howdy from Lynchburg, South Carolina

Discussion in 'Roll Call' started by sawyerrt10, Jan 27, 2010.

  1. sawyerrt10

    sawyerrt10 Smoke Blower

    Howdy all (Forgot to drop in here before posting in other threads, please forgive this old redneck)

    I cook and grill almost everything. We cook whole hogs at least twice a year. Cooked my first brisket over New Years. Boston Butts, Ribs, and steaks are standard fare for us. Use everything from Charcoal to gas to oak in a burn barrel. Currently cooking on a Chargriller duo pro with attached firebox, a homemade box pig cooker, and a brinkmann square vertical smoker. Got a lot to learn still. Here are some pictures from our last big cook at New years

    Here is the brisket, seasoned with Rudy's Rub (From Rudy's BBQ in TX), slather was EVOO

    On to our pit and ready to be cooked to 170 degrees. Smoke for 5 hours

    Off the grill and ready to slice

    First slice

    This was my first ever brisket and was a great hit! everyone said it was the best they had ever had.
    Now on to the Pig
    We started the coals around 830 pm and put the pig on the grill about 11pm
    Here is me (on the right) and my best friend getting ready to drop it on the pit

    63 lbs On the pit and ready to smoke

    10 hours later, we flipped it and started getting ready to add the vinegar based sauce

    Starting to bust it up so the sauce can get into the meat

    Every bone came out clean

    saucing it up

    mostly busted up and simmering in the sauce

    we do 100% pulled never chopped
    turned out awesome
    Here is a better view of our pit. My buddy built this thing 18 years ago out of scrap iron and tin he had in his yard to cook one pig on for a family reunion. We have lost count how many hogs we have cooked on it. The pig is 18 inches off the ground and we keep the coals towards the ends while it cooks.

    Hope ya'll enjoy the pictures as much as we enjoyed cooking and eating it!
  2. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    WOW!! I'm impressed. That looks amazing. I bet it tastes as good as it looked. Welcome aboard.[​IMG]
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us. Nice qview! Better late than never. [​IMG]
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you decided to join us. You'll find lots of good info and some great recipes here. Have fun and happy smoking
  5. werdwolf

    werdwolf Master of the Pit OTBS Member

    Welcome and enjoy the forum.

    Looks like your already pretty well up on some of the learning curve. Nice smoke!
  6. sawyerrt10

    sawyerrt10 Smoke Blower

    I do alright with whole hogs, BB's and ribs. Only done one brisket, chicken is not my strong suit, but gonna really work on that!
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Great looking pig roast and brisket, welcome to the forums and thanks for the Q-view.
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    From one Parrot head to another that is one great looking feast with the whole hog - mouth is watering as I type. Brisket looks good too
    Welcome to SMF.
  9. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy & welcome to the SMF!!

    That there is one pretty pig! :)
  10. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    What a intro....I have never done a whole pig. Way to go ! I look forward to seeing more.
  11. sawyerrt10

    sawyerrt10 Smoke Blower

    thanks for the compliments on the pig, our friends and family keep trying to talk us into competing...maybe someday.
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome to SMF. You are in good company here with a bunch of rednecks and a few of us Parrotheads stuck in there too. Now I have been a parret head before the parrots were even thought of. My Mother loved Jimmy Buffet way way back and even at 75 she still would jump up and down for let's get drunk and sc......w. You guys sure know how to Q for sure so keep on a smokin and don't forget the Qview.
  13. sawyerrt10

    sawyerrt10 Smoke Blower

    Not to hijack my own thread, but hopefully going to see Jimmy Buffett again (for the 3rd time) in February!
  14. etcher1

    etcher1 Master of the Pit

    Welcome [​IMG]to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color] forum, You came to the right place. Good people and good info.
    Great job on the q-view.
  15. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    [font=&quot]Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

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    [font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]

    [font=&quot]How to post Qview to Forum:[/font]

    [font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

    [font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

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  16. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hello sawyer, and welcome to the forums! Glad you joined us. You sure know how to get our attention....thanks for the qview.
  17. warthog

    warthog Smoking Fanatic

    Welcome to the SMF. Enjoy your stay!
  18. cheech

    cheech Master of the Pit OTBS Member

    Could you share with me the reason for the bricks on the sides?
  19. treegje

    treegje Master of the Pit

    Welcome to the SMF, We are glad to have you onboard
  20. sawyerrt10

    sawyerrt10 Smoke Blower

    Long story dealing with my Uncle, no culinary value whatsoever.

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