Print Page - **I DO Barbecue**

Title: **I DO Barbecue**
Post by: swamprb on June 15, 2016, 04:45:53 PM

Not on a Weber, but what the heck-

We roasted a 74.7 lb pig in the La Caja China #2 and 16 lbs of Tri-Tip on my buddies Peoria Offset Smoker for my son and DIL's Wedding Rehearsal Dinner last weekend in Chelan, WA.

https://www.facebook.com/Left-Hand-Smoke-116187658462391/photos/?tab=album&album_id=1075290019218812

Here are some of the sides my friends whipped up to go with the proteins!

https://www.facebook.com/permalink.php?story_fbid=1075305965883884&id=116187658462391

Enjoy!

Title: Re: **I DO Barbecue**
Post by: Travis on June 15, 2016, 07:11:14 PM

I saw your post on Facebook. Love the pig roast! I WILL do one someday.

Title: Re: **I DO Barbecue**
Post by: mhiszem on June 17, 2016, 06:52:49 PM

Presentation looks great with the whole pig on the table ready to eat. How did you do that? Getting closer to having our pig roast next month in the smaller #1 caja China.

Title: Re: **I DO Barbecue**
Post by: swamprb on June 18, 2016, 03:13:52 PM

Quote from: mhiszem on June 17, 2016, 06:52:49 PM
Presentation looks great with the whole pig on the table ready to eat. How did you do that? Getting closer to having our pig roast next month in the smaller #1 caja China.

Thank you! @mhiszem

We removed the head and feet, then piled the pork (cracklin's, pulled, chunks and slices) on 2 platters. Kept the excess meat in foiled pans in the Peoria to keep warm and replenished as needed.

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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: swamprb on June 15, 2016, 04:45:53 PM