Definitely not to early to start getting ready for a 4th of July bash!
This year is the last year we can legally shoot off fireworks here in America's Vancouver, so we are going to do it up right. We can begin at high noon, and I plan on firing the ceremonial gun, playing Stars and Stripes Forever, Anchors Aweigh, and the Star Spangled Banner, just to kick things off.
We're expecting about 30 people starting around 5:00 and ending after dark when we finally run out of ammo.
I'm cooking a whole pig on the smoker this year; what could be more patriotic than hot smoked pork?? Sure to keep the muzzies at bay. I picked up a medium piggie today, vacuum bagged and frozen solid at about -10F. He's cuddled into a styrofoam cooler packed with ice and will take several days just to warm up to freezing. I am beating the rush to get pigs because they always run out here early. Mine is 36 pounds @ $3.22/lb. Not too spendy. Their big hawgs are cheaper but they go a minimum of 100 pounds.
I intend to Spatchcock the little oinker, remove most of the bones while leaving his skin intact. I'll trim out the ribs for another BBQ this summer. The bones go in the freezer for making stock and gravy. My 9 year old nephew is helping me with the pig, and I'll let him have the smoke-dessicated tail. I'll stick a beer can in its mouth to hold it open, and put an apple in it later for presentation.
I figure to trim 12-15 pounds of bone out which cuts down the cooking time dramatically, and exposes more of the meat to the hot smoke which is what does the cooking. Cooking time is about 15 minutes per pound, but I am looking for an internal temp in the thickest meat of 180 degrees for pulled pork. I plan on slicing the loins & tenderloins, save both slabs of bacon, and shred the shoulders and hams for sammiches. A couple of tubs of slaw and some big soft buns, and we'll be in bidnez...
I'm getting our patio cleaned up this week and ready for company. Our nephew gets married on Saturday July 2nd, so it will be a busy holiday weekend for sure...
