The Goat King - Labor Day BBQ
The Goat King - Labor Day BBQ
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The Goat King - Labor Day BBQ
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Post #1 - September 6th, 2009, 8:52 amThe Goat King
9.5.09
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Post #2 - September 6th, 2009, 10:26 amThat's some nice looking BBQ Gary.Ms. Ingie
Life is too short, why skip dessert?
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Post #3 - September 8th, 2009, 9:57 amAt times like this I wish I was still in Chicago."I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day." Frank Sinatra
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Post #4 - September 8th, 2009, 2:58 pmVery nice!It is VERY important to be smart when you're doing something stupid
- Chris
http://stavewoodworking.com
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Post #5 - September 11th, 2009, 4:17 amSo the cooker became the prep table? Nice! I also enjoy the meat shrapnel shot.
How long did it cook? What did you season it with?
Thanks,
Jeff
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Post #6 - September 11th, 2009, 5:17 amjvalentino wrote:So the cooker became the prep table? Nice! I also enjoy the meat shrapnel shot.
How long did it cook? What did you season it with?
Jeff,
The stainless steel lid/cover/prep table was made by The Goat King who is a precision machinist. Its well thought out, multifunctional and works perfectly.
Pig went approximately 7-hours, some of that dwell time. Seasoned with kosher salt.
Was a really tasty pig, among the best I've had, though I tend to be a love the one you're with kind of fellow when it comes to whole piggy.
Enjoy,
Gary
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Post #7 - September 20th, 2009, 6:33 amit all looks great gary, even the pig's footphilw bbq cbj for kcbs &M.I.M. carolina pit masters
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Post #8 - September 6th, 2010, 7:27 amThe Goat King
9.4.10
Goat King has pit pig down, best pig I've had all summer and I've had quite a few.
Wood burned to coals
Even for the Atomic Buffalo Turds
Terrific time had by all
Except maybe the pig
Additional pictures may be found ---> here
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Post #9 - September 6th, 2010, 10:16 amWAY cool! Pig and rye...what more could a man ask for? Or, a woman for that matter?
I'm making do with shoulder and vodka/tonic today.
Enjoyable photo essay.
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Post #10 - September 6th, 2010, 12:01 pmgary looks outstanding . you do have a big smile on your face .
great postphilw bbq cbj for kcbs &M.I.M. carolina pit masters
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Post #11 - September 6th, 2010, 6:49 pmLooks great gary, how big was that pig?Do You Know What It Means To Miss New Orleans?...........Louis Armstrong
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Post #12 - September 6th, 2010, 7:27 pmjhawk1 wrote:Looks great gary, how big was that pig?
OT: your Mike Mills signature reminds me that I had the worst brisket sandwich ever at Mike's place on the West side of Vegas (forget which street it's on; he has three restaurants in LV). It had "Florsheim" stamped on the bottom. The waitress took it off the bill, but it was so bad I wondered who in the heck was doing QC in the kitchen.
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Post #13 - September 7th, 2010, 8:28 am
Pig was about 125-pounds when it went on the pit. Even a couple of days later I still have a smile on my face thinking about that pig, in particular the crispy crunchy skin.jhawk1 wrote:Looks great gary, how big was that pig?
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Post #14 - September 7th, 2010, 10:38 amVery nice!It is VERY important to be smart when you're doing something stupid
- Chris
http://stavewoodworking.com
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Post #15 - September 7th, 2010, 1:00 pmSo is there a SIXTH step to the 5-step BBQ process that has one grill/smoke a bottle of rye?
Objects in mirror appear to be losing.
