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davidparker

Pig in a cooler

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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!

 

 

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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!

 

 

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Looks great,  We had a great Ham I did on the Pellet smoker, on the 25th.

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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. ;)

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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.

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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!!

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I'm not sold on those pellets.  I prefer real wood over lump charcoal.  I prefer real wood over pellets.

 

 

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The fuel is real wood and it does a great Job, each to his or her own!

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@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! :thumbsup:

 

@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.  

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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.

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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!

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