Jump to: Seems like a much better choice........... Stafford, Virginia Transplanted Tarheel. His cookers are also different than what a lot comp folks use- pretty much direct heat with a water pan above as a buffer.
Fri Jul 08 11 6: It seems that whole hog continues to be his best category. I have his book as well.
His is specifically competition based, thought he does cook with wood embers in his "Memories Class" where he teaches cooking methods passed down from his father.
Yes, he foils them.
Sat Jul 09 11 12: I know the guy is a winner over and over but just a quick glance of what's in one of his 180 pound hogs is staggering...
Pig Jig 2005- it was a beauty to behold and poetry in motion watching Myron prep this hog: Oro Station, Ontario.
Display posts from previous: Oregon smoker wrote: Cooking a tiny 50 lbs pig on a weekly basis to get right isn't really within reach of most people. Fri Jul 08 11 12: Greenville, IL. Big Bend, WI.
Sat Jul 09 11 1: Sat Jul 09 11 5: You really cant argue with his record, that stands for itself.. I checked my notes and I didn't have a complete timeline for the hog. The hog is cooked for several hours uncovered until it has absorbed all the smoke it could and form a nice bark, then it's flipped and wrapped in foil to finish cooking on its back.