Well the Holidays are officially upon us and I am now officially behind on everything. Last Tuesday I bought a pig cooker over in Hampton. It towed nicely. We got together this weekend to test the cooker before making modifications. There was very little smoke leakage which was nice to see. I believe we are going to tile the bottom with 1/4" fire tiles to relfect and retain a more even heat. We're going to grind out the welds and move the cooker back on the trailer, add a smoke box, clean out doors that will double as the vent system because they will have the sliding grate style vents. We are contemplating decking the rest of the trailer to make a prep area or weld some propane cook stands on for boiling corn, making brunswick stew ect. I belive that we can make this work as a grill ,smoker and a whole hog cooker.
We cooked / smoked four butts, two chickens and three racks o'ribs. Since we got a late start and it gets dark early these days the butts were finished in the oven for an hour and were great. Ken (my business partner) tried the chicken with the two rubs I like best and was pleasantly suprised by the flavor. The chicken was moist on the inside, crispy on the outside and smoke-a-licious. I think we have found our chicken recipes for the catering menu. We cooked three full racks of pork ribs with a Memphis rub, found on Food Network from Al Rokers Big Bad Book of Barbeque. For my taste it had too much cumin,makes me think of mexican or southwestern cuisine, this flavor mellowed by the next day when I tried leftovers. I'm going to try the recipe again and use more mop sauce to see if it mellows the cumin some. There is also a rub at www.ask.com that I'm going to try..let you know which is better. My posting may be a little erratic since not much going on in winter, overtime at my real job and the holidays. I will post when and what I can. Happy Thanksgiving.
We cooked / smoked four butts, two chickens and three racks o'ribs. Since we got a late start and it gets dark early these days the butts were finished in the oven for an hour and were great. Ken (my business partner) tried the chicken with the two rubs I like best and was pleasantly suprised by the flavor. The chicken was moist on the inside, crispy on the outside and smoke-a-licious. I think we have found our chicken recipes for the catering menu. We cooked three full racks of pork ribs with a Memphis rub, found on Food Network from Al Rokers Big Bad Book of Barbeque. For my taste it had too much cumin,makes me think of mexican or southwestern cuisine, this flavor mellowed by the next day when I tried leftovers. I'm going to try the recipe again and use more mop sauce to see if it mellows the cumin some. There is also a rub at www.ask.com that I'm going to try..let you know which is better. My posting may be a little erratic since not much going on in winter, overtime at my real job and the holidays. I will post when and what I can. Happy Thanksgiving.
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