112 lb hog on the cooker at 7:30 and by 5:30 it was done. About 60 lbs of charcoal. Here's before:

http://www.thehulltruth.com/members/shag-albums-shags-pics-picture52986-dsc-0022-medium.jpg

Here's during:

http://www.thehulltruth.com/members/shag-albums-shags-pics-picture52987-dsc-0026-medium.jpg

And everybody was too drunk to take any after pics until this morning. :grin:

http://www.thehulltruth.com/members/shag-albums-shags-pics-picture52988-dsc-0272-medium.jpg

Nice!! When you can twist the arm off, it's ready. Good looking hog.

Its been awhile but the last pig roast we had we mixed heinz 57 and honey and kept laying it on. We ended up with an awsome product.

buy my dry rub and no worrys ,guarantee you the best tasting

Try the Jack Daniel's barrels wood chips...I love that smoke!

Try this... http://www.buttrub.com/ It is awesome on everything. Even french fries.

I usually cook a shoulder about 8 hours. I only use apple wood for the first hour then the rest of the time just charcoal. Does anyone smoke the entire time cooking time?

For whole hog I have had great results with equall parts heinz 57 and honey . baste all day

I cook my boston butts indirect heat with charcoal at 275-300 degrees about 45mins to an hour per pound. Yes I forgot my drip pan that day. This with my good friends family BBQ sauce (eastern NC) recipe is really hard to beat. I use chunks of hickory not chips. I do not soak them in water. I throw on the edge of the coals and after they catch fire I will knock them off and blow out the flame and shut the lid. I'll repeat that the whole time cooking. No rubs, no injections, just salt and pepper. Fat side up!! Goes well with cold beer!!!


Awesome Pig Shag!!!

http://i95.photobucket.com/albums/l145/rottinpeach/102_0276.jpg