pretty freaking cool! My family always roasted a whole pig for July 4th. We made a rotissery and cooked it in a comverted steel barrel. I don't think ours were over 150# though! ours would start at noon the day before, and meant someone had to stay up all night drinking and keeping the fire burning (we did charcoal, and added another starter box full every hour)
I can't understand how your wife allows you to do such thing Cape Brewing. I barely am able to put a picture up in the house, let alone dig a shallow grave, brick it in and cook a pig in it twice annually. Envy isn't setting in only because once it does I will have to drive across the country to live in your bar.
When we found out we were going to have our first child, I was mid-build on the bar. I figured, "I'm screwed... this bar is NEVER getting built now". About three months before her due date, she looks as me and says, "So, what's the story on the basement?" I'm thinking, "here it is... my basement bar dreams are about to die right here"
Me: "Umm... well... I've still got a ton of work to do on it"
Here: "Well... you better f'in hurry up. Once the baby comes, we're going to need a place to hang out and have a few drinks"
No woman has ever been sexier.
Before we fell asleep last night we laid in bed looking up and debating pasta salad recipes for the pig roast. She gets into it almost as much as I do. "Oooo, I can make THIS and I can make THAT!"
I married smart... what can I say?
__________________ Help a fellow brewer and HBTer out.Donations for Babalu.... or Wayne Brady will choke a bitch
When we found out we were going to have our first child, I was mid-build on the bar. I figured, "I'm screwed... this bar is NEVER getting built now". About three months before her due date, she looks as me and says, "So, what's the story on the basement?" I'm thinking, "here it is... my basement bar dreams are about to die right here"
Me: "Umm... well... I've still got a ton of work to do on it"
Here: "Well... you better f'in hurry up. Once the baby comes, we're going to need a place to hang out and have a few drinks"
No woman has ever been sexier.
Before we fell asleep last night we laid in bed looking up and debating pasta salad recipes for the pig roast. She gets into it almost as much as I do. "Oooo, I can make THIS and I can make THAT!"
I married smart... what can I say?
MEH
Call me when she does a triple infusion mash for a Hefeweizen
Ahh, when my SWMBO helped me HAND CRANK my grain when I first got my Corona mill. That let me know that I should keep her around for a while. New shoulders were needed after that.
CB,
Did you get my smoker up and running? How did it go?
PTN
__________________
Sign up for the South Shore Brew Clubs 17th Annual Brewoff HERE. This BJCP registered competition will be held on April 17 in Mansfield, MA. All are welcome to enter. There is a HBT thread discussing the competition HERE.
I haven't... I wasn't really planning on firing it up until Friday sometime.
I have about 15 pounds of homemade andouille sausage that smells un-freakin-real. So I'll have to get those in there. Then I want to do some briskets. The problem is, I am NOT staying up all night feeding wood into that bad boy. I got outta that whole routine a long time ago with the pig... I'm not heading down that path again.
It'll get fired up... don't you worry.
Pig Pit 2.0 is turning into a thing a' beauty. I've got more of it bricked in... I'm really happy with it. And I think it'll cook the ever-loving-sh!t outta the pig this year.
I talked with my "pig guy" earlier tonight. 263lbs on the hoof... he's thinking it'll end up just a hair over 200 dressed. MWWWWAA!!!! AHHH !!! AAAAAHH!!!!!
Now I just have to pray that the seven beers I have fermenting that are going into kegs this week for the cookout don't suck.
Oh, and thank you again for letting me borrow your baby. Don't worry, I'll treat her nice.
__________________ Help a fellow brewer and HBTer out.Donations for Babalu.... or Wayne Brady will choke a bitch
Ya, that's the only problem with Bertha, she's not airtight and she burns up the wood. When I do pigs in her I figure adding a piece of firewood every hour or so. That gives me a nice low fire that will produce a reasonable amount of smoke and heat. If I were going to smoke your sausages I'd use real wood charcoal and add just enough to maintain a burn in the firebox so you keep the temps down. Wood would be too hot. Throw a chunk of that wood I gave you in on top of the charcoal, just enough so that you get smoke. When the piece of smokeing wood burns down just add another but not too much, you aren't trying to cook them in advance just cold smoke them.
You are going to need to put in some late hours on Friday if you want your brisket done for Sat at noon. If you want to serve your brisket at 4pm you need to get up early. I may be able to come over and help you on Friday night. ('Help cook brisket' in Bertha means I'll sit up in the driveway with you, shooting the sheet and drinking beer until morning.) I'm assuming you are doing whole (flat and point) briskets, those take around 12 hours at 200*F in Bertha,so you need to backtime accordingly. Ribs need around 5. I don't mind getting up, really. And it has NOTHING to do with the Duchess.
PTN
Edited to add a caveat... Bertha is WICKED top heavy and if you aren't careful when you lift her top up she can just fall right over on her back, spraying pork juice everywhere! And while I can see where that could make a young man sit up and pay attention, in practice it's not nearly as fun as it sounds. I usually take a 2 X 4 or 2 and prop them at a 45* angle between the two outside rods( The rods that hold up the cooking surface, shove them in from the back and put the 2 under them where they poke out of the back) and the ground.
__________________
Sign up for the South Shore Brew Clubs 17th Annual Brewoff HERE. This BJCP registered competition will be held on April 17 in Mansfield, MA. All are welcome to enter. There is a HBT thread discussing the competition HERE.
Last edited by paulthenurse; 07-20-2009 at 06:11 AM.
Yeah, that's exactly what I had planned on doing for the sausage. And on the brisket... I might get up crazy early, start them and go back to bed... because I'm NOT pulling an all-nighter. We've got people coming in from all over and I really don't fee like being a zombie all day Saturday. Plus, Saturday night is usually the really good time, and I'm not missing that.
Haven't gotten the Duchess... still working on it.
and yeah, I figured out the top-heavy thing. I'll handle it.
Hey, how offended would you be if I knocked a little rust off the old girl? She's a beauty but could use a good cleaning and some touching up.
__________________ Help a fellow brewer and HBTer out.Donations for Babalu.... or Wayne Brady will choke a bitch
You can do almost anything you like to her. Berthas is a VERY accomodating lass. But no painting racing stripes down her sides or anything crazy. I don't want you tarting her up
__________________
Sign up for the South Shore Brew Clubs 17th Annual Brewoff HERE. This BJCP registered competition will be held on April 17 in Mansfield, MA. All are welcome to enter. There is a HBT thread discussing the competition HERE.
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