KyBlue 655 #1 Posted October 17, 2008 Cooked this up for dinner... thought Id share the pics, maybe make a couple of ya's hungry! BBQ low and slow - Used Cherry Wood - cooked just over 8 hrs.. tasted great and I left the skin on, so we got some really good cracklins to snack on!! Share this post Link to post Share on other sites
linen beige 15 #2 Posted October 17, 2008 Thought I smelled hot cherries... You ever smolder one of them piggies in a pit? Share this post Link to post Share on other sites
KyBlue 655 #3 Posted October 17, 2008 Never done a whole pig, but ive smoked almost every different part of em thou.. quite a bit of the cow too! Share this post Link to post Share on other sites
perry 82 #4 Posted October 17, 2008 i did a whole pig a few years back. we dug a square pit in my back yard witch is mostly clay and it worked awsome. it turned out like a big oven. i put the pig flat with chicken wire on both sides and 8ft rebarb rods running each direction to rest on bricks around the fire pit. keeps the pig hovering over the coals. covered the whole thing with 2 big metal lids. had a seperate fire pit with cherry,oak,& hickory wood burning makeing coals to shovel into the pig pit. also added a thermometer in the pit. takes 2 to flip the pig with the rebarb. started at 7am and done by 2-3pm. :banghead: Share this post Link to post Share on other sites
jerrell 1 #5 Posted October 17, 2008 :banghead: you fellows should be ashamed of your selves,, making something that looks so good....] i i have tried several times to do something like this and everytime ithe meat could be used for a brick, hard heavy and black,,,,,,\\ i tried to do everthing like the receipt said but to no avail...maybe i'll leave the cooking to some of you and if you let me know when you are going to do this,,, i'll drop in for dinner... that is some good looking meat ,, make my mouth water just looking at it :D Share this post Link to post Share on other sites
linen beige 15 #6 Posted October 17, 2008 Hands down the best pork I've ever had was done IN a pit, not OVER the pit. I bet Scott knows what I'm talking about. A pit is dug and lined with rocks. A large fire is built in the pit and heats the rocks as it burns down to coals. The pig is wrapped in burlap, wetted down and placed over the coals. The pit, and everything in it, is covered over with dirt and left for 24 hours. Then the pig is dug up out of the ground, unwrapped, pulled apart and the stampeed for lunch begins. It's what hank Jr. is singing about with "Got a pig in the ground, Got the beer on ice,...". Scott, Ever cooked a country ham overnight in a lard can? It'll make ya smack yer mammy! Share this post Link to post Share on other sites
Jim_M 179 #7 Posted October 17, 2008 Ever cooked a country ham overnight in a lard can? Jim, You're giving your age away. I'm not even sure you can buy a big can of lard anymore. You can elect one though. Jim Share this post Link to post Share on other sites
linen beige 15 #8 Posted October 17, 2008 I'm not even sure you can buy a big can of lard anymore. Fischer's packing company in Louisville still sells it that way. And a couple of farm stores in my home town cary brand new, unused lard cans just for cooking hams. The town's annual festival is called "Ham days". Share this post Link to post Share on other sites
Jim_M 179 #9 Posted October 17, 2008 I need to get down there for that! Share this post Link to post Share on other sites
Nick 13 #10 Posted October 17, 2008 Now your making me think I should burn some ole charcoal before the snow hits to make some ribs or something. I buy lard at the butcher shop in a plastic container, will that work for cooking? :banghead: Share this post Link to post Share on other sites
linen beige 15 #11 Posted October 18, 2008 I buy lard at the butcher shop in a plastic container, will that work for cooking? Only if you can figure out how to boil water in it without melting the plastic. The process is to place the ham in the lard can and fill with water. Bring to a boil and keep it boiling for 1 hour. Take it off the stove and wrap it in heavy blankets. Let it sit overnight, at least twelve hours, and the ham should be done when you unwrap it. The water will probably still be boiling! Share this post Link to post Share on other sites
Nick 13 #12 Posted October 18, 2008 Jim, I was wondering how the can came into play cooking the ham. Thats one idea I have never heard of. Now Ive got to BBQ something plus boil a country ham. :banghead: Share this post Link to post Share on other sites
linen beige 15 #13 Posted October 18, 2008 Just about any metal container large enough will work. It's just that the top on a lard can wouldn't leak when you jostled them around as you wrapped them up. One of my wife's favorites is to take a plain "city" ham and bake it in aluminum foil with a couple small bottles of Coke and a little water inside the foil. 350 for 4-5 hours. It'll taste pretty close to country ham without all the salt. Scott, What kinda side vittles didja have with the piggy? Share this post Link to post Share on other sites
KyBlue 655 #14 Posted October 19, 2008 No sides, Just Sammies. I cooked the roast for today actually, but since it was a 9lb chunk..just made my dinner outta it too! Never done Ham in a Lard Can Jim.. Might have to try that one! I dont need to diga hole... Ive been using that big Arse tank to cook in latley...man that sucker holds ALOT of heat... Share this post Link to post Share on other sites
