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Would appreciate input for doing a whole pig, 60#. Seasonings, brining, whatever. I am going to make the jump next Friday/Saturday whichever day is the warmest/least windy. I have some inputs from other sites, The otherwhitemeat.com and others.
Coalbucket

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Coalbucket...

You might want to talk to "T" and/or Becci over at Q4U (his restaurant) down in the Valley... I think he does a whole pig every Friday or Saturday night (or at least he used to).... Betcha money he would be happy to help you out with some tips/advice... <!-- w --><a class="postlink" href="http://www.q4u.com">www.q4u.com</a><!-- w --> or 801-955-8858... They be "displaced Texans" just like me Smile (Becci actually comes from my hometown - Lubbock - although we never knew each other!)
Hey Coalbucket, be glad to help if I can, call me at the restaurant. The weather is warming up, and we will be starting up "Pig from the Rig" on Friday nights soon.
Keep it low-n-slow " T "

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Thanks for the reply.
Though "the weather outside is frightful", I'm in the mood for some Q.
That is one neat web site you've got there. You folks open today, the 15th?. I'll take a drive for the good eats. It's just 90 miles down there, 1-1/2 hrs. I've oft wondered though, why it seems to be 400 from there to here?
Good Q to you.
Coalbucket
Hey Coalbucket, great talking with ya yesterday at the restaurant yesterday and thanks for making the drive, hope the info about the pig helps ya. Let me know if ya need anything else? See ya on the 13th.
Keep it low-n-slow
" T "

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T,
I appreciate the time you spent with me last Sat. I gathered a lot of info. Thanks again. Good eats too!!
Picked up a little piggy tonight for to put in my Traeger Friday. It only weighs 26# they told me, dressed. Gotta learn on something, less $$ is good for now.
coalbucket
Coalbucket, It's on this Friday, " Pig from the Rig" hope you can make it ? See ya then.
" T "

Keep it low-n-slow

<!-- w --><a class="postlink" href="http://www.q4u.come">www.q4u.come</a><!-- w -->
Sorry my friend, I'm tied up this weekend, perhaps the following one. Thanks for the invite though. I will get down there sometime soon.
Coalbucket
Steve Raichlen does a whole pig in one of his books, "How to Grill" as I recall. You might want to check that out a library or bookstore for ideas.

Phil
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