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**Layne** · 07-15-2011, 02:35 PM

Epic indeed!

**ETOHonboard** · 07-15-2011, 02:52 PM

If you offered classes I would seriously consider paying for it. I must now try to tackle smoking a pig. Subscribed!

**humann_brewing** · 07-15-2011, 10:50 PM

so, I got here late, are you passed out yet?

**Cape Brewing** · 07-16-2011, 11:55 AM

Uggg. Laaaaate night. Campfire and many bottles passed. My head hurts.

We'll see how this pig is going to actually come out. I'm pretty concerned actually. The pit is working pissa like it always does. The problem is the roasting pan. It is a really high sided pan and the entire pig actually fits in it (not sticking out the top).

We checked it last night late out of curiousity and the entire pan had almost completely filled will boiling fat so we basically deep fat fried the entire thing. I have the pit on super low temp as the thing looked done last night. This development has the potential to either be an even bigger epic win or epic fail. We are waiting for a few more guys to roll out of theor tents and we're going to see if there some way we can drain some of the grease.

And then we want to taste the meat and see how it is.

**passedpawn** · 07-16-2011, 12:10 PM

where. are. the. pics.

**Cape Brewing** · 07-16-2011, 12:14 PM

I have been taking video every stwp of the way and will post it all in a couple of days. Its too much of a pain to take pics, download to my kaptip, upload to HBT.. I got toomuch going on. We are attacking this pig situation in a couple of minutes and then we have to get yhe beer tent setup. (up to 28 kegs)

jd3 · 07-16-2011, 12:48 PM

What is your plan to drain it? One potential way is to drill a hole at say an inch or 1/2 inch above the side of the bottom. NOt ideal, but it could be plugged with a bolt later on.

I once had to do this in a similar situation. You might have the rare problem of the meat being too moist.

**Layne** · 07-16-2011, 02:01 PM

You will have to 'scoop' it out or ladle it.

Hey, I wonder if a march pump would pump that lard......Just kidding.

Cant drain it onto the fire.

Hmmmmm

HokieBrewer · 07-16-2011, 09:37 PM

Well?

**Cape Brewing** · 07-18-2011, 12:49 PM

Welp... I'm not sure I would chalk the whole thing up as a fail but the hog was definitely not up to snuff. The outside of it was way over-cooked due to the "deep fat frying" of the entire thing but the center was still pretty damn good. The problem was folks just started tearing at it as soon as it came out and filled the serving pans with what was easiest to grab... or... the outer layers of the hog and that was the majority of what got served. If you were smart and just went right to the hog, you were able to pull off some really nice peices of meat.

I'm not really too bummed out about it though.... it was a great weekend all around. We ended up with 29 kegs on tap. I think everyone had a blast and next year, I am confident that the pig will be back up to its normal standards. All I'm going to do is drill a bunch of holes a few inches in the sides of the roasting pan, a couple of inches off the bottom so there is a little park fat in the bottom but then it drains off without deep fat frying the thing.

I'm still going to do the video and I'll post that some time this week.