Monday, February 04, 2008

Random post.

This is about hour #16-18 or so in the process of cooking a Hog. The fat starts to liquidate and pool up in the rib cavity, in effect poaching the ribs and loin.......which is some of the most decadent meat you have ever put in your mouth! For a 185-200lb Hog cooking at 185*, you've still got another 6 or so hours, give or take a little. Once it goes to drippin' through the skin on to the coals back by the spine, you know your getting pretty close to being done. You can start shutting your chimney down cause you wont need many more coals.

5 comments:

Eric Devlin said...

Great looking picture (not as great as the one of Daisy)!

Makes me want to come down from NY and try some myself.

Eric Devlin

Terry said...

You have got to teach me how to do this...

B.D.

ULIKA BBQ said...

that looks wonderful. you really need to cook a whole hog one weekend at the joint.

Tod.Skidmore said...

oh my that is like porn to me

Anonymous said...

An animal ripped apart.Raw flesh chared and smoking.All the moisture of life pooled up on his (or her) exposed ribcage.Looks like some kinda satanic ritual to me. Next time please post a photo of its burnt,dead face grinning with an apple shoved in its mouth. Salad tonight. -max

What is this Blog???

You ever been sitting around cooking for your family and friends and been told the following: "Hoss, this is the best I've ever had in my dadgum life.....you have got to open up a place of your own". The thought crosses your mind to do just that, but for whatever reason you dont. Well I'm "that" guy that actually went through with it and did it. I had absolutely ZERO restaurant experience! I decided to start this blog about my own experience hoping that it may be of some use and help to others who might be interested in opening their own place.
I learned this craft almost 20 years ago cooking whole hogs on brick & cinder block pits at a couple of little BBQ Joints in Henderson, TN. I learned from old, lifelong career Pit-Masters, working with them as an apprentice during school off and on for four years. Over the course of that time I learned the old, time-honored craft of REAL pit barbecue. At Martin's Bar-B-Que Joint I am trying as hard as I can everyday to bring that time-honored authenticity to my customers.
As you read you'll see I've made some stupid decisions, and I've made some good decisions. If you are thinking of opening a restaurant, especially a BBQ Joint, read this blog! Maybe some of this info can be of use to you. At the very least you will be entertained because I pull no punches.
Now listen, this is my blog to not only help with information but my blog to freely rant about my day to day experiences. There is no real "bad language" on this blog but there might be some things said that are very "tongue in cheek". If you are easily offended and/or cant see the satire in my posts then please just leave the blog. It will save both of us the annoyance of each other. For those of you who do like satire and are looking for good information about this experience, then by all means enjoy!