Thanksgiving pig just delivered….the fun begins in the morning….




Good times to follow……

Yessir , enjoy that fella

There needs to be a THF luau. I'll volunteer my place, and can probably supply the pig, shovels, and charcoal. Somebody else's gotta set up the grass skirt dancers. There's gotta be dancers.

Happy Thanksgiving Snake!

Wild oinker on that fella. Post up pics along the way!

His Her ear is going to be ringing in the morning. Greatness Jes

Man, you could eat on that snoot for a week it's long enough.

Post pics of the whole ordeal want to see start to finish.
Happy thanksgiving!

Very long snout!

"To those that are about to die, we salute you!"

I know what's coming next.

I am down with helping to put this together, and I really wanna try my new drill powered pig shaver chingadera. Can also bring a butt load of split oak wood, so no buying charcoal.

Can already smell the hair burning

Let's hear about that pig shaver, please.

So young and so supple!

Can you say "chingadera" on here??

Got everything ready…





One between the eyes….remove the head and let it bleed out…

Time for fire….move the flame around so as not to blister the skin. Wipe with an old glove and continue burning until the hair is removed….

Wash off then gut it….I start at the tail and work my way down….

First 30-45 minutes about 350-400 then keep it between 200-250 with the target being 225…



Kept the heart for a treat Friday…..


Put it on about 11 this morning. Should be done after 18-24 hours……

Let me know if you have any questions…..

Great play by play.

So you Just put the whole thing in there? Head and feet?

Rub it? Wrap it?

Thanks for the detailed pics. Noticed there's still stubble after burning the hair, does it burn off the rest of the way while cooking? Do you eat the skin?

Looking so good!! Nice follow-thru and pics. Thx

Head and tail are cut off. Everything else goes in the pit. No rub, wrap, or seasoning of any kind. Its on its back and folded up. The skin acts like a pot and the pig slow cooks in its own juices. When I pull it off the pit the chest will be full of juice.

This is a pig I cooked a couple years ago….super tender and moist! Tastes like brisket….

A little stubble has never been a problem. Don’t eat the skin. The skin becomes hard and acts like a iron skillet or Dutch oven.

It’s something that I bought a few years ago, threw in the drawer, and haven’t used yet. Little video I watched on it looked like it worked really well. Just a rod and 4 paddles charpened on one side, used in a cordless drill. I need to try it out.

Found it on bookface, but I quit them and don’t remember who the fabricator was.