Pig Roast Easter

The pig roast is something I really look forward to each year. We have a great cinder block pit and we burn down hickory to coals before adding to the pit. I really think the process we use creates great tasting meat in a old school method. After doing this twice I can see why the legends of bbq had such a following. Working the pit is a art.

I bought a 60 lbs pig this year from Publix and I took the pig to the site on Saturday. Set-up the site with tents and clean the pit and start the fires. We also cleaned the Pig and Chicken and brined both of them over night. I used salt, sugar and Butt Rub for the brining Chicken and used salt,sugar, and my seasoning on the Pig.

We started the fire at 4:00 on Sunday morning and added Pig to the pit at 5:00 am on Sunday morning. Then I started fire for chicken and started dutch oven to cook biscuits and started a fire for sausage and bacon. What a great morning watching the sun come up on the horizon and smell of bacon in the air with hickory.

I had issues with the pig --the hind legs were bigger then the front and I had 70 degrees difference. So I had to burn the pig trying the keep temp right. I burnt the skin but the meat was fine. I pulled the pig at 2:00 and it never go to pulled pork temp.

See pictures on Facebook link

Winchester contest

The charcoal cowboys are out for winchester. Best of luck to ulika and pig smokers in paradise. The next two cooking events are whole hog for easter in springfield and block party in franklin.

Clarification

The Horse trailer will still be used for local events. We rent from Wallace Trailers for events outside of Middle Tennessee. We had the old Ulika trailer for the last event from Wallace.


I'm working on finding someone to drive our trailer and get meat approval for Winchester event if so we will attend.

I hope to see everyone in Winchester.

Next events

We plan on attending Pulaski in May, Gallatin in October, and Lawernceburg in June locally.

I would like to add Winchester,Mcminnville, and Hot Springs

See everyone soon.

Smoke on the Water Results

Smoke on the Water had 42 of the top 100 teams in attendance with total of 129

We finished overall 59/129
Chicken 44/129
Ribs 46/129
Pork 86/129
Brisket 78/129

This was a great first event for the year. We scored well in every category and even had a couple perfect scores.

First time with our new smokers and we had never cooked in that type of weather.

it was fun seeing people come by and see the new 22in Weber bullet smokers. We spoke with lots of teams about the new smokers

Smoke on the Water in Little Rock March13th

The first contest under the name of Charcoal Cowboys with our new grilles.

I think we took more clothes than all of the other items we carry for the BBQ contest.

We started watching the weather on Monday which was 80 degrees and the weather was calling for Sleet and Rain temp in the 40's high and low's 30 at night on Friday and Saturday.

We left Thursday night for Searcy, Ark and we had sleet/snow on the ground. The trip to Searcy was fine and we arrived in Searcy around 11:00 pm. It was around 34 degrees when we arrived at Jay's house. We sit outside in the trailer for about an hour and talked about life. It is always these types of times that are the best.

Rebuttal by Page

So, Page doesn't seem to remember the Gallatin contest as I stated in the Blog:

I saw the new blog. It looks great. The only problem is that it is full of lies. What really happened was that I carried the load for Robert and Steve (since they arrived so very late) that I was simply exhausted as you can see in the picture. I had to rest up as I had to be refreshed for my trip to AZ on Sunday. And that my friend is what really occurred. In fact, I didn't want to have to use these but since you brought it up I have attached the incriminating photos to prove my story. Please note that I do not see any photos of me consuming any of that evil fire water.