 All right y'all, so it's time. I'm getting ready to make my first pole haul. I've done my research and I'm pretty sure I know exactly what I'm doing. Now it's time to go into Kingsley's. We're gonna pick up our haul. About to be 89 pounds of that dang good loving. Let's shout out to Kingsley's for hooking up this pig for us. Good ol' Louie. Louie was a good pig. Look at that. He did that whole thing by himself. Let's make our injection then I'm also gonna turn it into a sauce. Two containers of white grape juice. One container of mango juice. We got us a little bit of meat tenderizer. A bunch of Worcestershire sauce. Now we need some of that dang ol' hot chipotle. We're gonna sprinkle a bunch of that in there. Give it a little test. Tastes pretty dang good. So now we're gonna bring this to a boil. Basically brew it like tea. All right now we've let this boil for a couple minutes. So we're gonna turn it off. Let cool off for just a bit. Now you need some cheesecloth. You fold it and fold it again kind of crooked wise. So you can lay it in your strainer and cover the bottom. Set it into a pot and now we strain through our cheesecloth. That's why you want to go slow. You don't want it to pull down. Now the reason why we're doing this when we put it into our injector, we don't want the holes to clog. So we're getting rid of all the little chunks. Now we discard our cheese sack. Now it's time to load up our injector. Do it slowly. All right now we turn the rest of this juice with the chunks still in there. We're going to turn this into our basting sauce when we flip that pig over. This is a one pound pack of brown sugar. I'm going to use about half of it. We're going to use a big old squeeze of ketchup. Probably about a half cup. Some apple cider vinegar. We're going to go in with about a half cup. It's really good. So we're going in with more vinegar. Another half cup. And we're going to go in with some more ketchup. We're probably using over a cup. Maybe a cup and a quarter cup and a half. Wow. I like it. Let's try to do this without spilling it. Boy, good. He real good. He make people that good look not good. Heck, I did that so well. Let's do it. See if we can do it without the phone. People want to comment about me being shaky. Come on, get you some of that. All right. Now we got our injection. We got our sauce for basting after we flip it. So we'll see you in the morning. All right, y'all. So it's 3 30 in the morning. First thing we got to do is use our little lighter. We're going to get this going if my Boy Scout skills still work. I'm going to go in here, light up my leaves. Now that our fire has been established, we immediately start to build it bigger because we're going to need a lot of coals. And the wood we're using today is pecan wood. Now we're going to get our pit grates clean. We love that at 3 30 in the morning. All right, y'all. So we're trying to figure out our methods to our madness. This was built before the people that live here actually moved in. So what we're seeing is a problem. How are we going to get in there to flip this whole? We only need one of these grates. We're going to reconstruct this thing. Now I'm not the professional, but I'm going to say there's a lot of unnecessary stuff in here. So we're going to clean this out, resurface it, and just make it better. We all these leaves, totally a great idea that we open this up to clean it out and get it ready for the big hole. All right, so we cleaned it up in the middle. We're only going to use one of the grates because we don't need to. And that bad boy's going to build right here. It's going to hold 80 pounds, but it ain't going to hold 220. We're going to rebuild this back together. It's going to be perfect. All right, that took about 20 minutes. But now we got it ready. As you can see, now we can get in here like this. Get our work done, flip the pig. You know what I mean. It's definitely 90 pounds. All right, so now it's time to do our injection. So I'm kind of filling this bad boy out. Here we got the ribs, but here's our main meat. Here's our tenderloins. We got a lot of meat up into this shoulder. So I'm kind of trying to envision where I'm going to be sticking these needles without penetrating through the skin. So let's get started. You can see how sharp these are. Super sharp. So you just push it in and then squeeze the button and the injection comes out like this. Oh yeah. I wish I could show you how sharp they really are. We're going to give it a pump. So I'm going to kind of go in and pull out. Not penetrating the skin. Did I penetrate the skin or did that come out the neck? Yeah. Well, actually, if I hold these kind of close to the ribs and just run down the ribs, that would work perfect. And then I don't have to worry about penetrating the skin. I feel kind of like I'm a doctor. Dr. Dan, did I get you? That shoot all the way over there? We're all getting this cheek a little bit. Kind of like Botox. Now we're just going to work our way down the other side. We're going to go back until we use all of our nectar. Now we've got all of Louie nice and marinated. Let's get it on. Good boy, Louie. Good boy. You did good. So what they say to do is use regular old table salt, not kosher salt. Table salt. You know I want to put dinos on it, but we're going to listen to the pros. Now check out my salt layer and skills. Look at that. Look at the even sprinkle, even distribution. Heck, you would almost think that I want a seasoning company or something. I'm guessing this is not low sodium. Let's do the math. 590 milligrams times 491 servings per container. 25 yum yum kitschies. So now it's time to get our coals and start smoking this pig. Get it chopped up and start scooping it in. So you can see we're already putting a good dent into these coals and we're almost done and then we're going to build the fire back. All right, so you can see I got the coals starting from about right there around the outside, around the front, about right here and here around the outside, about right there. None of them directly underneath. I don't want to get it too hot because it'd be really hard to get these coals out. So we're going to put our lid on and then we're going to see where our heat's at here about 20, 30 minutes. We can always add more. Let's see where we're at 20 minutes or so. I got a lot of wood on there burning because we don't know where this temperature is going to be. If we need a lot of coals, well, we're trying to get them. So we're just 15 minutes in. We're going to see where this temp's at real quick. 175. We totally need more coals. I think, I think the problem that I did is I spread them out too thin. I probably should have put them in like four piles more like it so they could keep more heat, but we're going to fix it. Let's get it heated up. Now you can see our coals are depleted. So we're going to build another fire again. We're going to do this all day long. If this ain't fun. So we're at like 245 right now. I got a log in over here. I'm pushing this big coal in. I'm going to push it in right over to the side. We're trying to get to that like 265. All right. So we put this on at 5 a.m. It took us about an hour to get up to temperature. And so we're going to do my first probe. It's 1030. I'll put it right in the middle of that ham. 144. I'm just going to poke the toaster. I'm going to go on and do it. 170. We're going to go on and get a flip. Look at this y'all. It looks delicious. Look at that. Look at this. Look, legs are already falling off. I think we're on top of our game right where we need to be. We're getting ready to do us a little basting and then we got to get time for tasting. Look at that, baby. Oh, 157. 172. We're all good. We're going to do a little basty baste. Just a little bit of juice on there. Now we're going to cover it back up. We'll do that again. Check it again here in an hour or two. Two hours. Stay tuned. All right, y'all. So we're getting to crunch time. It's like three o'clock. Now look, we still got our wood burning. We're burning 100% pecan. Nothing else. No oak. No hickory. It's just all pecan. We're burning it down and we're using these embers down here. But it's time to check our temperature and see if we need to add some coals. We've been maintaining it about anywhere from 250 to 275. So we're doing perfect. Now I'm going to show you how I check these coals. So what I do is I lay down here and take my little stick and I push these coals back to make sure I don't burn my hand, make sure there's no coals right there. Now go to video. Now block it so I can get the light on just like that. Now lay down like this. Look my left shoulder down so I can get up and in. Now check my video to see where my temperature's at. Right there. We're just below 250. So I get up like a ninja. Now I know I need to add some coals because we're around around 240. The last time I tent checked this was about 30 minutes ago and our hams were at like 180. So we got to get there because we're trying to serve people at five o'clock. So I'm going to crank it up a little bit. Right now our embers are in there smoking but you're not seeing a bunch of smoke coming out. Why? Because that's blue smoke. You don't want to put the big logs in there. You want to use the coals and that's where you get the blue smoke, not the dirty smoke. That's what we're looking for right there. I'm going to go in and turn it and dump it straight in that corner. Get my coals like this. Start going and dump it to the side. Now we're going to do the same thing just on the other end. That's how you do it. All right so it's been about five minutes and I'll show you after four scoops in the corner how the temperature went up. 275. We're there. All right y'all it's three o'clock. People are coming here at five o'clock to eat. We just attempt to check the hams again. They're only at 180. So I'm going to crank this up. We're about 270 in there. So I'm going to crank this up trying to get it up to 300. Give it a last 45 minutes of cooking. And then basically we're going to serve it because we got 50 people coming over. But keep in mind y'all, be kind with the comments because this is my first hog. And once you see this thing you're going to know it's awesome. It looks pretty. All right so it's time. We're going to take the top off and let it sit for about 30-45 minutes. Yummy. I'm going to get you some of that. Let me reach in here. Grab me a nice pool of meat. Now I'm telling you what, this right here is going to change your life. Dip it right there in that juice. I'd say yummy. I'm going to get some all the time. But that's a real yummy sum. Wow. Eat a little tail. You ever had a pig tail? It was a little great. Me neither. I'm not going to start today. Yeah, you're going to get the jaws. Well Greg, I'm actually doing something for you right now. Oh my man. Here we go. We're getting a little juice on there. I don't know. This might be too hot to handle. Take it if you can. Here we go baby. Can I get a yum yum get you some? Yum yum get you some baby. That's what I'm talking about. And he's not lying. I didn't pay him to do it. All right y'all. I heard the jaw meat's the best. So let's go in. I guess that's the jaw meat. They ain't lying. Actually yum yum. Oh there's the tongue. Oh my goodness. Look at that. Look at that. That's the tongue. Greg, you ready? Here, I'm going to break your tongue in half. All right, here we go. That's crazy good. That is crazy good. Big shout out to my friends Brad and Brooke at the shed barbecue. I couldn't have done this without you. And you know that. But what I want to show you is when I was talking to him on the phone about how I was going to do this and he was kind of helping me through it. He said that Anthony Bourdain when he cooked a pig for him, he wanted to eat the back of the eye socket. And it was Andrew Zimmerman that wanted to eat the tongue. Well we already ate the tongue. That was delicious. There's the eyeball and there's the meat behind it. So watch this as I poke my finger through. See that? There's the eyeball. I see it. There's the eyeball but then there's that meat right there. There is our tenderloin. Well I guess it's the loin. Just run your hands down the spine. You can separate it. You can go in with your thumb like this on the other side just like that. But you want to get you some of that. All right, y'all. So that's a wrap. And first of all, I got to give big thanks right here to Greg and Tracy because none of this will be possible if it wasn't for you. And second of all, I got to give a big shout out to Brad and Brooke at the shed barbecue. And you know I couldn't have done it without you. He's a world champion and he kind of helped me. I was like, hey, this is my first hog and I need a little bit of help. So he definitely chimed in and helped me out through my first hog. The eyeballs were good and the tongue was good. And most of all, I'd like to say, yum yum, you get you some.