davidparker Posted September 30, 2018 Share Posted September 30, 2018 Hauled a 140 pound pig to a BBQ yesterday. Of course, the food was great. But I really liked having the A/C running and the pig "kicked back in the shade" versus sitting in the sun in the back of a pickup truck on a 95 degree day. Just another reason why I like this vehicle! Quote Link to comment Share on other sites More sharing options...
Fifty150 Posted December 28, 2018 Share Posted December 28, 2018 How did you can cook that thing? Quote Link to comment Share on other sites More sharing options...
davidparker Posted December 28, 2018 Author Share Posted December 28, 2018 In a big 'ol pig smoker.... They are common in the south. Cooking a pig (commonly referred to as a pig pickin') is an all night ritual involving copious amounts of beer, occasional shots of moonshine or whisky, and a lot of story telling. Followed the next day with a really large meal of delicious pulled pork and side dishes like collard greens, mac and cheese, and cole slaw. Banana pudding and pecan pie for dessert. Then a really long nap. Usually takes me a day to recover! Quote Link to comment Share on other sites More sharing options...
G B L Posted December 29, 2018 Share Posted December 29, 2018 Looks great, We had a great Ham I did on the Pellet smoker, on the 25th. Quote Link to comment Share on other sites More sharing options...
davidparker Posted December 29, 2018 Author Share Posted December 29, 2018 Pellet smokers rule! (Ha ha, that should start a long thread). I REALLY want an FEC-100, but so far, I have resisted the urge. Not sure how much longer I can hold out though. Quote Link to comment Share on other sites More sharing options...
Fifty150 Posted December 29, 2018 Share Posted December 29, 2018 Right down the block from me, is Lazzari Fuel. We use Mesquite, Apple Wood, Cherry Wood......for different types of meat. Here where I live, with so many different cultures, there are restaurants and caterers that offer whole roast pig....head, feet......tail to snout. Nothing is wasted. And every part taste so good. Quote Link to comment Share on other sites More sharing options...
G B L Posted December 30, 2018 Share Posted December 30, 2018 On 12/28/2018 at 8:52 PM, davidparker said: Pellet smokers rule! Yes they do I had salmon and stuffed mushrooms on the Rec-Tec tonight!! Quote Link to comment Share on other sites More sharing options...
Fifty150 Posted December 30, 2018 Share Posted December 30, 2018 I'm not sold on those pellets. I prefer real wood over lump charcoal. I prefer real wood over pellets. jrm223 1 Quote Link to comment Share on other sites More sharing options...
G B L Posted December 30, 2018 Share Posted December 30, 2018 The fuel is real wood and it does a great Job, each to his or her own! Quote Link to comment Share on other sites More sharing options...
davidparker Posted December 30, 2018 Author Share Posted December 30, 2018 @GBL If I did not need the capacity of an FEC 100, the Rec Tec would be on the top of my list! (Probably would already have one!) They are an outstanding smoker. I have had a ceramic smoker (A Primo, not a Green Egg) and a side draft smoker (wood). I am current using a UDS (ugly drum smoker). But I have cooked on a Traeger, a Rec Tec and an FEC 100 (as part of a BBQ competition team). And I am convinced that pellet smokers are the best! @fifty Cooking a whole pig is an event, not something you do often. I agree that stick burning (real wood) is the best flavor, but not something I want to do weekly. Been there, with my side draft smoker. Quote Link to comment Share on other sites More sharing options...
Fifty150 Posted December 30, 2018 Share Posted December 30, 2018 Those pellets are excellent for control of temperature. Since they are uniform in production, they are superior to uneven pieces of wood. I know why people like them. Old guys like me tend to stay with old technology. Like an abacus vs a calculator. Quote Link to comment Share on other sites More sharing options...
G B L Posted December 30, 2018 Share Posted December 30, 2018 Old guys like me use pellets because we don't have the energy for the real fire and we want to eat barbecue often. Marinated chicken tonight! Quote Link to comment Share on other sites More sharing options...
rodent 66 Posted November 22, 2020 Share Posted November 22, 2020 Pretty partial to Post oak wood myself. Have my neighbors slobbering when I have my pit going all day ! Pork ribs and/ or Brisket slow cooked/ smoked , Maybe some Sausage. Yum ! Quote Link to comment Share on other sites More sharing options...
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